10 Gooey-Centered Treats So Delicious, You’ll Practically Melt

When life feels hard and heavy, I like to think soft. I cue up my chill, cheer-up playlist, slip on my cushiest pair of socks and head to the kitchen to whip up some comfort food. While savory recipes that remind me of mom (think: mac and cheese or chicken noodle soup) are good for the soul, I’ve found that the ultimate Rx is something sweet and gooey. Perhaps this is the underbaked cookie-loving kid in me (risking it with raw eggs was about as rebellious as I got!). But I still have a sweet spot for gooey-centered recipes like luscious lava cake, custard and marshmallow-stuffed cookies. Soft like I wish the world would be, treats like these are the ultimate food hug.

Bake sales aren’t technically a competition. Still, Smitten Kitchen’s Deb Perelman (and we!) can’t resist bringing our best to try to steal the show. The next time you’re in need of a surefire hit, turn to this easy bar cookie recipe that starts with a classic shortbread crust and finishes with a chewy, gooey chocolate chip and oat topping. If you’re a fan of the flavor, feel free to stir in ½ cup shredded coconut.

Both layers of Ree Drummond’s lovable pudding cake are gooey. A sour cream and buttermilk “cake” base sets the stage for chocolate frosting that’s gooey thanks to condensed milk. Pair the two while they’re still warm and don’t delay in diving in. Since this is best enjoyed warm, the Pioneer Woman instructs us to pass out spoons and eat while sharing (or not) straight from the pan. Don’t mind if we do.

By tucking chocolate-coated vanilla ice cream bars in the center of this rich chocolate cake, you can create a party-sized treat that’s even tastier than restaurant riffs. As the shareable cake bakes, the chocolate shell and the ice cream melts, leaving the center delightfully molten. Once you’ve mastered the original formula, which one home baker swears offers the “most INTENSE chocolate flavor ever,” remix the recipe with different flavors of ice cream bars, such as peanut butter or strawberry.

Inspired by the CCCs that have locals and visitors alike lining up outside of a popular New York City bakery, these soft cookies certainly live up to their name. (Don’t worry: if you follow the easy instructions and are sure to include the secret ingredient — cornstarch — they’ll come out tender yet safely baked through.) Since the recipe asks for just a handful of baking staples and requires zero cookie dough chill time, less than an hour stands between you and your first bite.

Shortcake shouldn’t get all the glory come berry season. When you have a half pound of blueberries, blackberries, and/or strawberries handy, celebrate them in this custardy, lemon-scented cake. It’s reminiscent of a cobbler, just with the ratios of berries-to-cake flipped. We highly recommend pairing a generous spoonful (or two) of the still-warm creation with a scoop of vanilla ice cream.

Country crooner and cook Trisha Yearwood does justice to this St. Louis fixture with her rendition that’s “a potluck hit” and “dangerously good,” according to fans. After scanning the simple recipe that stars tangy softened cream cheese, you’ll have zero doubt about where the texture comes from. The ingredients are separated into “cake” and “gooey.” Those terms are terrific individually, and taste even better together.

Sugar cookies are good. Even better? Supersized sugar cookies coated in sprinkles and stuffed with stretchy, s’mores-style marshmallows. Since you’re wrapping a substantial amount of cookie dough — ¼ cup — around each large marshmallow half, the chewy cookie portion should keep the melty marshmallow safely tucked inside. No need to fret if it cracks through the top. It will settle as the cookies cool…and will taste incredible regardless.

Go ahead, break up with the boxed mix. Valerie Bertinelli is here with craving-curing proof that the chocolate dessert is better when you DIY. With a base of butter and melted unsweetened chocolate accented by dark chocolate chips and espresso powder, these fudgy, frosted brownies are “foolproof,” according to home bakers.

Although they might seem unrelated, trust us when we say that no visit to Portugal or a dim sum restaurant is complete without savoring one of these tarts. With a gooey crème brûlée-esque filling inside a buttery pastry crust, each bite is a welcome indulgence. And it’s one we’re grateful we can treat ourselves to without a flight or a reservation thanks to this recipe from Alice Chan, the matriarch behind San Francisco dim sum destination Yank Sing.