These Scoopable Cookies are the ultimate gooey, chocolate chip cookie dessert taking social media by storm. Imagine perfectly chewy, slightly underbaked cookies in a deep dish, scooped straight into a bowl and topped with ice cream — basically cookie heaven in a bowl. No wonder these are a viral sensation.
You won’t be able to eat regular chocolate chip cookies again!
This recipe is all about indulgence. The cookies bake up soft and gooey in the center, with golden edges. Using large cookie dough balls and baking them close together creates that perfect scoopable texture.
This was inspired by my famous chocolate chip cookie recipe , the ones that sell out every year at my daughter’s bake sale 🏆.
If you want the ultimate homemade cookie/ice cream experience, try these with this easy no churn Oreo ice cream.
Jump to:
- What makes this recipe so good:
- What makes these a great Every Little Crumb recipe:
- Ingredients you need:
- How to make the viral scoopable cookies:
- Pro Tip
- How to serve:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Scoopable Cookies
What makes this recipe so good:
- It’s the best way to experience cookies, warm and straight out of the oven, but even more delicious because of how thick and gooey they are.
- The cookie dough is so simple. No browning butter, no 24 hour chilling period, just a straightforward mixing of pantry ingredients.
- The presentation definitely has a wow factor- serving by scooping out a big piece of baked cookies into a deep plate with some ice cream on top- so interactive and yum!
What makes these a great Every Little Crumb recipe:
You should know by now, I’m the cookie queen. And when I say cookies are delicious, I have the expertise to back it up! I’ve never had a cookie sale that hasn’t sold out. These are next level, with that thick, gooey, texture, served warm with ice cream. They still manage to be SO easy and approachable, with the simplest chocolate chip cookie dough ever.
Ingredients you need:
Unsalted Butter– Room temperature butter to ensure even creaming with sugar.
Brown sugar– I like ½ cup light brown + ¼ cup dark brown for depth, but you can use all light or dark brown or whatever you have on hand.
White sugar– Adds a bit of crispiness and balances the brown sugar’s molasses flavor.
Egg– Make sure these are at room temperature to avoid curdling the dough.
Vanilla extract– Enhances flavor.
All-purpose flour– Standard flour works perfectly. For a slightly chewier cookie, try 50/50 all-purpose + bread flour.
Baking soda – Leavening agent to give the cookies lift.
Salt- Balances sweetness.
Semi-sweet chocolate chips or chunks – I usually use chocolate chips, but if I have leftover chocolate bars in the fridge I sometimes chop those up and throw them in.
Flaky salt for topping (optional) – highly recommended- these really elevate the taste of cookies! I use Maldon salt.
Vanilla ice cream for serving – Perfect for scooping on top, helps balance the richness and sweetness.
How to make the viral scoopable cookies:
- Step 1: Add the softened butter and both sugars to the bowl of a stand mixer.
- Step 2: Cream together for a full 5 minutes on medium speed until light and fluffy.
- Step 3: Add the egg and vanilla extract to the butter/sugar.
- Step 4: Mix until just combined.
- Step 5: Whisk together dry ingredients until combined.
- Step 6: Add the dry ingredients to the cookie dough.
- Step 7: Mix on low speed until just combined.
- Step 8: Add chocolate chips and mix on low until just combined.
- Step 9: Roll into large balls and place close to each other in a deep dish.
- Step 10: Bake 9–12 minutes until edges are golden brown and centers remain soft and gooey.
Hint: You can prep the dough up to a month in advance, roll into large balls and store in a freezer safe bag in the freezer. This way you can bake on a whim!
Pro Tip
For the ultimate gooey center, don’t overbake! Keep a close eye on the cookies; they will continue cooking slightly after you remove them from the oven.
How to serve:
Classic: Scoop warm cookies with vanilla ice cream.
Deluxe: Add chocolate sauce, caramel drizzle, or toasted nuts.
Kid-Friendly: Add some colorful sprinkles, chocolate balls or chocolate chips on top.
Recipe variations:
- For a nutty twist- Mix in a 1/2 cup of chopped nuts of choice
- For a gluten free version- use your favorite gluten free flour blend
- For regular cookies- roll dough out into standard cookie dough balls and bake 2 inches apart for 11-13 minutes.
Storing Leftovers:
- Room Temperature: Cover with plastic wrap and store at room temperature for up to 2 days.
- Reheat: Warm in the oven for 3–5 minutes to restore gooeyness, or briefly in the microwave or air fryer.
- Freeze Dough: Cookie dough balls freeze well for up to 1 month; bake as needed.
See this version of single serving cookies on my website!
Expert tips and tricks:
- Cream the butter and sugars together for 5 full minutes to get the perfect chewy cookie texture. I actually set a timer!
- Roll the cookie dough into large balls, go bigger than you’d usually go when making cookies. Small cookie dough balls won’t achieve that scoopable effect.
- Freeze the cookie dough while the oven is heating, so that they don’t spread too much in the oven and remain thick and stay gooey in the center.
Top Tip
You don’t need to bake the whole batch, you can make smaller pans of scoopable cookie dough, and freeze the remaining dough balls for later.
Recipe FAQs:
Yes! Freeze shaped dough balls and bake fresh when ready.
Not particularly, as long as it’s a deep dish pan, and the cookies balls almost touch each other and are packed in. Yyou don’t even have to bake all the cookie dough. I baked about half of the dough in a small pan, but could have done the full batch of cookie dough in a larger pan.
You’ll know they are done when the edges of each cookie dough ball is turning golden brown, with the centers still soft, gooey and underbaked.
If your pan fits, then absolutely! You’ll probably want to bake them a little less, start checking at 7 minutes.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
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Scoopable Cookies
Equipment
- Stand Mixer
Ingredients
- 1/2 cup unsalted butter, softened 113 g, 1 stick
- 3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
- 1/4 cup white sugar 50 g
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all purpose flour 220 g
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
For finishing:
- flaky salt for topping, optional
- vanilla ice cream for serving
- chocolate or caramel sauce, optional
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
- Once five minutes is over, add in egg and vanilla and mix until combined.
- In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined. Add the chocolate chips or chunks and mix on low until just combined.
- Roll out the cookies into big 3 inch sized cookie dough balls, and place on a baking sheet in the freezer for 20 minutes until hard and set. Meanwhile, heat the oven to 350 F (180C).
- Place the dough balls close to each other in a deep pan (8×8 or 9×9 inch), nearly touching. Bake 9-12 minutes until golden brown on the edges and soft and gooey in the center.
- Sprinkle with flaky sea salt, then scoop out servings using an ice cream scoop while still warm, topping with chocolate sauce, salted caramel, vanilla ice cream, anything you like!
Video
Notes
Ingredient Notes:
- Brown Sugar: A mix of light and dark brown sugar adds depth and a subtle caramel flavor, but you can use either one if needed.
- Chocolate: Chocolate chips or chopped chocolate bars both work. Chopped chocolate gives you bigger melty pools and a more bakery-style look.
- Flaky Salt: Optional but highly recommended — it balances sweetness and makes the chocolate flavor pop.
Recipe Tips & Tricks
- Cream for the full 5 minutes. This step matters more than you think — it creates air in the dough, giving you soft centers and crisp edges.
- Make large dough balls. Bigger cookie dough balls are what create the scoopable, gooey interior. Small cookies will bake through too quickly.
- Freeze before baking. Chilling the dough balls keeps the cookies thick and prevents them from spreading too much in the oven.
- Do not overbake. Remove the cookies while the centers still look soft and slightly underdone — they will continue to set as they cool.
Storing Leftovers
- Room Temperature: Cover tightly and store at room temperature for up to 2 days.
- Reheating: Warm in the oven for 3–5 minutes or microwave briefly to restore the gooey texture.
- Freezing Dough: Shaped dough balls can be frozen for up to 1 month and baked straight from frozen (add 1–2 minutes to bake time).
Sophia says
Made this recipe.. delicious! Thank you.
Farah Abumaizar says
I’m SO glad to hear that! Definitely one of my favorites!
Vildan says
Super delicious, perfect texture!
Farah Abumaizar says
Yay! So glad to hear that, definitely one of my fave desserts!
kris says
its currently ramadan in my household, i was in charge of the dessert and decided to give this a try. i added dark and white chocolate chunks while the balls were filled with kinder and my family LOVED it. 5 stars!
Farah Abumaizar says
That’s the BEST when a Ramadan dessert comes out amazing- I’M SO HAPPY that you enjoyed it! And my kids would be so excited if I added kinder, something to try for next time!
Hamra Imtiaz says
Love that it’s actually so easy to make. Plus points for the pro tips for beginner bakers like myself. Defff trying this!
Farah Abumaizar says
That’s amazing, I’m so happy to hear that Hamra! You are so kind for taking the time to comment!
Hamra Imtiaz says
I was waiting for a simpler version of this viral recipe and I am so glad I found yours. Saving it for my cheat meal cuz it looks like it’s gonna be worth it. Other recipes would ask for a nail of T-Rex and a unicorn wing 😂