Scoopable Cookies: The Viral Recipe Everyone’s Making

I tried the viral scoopable cookies trend and adapted it with a Fit Foodie approach. Using a monster-cookie-inspired base, these cookies come out irresistibly gooey inside with lightly crisped edges. They work beautifully in the oven or in most air fryers. I like serving them warm with a drizzle of peanut butter and a scoop of vanilla ice cream for a true dessert spoon experience.

How to Make Scoopable Cookies

These scoopable cookies are easy to prepare and forgiving. Below are clear steps for both oven and air fryer methods so you get consistent, scoopable results every time.

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or spray it lightly with nonstick cooking spray.
2. Combine wet ingredients: In a mixing bowl, combine the melted unsalted butter and packed light brown sugar, mixing until smooth and lump-free. Stir in the maple syrup, large egg, peanut butter, and vanilla extract until well blended.
3. Add dry ingredients: Fold in all-purpose flour, quick-cooking oats, baking soda, and a pinch of sea salt. Mix until just combined. Stir in the semi-sweet chocolate chips and M&M’s.
4. Form the dough: Divide the dough into six even portions and roll each into a ball. Transfer the dough balls to the prepared pan, spacing them slightly apart.
5. Bake or air fry: For the oven, bake the pan for about 15 minutes, until the edges are set and the centers remain soft. For an air fryer, follow the air fryer instructions below in the Tips & Notes section to achieve a gooey center without over-browning.
6. Serve warm: Scoop each warm cookie with a spoon or cookie scoop and serve immediately with a drizzle of peanut butter and a scoop of ice cream.

Serving Suggestions

These cookies are best served warm. Try one of these serving ideas:

• Drizzle warm peanut butter over each scoopable cookie and top with a scoop of vanilla ice cream.
• Serve with a dollop of peanut butter nice cream for a lighter frozen pairing.
• Top with a sprinkle of flaky sea salt to balance the sweetness.

Storage

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. To keep them scoopable and gooey after refrigeration, reheat gently in the oven or air fryer until warmed through—about 3–5 minutes at low heat. If frozen, thaw and reheat before serving for the best texture.

More Cookie Recipes

If you enjoy these scoopable cookies, try other cookie recipes such as:

• Chocolate Peanut Butter Protein Cookies
• Healthy Monster Cookies
• Oatmeal Raisin Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Peanut Butter Protein Cookies
• All Cookies collection (browse your favorite cookie recipes)

Scoopable Cookies Recipe

This simple recipe yields a handful of large, scoopable cookies that are decadent and fun to serve. Make them in an oven or an air fryer; both methods produce wonderfully gooey results when timed correctly.

Ingredients

Wet Ingredients

• 1/4 cup unsalted butter, melted (~1/2 stick)
• 1/4 cup packed light brown sugar
• 1 tablespoon maple syrup
• 1 large egg
• 1/4 cup all-natural drippy peanut butter
• 1/2 teaspoon vanilla extract

Dry Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 teaspoon baking soda
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup M&M’s
• Pinch of sea salt

Instructions

1. Preheat the oven to 350°F and line an 8-inch round cake pan with parchment or nonstick spray.
2. Whisk melted butter and brown sugar until smooth. Add maple syrup, egg, peanut butter, and vanilla; mix until combined.
3. Stir in flour, oats, baking soda, and sea salt. Fold in chocolate chips and M&M’s.
4. Divide the dough into six even balls and place them in the prepared pan.
5. Bake for 15 minutes in the oven. The centers should still look soft—cookies will firm up slightly as they cool.
6. Scoop and serve warm with ice cream or your preferred topping.

Tips & Notes

• Ninja CRISPi: For a Ninja CRISPi large bowl, place the dough balls in the bowl and cook on the air fryer setting for about 10 minutes. Let the cookies rest 5–10 minutes before scooping.
• 7-quart air fryer: Place dough balls in the air fryer basket and air fry for 7 minutes at 350°F. Note that many air fryers brown the exterior quickly while leaving a very gooey center; if you prefer fully baked cookies, make slightly smaller dough balls and add a minute or two as needed.
• For the best scoopable texture, serve immediately while still warm. If cookies cool completely, reheat briefly in an oven or air fryer until soft.

Nutrition

Approximate nutrition per cookie: Calories: 172 kcal, Carbohydrates: 19 g, Protein: 3 g, Fat: 10 g, Fiber: 1 g, Sugar: 10 g. Nutrition is automatically calculated and should be used as an approximation.