A glass dish containing seven chunky cookies drizzled with light brown icing and sprinkled with mini chocolate chips, one cookie being lifted with a pink spatula.

Better Than The Viral Scoopable Cookies

March 20, 2026 adminsr

I had to give the viral scoopable cookies trend a whirl, but, of course, put a Fit Foodie twist on ’em! So, I used my monster cookie recipe and tested it both in the oven and in the air fryer, and both are absolutely decadent, gooey and delicious! I like to serve mine with a drizzle of peanut butter and a scoop of vanilla ice cream.

Even better? My toddler has given these gooey cookies ⭐️⭐️⭐️⭐️⭐️s every single time I’ve made them! Which is always a win in my book.

Gooey in the middle, crispy on the outside.
Tastes like a scoop of warm cookie on a spoon!
Works great baked in either the air fryer and the oven.

How to Make Scoopable Cookies

Preheat and prep: Preheat the oven to 350ºF and line an 8-inch round cake pan with parchment paper or nonstick cooking spray. For a tip: Want to make these scoopable cookies in the air fryer? Scroll down to the recipe card below for instructions.
Mix the wet ingredients: Combine the melted butter and brown sugar, and mix until there are no lumps. Then, add maple syrup, egg, peanut butter, and vanilla, and mix again.
Add the dry ingredients to the wet: Add flour, quick-cooking oats, baking soda, and salt to the wet ingredients. Mix until everything is combined. Add the chocolate chips and M&M’s and mix one more time.
Roll cookie dough balls: Separate the cookie dough into 6 even balls, and transfer to the lined cake pan and bake for 15 minutes.
Serve warm, and enjoy! Scoop and serve with your favorite ice cream.

Serving Suggestions

I love serving these scoopable cookies WARM with a drizzle of peanut butter and a scoop of vanilla ice cream or my peanut butter nice cream. It’s seriously the perfect dessert for any occasion.

Keep these cookies in an airtight container at room temperature for up to 5 days, making sure they fully cool before storing. If you want them to remain scoopable, I recommend reheating any leftover cookies either in the oven or air fryer to heat them back up before enjoying.

A close-up of a partially served chocolate chip cookie dessert in a glass dish, drizzled with a light glaze, with a spoon lifting a portion.

Preheat the oven to 350ºF and line an 8-inch round cake pan with parchment paper or nonstick cooking spray.
Combine the melted butter and brown sugar, and mix until there are no lumps. Next, add maple syrup, egg, peanut butter, and vanilla, and mix again.
Add flour, quick-cooking oats, baking soda, and salt to the wet ingredients. Mix until everything is combined. Add the chocolate chips and M&M’s and mix one more time.
Separate the cookie dough into 6 even balls. Transfer to the lined cake pan and bake for 15 minutes.
Scoop and serve with your favorite ice cream.

To cook this in a Ninja CRISPiin step 5, add the balls to the Ninja CRISPi large bowl. Cook on the air fryer setting for 10 minutes. Let the cookies sit for 5-10 minutes before scooping out and serving with ice cream.
To cook this in a 7-quart air fryerin step 5, add the balls to the air fryer basket and air fry for 7 minutes at 350º. Please note, these scoopable cookies come out very gooey in the middle and brown on the outside when cooked in a regular Air Fryer. If you are choosing to cook these in the air fryer, option to make smaller balls for fully cooked cookies.

Calories: 172 kcal, Carbohydrates: 19 g, Protein: 3 g, Fat: 10 g, Fiber: 1 g, Sugar: 10 g