I had to give Viral Scoopable Cookies Take a spin, but, of course, put a fit foodie twist on them! So, I used my monster cookie recipe and tested it in both the oven and the air fryer, and both are absolutely delicious, gooey, and delicious! I like to serve mine with a drizzle of peanut butter and a scoop of vanilla ice cream.
Even better? My kid has given these delicious cookies ⭐️⭐️⭐️⭐️⭐️s every time I’ve made them! Which is always a win in my book.
- Sticky in the middle, crisp on the outside.
- It tastes like a scoop of warm cookie on a spoon!
- Works great for both air fryer and oven cooking.
How to Make Scoopable Cookies
- Preheat and prepare: Preheat oven to 350ºF and line an 8-inch round cake pan with parchment paper or nonstick cooking spray. Pro Tip: Want to make these scoopable cookies in the air fryer? Scroll to the recipe card below for instructions.
- Mix wet ingredients: Add the melted butter and brown sugar and mix until there are no lumps. Then, add the maple syrup, egg, peanut butter and vanilla and mix again.
- Mix dry ingredients into wet ingredients: Add flour, quick-cooking oats, baking soda and salt to the wet ingredients. Mix until everything is mixed. Add the chocolate chips and M&Ms and mix once more.
- Roll Cookie Dough Balls: Separate the cookie dough into 6 equal balls, and pour into the lined cake pans and bake for 15 minutes.
- Serve hot and enjoy! Scoop out and serve with your favorite ice cream.
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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. This really is the perfect dessert for any occasion.
Keep these cookies in an airtight container at room temperature for up to 5 days, making sure to cool completely before storing. If you want them to remain scoopable, I suggest reheating leftover cookies in the oven or air fryer to warm them back up before enjoying.
More Cookie Recipes
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Preheat oven to 350ºF and line an 8-inch round cake pan with parchment paper or nonstick cooking spray.
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Add the melted butter and brown sugar and mix until there are no lumps. Next, add the maple syrup, egg, peanut butter and vanilla and mix again.
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Add flour, quick-cooking oats, baking soda and salt to the wet ingredients. Mix until everything is mixed. Add the chocolate chips and M&Ms and mix once more.
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Separate cookie dough into 6 equal balls. Pour into prepared cake pan and bake for 15 minutes.
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Scoop out and serve with your favorite ice cream.
- To cook it in Ninja CrispyIn Step 5, put balls into Ninja Crispy large bowl. Cook on air fryer setting for 10 minutes. Let the cookies sit for 5-10 minutes before taking them out and serving with ice cream.
- To cook it in a 7-quart air fryerIn Step 5, put the balls in 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’re choosing to cook these in the air fryer, opt to form smaller balls for perfectly cooked cookies.
Calories: 172 kilo calorie, Carbohydrates: 19 Yes, Protein: 3 Yes, thick: 10 Yes, Fiber: 1 Yes, Sugar: 10 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
