Name: Scoopable Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3/4 cup unsalted butter (softened ); 1/4 cup brown sugar; 1/2 cup white sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup semi-sweet chocolate chips; 8 ounce dark chocolate bar (broken into 14+ pieces); vanilla ice cream (for serving)

These Scoopable Cookies might be the most unbelievably delicious dessert on this site. Rich, gooey chocolate chip cookies are stuffed with melted chocolate, and baked in a dish that you can scoop them straight out of! Top with your favorite ice cream and you’ve got a truly unbeatable dessert anyone and everyone will love.

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Christi, author of Love From The Oven, wearing a blue sweater and smiling.

You’ll Love These Scoopable Cookies

One giant cookie stuffed with chocolate that I can enjoy straight from the dish with a scoop of cool ice cream? Oh, and it’s super easy to make? Yeah I’m convinced, though it wasn’t going to take much anyway.

Why You’ll Love It:

You likely have everything you need to make this in your pantry already.
Don’t get me wrong, I love my usual chocolate chip cookies, but baking it together like this is a total game changer.
If you enjoy soft, gooey cookies, you’ll LOVE these.
Trust me, there’s no lack of chocolate in this chocolate chip cookie dish!
Perfect for serving a crowd without putting in too much effort.

Ingredients You’ll Need

This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.

Butter – I typically use unsalted butter as it’s what I keep on hand, but you can use salted or unsalted. It is important the butter is softened.
Brown Sugar – Light or dark will work.
Sugar – Simple white, granulated sugar.
Egg – Make sure to use a large sized egg in order to get enough moisture from it.
Vanilla Extract – Pure vanilla extract is ideal if possible.
Flour – All purpose flour works perfect in this recipe.
Baking soda & Salt
Semi Sweet Chocolate Chips – I advise using semi-sweet or even dark chocolate chips, milk chocolate chips can be a bit too sweet in this dish.
Dark Chocolate Bar – You can also use semi-sweet, but once again milk is a bit too sweet.

This is just a visual overview of how this recipe is made. For the actual recipe directions with full details, please see the recipe card below.

Step 1: While your oven is preheating, mix butter, brown sugar and sugar until light and fluffy. Add egg and vanilla, mix then add in flour, salt and baking soda.

Step 2: Add in about 3/4 of your chocolate chips and mix until just combined.

Step 3: Portion the dough into 7 equal pieces. Press each piece flat, place several chocolate bar pieces in the center.

Step 4: Wrap the dough around the chocolate and pinch the seams closed to create stuffed dough balls

Step 5: Place the dough balls in the prepared pan, spacing them evenly so they fit closely and evenly together. Gently press in remaining chocolate chips to the top of dough.

Step 6: Bake for 20–24 minutes, or until the edges are golden and the center is still slightly underbaked for a soft, gooey texture. You can bake for a few minutes less or a few minutes more if you like.

Christi, author of Love From The Oven, holding a mixing bowl and smiling.

Christi’s Tips For Success!

Seal It Up: Be sure to seal the dough completely around the chocolate pieces to prevent the filling from leaking during baking

Mix Just Enough: Mix the dough only until the dry ingredients are incorporated, as overmixing can result in a denser texture

Ooey Gooey: For thicker, gooier cookie pockets, chill the stuffed dough balls for 15–20 minutes before baking.

Don’t Over Bake: Baking times may vary slightly depending on your oven, so start checking for doneness around the 15-minute mark. You don’t want this to be fully baked before you pull it out of the oven, as baked goods continue to bake after taking them out of the oven due to carry over cooking. And with these cookies, you want them to be a bit underbaked to give you that yummy center.

Hot Stuff: This cookie is best served warm when the chocolate filling is melted and gooey. I highly recommend topping it with a scoop of vanilla ice cream.

Frequently Asked Questions

Can I use chocolate chips instead of chocolate bar pieces inside? Yes, but chocolate bar pieces melt into larger pools, giving a richer, gooier center compared to chips.

Why did my filling leak out during baking? The dough may not have been fully sealed around the chocolate. Make sure there are no gaps or thin spots when shaping the dough balls.

Measure Flour Correctly

For the best results, make sure to measure flour correctly using the following steps:

Fluff the flour by giving it a stir. This will aerate it so that it’s not compacted.
Using a spoon, spoon flour into a measuring cup until it’s overflowing. Do not scoop the flour with the measuring cup as this will compact it, giving you more than you need.
Level the flour using a flat edge, such as a butter knife or spoon handle.

Following these steps helps to avoid adding too much flour to the recipe, which can result in dry and dense baked goods. If measuring by weight this should be in the 125-135 gram range. Get all my flour tips, tricks and info here!

Storage Tips

Room Temperature: Keep in an airtight container at room temperature for up to 2 days. This helps maintain a soft, scoopable texture.

Refrigerator: Store in an airtight container in the fridge for up to 4–5 days. The cookie will become firmer when chilled, but will soften again once brought back to room temperature or gently warmed.

Freezer: Freeze baked cookie portions for up to 1 month. Wrap well or place in a freezer-safe container to protect against freezer burn and preserve freshness.

Reheating: Heat individual servings in the microwave for about 10–15 seconds before eating to restore the soft, gooey center and warm, fresh-baked texture.