Airfryer Scoop Cookie
With a crispy top and oozy molten centre, this viral scoop cookie is dangerously good — and surprisingly easy to make at home.
Equipment
- food processor
- Microwave
- Small metal plate or air fryer pan
- Baking paper
- Spatula
Ingredients
- 60 g butter
- 50 g molasses sugar or brown sugar
- 1 tbs egg
- 70 g all-purpose flour
- 1/4 tsp baking powder
- Pinch of salt
- 1 scoop pistachio spread
- Optional toppings nuts, chocolate chips, biscuit crumbs
Instructions
- Place the butter in a microwave-safe bowl and microwave for about 10 seconds, just until melted.
- Pour the melted butter into a food processor.
- Add the molasses sugar and egg, then blitz briefly until the mixture becomes smooth and glossy.
- Add the baking powder and a pinch of salt, then pulse once or twice to combine.
- Fold in flour and mix gently until a soft cookie batter forms.
- Line a small metal plate or pan with baking paper.
- Spread half the batter onto the plate.
- Add a ball of pistachio spread to the centre.
- Cover with the remaining batter, gently spreading it so the pistachio filling is enclosed.
- Place the plate into the air fryer and cook at 165°C for about 10 minutes. Time varies depending on your airfryer and your preference for done-ness.
- Allow the cookie to rest for about 8-10 minutes before eating. This helps the cookie firm up slightly while keeping the centre molten.
Notes
Airfryer Scoop Cookie - Quick Q&A
1. What is a scoop cookie?A scoop cookie is a thick bakery-style cookie made by baking a mound of dough rather than flattening it. This creates crisp edges with a soft, molten centre. 2. Can you make scoop cookies in an air fryer?
Yes. Scoop cookies can be baked in an air fryer at around 165°C for about 10 minutes, depending on the thickness of the dough. 3. Why use molasses sugar in cookies?
Molasses sugar adds deeper caramel flavour, moisture and chewiness, which helps create a richer cookie texture. 4. Why does the cookie look soft after baking?
Thick cookies continue to set as they cool. Letting the cookie rest for about 10 minutes allows the structure to firm up while keeping the centre soft. 5. How many servings does this recipe make?
This recipe makes one thick scoop cookie, which is perfect for two people to share. 6. Can I replace the pistachio paste with something else? Yes of course! Fill it up with a chunk of chocolate, peanut butter, anything you like.