These low calorie, high protein molten cookies are everything I want in a dessert: soft, thick, ridiculously gooey, and packed with chocolate. And that molten chocolate centre? It takes these to another level!!
The secret ingredient is toasted milk powder, which gives them rich caramelised, buttery notes without needing loads of actual butter.
I honestly made this recipe because I was craving scoopable cookies after seering so many of them on TikTok. This just shows that you can absolutely enjoy the indulgent, gooey cookies flooding your feed while still prioritising your macros. Whether you’re craving something sweet after the gym or just need a dessert that actually satisfies, these cookies deliver every single time. 🍪✨
Nutrition:
- for one cookie: 195 calories, 6g protein
- for whole tin: 1170 calories, 36g protein
Scoopable Cookies
Servings 6
Calories 195kcal
Equipment
- 1 x 8-inch cake tin
Ingredients
Molten Centre
- 15 grams milk powder (toasted)
- 10 grams cocoa powder
- 20 grams sweetener (I use Stevia)
- 12 grams melted light butter
- 30 grams light milk
- 8 grams melted dark chocolate
- pinch of salt
Cookie Dough
- 35 grams melted light butter
- 70 grams brown sugar substitute
- 1 egg
- 25 grams greek yoghurt (I use skim)
- 1 tsp vanilla extract
- 100 grams plain flour
- 40 grams toasted milk powder
- ¼ tsp salt
- 50 grams dark chocolate chips (save 10g to decorate the top with)
Instructions
- Toast the milk powder: Add the milk powder to a dry pan and cook over low heat for 3–4 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn it. Divide the toasted milk powder between the molten centre and cookie dough ingredients.
- Make the molten centres: Melt the light butter and dark chocolate in the microwave for 30 seconds. Mix the toasted milk powder, cocoa powder, sweetener, and a pinch of salt in a bowl. Add the melted chocolate mixture and light milk, then stir until a thick paste forms.
- Freeze the centres: Divide the mixture into 6 portions and place in the freezer for at least 1 hour, or until completely firm.
- Make the cookie dough: Melt the light butter in the microwave for 30 seconds. Whisk together the melted butter and brown sugar substitute, then mix in the egg, Greek yoghurt, and vanilla extract. Add the plain flour, toasted milk powder, baking soda, and salt, then mix until combined. Fold through the chocolate chips, reserving a few for topping if desired.
- Chill the dough: Cover and refrigerate for at least 1 hour.
- Assemble the cookies: Preheat the oven to 180°C. Divide the chilled dough into 6 portions and flatten each one. Place a frozen molten centre in the middle and carefully wrap the dough around it, sealing completely to form 6 balls.
- Arrange in the tin: Place the cookie dough balls into a lined or non-stick cake tin and gently flatten them so they touch slightly. Top with any reserved chocolate chips. As this recipe is lower in fat, the cookies won't spread much during baking.
- Bake: Bake for 14 minutes, or until the edges are lightly golden and the centres are still soft.
- Serve: Enjoy warm for the gooey molten centre. 🍪