Deep Dish Cookie Bowls for Two Recipe

Recipes, Spring

Hey you, do you love warm, gooey cookies but don’t want to make a whole batch? These deep dish cookie bowls are the answer. Soft in the middle, crispy on the edges, and big enough to share—if you feel like sharing.

And guess what? You don’t even need a mixer. Just a spoon, a bowl, and a craving for something sweet. Let’s get started.

Utensils You Need

These are the utensils and/or equipment you need to make this recipe:

  1. Two 6-ounce ramekins or small oven-safe bowls
  2. Mixing bowl
  3. Spoon
  4. Measuring cups and spoons
  5. Spatula
  6. Oven

Important Info

  • Servings: 2 cookie bowls
  • Estimated Cost: Around $3 for both bowls
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Calories per Serving: About 450
  • Cook Method: Baking
  • Season: All year round
  • Courses: Dessert, Snack
  • Cuisine: American-inspired
  • Diets: Vegetarian

How to Make Deep Dish Cookie Bowls for Two

Now I am going to tell you what ingredients you need to make this delicacy and how to make it.

Ingredients You Need

  • 2 tbsp unsalted butter, melted
  • 3 tbsp brown sugar
  • 1 tbsp granulated sugar
  • ½ tsp vanilla extract
  • 1 egg yolk
  • ¼ cup all-purpose flour
  • ⅛ tsp baking soda
  • Pinch of salt
  • 3 tbsp chocolate chips

Alternative Ingredients

If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.

IngredientAlternative
Unsalted butterSalted butter (skip the extra salt)
Brown sugarWhite sugar + ½ tsp molasses
All-purpose flourGluten-free flour blend
Chocolate chipsChopped chocolate bar or nuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your ramekins with a little butter or oil.
  2. In a bowl, mix melted butter, brown sugar, and granulated sugar until combined.
  3. Add vanilla extract and egg yolk. Stir well.
  4. Mix in flour, baking soda, and salt until a smooth dough forms.
  5. Fold in chocolate chips, then divide the dough between the two ramekins.
  6. Bake for 10–12 minutes, or until the edges are golden but the center is still soft.
  7. Let them cool for 5 minutes before digging in.

Helpful Tips

  1. If you like a gooey center, bake for 10 minutes. If you want it firmer, bake for 12–13 minutes.
  2. Use a mix of milk and dark chocolate for a richer taste.
  3. Don’t overmix the dough, or your cookie bowls may turn out tough.
  4. Add a pinch of cinnamon or espresso powder for a flavor boost.
  5. Top with ice cream while it’s warm for the best experience.

What to Serve with Deep Dish Cookie Bowls for Two

These cookie bowls are amazing on their own, but if you want to take them up a notch, try these:

  • A scoop of vanilla or caramel ice cream
  • A drizzle of chocolate or caramel sauce
  • Whipped cream and a cherry on top
  • Crushed nuts for extra crunch

How Do You Serve the Recipe?

A small spoon is all you need, but if you want a fancy touch, serve them on a small plate with a napkin and a drizzle of chocolate sauce around the edges.

Where Do You Serve This Recipe the Most?

These cookie bowls are perfect for:

  • Date nights (because who doesn’t love a warm cookie?)
  • Movie nights at home
  • Quick dessert cravings
  • Small celebrations when a full cake feels like too much

Storage

Short-Term Storage (Room Temperature)

  • If you have leftovers, cover them with plastic wrap or foil and store them at room temperature for up to 2 days.

Refrigeration

  • For longer storage, wrap them tightly and refrigerate for up to 5 days. Warm them in the microwave for about 15 seconds before eating.

Freezing

  • These cookie bowls freeze well. Wrap them in plastic and place them in a freezer-safe container. Freeze for up to 3 months.
  • To reheat, bake at 300°F for about 5–7 minutes or microwave for 20–30 seconds.

Frequently Asked Questions

Can I double the recipe?

Yes, just double all the ingredients and use four ramekins instead of two. The baking time stays the same.

What if I don’t have ramekins?

You can use a muffin tin, but the cookies may cook faster. Check them around the 8-minute mark.

Can I make these ahead of time?

Yes. You can mix the dough, cover it, and refrigerate it for up to 24 hours before baking.

Can I use a whole egg instead of just the yolk?

I wouldn’t recommend it. The egg white would make the dough too wet and change the texture.

Can I make this without an oven?

Yes, you can cook the dough in a microwave-safe mug for about 40–60 seconds, but the texture will be softer, like a mug cake.

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