Yes, You Can Scramble Cookies in a Pan — Here’s Everything You Need to Know

There’s a new strategy trending on the internet to not bake cookies. The “scrambled cookie” trend calls for cooking chilled cookie dough on the stovetop — instead of in the oven — by placing the dough in the pan as if it were a pancake, then proceeding to cook it like scrambled eggs. 

This unusual treat is made by heating a pan, adding the cookie dough, and then initially flipping it like a pancake, before scrambling the dough apart with a spatula or spoon until it’s thoroughly cooked, cut into bite-sized morsels, and crispy.

It may sound unusual, but this method is much faster than portioning out dough and baking cookies in the oven. The crumbled cookie chunks it yields are perfect for topping ice cream with a drizzle of caramel and whipped cream.

The trend was popularized on TikTok over the past year by creators like Kyle Istook (@kyleistook), Archived Chef (@archivedchef), and Ashley Markle (@ashleymarklerecipes). They each tried and posted variations of scrambled cookies, incorporating different cookie types, toppings, and condiments. 

Officiana 1397’s research and development pastry lead, Daniel Aubry — who was previously the head baker at Levain Bakery — was initially skeptical about this cooking method. He recalls to Food & Wine, “I was a little aghast at first, perhaps because it kind of breaks all the rules, right? I come from Levain Bakery, so I know how to make and bake a cookie really well.”

The pastry expert initially thought, “This isn’t going to work.” One of his main concerns about the method was that the dough might be undercooked on the stovetop and stay raw in the center.

“From a food safety perspective, when you’re baking a cookie, you want it to bake internally at the right temperature to be done. So my first thought was ‘Oh my god, it’s going to be really raw,’” Aubry says. But curiosity prompted him to keep an open mind about the trend.

“But to be honest, I watched about three or four of them to see consistency and to see the method. And I was like ‘Okay, this actually isn’t as far-fetched as I thought’,” he notes. “I’m surprised that I became more of a believer watching this than I thought I was going to be.” Aubry admits, “I’m half tempted to try it at home. My boyfriend might be like, ‘What the hell are you doing?’”

What should you watch out for when scrambling cookies? 

When describing how he would approach scrambled cookies and what is essential to keep in mind from a professional perspective, Aubry emphasizes, “If it is a homemade cookie and you’re mixing [eggs into the dough], I just would be super careful to make sure that the temperature is correct. I would be temping stuff, aiming for a certain number.” 

Cookie dough typically contains raw eggs, and most flours, such as all-purpose flour, are derived from raw grains that may harbor foodborne pathogens unless cooked. According to the FDA, you should avoid eating or tasting raw cookie dough when making cookies, as it could put you at risk of contracting illnesses like Salmonella or E. coli. 

If you have access to an instant-read thermometer, the minimum recommended internal temperature for eggs, according to the Food Safety and Inspection Service, is 160 degrees Fahrenheit. For most baked goods containing flour, the safe minimum internal temperature is 165 degrees Fahrenheit, according to the Center for Research on Ingredient Safety at Michigan State University.

How can you improve your scrambled cookies?

Aubry tells Food & Wine that he prefers larger chunks of cookies rather than scrambling them into very small crumbles. He wants to try crisping the dough as larger, thinner pieces first and then break them apart like chocolate bark. “I like texture, so if there is a way to keep the forms of the cookies and break them up — like a bark — [that] would be cool. Flatten them out and make them sort of bigger chunks of pieces. And, of course, you could change whatever flavor you wanted. That’s sort of endless.” 

For some decadent upgrades, the scrambled cookies could be served atop caramelized apples — replicating an apple crumble — with the crispy cookie chunks replacing the usual crumble topping. You can also drizzle the cookie morsels with Nutella, sprinkle on chopped pistachios, top with a scoop of vanilla ice cream, or do all three. For a summer-inspired dessert, serve scrambled sugar cookies over coconut ice cream with blueberries, strawberries, or your favorite fresh fruit.

How do you scramble cookies?

A lot of cookie lovers consider their favorite type of the treat to be a delicate subject. Some swear by oatmeal raisin cookies, while others would never betray a classic chocolate chip option. Then there are those who indulge in M&M or peanut butter delicacies from time to time.

Aubry suggests that, when it comes to this particular method of making cookies, a less-is-more approach is ideal for the dessert’s texture. “I definitely think a classic, like a sugar cookie, would be best. I worry about too many additions messing it up. With too many nuts, raisins, or oats, I don’t think it would be great if there’s too much going on with the cookie — it could mess up the mouth feel of what you’re trying to do,” he says. 

Because you’ll get higher direct heat on a stovetop, there is a risk that add-ins like chocolate chips or nuts could burn before the dough has time to cook thoroughly. If you try this trend, keep your heat at a relatively low setting, briefly cover it with a lid to circulate the heat, and stir constantly to prevent burning. Some creators add a dab of butter or spray oil to their pan before adding the cookie dough, but you can likely skip this step if you’re using a nonstick skillet.

Who should make scrambled cookies?

For avid home bakers, it may seem sacrilegious to make cookies on the stove. However, for those without access to ovens, anyone lacking the patience to preheat one, or individuals who are curious about using crumbled cookie chunks as a topping, this technique can be quite useful.

As a pastry lead, Aubry doesn’t expect scrambled cookies to inspire his work and recipe development. However, in his personal time, he is intrigued by the idea of making cookies like scrambled eggs and believes this could work well as an ice cream topping. “I actually would do this — I actually think I would eat this and I don’t think I would not enjoy it,” he says.