Served warm with a soft, gooey inside, these Deep-Dish Chocolate Chip Cookies are your favorite classic cookie, made in ramekins. Enjoy straight from the little baking dish with some vanilla ice cream. Great for entertaining or anytime!

Deep-Dish Chocolate Chip Cookies

These deep dish chocolate chip cookies are your classic cookie made nice and thick in ramekin dishes. Enjoyed straight from the oven, while it’s warm and extra gooey.

I highly recommend topping these cookies with a scoop of vanilla ice cream and some chocolate sauce drizzled over top. The warmth of the cookie melts the ice cream and makes it an irresistible mini cookie sundae!

The dough freezes very well, so you can easily portion out servings, freeze, and enjoy later when that craving hits. We also love these for entertaining so everyone gets their own individual dessert cup.

Ingredients Needed

Deep dish cookies are made with the same ingredients that you’d expect to need when baking traditional chocolate chip cookies.
(Scroll below to the printable recipe card for details and measurements.)

• Butter – Unsalted butter should be at room temperature.
• Sugars – Granulated sugar and brown sugar are both used to provide the perfect balance of sweetness.
• Egg – helps bind the dough.
• Vanilla extract – Adds flavor.
• All-purpose flour – Spooned and leveled so the dough doesn’t bake dry and crumbly.
• Baking Powder and Baking soda – Allows the cookie dough to rise in the ramekin and provides a tender texture.
• Coarse salt – Enhances the other flavors.
• Chocolate chips – I use a combination of semisweet and butterscotch chips.

Recipe Variations

If you want to take your deep dish cookie up a level, try adding in some extra ingredients to change up the flavor and texture.

• Switch up the chocolate chips. Use semisweet chocolate chips, dark chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or any combination.
• Include some nuts. Add chopped walnuts or pecans to the dough.
• Add candy. M&Ms or Reese’s pieces (Use red and green M&Ms for Christmas, pink for Valentine’s Day, etc)
• Add some pretzels. Crushed pretzels can be added as a salty, crunchy touch.
• Love peanut butter? Stir in a spoonful of peanut butter to the dough (and add some chopped Reese’s for extra flavor!)

How to Make Deep Dish Cookies

This cookie recipe is just as easy to make as regular chocolate chip cookies. Just make the dough, transfer it to the ramekins, and bake.
(Scroll below to the printable recipe card for complete details.)

1. Prepare the ramekins. Coat 6, 4 ounce ramekins with nonstick cooking spray.
2. Make the dough. Combine the butter and sugars until creamy. Beat in the egg and vanilla. Add the flour, baking powder, baking soda, and salt. Stir in the chocolate chips and caramel chips.
3. Transfer to ramekins. Scoop a heaping 1/4 cup of cookie dough into each ramekin. (Bag up all the extra portions and freeze for later – details below.) Place ramekins on a cookie sheet.
4. Bake. Bake at 350F for 18 to 20 minutes. The top should be golden brown and crisp on the edges but still slightly gooey in the center.
5. Serve. Let cool for 5 minutes, then dig in. Top with ice cream, if desired.

Topping Ideas & Serving Suggestions

These cookies are meant to be enjoyed right out of their ramekins. While the cookie itself is divine, I do recommend turning it into a real cookie sundae and adding a few toppings like vanilla ice cream, chocolate sauce, caramel sauce, or whipped cream.

Make Ahead and Proper Storage

• Make Ahead. Since you want to enjoy these cookies straight from the oven, it’s great to prepare the dough and ramekins in advance. They will last for up to 2 days in the fridge before baking. Prepare as directed without baking, cover, and pop them in the fridge. Then, half an hour or so before dessert let sit on the counter for a bit before moving to a preheated oven.
• Freeze. This cookie dough recipe makes about 20 portions and not many people have 20 ramekins, but that’s ok! You can freeze any extra cookie dough, just place 1/4 cup balls onto a cookie sheet and freeze for 1 hour or until solid. Once frozen, transfer the balls to a freezer-safe bag, seal tightly, and put back in the freezer until needed, up to 2 months. Thaw in the fridge, then pop them into greased ramekins and into the oven so you have a fresh dessert on the fly.
• Storing leftovers. You can store cooked and cooled leftovers at room temperature, covered, for up to 2 days. You can enjoy them at room temperature but I recommend reheating them in the oven or microwave.

More Easy Cookie Recipes:

• Easy Sugar Cookies
• Easy Peanut Butter Cookies
• DoubleTree Cookies
• Kitchen Sink Cookies
• Potato Chip Cookies
• Ranger Cookies

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!