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Soft Cookie Tin Recipe

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Soft & Scoopable Tin Cookie
Posted Date : 19 Aug 2026
Soft Cookie Tin is a modern cookie dessert recipe that moves beyond the individual cookies served as fixed portions. This is baked & served directly in a tin, creating a warm, scoopable, shareable dessert. Made using SwissBake® American Cookie Mix – Vanilla, the base delivers consistent cookie structure, flavour, spread control and ease of production. The addition of SwissBake® T45 Flour helps refine the dough texture, improve handling and support a softer, more delicate bite suitable for scoopable tin-style baking. Designed for premium bakeries, cloud kitchens, boutique cafés & dessert shops.
BAKE TEMP : 170°C
MIXING TIME : 5 Mins
BAKE TIME : 15 - 18 Mins
PREP TIME : 20 Mins + 45 Mins Chilling

Ingredients

For Cookie Dough 

For Filling & Topping 

  • Hazelnut Chocolate Filling – 360g 
  • Extra Dark Chocolate Callets – as needed for topping 
  • Vanilla Ice Cream – optional, for service 

Method

Dry Mixing: In a mixing bowl of a planetary mixer fitted with a paddle attachment, combine SwissBake® American Cookie Mix – Vanilla and SwissBake® French-style T45 Flour. Mix on slow speed for 30 seconds to ensure even distribution of the dry ingredients before adding the fat and wet ingredients. 

Cookie Dough Preparation: Further add the softened unsalted butter & water into same mixing bowl with the dry ingredients. Mix on slow speed for 1 minute until the ingredients begin to combine. Stop the mixer and scrape down the sides & bottom of the bowl. Continue mixing on medium speed for 3 minutes until a soft, cohesive cookie dough forms. 

Chocolate Callet Addition: Add the dark chocolate callets to the prepared dough and mix on slow speed for 30 seconds, only until the chocolate is evenly distributed. Avoid overmixing after adding the callets to maintain clean inclusion distribution and prevent unnecessary breakdown. 

Dough Chilling: Wrap the soft cookie dough in plastic wrap and refrigerate for 45 minutes. This chilling step firms the dough, making it easier to portion, shape, and handle without sticking.  

Tin Preparation & Portioning: Prepare small aluminium tins or round baking moulds of approximately 9cm diameter. Lightly grease the tins if they are not non-stick. Divide the chilled dough into 60g portions. Shape each portion into a dough ball and pipe a generous amount of hazelnut chocolate filling directly into the centre. 

Filling & Sealing: Flatten a top portion of dough in your hands and place it over the hazelnut chocolate filling. Gently press and pinch the edges to seal the filling completely inside. Place 7 filled cookie pieces into each baking tin. Press a few extra chocolate callets on top for better visual appeal. 

Baking: Place the filled tins on a baking sheet. Bake in a preheated deck oven or convection oven at 170°C for 15–18 minutes. The cookie edges should be golden brown and set, while the centre should remain soft and puffed. Do not overbake, as the core must remain warm and scoopable. 

Cooling & Service: Allow the cookies to cool in the tin for 3 minutes after baking. The hot tin will continue to cook the outer crust while keeping the centre soft. Serve warm directly in the tin. For a plated dessert-style serving, top with a scoop of vanilla ice cream. 

Storage Note: The cookie dough can be frozen for up to 30 days. 

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