Gordon Ramsay Fondue Cookies Recipe

The First Time I Screwed This Up…

I thought this was just a fancy cookie with Nutella on top. So I rushed the dough, used cold butter, flattened the cookies, and threw them in the oven. They baked flat, dry, and weirdly bitter. Topped them with fruit, but by then the whole thing was already sad.

Then I looked closer at Ramsay’s method—thick, unflattened dough, chocolate chunks instead of chips, and fruit on warm cookies so the spread melts into the top like fondue. It’s not just cookies—it’s warm dessert meets DIY fondue platter.

This isn’t a grab-and-go treat. It’s dessert theater.

Why This Works (And Where Most Go Wrong)

Here’s where most people mess up with this:

• Flattening the dough – You lose that chewy, molten-center structure.
• Using cold butter – The base won’t cream properly and gets greasy.
• Skipping resting or rushing fruit topping – The contrast of warm cookie and fresh fruit is what makes it shine.
• Baking too long – Turns dry fast. You want soft centers, not crisp edges.

Ramsay’s system gives you thick cookies that hold structure, melt your spread, and handle fruit without falling apart.

Ingredients That Actually Matter

Cookie Dough

• 1 cup (150g) all-purpose flour – Unbleached works best. Gives structure without density.
• ½ tsp baking powder + ¼ tsp baking soda – Leavening combo for height and softness.
• Pinch of salt – Balances sweetness. Don’t skip.
• 6 tbsp (85g) unsalted butter, softened – Room temp only. Creams better and bakes evenly.
• ⅔ cup (140g) brown sugar – Adds moisture and caramel flavor.
• 1 egg – Binds it all. Room temp helps with even mixing.
• 3 oz (85g) dark chocolate, chopped or chips – Chopped chunks melt better and give texture contrast.

Toppings

• 6 tbsp (90ml) chocolate-hazelnut spread – Use something smooth that melts well—Nutella-style.
• 2 clementines, peeled and segmented – Bright acidity cuts the richness.
• 1 banana, sliced – Adds soft sweetness.
• 1¼ cups (170g) raspberries or other fresh berries – Juicy contrast and pop.

How To Make Gordon Ramsay Fondue Cookies

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment or silicone mat. Middle rack only—this ensures even browning.

Mix the dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.

Cream butter and sugar: In another bowl, beat softened butter and brown sugar until light and fluffy (about 2 minutes). Add egg, mix another minute until smooth.

Combine and fold: Stir dry ingredients into wet with a wooden spoon. Mix in chocolate chunks until evenly distributed. Don’t overwork the dough.

Portion into 6 dough balls (about 60ml each). Place evenly spaced on the baking sheet. Do not flatten.

Bake for 12 minutes, or until edges are golden and centers are still soft. Let them sit on the sheet for 5 minutes before touching.

Top immediately: Spread hazelnut chocolate over the center of each warm cookie. It should melt gently.

Add fresh fruit: Press in clementine segments, banana rounds, and raspberries. Serve while warm.

What Gordon Ramsay Says About This Dish

“Cookies aren’t just for kids. Make them thick, soft, and load them with texture.”
→ These cookies feel like a plated dessert, not just a snack.

“Spread the chocolate while the cookies are warm. That’s your fondue moment.”
→ I used to wait until they cooled. Big mistake. Warm cookies + chocolate = molten magic.

“Don’t flatten your dough. Let the oven shape it.”
→ This is what keeps the centers gooey without raw batter.

“Balance the richness. Fruit isn’t just garnish—it cuts the sweetness.”
→ The clementine saves this from being overkill. Don’t skip it.

What I Got Wrong (And How I Fixed It)

• Used cold butter → Dough stayed clumpy and baked uneven. Softened is non-negotiable.
• Flattened the dough → Turned thin and lost texture. Now I leave them tall.
• Waited too long to top → Chocolate didn’t melt right. Top while warm.
• Used underripe fruit → Berries need to be soft and juicy, or they just sit there.
• Overbaked → They looked pale at 12 mins, so I kept going. Rookie error. They finish cooking on the tray.

Variations That Actually Hold Up

Spiced version – Add ½ tsp cinnamon or a pinch of nutmeg to the dough.
Nutty version – Add chopped hazelnuts or pecans to the dough.
Tropical twist – Use mango, kiwi, or passion fruit as toppings.
Salted version – Sprinkle flaky sea salt on top of the chocolate spread.
🚫 Don’t use white chocolate chips—they don’t melt well and clash with the fruit.

Pro Tips That Change the Game

• Use a cookie scoop for even baking. 60ml (¼ cup) is the perfect portion.
• Cream butter properly—don’t shortcut. It creates air pockets and texture.
• Top fast—you’ve got a 2-minute window while the cookies are hot.
• Rest before serving if the fruit feels too wet—5 mins is enough.
• Reheat gently in a 150°C (300°F) oven for 3–4 minutes if serving later.

Storage + Leftover Moves

• Fridge: Store in airtight container for up to 3 days. Best served warm—reheat before eating.
• Freezer: Freeze baked cookies for up to 1 month. Thaw and reheat gently.
• Topping tip: Only top what you’ll eat. Store plain cookies separately and add fruit fresh next time.

FAQs – Covering Search Intent

Q: Can I use store-bought cookie dough?
A: Technically, yes—but you’ll miss the real texture and flavor. Homemade is worth it here.

Q: Can I prep the dough ahead of time?
A: Yes. Store dough balls in the fridge for 24 hrs, or freeze raw and bake straight from frozen—just add 1–2 minutes.

Q: Do I have to use Nutella?
A: Any smooth chocolate-hazelnut spread works. You can also melt dark chocolate with cream as a substitute.

Q: What other fruits can I use?
A: Strawberries, blueberries, pomegranate seeds, or grilled pineapple all work beautifully.

Q: Can I make it gluten-free?
A: Yes—use a 1:1 gluten-free flour blend. Watch texture, and adjust baking time if needed.

Try More Recipes:

• Gordon Ramsay Avocado Gazpacho Recipe
• Gordon Ramsay Salmon Ceviche Recipe 
• Gordon Ramsay Pumpkin Hummus Recipe