If you love chocolate chip cookie cake, then you will fall in love with this Layered Chocolate Chip Cookie Dessert with all the delicious chocolate chips, cream cheese layer, and tasty topping with crisp cookies sprinkled all over!
You might even call this a chocolate chip cookie delight recipe since it has tasty cheesecake and pudding layers like other pudding desserts or layered desserts. The best part, there is no need to beat butter, scrap the sides of the bowl, or measure all-purpose flour.
This delicious dessert is the ultimate cookie cake. is like perfect chocolate chip cookies on steroids and is perfect for special occasions and still easy with store-bought cookie dough.
Ingredient Notes:
Cookie base
- 1 ½ 16.5 ounce tubes of refrigerated chocolate chip cookie dough
Cheesecake layer
- 8 ounces cream cheese
- 1 cup powdered sugar
- 8 ounces cool whip, thawed
Pudding layer
- 3.4 ounces chocolate instant pudding mix
- 3.4 ounces cheesecake instant pudding mix
- 2 cups half and half
- 1 cup milk
Topping
- 8 ounces cool whip, thawed
- 2 cups chopped Chips Ahoy cookies
How to make Layered Chocolate Chip Cookie Dessert:
- Prep. Preheat the oven to 350°F and grease a 9X13-inch baking dish liberally with butter.
- Bake the cookie base. Press the cookie dough into the bottom of the baking pan, doing your best to create an even layer that extends all the way to the edges and corners of the pan. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Allow the cookie base to cool in the pan while you assemble the other components of the layered dessert.
- Make the cheesecake layer. In a large mixing bowl, beat the cream cheese until smooth and fluffy. Mix in the powdered sugar. Fold in 8 ounces of Cool Whip. Set aside.
- Make the pudding layer. In a separate mixing bowl, whisk together the instant puddings, half and half, and milk until smoothed and thickened.
- Assemble. Once the cookie base has cooled, spread the cheesecake layer evenly over the top. Spread the pudding layer on top of the cream cheese layer. Spread 8 ounces of Cool Whip over the pudding layer.
- Chill. Cover the baking dish with plastic wrap and chill for 6 hours.
- Finish it off. Remove the dessert from the fridge, uncover it, and sprinkle the top with Chips Ahoy.
Toppings to use for this chocolate chip cookie layer cake:
While we love our chocolate chip cookie lasagna with cookie pieces (aka perfect for a cookie lover). But, you can also try some of these toppings as well:
- Mini chocolate chips
- Melted peanut butter
- chopped chocolate pieces
- Chocolate chip cookie bars
- Chocolate shavings
Type of cookie dough:
To keep things simple, we used premade chocolate chip cookie dough for the chocolate chip cookie base. But, if you want to put in some extra effort and use your own chocolate chip cookies recipe, then go on right ahead and use your favorite chocolate chip cookie recipe and bake it in a 9×13 in pan instead of rolling cookies.
Change the flavor:
When you want to change the flavor of this chocolate chip cookie icebox cake, think about changing the soft chocolate chip cookies base out for your favorite cookie dough.
You can also switch out the instant pudding for something else like white chocolate pudding or pistachio pudding to go in the creamy layers of this tasty dish.
Other Desserts:
- Layered Pina Colada Dessert Recipe (Lush)
- Layered Cherry Cheesecake Lush Dessert Recipe
- Layered Brownie Pudding Dessert Recipe
- Cherry Pie Bars Recipe
Layered Chocolate Chip Cookie Dessert
Ingredients
For the cookie base
- 16.5 ounces tubes of refrigerated cookie dough, (1½ tubes)
For the cheesecake layer
- 8 ounces cream cheese
- 1 cup powdered sugar
- 8 ounces cool whip, thawed
For the pudding layer
- 3.4 ounces chocolate instant pudding mix
- 3.4 ounces cheesecake instant pudding mix
- 2 cups half and half
- 1 cup milk
For the topping
- 8 ounces cool whip, thawed
- 2 cups chopped Chips Ahoy cookies
Instructions
- Prep. Preheat the oven to 350°F and grease a 9X13-inch baking dish liberally with butter.
- Bake the cookie base. Press the cookie dough into the bottom of the baking pan, doing your best to create an even layer that extends all the way to the edges and corners of the pan. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Allow the cookie base to cool in the pan while you assemble the other components of the layered dessert.
- Make the cheesecake layer. In a large mixing bowl, beat the cream cheese until smooth and fluffy. Mix in the powdered sugar. Fold in 8 ounces of Cool Whip. Set aside.
- Make the pudding layer. In a separate mixing bowl, whisk together the instant puddings, half and half, and milk until smooth and thickened.
- Assemble. Once the cookie base has cooled, spread the cheesecake layer evenly over the top. Spread the pudding layer over the top of the cheesecake layer. Spread 8 ounces of Cool Whip over the pudding layer.
- Chill. Cover the baking dish with plastic wrap and chill for 6 hours.
- Finish it off. Remove the dessert from the fridge, uncover it, and sprinkle the top with Chips Ahoy.
Notes
Nutrition
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