This Layered Chocolate Chip Cookie Dessert is a dreamy indulgence that combines crunchy, gooey, and creamy textures in every bite. With layers of soft-baked chocolate chip cookies, velvety whipped cream, and rich chocolate drizzle, it’s a dessert that feels both nostalgic and decadent. Ready in just 35 minutes, it’s perfect for satisfying sudden sweet cravings or impressing guests with minimal effort.
The warm, buttery cookie layers melt into the cool, fluffy cream, creating a harmony of flavors that’s impossible to resist. Each forkful delivers a mix of sweet, salty, and chocolatey notes, making it a treat that’s as comforting as it is irresistible. Whether it’s a weeknight treat or a showstopper at your next gathering, this dessert is guaranteed to leave everyone smiling.
Ingredients for Layered Chocolate Chip Cookie Dessert
- For the cookie base:
- 16.5 ounces refrigerated cookie dough (1½ tubes)
- For the cheesecake layer:
- 8 ounces cream cheese (softened for easier mixing)
- 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
Step-by-Step Instructions
- Prep: Preheat the oven to 350°F. Grease a 9×13-inch baking dish liberally with butter.
- Bake the cookie base: Press the cookie dough into the bottom of the baking pan, creating an even layer that reaches the edges and corners. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cookie base to cool completely in the pan while you prepare the other layers.
- Make the cheesecake layer: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Mix in the powdered sugar, then gently fold in 8 ounces of Cool Whip. Set aside.
- Make the pudding layer: In a separate bowl, whisk together the chocolate and cheesecake instant pudding mixes, half and half, and milk until smooth and thickened.
- Assemble: Once the cookie base has cooled, spread the cheesecake layer evenly over it. Next, spread the pudding layer over the cheesecake layer. Finally, spread 8 ounces of Cool Whip over the pudding layer.
- Chill: Cover the baking dish with plastic wrap and refrigerate for at least 6 hours to set.
- Finish it off: Remove the dessert from the fridge, uncover, and sprinkle the top with chopped Chips Ahoy cookies before serving.
Creative Topping Ideas to Elevate Your Dessert
While the recipe calls for chopped Chips Ahoy cookies, you can get creative with your toppings! Try drizzling melted chocolate or caramel sauce over the top for a decadent touch. For a crunchy contrast, sprinkle crushed nuts like pecans or almonds. Fresh berries like strawberries or raspberries also add a refreshing twist to balance the richness.
Perfect Serving Suggestions for Any Occasion
This layered dessert is a showstopper for parties or potlucks. Serve it chilled in neat squares, garnished with a dollop of whipped cream and a cookie on the side. Pair it with a scoop of vanilla ice cream for an indulgent treat, or enjoy it with a cup of coffee for a delightful afternoon snack.
Storage Tips to Keep Your Dessert Fresh
Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. For longer storage, you can freeze individual portions for up to 2 months—just thaw in the fridge before serving.
Time-Saving Tips for Busy Bakers
To save time, use pre-made cookie dough and instant pudding mixes as the recipe suggests. You can also prepare the cheesecake and pudding layers ahead of time and refrigerate them separately. Assemble the dessert just before chilling to make the process even quicker.
Recipe Variations to Suit Your Taste
Feel free to customize this dessert to your liking! Swap the chocolate and cheesecake pudding flavors for vanilla, butterscotch, or even pistachio. For a nutty twist, mix chopped nuts into the cookie base. If you prefer a lighter option, use low-fat cream cheese and sugar-free pudding mixes.
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.