This easy Chocolate Chip Cookie Cake calls on the trusty slow cooker to deliver ooey-gooey chocolate chip cookie perfection without ever turning on the oven!
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Chocolate Chip Cookie Cake Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Cookie Cake
- Chocolate Chip Cookie Cake Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Dessert Recipes
- Slow Cooker Chocolate Chip Cookie Cake Recipe
- Recipe Contributors
This recipe is…
You might think it’s impossible to improve upon the chocolate chip cookie. After all, the classic, all-American, universally-loved favorite isn’t just a cookie — it’s the cookie.
But with a little “thinking outside of the oven” creativity, we came up with our Chocolate Chip Cookie Cake — a fun and delicious take on the traditional oven-baked recipe. This supersized cookie-cake hybrid is made with the help of a slow cooker. Not only does this method eliminate the need to spend time scooping and shaping individual cookies, but it also makes it easier to serve and keep the cookie warm and perfectly ooey-gooey.
Best yet, it means no turning on your oven and heating up the kitchen on sweltering hot summer days. And although we love the slow cooker for lunch and dinner recipes like our 10 Best Crockpot Freezer Meals, it’s fun to use this handy kitchen appliance for more than just savory recipes.
The near-effortless recipe is perfect for family dinners, birthday parties, and get-togethers like game days. Just mix up a batch of the dough (you can make it ahead, if you’d like), press it into a slow cooker, and let it do its magic. A couple hours later, it will be ready to serve warm, topped with a scoop of vanilla ice cream. Heck, you can even make the process even more dead-simple by using pre-made cookie dough — your friends and family will never guess, and we’ll never tell!
Why You’ll Love This Recipe
- A fun and easy, supersized take on the classic cookie recipe
- Utilizing your slow cooker means no heating up the kitchen
- Options to make gluten-free, nut-free, or grain-free
- After it’s finished cooking, you can switch the slow cooker to the lowest setting to keep the cookie-cake warm, with deliciously just-melted chocolate
- Hands-off recipe that can be made ahead — a great option for entertaining
Chocolate Chip Cookie Cake Recipe Ingredients
Most of these easy ingredients are common grocery items you likely already have in your pantry. Find ingredient notes (including substitutions and swaps) below.
- Flour – we call for gluten-free flour to make this recipe gluten-free, but feel free to use any all-purpose flour you have on hand.
- Sugar – this recipe calls for both white and brown sugars for the perfect taste and texture.
- Chocolate chips – we prefer rich dark chocolate chips, but you can also use milk chocolate varieties.
- Ice cream – keep things classic by opting for vanilla, or mix it up with other flavors!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Grain free – for a totally grain-free cookie cake, check out our alternate version below, made with almond flour, arrowroot starch, coconut sugar, and cashew butter
- Eggs – to go egg-free, see below for substitutions and baking tips
- Cooking method – if you don’t have a slow cooker, or would prefer to bake this recipe more quickly, see below for instructions for oven baking
How to Make Cookie Cake
Making this cookie cake truly couldn’t be easier! You just need to follow the steps outlined below.
Step 1: In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
Step 2: Add the butter and sugar to a large bowl, or the bowl of your stand mixer, and mix with an electric mixer for about 1 minute, until fluffy. Add the vanilla and eggs to the butter mixture and beat again, until fully combined.
Step 3: Add the flour mixture to the butter mixture 1/2 cup at a time, until the flour is fully incorporated into the dough, then stir in the chocolate chips.
Step 4: Line your slow cooker with parchment paper, then press the dough into the slow cooker in an even layer. Cook on high for two hours, until the edges and top of the cookie are browned and the center is still slightly soft. Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.
Chocolate Chip Cookie Cake Recipe Tips
- Once it’s baked, keep the cookie-cake warm without overcooking it by turning the slow cooker to its lowest setting.
- Cut your parchment paper to size by tracing the bottom of your slow cooker’s aluminum or ceramic cooking insert onto the paper, then cut out the shape. Or, make the finished cookie-cake easier to remove by using a double layer of parchment paper cut long enough on both sides that you can use the overhang as handles to lift it out one cooked.
How to Serve
Cut the cookie cake into squares or wedges and serve warm topped with a scoop of vanilla ice cream. Or, cool and decorate with frosting!
How to Store and Reheat
Let the cake cool completely, then store at room temperature in an airtight container.
To reheat, cook for 10 seconds at a time in a microwave until just warmed through.
Frequently Asked Questions
Sure, the slow cooker and Instant Pot are best known for making soups, broths, and big batches of shreddable proteins (like slow cooker shredded chicken). But these trendy kitchen appliances are also great candidates for making a large dessert that you want to keep warm. This chocolate chip cookie cake would be the perfect dessert for a summer BBQ.
This recipe is good for about five days. If you are making it in advance, we would recommend making it no more than one day ahead of time, as that is when it will taste the best.
You bet! If you’d like to make this a little faster, you can simply press the cookie dough into a 9×13 inch pan and bake it at 325°F for about 45 minutes, until the top and edges are browned and a toothpick comes out clean.
You can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For cookies, we recommend using Bob’s Red Mill Egg Replacer – this egg substitute resulted in cookies that were chewy (but still with a nice crunch), perfectly crisp on the outside, and had an *almost* candy-like quality.
More Favorite Dessert Recipes
If you tried this Chocolate Chip Cookie Cake, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Slow Cooker Chocolate Chip Cookie Cake
Ingredients
Gluten-Free, Nut-Free Cookie Cake:
- 2½ cups flour, use King Arthur Measure for Measure for gluten free
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt, or ½ teaspoon fine salt
- 1 cup (2 sticks) butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
- Vanilla ice cream, for serving, if desired
Grain-Free Cookie Cake:
- 1½ cups blanched almond flour
- ½ cup arrowroot starch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 6 tablespoons butter, softened
- 1 cup coconut sugar
- 1 cup cashew butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cup dark chocolate chips
Instructions
For the Gluten-Free, Nut-Free Cookie Cake:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
- Add the butter and sugar to a large bowl, or the bowl of your stand mixer, and mix with an electric mixer for about 1 minute, until fluffy. Add the vanilla and eggs to the butter mixture and beat again, until fully combined.
- Add the flour mixture to the butter mixture 1/2 cup at a time, until the flour is fully incorporated into the dough, then stir in the chocolate chips.
- Line your slow cooker with parchment paper, then press the dough into the slow cooker in an even layer. Cook on high for two hours, until the edges and top of the cookie are browned and the center is still slightly soft.
- Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.
For a Grain-Free Chocolate Chip Cookie Cake:
- In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.
- In a large bowl, beat the butter and coconut sugar with an electric mixer until fully combined, then add in the cashew butter, eggs, and vanilla, and mix until well incorporated.
- Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chocolate chips.
- Line your slow cooker with parchment paper, then press the dough into the slow cooker in an even layer. Cook on high for two hours, until the edges and top of the cookie are browned and the center is still slightly soft.
- Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.
Recipe Notes
- If you’d prefer to bake the cookie cake: press the dough into a 9×13 inch pan and bake at 325°F for 45-50 minutes, until the edges and top of the cookie are browned and a toothpick comes out clean.
- You can substitute 1 1/2 cups coconut sugar for the white and brown sugar, if desired.
- If you notice that the edges of the cookie or the parchment paper are starting to burn or brown quickly – turn your slow cooker to low.
- We’ve gotten notes that some people’s cookie cakes aren’t cooking evenly, or that they are having trouble with the parchment paper browning. We recommend checking in on the cookie after 1 hour, and if you notice it is browning significantly on the edges or that the parchment paper is starting to brown, turn it to low. Also, this was made in a 6-quart slow cooker. If your slow cooker is larger, your cookie will be thinner and cook more quickly, in this case, we recommend cooking on the low setting for 2 – 3 hours. Finally, this cookie will not work using the slow cooking setting of the Instant Pot, because it only heats from the bottom.
Nutrition
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Question: in step 4 BEFORE the instructions, it says to cook on LOW for 2-3 hours. But in the actual recipe instructions, it says to set it on HIGH for 2 hours. I was just wondering if you could clarify that for me. Thank you!
Hi Amber!!
it looks delicious!!!
Could you put the grams of all the ingredients?
Thanks!!
I wish ithe recipe would list grams too! It’s much easier for macro counting and my baked goods turn out better.
What could you substitute for the eggs? My son is allergic to eggs.
Can you use regular flour?
Why can’t you sub the gluten free flour blend for any others?
We’ve had a lot of reports that the dough spreads too much when using other flour blends. If you can’t find the King Arthur blend you may have luck with Bob’s Red Mill 1 to 1!
Do you provide nutritional values for this or any other recipes?!
Hi Cassy!
Can you sub ghee for butter?
Can’t wait to try this recipe!
Thanks so much!
Alicia
Yes, you can absolutely sub ghee for butter!
I just tried the grain-free recipe and wow, this is delicious! I have never used the slow-cooker like this. At first I didn’t think the cake would set, but it did. What a great idea, thank you!
So glad you liked it Elisabeth!