Slow Cooker Chocolate Chip Cookie Cake

By: Amber
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This slow cooker chocolate chip cookie cake is the perfect dessert for any celebration! For a twist on your typical cookie cake, we bake gluten free chocolate chip cookie dough in a slow cooker to gooey perfection and serve it warm with vanilla ice cream.

chocolate chip cookie cake on parchment paper

This slow cooker chocolate chip cookie cake is everything you never knew you needed in your life. This recipe first came about when we were thinking of an easy crockpot dessert that we could bring you. We went through the usual cobblers and dump cakes, but then we had an idea – what about a warm, gooey, gluten-free chocolate chip cookie served up with vanilla ice cream? Um, yes, please.

This cookie cake takes me straight back to the days of eating Pizookies from BJ's in high school. The pizookie would come to the table hot from the oven, with a slightly undercooked center, and ice cream melting over top, and we'd all happily dig in. That's how you can think about this cookie cake- except, unlike the Pizookie, it is perfect for a big crowd!

Gluten free chocolate chip cookie cake in a slow cooker

Why make a slow cooker dessert?

I've always been of the mind that the slow cooker and Instant Pot are best-used for making soups, broths, and big, shreddable proteins, but it is also a great candidate 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. You can make the dough ahead of time, press it into the slow cooker once your guests arrive, and then by the time everyone has finished their meals, they can serve up a warm piece of cookie cake whenever they're ready! The other advantage of a crockpot dessert is that as we move into the warm summer months, you can avoid turning on your oven.

How to Make Chocolate Chip Cookie Cake

Making this cookie cake truly couldn't be easier, you'll just need to follow the steps outlined below.

  1. Make the dough. We've included options for a regular cookie cake, a gluten-free version, and a grain-free version so you can make the dough no matter what your dietary needs are! If you want to make this even easier, you can even buy premade cookie dough instead.
  2. Line your slow cooker with parchment paper. Yes, this is safe to do! The parchment paper will keep the dough from sticking to the slow cooker, so you can easily remove the finished cake.
  3. Press in the dough. Once you've got your slow cooker properly lined, you can simply press the dough into it in an even layer.
  4. Cook for two hours. Next, you'll set your slow cooker to ‘low' and let it cook for 2-3 hours, until the top and edges of the cookie cake are browned, and the middle is cooked through, but still a bit doughy.
  5. Remove and let cool, or serve warm. The last step is your choice to make – you can either remove the cookie cake from the slow cooker, let it cool, and decorate it, if desired, or you can switch the slow cooker to ‘warm' and serve it warm (preferably with a scoop of ice cream) whenever you're ready to eat!

spoonful of gluten free chocolate chip cookie cake

Can I make this chocolate chip cookie cake in the oven?

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.

How long does cookie cake keep?

It is good for about 5 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.

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Slow Cooker Chocolate Chip Cookie Cake

chocolate chip cookie cake on parchment paper

This gluten free cookie cake is baked up in the slow cooker and served warm for a delicious dessert!

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Cook Time: 02:00
  • Total Time: 2 hours 15 minutes
  • Yield: Serves 10 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 2 1/2 cups flour (use King Arthur Measure for Measure for gluten free)
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt (or 1/2 teaspoon fine salt)
  • 1 cup butter (2 sticks), softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar*
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups dark chocolate chips
  • Vanilla ice cream, for serving, if desired

Instructions

  1. In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
  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.
  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.
  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.
  5. Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.

For a Grain-Free Chocolate Chip Cookie Cake:

  1. In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.
  2. 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.
  3. 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.
  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.
  5. Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.

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.
  • For a grain-free cookie cake: use the dough in this recipe and follow the same cooking instructions.
  • You can substitute 1 1/2 cups coconut sugar for the white and brown sugar, if desired.
Comments

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  1. Elisabeth says:

    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!

  2. Alicia says:

    Hi Cassy!
    Can you sub ghee for butter?

    Can’t wait to try this recipe!
    Thanks so much!
    Alicia

  3. Ally says:

    Do you provide nutritional values for this or any other recipes?!

  4. Grace Lang says:

    Why can’t you sub the gluten free flour blend for any others?

  5. Gina says:

    Can you use regular flour?

  6. leslie says:

    What could you substitute for the eggs? My son is allergic to eggs.

  7. carla says:

    Hi Amber!!
    it looks delicious!!!
    Could you put the grams of all the ingredients?

    Thanks!!