Name: Slow Cooker Chocolate Chip Cookie Dough Dessert recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 10
Cuisine: American
Ingredients: ¾ cup (1½ sticks) unsalted butter, softened; ¾ cup granulated sugar; ¾ cup packed brown sugar; 1 large egg + 1 egg yolk; 2 teaspoons pure vanilla extract; 2¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1½–2 cups semi-sweet chocolate chips (plus extra for topping)

This irresistible slow cooker dessert transforms classic chocolate chip cookie dough into a warm, gooey giant cookie cake. Cooked low and slow, it delivers a perfectly chewy center with golden, slightly crispy edges. No oven needed — just mix, pour into your crockpot, and enjoy a decadent, crowd-pleasing treat topped with ice cream!

Why You’ll Love This recipe

You’ll absolutely fall in love with this Slow Cooker Chocolate Chip Cookie Dough Dessert because it combines the nostalgic comfort of homemade chocolate chip cookies with the incredible ease of slow cooking.

There’s no need to preheat an oven or stand over a hot stove — simply mix everything in one bowl, spread it into your slow cooker, and let it work its magic for a few hours. The result is a thick, ultra-gooey cookie cake with that perfect contrast of soft, chewy middle and subtly crisp edges that only slow, gentle heat can create.

Every bite bursts with melty chocolate chips and rich buttery vanilla flavor. It’s ideal for busy weeknights, potlucks, or when you crave something sweet without the fuss. Plus, your kitchen stays cool and fills with the heavenly aroma of fresh-baked cookies — it’s pure dessert bliss that feels indulgent yet surprisingly simple to make!

Yield: 10 servings

Slow Cooker Chocolate Chip Cookie Dough Dessert recipe

Gooey slow cooker chocolate chip cookie cake — chewy center, crispy edges, easy no-oven dessert perfect with ice cream.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 15 minutes

Total Time 3 hours 30 minutes

Ingredients

¾ cup (1½ sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½–2 cups semi-sweet chocolate chips (plus extra for topping)

Instructions

Grab your 6-quart slow cooker and give the inside a light spray with non-stick cooking spray — this is your secret to easy cleanup! Then, cut a piece of parchment paper to fit the bottom and up the sides a bit (like a sling) and press it in smoothly.
In a large mixing bowl, add your softened butter, granulated sugar, and brown sugar — now let’s get creamy! Using a hand mixer or stand mixer, beat everything together on medium speed for about 2 minutes until it’s light, fluffy, and looks like dreamy cookie dough.
Crack in the whole egg plus that extra yolk (it’s our moisture magic trick!), pour in the vanilla extract, and beat again until everything is silky smooth and fully combined — about 1 minute.
Time to add the dry ingredients! Sprinkle the flour, baking soda, and salt right over the wet mixture — no sifting needed. Mix on low speed (or stir by hand) just until you see no more dry streaks — don’t overmix or your cookie will get tough.
Here comes the fun part — fold in those generous 1½–2 cups of chocolate chips with a spatula. Make sure they’re evenly distributed so every bite is loaded with melty goodness!
Scoop all that glorious dough into your prepared slow cooker. Use your spatula or clean hands to press it evenly across the bottom and smooth the top — make it nice and level for even cooking.
Sprinkle a handful of extra chocolate chips on top for that gorgeous bakery-style finish — because we love a pretty dessert!
Place the lid on your slow cooker, set it to LOW, and walk away for about 3 hours. Your house will smell like heaven — resist peeking too much!
Check doneness starting at 2½ hours: the edges should be golden and set, while the center still looks slightly soft and gooey (it will firm up as it cools). If needed, give it another 15–30 minutes.
Once done, turn off the slow cooker and let it cool with the lid off for 15–20 minutes. Lift it out using the parchment sling, slice into warm wedges, and serve with ice cream, whipped cream, or just as is — pure cookie bliss awaits!

Notes

Cooking time varies slightly depending on your slow cooker model — start checking early to avoid overcooking.
This dessert is best enjoyed warm and gooey, but it’s still delicious at room temperature.
Not safe to eat raw due to flour and eggs — always cook fully.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 496Total Fat 16gSaturated Fat 10gUnsaturated Fat 6gCholesterol 59mgSodium 282mgCarbohydrates 81gFiber 2gSugar 37gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Line your slow cooker with parchment paper after lightly greasing — this makes lifting out the dessert effortless and prevents sticking.
Use a 6-quart slow cooker for the best thickness and even cooking; smaller sizes may need less time.
Resist lifting the lid too often — it releases heat and extends cooking time. Check doneness only in the last 30 minutes.
For extra gooey texture, slightly undercook (edges set but center still soft); it firms up as it cools.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for maximum decadence.
If your slow cooker runs hot, try the low setting first and adjust next time.

Ingredients Notes

All-purpose flour gives the classic cookie structure and chew — make sure to spoon and level it (don’t scoop directly) to avoid a dense result. Unsalted butter should be softened but not melted for proper creaming with sugars, creating that rich, tender texture.

Both granulated and brown sugar are essential: granulated adds sweetness and crisp edges, while brown sugar brings moisture and deep caramel notes that make every bite addictive. A large egg + extra yolk boosts richness and helps bind everything together for extra fudgy results.

Pure vanilla extract enhances the overall flavor profile dramatically — don’t skip it or use imitation. Baking soda provides just enough lift for a cookie-like rise without making it cakey. Salt balances the sweetness and intensifies the chocolate.

Finally, semi-sweet chocolate chips (or a mix of semi-sweet and milk) deliver those irresistible melty pockets — use good-quality chips for the best flavor and texture.

Variations and Substitutions

This recipe is wonderfully flexible! For a double chocolate version, swap ½ cup flour for unsweetened cocoa powder and add extra chocolate chips or chunks. Make it nutty by folding in ¾ cup chopped walnuts, pecans, or almonds for crunch and flavor contrast. Try M&M’s, peanut butter chips, butterscotch chips, or white chocolate chips instead of (or in addition to) regular chocolate chips for fun twists.

For a gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum. Dairy-free? Substitute vegan butter and dairy-free chocolate chips. Reduce sugar by using a sugar substitute like a brown sugar alternative, though texture may vary slightly.

Add a teaspoon of espresso powder to deepen the chocolate flavor without tasting like coffee. For a stuffed version, press half the dough in, add a layer of caramel sauce or Nutella, then top with remaining dough. You can even swirl in peanut butter or cream cheese before cooking for a cheesecake-cookie hybrid!

Storage Options

Store leftovers in an airtight container at room temperature for up to 3 days — it stays soft and delicious. For longer storage, refrigerate up to 1 week (warm slices in microwave 10-15 seconds to restore gooeyness). Freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months — thaw at room temperature or microwave from frozen.