Chocolate Chip Cookie Layered Delight
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Chocolate Chip Cookie Layered Delight is four layers of pure bliss. This chilled dessert starts with a chocolate chip cookie bottom topped with a sweet cream cheese layer, chocolate pudding, and a creamy topping with more chocolate chips! This is the dessert recipe of your dreams!!
I made this delicious Chocolate Chip Cookie Layered Delight several weeks ago, and almost forgot to share it with you. If you like chocolate chip cookies and chocolate pudding, you’re going to love this dessert!
There are several layers including a soft-baked chocolate chip cookie layer, sweet cream cheese layer, a pudding layer, and a whipped topping layer! Sounds amazing right?!
Surprisingly it’s not super rich (making it a little dangerous) —- a chocolate lovers’ dream dessert. Make sure to have a tall cold glass of milk with this layered delight.
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Chocolate Chip Cookie Layered Delight Secret
A roll of refrigerated cookie dough is the secret that makes this recipe really simple, and oh so good. But if you’re feeling energetic, by all means, you can use your favorite chocolate chip cookie recipe.
The pudding layer is made with two boxes of instant pudding. I mixed chocolate fudge pudding with white chocolate pudding for the ultimate chocolate experience.
With three layers of chocolate chips, I found the mini chocolate chips worked the best. You could always make chocolate shavings for the top if you want to be a little fancy.
Chocolate Chip Cookie Layered Delight is a fabulous chilled dessert to enjoy after any meal or take to any event Just be sure to plan ahead while it’s very simple to make, the hardest part is waiting for it to chill.
The cookie layer needs to cool completely, and the other layers need to chill well. You could make it in the morning and serve after dinner, or better yet, just make it the day before.
How To Make This Layered Dessert With Cookie Dough
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Butter a 9×13 baking dish. Press the cookie dough into the dish and bake, allow to cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping and mini chocolate chips. Spread over cooled cookie layer and set aside.
- Combine pudding mixes with cold milk. Whisk until smooth and thickened. Spread pudding mixture on top of cream cheese layer.
- Top with whipped topping and mini chocolate chips. Cover and refrigerate for 8 hours or overnight until firm.
- Drizzle with chocolate syrup when serving.
There’s something about a chocolate chip cookie and pudding combination that is simply irresistible. This dessert is just that. Making it a real treat for a birthday, a shower, graduation party, or any day!
Storage
To store Chocolate Chip Cookie Layered Delight, place it in the refrigerator either in an airtight container or in a baking dish covered with an airtight lid.
Freezing is not recommended.
I’m pretty convinced that if you make this dessert, you’re going to agree with me that chocolate chip cookie + chocolate pudding are a match made in food heaven.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Chocolate Chip Cookie Layered Delight
This chilled dessert is four layers of total delight!
Ingredients
- 30-33 ounces* refrigerated chocolate chip cookie dough
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 16 ounces Cool Whip whipped topping, thawed
- 3 cups cold milk
- 1 small box (4 - 1/2 cup servings size) instant chocolate fudge pudding
- 1 small box (4 - 1/2 cup servings size) instant white chocolate pudding
- 1 cup mini chocolate chips (divided)
Instructions
- Soften cookie dough on the counter to soften (I let mine sit about 30-60 minutes). Generously grease 9x13 glass baking dish with butter. Preheat oven to 350° F.
- When the dough is soft, press into greased baking dish. Bake for 20-22 minutes or until golden just around the edges (you want a soft cookie, so slightly underbaked is best).
- In a large bowl, using an electric mixer beat softened cream cheese, powdered sugar, and vanilla until smooth. Using a rubber spatula, fold in half of the whipped topping and half of the mini chocolate chips. Spread over completely cooled cookie layer and set aside.
- Using a large bowl combine chocolate and white chocolate puddings with cold milk. Whisk together for 2 minutes until smooth and thickened. Spread pudding mixture on top of cream cheese layer.
- Top with remaining whipped topping and sprinkle with remaining mini chocolate chips. Cover and refrigerate for 8 hours or overnight until firm.
- Serve with a drizzle of chocolate syrup. ENJOY!
Notes
if you can't find a 30-ounce tube of refrigerated chocolate chip cookie dough, just use two 16.5 ounce tubes. The extra 3 ounces won't matter.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 675Total Fat: 38gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 29mgSodium: 354mgCarbohydrates: 80gFiber: 2gSugar: 61gProtein: 7g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Originally posted on April 2, 2018. UPDATED June 2024 with more information. No changes were made to the recipe
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Could you I just use homemade dough? I’m not a lover of store bought?
Wow – this looks sooooo good! Will you send me some
Robin
I was looking for an easy gluten-free recipe for my li’l nugget’s bday party.
I can leave the cookie dough out and make this in a snap.
The kids will go wild for it! Thanks, Cheryl!
This looks so unbelievably delicious! I CAN NOT WAIT to try this at home. I know it will be a big hit!
oh my, well worth the calorie splurge on my day off this boring diet, even if I make it take a bite and throw the rest away! (I won’t) but still, thank you
The milk requirement on the pudding I bought is for 3c each box. Did o but the wrong size pudding, or is the 2 boxes-to-1 milk on purpose? Thanks in advance.
This recipe calls for 2 small boxes of pudding and 3 cups of milk. 😉 Enjoy!
Pure bliss it is ! Thank you and enjoy the week end !
I LOVE this CHOCOLATE CHIP COOKIE LAYERED DELIGHT and mouth watering while i look at the images……..
This looks delicious! I’m considering it for a fancy meal but not sure how to plate it so it isn’t messy. Do you have any suggestions? Thanks!
Can you use real whip cream instead of Cool Whip?
I have not tried it, but I’m sure it would be delicious as well! Be sure to let us know if you try it!!
Do you mix the two puddings together?
yep!! you will combine chocolate and white chocolate puddings with cold milk. Enjoy!
This is very, very similar to a recipe I have had for years called “chocolate dream.” The crust is different – mine is just flour, butter, and pecans which is baked for about 30 minutes. The only other difference is that my recipe uses one chocolate and one vanilla pudding. I haven’t made it in years – I think it is time!
Awesum— added handful of chopped pecans–yummy and had to use 5.9 ounce chocolate fudge pudding and regular 3.3 ounce white chocolate pudding SOOOOO increased cold milk to 2 2/3 cup—–perfect! It is definitely a goto dessert!
This looks beautiful!! I’m making it for my husband’s birthday this weekend — what percent milk is best? Thanks
Enjoy!!! We always use 2% milk
I have made this dessert multiple times and everyone absolutely loves it. My only issue is that it is so hard to cut and get out of the pan because of the refrigerated cookie. Any tips on how to avoid this?
I just cut it with a sharp knife then remove it with a spatula
If needed can it be made 2 days in advance or should I keep 3 layers separate until the day of? I won’t be back until a few hours before the party it’s for on Sunday, wondering if it will be ok if I make Friday? I’ve made before & everyone Loves so now it’s requested!
Delicious! Not a fan of boughten so used my own choc chip cookie dough recipe and heavy whipped cream to make the whipped topping. Yum!
Love this! I have used snickerdoodle cookie dough, it’s delicious and different. Thanks for recipe.
oh that sounds fabulous too!!
Can this be frozen after preparing?
This recipe calls for “16 ounces Cool Whip whipped topping, thawed” in the ingredients list, but it doesn’t say when to use the cool whip in the recipe directions? What step do we use the cool whip in this recipe?
The Cool Whip whipped topping is used in steps 3 and 5 in the directions.