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Slow cooker chocolate chip cookie cake is a one-bowl recipe cooked low and slow resulting in a perfectly chewy center with slightly crispy edges.
It’s large enough to serve a crowd and keeps at room temperature giving you leftovers for days! Enjoy a slice with a scoop of ice cream and a drizzle of chocolate sauce for an unforgettable, warm, gooey bite of heaven.
You might ask why…why bake a chocolate chip cookie in the slow cooker? The answer is…why not?!
The beauty of slow cooker desserts is that all you have to do is dump the batter (or cookie dough in this case) into a crockpot and a few hours later you’re eating a slice of chocolate chip cookie cake with the thickness of a cookie bar, complete with the aroma of a freshly baked treat. All without turning on the oven!
If you’re looking for a sweet treat that satisfies your need for a giant chocolate chip skillet cookie with the decadence of a cake, then this chocolate chip cookie cake is the perfect dessert for you.
It’s so easy to make but unlike my single-serve chocolate chip cookie, this one is great for serving a crowd.
A crockpot is portable so you can even bring it with you places, whether camping, a potluck, or summer BBQs.
If you’re looking for a little less cooking time, check out my 60-second chocolate chip cookie recipe. Can’t beat 1 minute in the microwave lol
Why you’ll love Slow Cooker Chocolate Chip Cookie Cake
It’s easy to make – The wet ingredients and dry ingredients get mixed in one large bowl, then transferred to the crockpot. It’s an easy recipe for both kids and adults.
Tastes as good as it smells – Brown sugar, butter, and vanilla flavors shine in the cookie dough and the melty bits of chocolate throughout are everything a warm gooey cookie cake should be.
Can make it your own – Get creative with the mix-ins and make it exactly the way you want it. See below for inspiration.
Simple ingredients – Made with everything baking staples you probably have on hand right now, which means you can easily whip this up on a whim!
Equipment you’ll need
- Slow Cooker – This is my slow cooker of choice. I recommend using a 6 quart for this recipe.
- Hand Mixer – A stand mixer is always an option but I reach for my hand mixer more often than now.
- Silicone Spatulas – I have far too many of these & use them for everything.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Butter – Bring to room temperature about 30 minutes before baking so it’s soft enough to cream easily. I personally prefer to use salted butter in baked goods because I don’t like overly sweet treats – I like the balance – but unsalted certainly works.
- Sugar – Both white sugar and packed brown sugar for sweetness. The brown sugar adds a bit of moisture for a softer texture and gives it a bit more flavor.
- Large Egg – This will help to bind the ingredients together so the cookie cake doesn’t fall apart!
- Vanilla Extract – A delicious flavor enhancer that is used to bring the flavors together in many baking recipes. The prices have recently come down & I pick it up in bulk from Sam’s Club or Costco.
- All-Purpose Flour – A great flour to use as the structure and foundation of the entire recipe. As always, the outcome weighs heavily on how well you measure your flour!
- Baking Soda – A leavening agent that helps the cookie to rise to a level of thickness that resembles a cake or cookie bar. Without it, it would be flat!
- Salt – A bit of salt to balance the sweetness and bring out the flavors of the other ingredients.
- Chocolate Chips – I use Ghirardelli (65% cacao) baking chips, but you can use whatever type you’ve got standing by.
- Optional Toppings – Vanilla ice cream, chocolate sauce, caramel sauce, salted caramel sauce, or whipped cream.
How to make Slow Cooker Chocolate Chip Cookie Cake
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- STEP ONE: First, prep a 6 quart slow cooker by lightly spraying it with non-stick spray and then laying in a piece of parchment paper to the bottom. Then, to a large mixing bowl, beat butter and both sugars with an electric hand mixer on medium speed until creamed and fluffy.
- STEP TWO: Add in the egg and vanilla and mix until fully combined. Then, add the flour, baking soda, and salt until fully combined with no flour lumps left behind.
- STEP THREE: Fold in the chocolate chips until evenly distributed throughout the batter and transfer the cookie dough to the prepared slow cooker base.
- STEP FOUR: Sprinkle with a few more chips on top, cover, and cook on LOW for 3 hours until the edges are slightly browned and the center is set. Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
- STEP FIVE: Turn off the slow cooker, use the parchment paper to lift the cookie cake out of the basin. Slice and serve with your favorite toppings!
What to serve with Slow Cooker Chocolate Chip Cookie Cake
First and foremost you’re going to want to decide on an ice cream flavor because a scoop on top is a must. Vanilla, French vanilla, or chocolate chip cookie dough. What are we working with here?
Then, the sauces, both caramel, and chocolate should be offered. I prefer hot fudge (Sanders, to be exact) to chocolate sauce.
Frosting, sprinkles, and whipped cream are optional 😉
Since you’ve stocked up on chocolate chips, why not serve this cookie cake with easy chocolate chip cheesecake, no bake chocolate chip cookie dough truffles, or these heart shaped chocolate chip cookies?
Serve with a cold glass of milk or a cup of hot chocolate to go with these sweet treats!
Tips & Suggestions 🍪
- Crinkle the parchment paper into a ball before laying it in the slow cooker so it’s less rigid and easier to mold in the basin.
- Other mix-ins can be used such as peanut butter chips, M&Ms, chopped nuts, mini marshmallows, white chocolate chips, toffee bits, etc.
- If you’ve ever had my salted chocolate chip cookies you know what a sprinkling of Maldon salt adds to the chocolate. Go for it!
- I only recommend the LOW setting for this one. 3 hours on LOW in a 6 quart left me with a perfectly chewy cookie with a slightly crisp edge.
How to reheat and store Slow Cooker Chocolate Chip Cookie Cake
How to store leftovers
Though delicious when served warm, it held the chewy texture the next day for leftovers when stored in an airtight container.
Does it need to be kept in the fridge?
No! If you’re lucky enough to have any left, keep it stored at room temperature for up to 3 days.
A zip-top bag or container can be used for storage.
Can I freeze a crockpot cookie cake?
You can! Allow it to cool completely. Wrap it tightly in plastic and then keep it in a freezer-safe bag for up to 3 months of storage.
Thaw in the fridge overnight and bring it to room temperature before adding any toppings. You can also reheat it.
How to reheat a crockpot chocolate chip cookie
Keep it simple and warm up a slice in the microwave!
FAQs
Can you frost it like a cake?
Sure, why not! A tasty chocolate buttercream frosting would make a great addition for a special occasion. Present it with pretty piping to wow your guests!
I normally make my Easter Egg Fruit Pizza with a sugar cookie base but this is the perfect shape…my wheels are turning.
Can I make this ahead of time?
Definitely. Make it the day before, allow it to cool and keep it covered overnight. Warm it up gently before serving.
How long do I cook it in an 8-quart slow cooker?
If using an 8 quart, I recommend 2.5 hours on LOW. The cookie will be spread a little thinner over a bigger surface area, so it’ll cook a little faster.
Crockpot Chocolate Chip Cookie
Need more slow cooker dessert recipes? Try these:
Slow Cooker Chocolate Lava Cake
Click here for my entire collection of dessert recipes.
Slow Cooker Chocolate Chip Cookie Cake
Equipment
Ingredients
- 8 Tablespoons butter at room temperature
- ½ cup granulated white sugar
- ⅓ cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chocolate chips I use Ghirardelli 65% cacao
Instructions
- Lightly spray the basin of a 6 quart slow cooker with non-stick spray and line it with parchment paper. Trim any excess.
- To a large bowl, add the butter, sugar, and brown sugar and beat with a hand mixer on medium until light and fluffy.8 Tablespoons butter, ½ cup granulated white sugar, ⅓ cup brown sugar
- Add in the egg and vanilla and continue mixing until fully combined.1 large egg, 2 teaspoons vanilla extract
- Add in the flour, baking soda, and salt and continue mixing until incorporated and no signs of flour.1 ½ cups all purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Use a spatula to fold in the chocolate chips until evenly distributed.1 ½ cups chocolate chips
- Press the dough lightly into the prepared slow cooker. Sprinkle on a few more chocolate chips.
- Cover and cook on LOW for 3 hours or until edges are slightly browned and center is set. This may vary in your slow cooker so keep an eye on it.
- Turn slow cooker off, slice and serve!
- Optional toppings: hot fudge, caramel, vanilla ice cream, whipped cream, etc.
Video
Notes
- If using an 8 quart slow cooker, cook on LOW for 2.5 hours.
- Try using different mix-ins (milk chocolate chips, white chocolate chips, peanut butter chips, toffee bits, M&Ms, etc.)
- Slice and store leftovers in an airtight container or zip top bag at room temperature for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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We made this for dessert one night & loved it so much our daughter requested it for her birthday dessert so we’ve already made it twice!
Yay, love that! 🙂