Crock Pot Chocolate Chip Cookie Cake (Easy & Budget-Friendly)

Crock Pot Chocolate Chip Cookie Cake is a soft, gooey dessert loaded with chocolate chips and made right in your slow cooker. At about $0.66 per serving, it is an affordable way to make a warm dessert for the whole family.

Crock Pot Chocolate Chip Cookie Cake sliced and topped with ice cream and caramel syrup.

With eight kids, I love desserts that give everyone something to look forward to after dinner. This one is especially fun to serve warm with a scoop of ice cream and a drizzle of caramel for an extra sweet finish.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

Easy to Make. Mix the cookie dough, layer it in the slow cooker, and let it cook while you take care of other things.
No Oven Needed. The slow cooker does the baking, which is especially helpful when you want to keep your oven available.
Gooey and Soft. This cookie cake has slightly firmer edges with a soft, fudgy center, giving it a different texture than a regular cookie.
Loaded With Chocolate Chips. Two cups of chocolate chips give this dessert plenty of chocolate in every slice.
Great With Ice Cream. Serve warm with a scoop of vanilla ice cream and caramel sauce for an extra indulgent dessert.
Family-Friendly. This warm cookie cake is easy to slice and share after dinner, at family gatherings, or for special occasions.
Budget-Friendly. At about $0.66 per serving, you can make a delicious dessert for the whole family without spending much.

After more than 14 years of baking and creating recipes, I’ve learned that some desserts are worth keeping simple. Using the slow cooker for a cookie cake is a great way to create a homemade dessert while keeping the oven free for everything else you may be making.

Ingredients

Butter. Softened to room temperature so it creams evenly into the sugars. Cold butter leaves lumps that never fully smooth out, even with a stand mixer.
Brown Sugar. Adds moisture and a rich caramel-like flavor. Try our Homemade Brown Sugar Recipe if you want to make your own.
Vanilla. Pure vanilla extract adds extra flavor to the cookie cake.
All Purpose Flour. Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.
Baking Soda. Helps the cookie cake rise as it cooks. See our guide to Best Baking Soda Substitutes if needed.
Chocolate Chips. Use 2 cups of your favorite chocolate chips for plenty of chocolate throughout the cookie cake.
Caramel. Optional, but I love drizzling caramel sauce over the warm cookie cake. Try our easy Caramel Sauce.
Ice Cream. Optional, but highly recommended. A scoop of vanilla ice cream with a warm slice of cookie cake makes a delicious combination.
Salt. Balances the sweetness so the cookie cake doesn’t taste one-note. If you only have salted butter on hand, that’s fine. Just don’t add extra salt on top of what’s already in the recipe.

Get the complete ingredient list at the bottom of the page.

Close up image of a slice of cookie topped with ice cream on a plate.

Step By Step Instructions

Butter, sugar and brown sugar in a mixing bowl.

Step 1. First, you will need a large mixing bowl. Beat the butter, sugar, brown sugar, and vanilla until fluffy. I normally use my stand mixer. It makes everything go so fast and it’s so easy to get the mixture light and fluffy.

Step 2. Next, add the eggs to the mixture. Beat until well combined.

Dry ingredients added to sugar mixture in bowl.

Step 3. Mix in dry Ingredients. Add the flour, salt and baking soda. Mix this together slowly until everything is mixed together.

Step 4. Mix in chocolate chips by hand.

Step 5. Finally, grease the crock pot. Another tip is to line with parchment paper. Place about half of the batter into the crock pot. This is optional but I like to drizzle some of the caramel sauce. Nuts are also a great add in as well. Use the remaining batter and spread in the crock pot.

Step 6. Cook on high for 2 to 2½ hours, until the edges look set and slightly darker and the center no longer looks wet or jiggly when you gently shake the crock. Every slow cooker runs a little differently, so start checking around the 2-hour mark.

Pro Tips

Use the Right Slow Cooker. A 6-quart slow cooker works best for this recipe. See the Slow Cooker Size Guide below if you’re using an 8-quart or doubling the recipe.
Mix the Dough Well. Use a stand mixer or hand-held mixer to combine the butter, sugars, and wet ingredients. Add the chocolate chips by hand so they stay evenly distributed throughout the dough.
Let It Cool Slightly. Allow the cookie cake to cool for a few minutes before cutting. This helps the slices hold together better.
Remove the Insert. If you prefer, carefully remove the slow cooker insert before serving. This can make it easier to cut and serve the cookie cake.
Cut Into Portions. Use a sharp knife to cut the cooled cookie cake into 12 pieces. For smaller portions, cut into additional squares.

Slow Cooker Size Guide

This recipe is written and tested for a 6-quart slow cooker on high for 2 to 2½ hours. If you’re using an 8-quart, the batter will spread thinner, so start checking earlier than the 2-hour mark.

If you double the recipe, you’ll need a slow cooker larger than 6 quarts to give the batter enough room to cook evenly, and it will need more time than a single batch.

Variations

Peanut Butter Morsels. Stir peanut butter morsels into the dough along with the chocolate chips for a delicious chocolate and peanut butter combination.
Mix Up the Chocolate Chips. Swap some or all of the semi-sweet chocolate chips for milk chocolate, white chocolate, or dark chocolate chips.
Add Nuts. Stir in chopped walnuts, pecans, or peanuts for extra crunch and flavor.
Butterscotch Chips. Add butterscotch chips with the chocolate chips for a rich, buttery flavor.
Candy Pieces. Mix in chopped peanut butter cups, M&M’s, or your favorite chocolate candy for an extra fun cookie cake.
Cookies and Cream. Add crushed chocolate sandwich cookies along with the chocolate chips for a cookies-and-cream twist.
Salted Caramel. Drizzle caramel sauce over the warm cookie cake and sprinkle the top with a little flaky sea salt.
Add Sprinkles. Stir colorful sprinkles into the dough for a festive dessert that works well for birthdays and celebrations.
Coconut Chocolate Chip. Add shredded coconut along with the chocolate chips for a chewy coconut flavor.
Extra Chocolate. Mix in chocolate chunks or add a few extra chocolate chips over the top before cooking for an even more chocolatey dessert.

What to Look For at Each Stage

Underdone: The center still looks wet and jiggles noticeably when you shake the crock. Give it another 15–20 minutes.
Just right: The edges are set and slightly darker, and the center only jiggles slightly. This is when to stop.
Overdone: The edges look dry or dark brown all the way through. The cookie will still taste good but will be firmer and less gooey.

Slice of cookie topped with ice cream and caramel syrup.

How to Make Sure It Doesn’t Stick?

Grease the inside of the slow cooker well with nonstick cooking spray or butter before adding the cookie dough. For even easier removal, line the bottom and sides with parchment paper, leaving some overhang so you can lift the cookie cake out once it has cooled.

Storage

Refrigerator. Place leftover cookie cake in an airtight container and refrigerate for up to 5 days.
Room Temperature. If you plan to eat it within 1 to 2 days, you can keep the covered cookie cake at room temperature.
Reheating. Warm individual slices in the microwave for about 10 to 15 seconds before serving. Top with ice cream and caramel for a warm dessert.
Freezer. Once completely cooled, wrap the cookie cake tightly in plastic wrap and foil, or slice it first and wrap individual pieces. Freeze for up to 3 months. Thaw at room temperature or in the fridge before serving, then warm slices in the microwave if you’d like it served warm.

FAQ

How do I know when it’s done?

Look for edges that are set and slightly darker, with a center that no longer looks wet or jiggly. It will continue to firm up slightly as it cools, so it’s fine if the very center still looks a little soft when you take it out.

Can I bake this in the oven instead?

Yes — press the dough into a 9×13 baking dish and bake at 325°F for about 45 minutes, or until the edges are golden brown.

Can I use a smaller slow cooker?

A 6-quart slow cooker is recommended for this recipe. A smaller slow cooker may cause the cookie cake to be too thick and cook unevenly.

Can I double the recipe?

Yes, but you will need a larger slow cooker to give the cookie cake enough room to cook evenly.

Can I add other toppings?

Yes. Serve warm slices with vanilla ice cream, caramel sauce, chopped nuts, whipped cream, or extra chocolate chips.