Chocolate Chip Cookie Delight

olivia

Published:

December 10, 2025

Freshly baked chocolate chip cookies displayed on a cooling rack

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introduction

This simple dish makes many people happy. It mixes a soft cookie base with cream cheese, pudding, and cool whip. Try a small slice for a sweet end to dinner. For a cold cake idea like this, see cookie ice cream cake.

why make this recipe

You can make this fast with store foods. It needs little work and no slow chill time in the oven. You can take it to a party and people will smile. For more quick cookie treats, look at another cookie cake.

how to make Chocolate Chip Cookie Delight

You make a firm cookie crust, add a cream cheese layer, then add a pudding layer and top with cool whip. You chill it well so it sets firm. This plan keeps the cake neat when you cut it. For a similar no-bake idea, read a cookie icebox cake.

Ingredients :

16-1/2 ounces chocolate chip cookie dough (refrigerated in a tube)
8 ounces cream cheese (soft, room temp)
1 cup confectioners’ sugar
12 ounces frozen whipped topping (thawed, divided; Cool Whip)
3 cups milk (very cold)
7.8 ounces instant chocolate fudge pudding mix (two 3.9-ounce boxes)
Mini chocolate chips (for garnish)

Directions :

Let the cookie dough sit until it softens at room temp.
Press the dough into an ungreased 13×9-inch pan.
Bake at 350°F until the top turns gold, about 15 minutes.
Let the crust cool all the way.
In a large bowl, beat the cream cheese and the confectioners’ sugar until smooth.
Gently fold in 1 3/4 cups of the whipped topping.
Spread this cream cheese mix over the cooled crust.
Whisk the milk and the pudding mix for 2 minutes until thick.
Spread the pudding over the cream cheese layer.
Top with the rest of the whipped topping.
Sprinkle mini chips on top.
Cover with plastic wrap and chill until firm, 8 hours or overnight. Overnight is best.

how to serve Chocolate Chip Cookie Delight

Cut the cake with a sharp knife for clean slices. Serve cold on a small plate. Add extra chips on each slice if you like. For a warm twist, serve with a scoop of vanilla ice cream, such as in brown butter banana bread pairings.

how to store Chocolate Chip Cookie Delight

Cover the pan with plastic wrap or a lid. Keep it in the fridge for up to 3 days. Do not freeze, as the cream cheese and cool whip can change texture. For a cookie storage idea, see cookie storage tips.

tips to make Chocolate Chip Cookie Delight

Let the crust cool well before you add the cream cheese layer.
Use cold milk for the pudding so it sets fast.
Fold the cool whip by hand to keep the mix light.
Chill it overnight for best cuts.
Use full-fat cream cheese for a rich taste.

variation (if any)

You can use vanilla pudding instead of chocolate for a milder taste. Try a mix of mini chips and chopped nuts on top. You can also press a different cookie dough for the base.

FAQs (minimum three FAQ)

Q: Can I use homemade cookie dough?
A: Yes. Use a firm dough and press it well. Bake and cool before you add layers.

Q: Can I make this in a glass pan?
A: Yes. A glass pan works fine. Watch the bake time; it may need a minute more.

Q: Can I use low-fat cool whip?
A: Yes. The cake will set, but the taste will be lighter.

Q: How long does it need to chill?
A: Chill at least 8 hours. Overnight gives the best set.

Conclusion

For the original recipe page and more details, see Chocolate Chip Cookie Delight.