Chocolate Chip Cookie Dessert Recipe
Chocolate Chip Cookie Dessert Recipe photo by Taste of Home

Chocolate Chip Cookie Dessert Recipe

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Drizzled with melted chocolate, this frosty family favorite from Carol Marnach in Sioux Falls, South Dakota couldn’t be much easier to prepare. "My husband and three sons love it so much that we even use our grill to make it on camping trips—or during the hot summer months when I don’t like turning on the oven," she says.
TOTAL TIME: Prep: 40 min. + freezing
MAKES:15 servings
TOTAL TIME: Prep: 40 min. + freezing
MAKES: 15 servings


  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1/2 cup caramel ice cream topping
  • 1/2 cup cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3/4 cup chopped nuts
  • 3/4 cup English toffee bits or almond brickle chips
  • 3 ounces semisweet chocolate, chopped
  • 3 tablespoons butter

Nutritional Facts

1 piece: 345 calories, 18g fat (8g saturated fat), 18mg cholesterol, 271mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 3g protein


  1. Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 13-15 minutes or until golden brown. Cool completely on a wire rack.
  2. Spread caramel topping over crust. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.
  3. In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares. Yield: 15 servings.
Originally published as Chocolate Chip Cookie Dessert in Simple & Delicious March/April 2007, p35

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Reviewed Feb. 18, 2014

"My coworkers love this dessert. They ask for it again and again!"

Reviewed Jan. 20, 2013

"<p>Way too sweet. I used homemade cookie dough hoping it would come out of the pan easier...didn't help. Almost impossible to serve. Looked really good.</p>"

Reviewed Jun. 23, 2012

"Love this dessert but only use it as base!...the cookie dough was hard to cut and eat so i just use crumbled up choc chip cookies - awesome way to use up dry or stale cookies and much easier to serve! I also add a lot more ice cream b/c i too thought that the texture was off!"

Reviewed Mar. 26, 2012

"This is in regards to kerrylehman's comment below.

It is correct to only use 1/2 cup of milk with the pudding. You need the mixture to be thick and not like regular pudding.
As for the package of pudding, if you have a Royal brand that is 1.7 oz, it is a sugar-free product, which is why the weight is less. You could try using it, but you still only want to use 1 box.
The weights of regular and sugar-free products are very different. We've also found that Jell-o and Royal brands differ in weight, but still yield 4- 1/2 servings, so can be used interchangeably.
Taste of Home Test Kitchen"

Reviewed Mar. 25, 2012

"I also tried the 1/2 cup milk and thought something was wrong. I increased it to 11/2 cups milk like the pie recipe on my jello pudding box and it worked for me."

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