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Chocolate Chip Cookie Dessert Recipe

Chocolate Chip Cookie Dessert Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chocolate Chip Cookie Dessert

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kcrihfield89 User ID: 5121811 163353
Reviewed Feb. 18, 2014

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

violinplayer User ID: 3746755 208740
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>"

babycakes24 User ID: 5806747 120806
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!"

KScales User ID: 3262967 149087
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"

[email protected] User ID: 3629581 120801
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."

kerrylehman User ID: 1313933 95939
Reviewed Feb. 23, 2012

"I really need some help/input on this recipe! I have tried to make it several times, and the taste is fantastic, but the recipe always seems to be a bit "off" to me as far as the texture...My first question is this: the recipe calls for 1/2 cup milk for one package of pudding mix, but the directions on the pudding mix call for 2 cups of milk to make the pudding soft-set. When I have followed this recipe exactly (and added 1/2 cup milk), the result is definitely not soft-set pudding, but is instead a very thick, gooey substance. When I have tried to make the pudding as directed on the box (with two cups of milk), it does turn to a soft-set pudding, but then the recipe itself seems to be too runny and thin. Any suggestions?!?

My second question is this: the box of pudding I have is Royal brand, and it is 1.7 oz--but it says it makes 4 1/2 cup servings. The Jello brand of pudding is 3.4 oz, but it ALSO says it makes 4 1/2 cup servings, so...I am not sure whether to use this package of Royal pudding, or to use two boxes of it (to get to 3.4 oz), or just to forget the Royal pudding and instead buy a box of Jello brand. How can two totally different box sizes make the same amount of pudding?! Any suggestions are much appreciated!!!"

jules357 User ID: 3462087 149968
Reviewed Aug. 19, 2011

"This was absolutely delicious and won rave reviews at my church potluck. The only thing I would do differently is be sure to grease the pan before putting in the cookie dough - otherwise it's almost impossible to serve."

jennmack User ID: 3004811 95067
Reviewed Jun. 21, 2011

"This is so good! I just have to write one suggestion and that is DO NOT use "fat free or light" pudding mix, it DOES NOT work! Also, instead of nuts or English toffee bits, I just crush up Skor bars. Such a good dessert and so easy to make!"

pei_mom User ID: 350937 163352
Reviewed Aug. 4, 2009

"Only bake for 14 minutes max as the dough gets very hard and therefore hard to remove from bottom of pan."

ange_b User ID: 1136347 168983
Reviewed Aug. 30, 2008

"This is delicious! Though I will grease my casserole dish next time and bake 14 instead of 16 min. The cookie dough stuck and we had a terrible time getting it out to serve."

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