You know that feeling when you sneak a spoonful of cookie dough straight from the bowl, and it’s just… pure happiness? That’s exactly the vibe my Chocolate Chip Cookie Dough Lush Dessert recipe brings to the table—except, you get to indulge without the raw egg worries! Honestly, the first time I whipped up this dessert, the kitchen filled with the buttery aroma of homemade cookie dough, layered with clouds of whipped cream and silky pudding. It was a rainy Sunday, and I wanted something quick, sweet, and comforting (no oven required).
I first discovered the idea of “lush desserts” at a potluck years ago—think layers of creamy, crunchy, and dreamy, all stacked in a pan. But regular lush desserts never quite hit that cookie dough craving for me. So, I started experimenting. After a few rounds (and more than a few taste tests), I landed on this irresistible chocolate chip cookie dough lush dessert recipe. It’s got everything: a buttery cookie base, velvety cream cheese, pockets of edible cookie dough, and chocolate chips galore. And the best part? It’s an easy, no bake layered treat—ideal for busy families, sweet-toothed teens, or anyone who loves a little nostalgia in their dessert.
My kids ask for this at every birthday, and I’ve made it for girls’ nights, holiday gatherings, and even solo Netflix binges. If you’re obsessed with cookie dough, this treat is basically heaven. Plus, as someone who’s tested this recipe a dozen times (yes, with all the tweaks!), I can promise you’ll get the taste and texture you crave every time.
So, if you’re on the hunt for a chocolate chip cookie dough lush dessert recipe that’s quick, crowd-pleasing, and totally Pinterest-worthy, you’re in for a treat. Let’s dig in—spoons ready!
Why You’ll Love This Recipe
Trust me, if you’ve ever found yourself eating cookie dough straight from the mixing bowl, this lush dessert is about to become your new favorite. I’ve made dozens of layered desserts, but this chocolate chip cookie dough lush dessert recipe stands out every. single. time. Here’s why:
- Quick & Easy: No oven required—just some mixing, layering, and chilling. Perfect for those “I need dessert, NOW” moments.
- Simple Ingredients: Everything is easy to find at your local grocery store. No specialty flours or tricky substitutions needed.
- Perfect for Any Occasion: This dessert is a hit at potlucks, birthday parties, Sunday dinners, or just a cozy night in.
- Crowd-Pleaser: Kids love it, adults ask for seconds, and you get to bask in the compliments. It’s got universal appeal.
- Unbelievably Delicious: Each layer is a flavor and texture adventure—crunchy cookie base, creamy filling, chunks of actual cookie dough, and plenty of chocolate chips.
What really sets this recipe apart? You don’t just get a hint of cookie dough flavor—it’s right there, in edible chunks, nestled between layers of cream and pudding. I blend the cookie dough with heat-treated flour (so it’s safe to eat) and real butter for that classic taste. I’ve tried others, but nothing comes close to the balance of sweet, salty, and chocolatey this dessert delivers.
It’s the kind of treat that makes you pause after the first bite, close your eyes, and just enjoy. Whether you’re impressing guests or sneaking a midnight snack (no judgment), this lush dessert brings the comfort of homemade cookies with the wow-factor of layered desserts. If you want dessert that feels like a hug, this is it.
Ingredients Needed
This chocolate chip cookie dough lush dessert recipe uses straightforward ingredients that work together to create a truly irresistible treat. Most are pantry staples, and a few offer easy swap-outs for allergies or preferences. Here’s what you’ll need to get that perfect layered look and taste:
- For the Cookie Crust:
- 24 chocolate sandwich cookies (like Oreos), crushed (about 270 g)
- 6 tbsp unsalted butter, melted (85 g)
- For the Edible Cookie Dough:
- 1 cup all-purpose flour, heat-treated (120 g; bake at 350°F/175°C for 5 mins to kill bacteria)
- 1/2 cup unsalted butter, softened (113 g)
- 1/2 cup light brown sugar, packed (100 g)
- 1/4 cup granulated sugar (50 g)
- 2 tbsp milk (30 ml; dairy or non-dairy)
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (90 g)
- 1/4 tsp salt
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened (226 g)
- 1/2 cup powdered sugar (60 g)
- 1 cup whipped topping (like Cool Whip), thawed (120 g)
- For the Pudding Layer:
- 2 packages (3.4 oz each) instant vanilla pudding mix (96 g total)
- 2 cups cold milk (480 ml; whole or 2%)
- 1/2 cup mini chocolate chips (90 g)
- For the Topping:
- 2 cups whipped topping, thawed (240 g)
- Extra mini chocolate chips and cookie crumbs for garnish
Ingredient Notes: For gluten-free needs, swap the flour and cookies with certified gluten-free options. If you prefer less sweetness, you can use dark chocolate chips. I always use small-curd cream cheese for the smoothest texture. If you’re dairy-free, substitute the butter, milk, and whipped topping with plant-based alternatives—works great!
For best results, use real butter and heat-treat your flour. I use King Arthur flour and Ghirardelli chocolate chips for maximum flavor, but honestly, any brand you love will do the trick. If you’re out of instant pudding, try chocolate flavor instead of vanilla for a twist!
Equipment Needed
- 9×13-inch baking dish (or any similar size casserole pan)
- Mixing bowls (at least three, medium or large)
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Plastic wrap or foil (for covering)
- Cookie sheet (for heat-treating flour)
- Food processor or rolling pin (for crushing cookies)
If you don’t have a food processor for the cookies, a rolling pin and zip-top bag work just fine. I’ve used a glass pie dish in a pinch instead of a baking pan—it’s a little smaller but works! For mixing, even a sturdy spoon can handle the cream cheese layer if you don’t have a mixer. Just give it some elbow grease. After years of making lush desserts, I learned to always check my mixer’s beaters for stuck dough—saves so much cleanup later. Budget tip: stick to basic glass pans—they’re easy to clean and show off those beautiful layers for serving!
Preparation Method
- Heat-Treat the Flour for Cookie Dough:
Preheat your oven to 350°F (175°C). Spread 1 cup of flour on a baking sheet and bake for 5 minutes, then let cool completely. This kills any bacteria. (Don’t skip this for safety—trust me, I learned the hard way!) - Make the Cookie Crust:
Crush 24 chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin inside a zip-top bag. Mix with 6 tbsp melted butter until all crumbs are coated. Press mixt into the bottom of a 9×13-inch pan to form an even layer. Chill in the fridge while you prep the next layer (about 10 minutes). - Prepare the Edible Cookie Dough:
In a bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy (about 2 minutes). Add cooled flour, 2 tbsp milk, 1 tsp vanilla, and 1/4 tsp salt. Mix until a dough forms. Fold in 1/2 cup mini chocolate chips. Scoop teaspoon-sized bits and roll into small balls, reserving about 1/3 for topping. The dough should be soft and easy to shape—if it’s too sticky, chill for 10 minutes. - Make the Cream Cheese Layer:
Beat 8 oz cream cheese until smooth. Add 1/2 cup powdered sugar and mix. Fold in 1 cup whipped topping gently with a spatula. Spread evenly over the chilled cookie crust layer. (If your cream cheese is too firm, zap it in the microwave for 10 seconds—it blends better!) - Add the Cookie Dough Chunks:
Dot about 2/3 of the cookie dough balls evenly over the cream cheese layer, pressing in slightly so they don’t roll around. This gives every slice a gooey surprise. - Prepare the Pudding Layer:
In a bowl, whisk together 2 packages vanilla pudding mix with 2 cups cold milk until thickened (about 2 minutes). Fold in 1/2 cup mini chocolate chips. Spread pudding mixture gently over the cookie dough layer. If pudding seems runny, let it sit for a few minutes to firm up. - Finish with Whipped Topping:
Spread 2 cups whipped topping over the pudding layer. Smooth with a spatula for a cloud-like finish. - Garnish and Chill:
Sprinkle reserved cookie dough balls, extra chocolate chips, and cookie crumbs on top. Cover with plastic wrap and chill for at least 2 hours (overnight is even better for firmer slices). - Serve:
Slice into squares with a sharp knife. If you’re serving for a party, wipe the knife between cuts for clean layers. The lush should be creamy, soft, and bursting with cookie dough flavor in every bite.
Tip: If you want thicker layers, use a smaller pan. For a lighter dessert, swap out half the cream cheese for Greek yogurt. Don’t worry if the layers mix a little—it’ll still taste amazing!
Cooking Tips & Techniques
After making lush desserts more times than I can count, I’ve picked up a few tricks for chocolate chip cookie dough lush dessert success (and some hard lessons, too!).
- Chill, Chill, Chill: Rushing the chilling step is the #1 mistake. The flavors meld and the layers set—so worth the wait. Overnight is best for sharp slices.
- Mix Cream Cheese Well: Lumpy cream cheese ruins the smooth texture. Let it soften fully and beat until silky. If it’s still chunky, add a splash of milk and keep mixing.
- Cookie Dough Consistency: If your dough is sticky, refrigerate for 10-15 minutes before rolling into balls. Dry dough? Add a teaspoon of milk.
- Crushing Cookies: Food processor gives super-fine crumbs, but I’ve smashed cookies with a rolling pin before—works fine! Just keep the crust even.
- Layering Order: Always start with the crust, then cream cheese, then cookie dough, then pudding, and finally whipped topping. Mixing them up leads to messy slices (been there!).
- Serving Slices: For picture-perfect squares, freeze the lush for 30 minutes before slicing. Use a hot, dry knife and clean between cuts.
Timing matters—make the cookie dough while the crust chills, then prep the cream cheese layer. Multitasking keeps things moving! If you’re serving a crowd, double the recipe and use two pans. I once tried to rush the pudding and ended up with soupy layers. Lesson learned: let it thicken properly before adding. Consistency is key, so don’t skip the chilling or the mixing steps!
Variations & Adaptations
The beauty of this chocolate chip cookie dough lush dessert recipe is how flexible it is. You can tweak it for just about any dietary need or flavor craving. Here are some of my favorite spins:
- Gluten-Free Version: Use gluten-free sandwich cookies for the crust and swap all-purpose flour with a gluten-free blend for the cookie dough. My cousin has celiac, and she loves this adaptation!
- Peanut Butter Twist: Stir 1/4 cup peanut butter into the cream cheese layer and use peanut butter chips in the cookie dough. It’s seriously addictive.
- Oreo Mint Lush: Swap regular Oreos for mint-flavored ones, and add a few drops of peppermint extract to the pudding layer. Great for winter holidays.
- Vegan Option: Use plant-based butter, dairy-free whipped topping, and almond milk. There are vegan chocolate sandwich cookies out there, too! The taste is still spot-on.
- Chocolate Overload: Use chocolate pudding instead of vanilla, and add cocoa powder to the cream cheese layer for a double chocolate punch.
For allergens, skip the nuts and always check your cookie labels. I’ve made a version with chopped walnuts sprinkled on top—adds crunch, but not for everyone. Personal favorite? The peanut butter twist, especially for summer picnics. I even tried adding rainbow sprinkles for my daughter’s birthday—looks so fun!
Serving & Storage Suggestions
Serve this chocolate chip cookie dough lush dessert chilled, straight from the fridge. The layers hold up best when cold, which also keeps the cookie dough chunks soft but not gooey. For parties, slice into neat squares and top with a dollop of extra whipped topping, plus a sprinkle of chocolate chips for that wow factor.
Pair it with a cold glass of milk, rich hot chocolate, or a bold cup of coffee—seriously, it’s like a grown-up snack time. It also plays well with fresh berries or a scoop of vanilla ice cream if you want to go all out.
To store, cover tightly with plastic wrap or foil and refrigerate for up to 4 days. The flavors actually deepen after a night in the fridge, making leftovers even more tempting. For longer storage, freeze individual slices in airtight containers for up to a month (thaw in the fridge before serving). Reheat? Not needed—this dessert is all about the chill!
Quick tip: If the whipped topping starts to “weep,” just smooth it out with a spatula. The cookie dough stays soft, and the crust remains crunchy if you keep it cold. Honestly, it’s even better the next day.
Nutritional Information & Benefits
Each serving (about 1/12th of a pan) contains roughly:
- Calories: 380
- Fat: 22g
- Carbs: 44g
- Protein: 5g
- Sugar: 29g
This chocolate chip cookie dough lush dessert recipe offers a little calcium (thanks to the cream cheese and milk) and a boost of happiness from all those chocolate chips! You can lighten it up with reduced-fat cream cheese or swap in low-sugar pudding. It’s naturally egg-free, so safe for those with egg allergies. If you’re gluten-free or dairy-free, the swaps above make it accessible for most diets. For me, it’s a treat that satisfies both sweet cravings and comfort-food nostalgia—just don’t eat it all in one sitting (I’ve tried… not recommended!).
Conclusion
There’s a reason this chocolate chip cookie dough lush dessert recipe keeps showing up at my family gatherings—it’s easy, no bake, and tastes like the best parts of cookie dough and pudding layered into one dreamy treat. Whether you’re a cookie dough fanatic or just want something fun, this is the dessert that always gets a “wow.”
Feel free to make it your own—add nuts, swap flavors, or toss in some sprinkles for a party vibe. I love how flexible it is, and honestly, I never get tired of the combo of creamy, crunchy, and chocolatey. If you’ve got a sweet tooth, this lush dessert is calling your name!
Ready to try it? Drop a comment below if you make it, share your twist, or pin it for your next celebration. I can’t wait to hear what you think! Happy layering, and save me a piece!
Frequently Asked Questions
Can I make this chocolate chip cookie dough lush dessert ahead of time?
Absolutely! It actually tastes better after chilling overnight. Prep it a day ahead, and you’re ready to serve stress-free.
Is it safe to eat the cookie dough in this recipe?
Yes—just remember to heat-treat the flour first. No eggs are used, so it’s safe for everyone!
Can I freeze leftovers?
Definitely! Slice and store in airtight containers. Thaw in the fridge before serving for best texture.
What can I use instead of chocolate sandwich cookies?
Try graham crackers, vanilla wafers, or gluten-free cookies. Each gives a slightly different base flavor but works well.
How do I make it dairy-free?
Use plant-based butter, milk, and whipped topping, plus dairy-free chocolate chips. It’s just as tasty!
Pin This Recipe!
Chocolate Chip Cookie Dough Lush Dessert
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
Description
This easy, no bake layered dessert combines a crunchy cookie crust, creamy filling, edible chocolate chip cookie dough, and silky pudding for a nostalgic treat that’s perfect for parties or cozy nights in. Safe-to-eat cookie dough chunks and whipped topping make every bite irresistible.
Ingredients
- 24 chocolate sandwich cookies (like Oreos), crushed (about 270 g)
- 6 tbsp unsalted butter, melted (85 g)
- 1 cup all-purpose flour, heat-treated (120 g; bake at 350°F/175°C for 5 mins)
- 1/2 cup unsalted butter, softened (113 g)
- 1/2 cup light brown sugar, packed (100 g)
- 1/4 cup granulated sugar (50 g)
- 2 tbsp milk (30 ml; dairy or non-dairy)
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (90 g)
- 1/4 tsp salt
- 8 oz cream cheese, softened (226 g)
- 1/2 cup powdered sugar (60 g)
- 1 cup whipped topping (like Cool Whip), thawed (120 g)
- 2 packages (3.4 oz each) instant vanilla pudding mix (96 g total)
- 2 cups cold milk (480 ml; whole or 2%)
- 1/2 cup mini chocolate chips (90 g)
- 2 cups whipped topping, thawed (240 g)
- Extra mini chocolate chips and cookie crumbs for garnish
Instructions
- Preheat oven to 350°F (175°C). Spread 1 cup flour on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely.
- Crush 24 chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Mix with 6 tbsp melted butter until coated. Press into bottom of a 9×13-inch pan. Chill in fridge for 10 minutes.
- In a bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy (about 2 minutes). Add cooled flour, 2 tbsp milk, 1 tsp vanilla, and 1/4 tsp salt. Mix until dough forms. Fold in 1/2 cup mini chocolate chips. Scoop teaspoon-sized bits and roll into small balls, reserving about 1/3 for topping. Chill if too sticky.
- Beat 8 oz cream cheese until smooth. Add 1/2 cup powdered sugar and mix. Fold in 1 cup whipped topping gently. Spread evenly over chilled cookie crust.
- Dot about 2/3 of the cookie dough balls evenly over the cream cheese layer, pressing in slightly.
- In a bowl, whisk together 2 packages vanilla pudding mix with 2 cups cold milk until thickened (about 2 minutes). Fold in 1/2 cup mini chocolate chips. Spread pudding mixture gently over the cookie dough layer.
- Spread 2 cups whipped topping over the pudding layer. Smooth with a spatula.
- Sprinkle reserved cookie dough balls, extra chocolate chips, and cookie crumbs on top. Cover with plastic wrap and chill for at least 2 hours (overnight is best).
- Slice into squares with a sharp knife, wiping between cuts for clean layers. Serve chilled.
Notes
For gluten-free, use certified gluten-free cookies and flour. Chill thoroughly for best slices. Swap pudding flavors or add peanut butter for variations. Use plant-based dairy for vegan/dairy-free. Freeze slices for longer storage. For picture-perfect squares, freeze for 30 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of a 9x13-inch pan
- Calories: 380
- Sugar: 29
- Sodium: 210
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 44
- Fiber: 1
- Protein: 5
Keywords: cookie dough lush, no bake dessert, chocolate chip, layered dessert, easy dessert, potluck, party dessert, edible cookie dough, pudding dessert
