This 3-ingredient slow cooker cookie treat is the sort of effortless dessert that earns a permanent place in a busy cook’s back pocket. Using a solid brick of raw chocolate chip cookie dough, a little sweetened condensed milk, and chocolate chips, you get a warm, scoopable dessert with the cozy appeal of a skillet cookie and the ease of a dump-and-go crockpot recipe. It is especially handy for casual gatherings, game days, or any time you want something homemade-tasting without turning on the oven.
Serve this warm with vanilla ice cream, lightly sweetened whipped cream, or a drizzle of caramel sauce. Fresh strawberries or sliced bananas make a nice contrast to the rich chocolate, and for drinks, coffee, cold milk, or hot cocoa all pair beautifully. If you are setting out a dessert spread, this works well alongside brownies, fruit, and salted nuts.
3-Ingredient Slow Cooker Cookie Day Treat
Servings: 8
Ingredients
1 solid brick raw chocolate chip cookie dough, about 16 to 18 ounces
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking and make cleanup easier.
2. Place the solid brick of raw chocolate chip cookie dough in the bottom of the slow cooker. Pour the sweetened condensed milk evenly over the top, then sprinkle the chocolate chips over everything.
3. Cover and cook on Low for 2 to 3 hours, checking at the 2-hour mark. The dessert is ready when the edges are very soft and the center is warm, glossy, and spoonable.
4. Gently stir once or twice to combine the softened cookie dough, melted chocolate, and condensed milk into a thick, gooey mixture. If it looks too firm, cover and cook 15 to 30 minutes longer.
5. Turn off the slow cooker and let the dessert stand uncovered for 10 minutes to thicken slightly. Scoop into bowls and serve warm.
Variations & Tips
Add nuts: Stir in 1/2 cup chopped pecans or walnuts during the last 30 minutes of cooking for a little crunch and a more old-fashioned cookie flavor.
Make it extra chocolatey: Use dark chocolate chips or a mix of semisweet and milk chocolate chips if you want a richer, sweeter finish.
Watch the timing: Slow cookers vary quite a bit, so start checking early. You want the mixture soft and safe to serve warm, not dry around the edges.
Serve for a crowd: Set out bowls and let guests add their own toppings such as ice cream, whipped cream, sliced bananas, or a drizzle of caramel sauce.
Storage tip: Refrigerate leftovers in a covered container for up to 3 days. Reheat individual portions gently in the microwave so the texture stays soft and pudding-like.
