This 5-ingredient slow cooker Father’s Day cookie bake is one of those toss-it-in-and-walk-away desserts that makes you look like a kitchen rock star with almost no effort. You literally dump whole raw peanut butter sandwich cookies into the crock, pour a simple sweet mixture over the top, and let the slow cooker do the work. It’s perfect for busy parents who still want to make something special for Dad—warm, gooey, and loaded with peanut buttery goodness that feels like a giant cookie sundae without turning on the oven.
Serve this cookie bake warm right out of the slow cooker, scooped into bowls like a cobbler. It’s wonderful topped with vanilla ice cream, a drizzle of chocolate or caramel sauce, and a sprinkle of chopped peanuts if your family likes extra crunch. A cold glass of milk or hot coffee balances the sweetness nicely. For a full Father’s Day spread, pair it with something simple and savory like grilled burgers or brats and a big green salad, then bring the slow cooker right to the table so everyone can scoop their own dessert.
Slow Cooker Peanut Butter Cookie Sandwich BakeServings: 8
Ingredients
24 whole peanut butter sandwich cookies (raw, straight from the package)
1 1/2 cups sweetened condensed milk (about 1 can)
1/2 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter, melted
Directions
Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking and make cleanup easier.
Lay the whole raw peanut butter sandwich cookies in a single, tight layer on the bottom of the slow cooker. It’s okay if a few overlap slightly, but try to cover as much of the bottom as you can. This should look like a full layer of intact cookies from a top-down view.
In a medium microwave-safe bowl, combine the sweetened condensed milk and creamy peanut butter. Microwave in 20–30 second bursts, stirring in between, just until the mixture is smooth and pourable.
Stir the melted butter into the warm peanut butter–condensed milk mixture until fully combined. This helps the cookie bake set up rich and fudgy.
Sprinkle the chocolate chips evenly over the layer of whole cookies in the slow cooker so there is a bit of chocolate in each scoop later.
Slowly pour the warm peanut butter mixture evenly over the cookies and chocolate chips, making sure to coat all of the cookies. Gently nudge the mixture with a spatula if needed so it seeps down between the cookies without breaking them up too much.
Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the edges are set and a little chewy and the center is still soft and gooey, like a warm cookie bar. Avoid lifting the lid during the first 2 hours so the heat stays consistent.
Once done, turn off the slow cooker and let the cookie bake sit with the lid off for about 10–15 minutes to firm up slightly. The cookies will have softened into a pudding-like, spoonable cookie bake with pockets of chocolate and peanut butter.
Scoop the warm cookie bake into bowls and serve as-is or topped with ice cream and your favorite sundae toppings. Store any leftovers in a covered container in the refrigerator for up to 3 days and reheat gently in the microwave before serving.
Variations & Tips
For extra crunch, sprinkle 1/4 cup chopped roasted peanuts over the chocolate chips before pouring on the peanut butter mixture. If your family loves peanut butter and jelly, swirl 1/4 cup of grape or strawberry jam into the top of the mixture just before cooking for a PB&J-style cookie bake. You can swap the semi-sweet chocolate chips for peanut butter chips or white chocolate chips, or use a mix of whatever you have on hand. If you’d like it less sweet, choose dark chocolate chips and reduce the chocolate chips to 1/3 cup. For picky eaters who aren’t big on strong peanut flavor, use a milder, creamy peanut butter and serve with plenty of vanilla ice cream to balance the richness. Food safety tips: Always cook this on LOW, not on the warm setting, so it reaches a safe temperature throughout. Keep the lid on during cooking as much as possible so the dessert heats evenly. Let the cookie bake cool slightly before serving, as the sweetened condensed milk and melted chocolate can be very hot right out of the crock. Refrigerate leftovers within 2 hours of cooking and reheat only what you plan to eat. If anyone in your family has a peanut or nut allergy, this dessert is not safe for them—do not attempt to substitute nut-free products unless they are clearly labeled and you are confident in cross-contact precautions.
