This is a fun and unique dessert! Making a Cookie Cake in the Slow Cooker is a great trick—it keeps the cake incredibly moist, and using a Cookies and Cream theme makes it a crowd-pleaser. It essentially bakes into a giant, soft, gooey cookie-cake hybrid that you can slice and serve right out of the crock.
Here is a recipe for Slow Cooker Cookies and Cream Cookie Cake.
The Concept
This is a giant, thick, bakery-style chocolate chip cookie, but loaded with crushed Oreos and baked low and slow in a slow cooker. The result is a cookie that is crispy around the edges and soft and gooey in the center.
Ingredients
For the Cookie Cake:
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1 cup (2 sticks) Unsalted Butter, softened
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¾ cup Brown Sugar, packed
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¼ cup Granulated Sugar
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1 large Egg + 1 Egg Yolk (the extra yolk makes it chewy)
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2 tsp Vanilla Extract
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2 cups All-Purpose Flour
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1 tsp Baking Soda
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½ tsp Salt
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1 cup Chocolate Chips (semi-sweet or milk)
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10 Oreo cookies, roughly chopped (plus more for topping)
For Assembly:
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Butter or non-stick spray (for greasing the slow cooker)
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Parchment paper (optional, for easy removal)
Instructions
1. Prepare the Slow Cooker
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Generously grease the inside of your 6-quart (or larger) slow cooker with butter or non-stick spray.
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For easiest removal, you can line the bottom with a round of parchment paper, then grease the paper.
2. Make the Cookie Dough
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In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
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Beat in the egg, egg yolk, and vanilla extract until well combined.
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In a separate small bowl, whisk together the flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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Fold in the chocolate chips and the chopped Oreos using a spatula.
3. Press Dough into Slow Cooker
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Scoop the cookie dough into the prepared slow cooker.
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Use a spatula or your hands (slightly damp hands work well to prevent sticking) to press the dough into an even, flat layer covering the bottom of the slow cooker.
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Sprinkle a few extra chopped Oreos and chocolate chips on top for looks.
4. Slow Cook
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Place a clean kitchen towel or a few layers of paper towels over the top of the slow cooker, then place the lid on tightly. (The towel absorbs condensation so it doesn’t drip onto your cookie cake and make it soggy).
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Cook on LOW for 2 to 3 hours.
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Check at the 2-hour mark. The edges should be set and golden, and the center should look puffed up but still slightly soft and underdone. It will continue to cook as it cools.
5. Cool and Serve
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Turn off the slow cooker and remove the lid (and the towel).
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Let the cookie cake cool in the slow cooker for at least 30-45 minutes. This is crucial—it allows the cookie to set up so you can slice it.
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If you used parchment, you can lift the entire cookie cake out onto a cutting board. If not, slice it directly in the slow cooker and serve with a large spatula.
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Serve warm, preferably with a scoop of vanilla ice cream.
Tips for Success
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Don’t Overcook: A slow cooker cookie will look slightly underdone in the center when you turn it off. That’s perfect. If you wait until a toothpick comes out clean, it will be overbaked and dry.
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Use Full-Fat Ingredients: For the richest taste, use full-fat butter and a standard egg. Low-fat substitutes can change the texture.
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Line for Easy Removal: Because this is a cake you want to slice and present, lining the bottom with parchment paper makes lifting it out whole incredibly easy.
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Crispier Edges: If you prefer a crunchier edge, you can spray the inside of the ceramic insert with oil. The edges that touch the hot ceramic will get slightly crispier.
Variations
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Mint Cookies & Cream: Use Mint Oreos and add ½ tsp mint extract to the dough.
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Peanut Butter: Add ½ cup of peanut butter to the dough and use peanut butter cups instead of plain Oreos.
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S’mores: Swap Oreos for crushed graham crackers and use milk chocolate chips.
Enjoy your giant, gooey, shareable slow cooker cookie cake