Imagine a dessert that brings together the nostalgic comfort of chocolate chip cookies with the creamy richness of pudding and whipped cream. Chocolate Chip Cookie Lasagna is exactly that—a playful layering of familiar flavors that somehow feels new and indulgent at the same time.
One afternoon, I decided to make this dessert for a small get-together, juggling a few distractions—the phone buzzing, a toddler asking questions, and my mind racing through a to-do list. Somehow, the simple act of spreading that cookie dough into the pan and watching it bake until golden gave me a small moment of calm. The kitchen smelled like warm vanilla and chocolate, and I caught myself sneaking a tiny piece of the slightly underbaked edge—because who could resist? It’s that kind of treat that feels both homemade and a little bit special, even if the layers aren’t perfectly even or the whipped cream doesn’t spread just right. And when it’s finally chilled and ready, it’s like a little celebration in every bite.
- Combines the best of cookies, pudding, and whipped cream into one layered dessert.
- It’s simple—and that’s kind of the point. No need for fancy equipment or complicated steps.
- Chilling time means you can prep ahead, but patience is required to get those layers just right.
- Great for sharing, but fair warning: it’s hard to stop at just one slice.
If you’re worried about the layers setting properly, giving it a bit more time in the fridge usually helps. It’s a forgiving dessert, so if your cookie base isn’t perfectly flat, no worries—it still tastes amazing.
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Chocolate Chip Cookie Lasagna
- Total Time: 45 minutes
- Yield: 12 1x
Description
A decadent layered dessert featuring classic chocolate chip cookie dough, creamy whipped cream, and rich chocolate pudding, assembled into a delicious cookie lasagna.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
2 cups cold whole milk
1 package (3.4 ounces) instant chocolate pudding mix
1 container (8 ounces) frozen whipped topping, thawed
1 container (8 ounces) cream cheese, softened
1/2 cup powdered sugar
Instructions
Preheat the oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract with an electric mixer until creamy.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Stir in the chocolate chips.
Spread the cookie dough evenly into the prepared baking pan and smooth the top.
Bake for 12 to 15 minutes or until golden brown and set. Remove from oven and let cool completely in the pan on a wire rack.
In a medium bowl, whisk together the cold milk and instant chocolate pudding mix for 2 minutes until thickened. Refrigerate until ready to use.
In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Fold half of the thawed whipped topping into the cream cheese mixture until well combined.
Once the cookie layer is completely cooled, spread the cream cheese and whipped topping mixture evenly over the cookie base.
Spread the prepared chocolate pudding layer evenly over the cream cheese layer.
Top with the remaining whipped topping and smooth the surface.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set.
Use the parchment paper overhang to lift the cookie lasagna from the pan. Cut into squares and serve chilled.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Don’t stress about fancy kitchen gadgets here. A simple mixing bowl and a spatula are enough to bring this dessert to life. When it’s time to serve, I like pairing this rich treat with a cup of black coffee or a cold glass of milk to balance the sweetness. Sometimes I experiment by swapping the chocolate pudding for vanilla or adding a handful of chopped nuts between layers—though I haven’t tested all these variations thoroughly, so results may vary. If you want a bit of extra texture, a sprinkle of crushed cookies on top adds a nice crunch.
Q: Can I make this ahead of time?
Absolutely! It actually tastes better after sitting overnight so the layers meld perfectly.
Q: How long does it keep?
Store it covered in the fridge and aim to finish within four days. Freezing isn’t recommended as the creamy layers can separate.
Q: Can I use a different pudding flavor?
Sure, vanilla or butterscotch could work, but chocolate matches the cookie best in my opinion.
Ready to make your weekend a little sweeter? Give this Chocolate Chip Cookie Lasagna a try and watch it disappear fast.