Sometimes dessert isn’t just a sweet ending — it’s a moment you want to savor, piece by piece. This Chocolate Chip Cookie Lasagna is exactly that kind of treat, where each layer brings something new and comforting. It’s the kind of indulgence you might find yourself craving on a quiet evening, maybe after a long day when you just want to curl up on the couch and let something sweet take over.
I remember the first time I made it — the kitchen smelled like warm cookies and vanilla, and I was impatiently waiting for the layers to chill. The cookie base was slightly golden, just how I like it, with a little crisp around the edges but still soft underneath. Spreading the pudding was a bit messy; I wasn’t sure if I was being too generous or too light, but that’s part of the fun with this dessert. The whipped cream layer was fluffy and cool, but I accidentally left a streak of pudding on the side — no big deal, it tasted just as good. And when those mini chocolate chips sprinkled on top finally came into view, I knew this was going to be a favorite for a while.
- The combination of cookie dough and creamy pudding feels like a nostalgic hug — but in a new, unexpected form.
- It’s simple — and that’s kind of the point. No fancy techniques, just layering and chilling.
- It’s best served chilled, so plan ahead; the wait is worth it but can test your patience.
- Chocolate chips on top add a satisfying crunch to the soft layers below.
If you’re worried about assembling layers, don’t be. The process is forgiving, and the result is always comforting. It’s less about perfect presentation and more about sharing something fun and delicious.
PrintChocolate Chip Cookie Lasagna
A decadent layered dessert featuring classic chocolate chip cookie dough, creamy vanilla pudding, whipped cream, and chocolate chips, assembled like a lasagna for a fun and indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12
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 (3.4 ounce) packages instant vanilla pudding mix
3 cups cold milk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Instructions
Preheat the oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving some 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, and brown sugar with an electric mixer until creamy and smooth, about 2-3 minutes.
Add the vanilla extract and eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Fold in the 2 cups of semi-sweet chocolate chips evenly into the cookie dough.
Press the cookie dough evenly into the prepared baking pan to form the base layer.
Bake for 12-15 minutes or until the edges are golden and the center is set. Remove from oven and allow to cool completely in the pan on a wire rack.
While the cookie base cools, prepare the vanilla pudding by whisking together the instant pudding mix and cold milk in a medium bowl until thickened, about 2 minutes. Refrigerate until ready to assemble.
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form to make whipped cream.
Once the cookie base is completely cooled, spread the prepared vanilla pudding evenly over the cookie layer.
Spread the whipped cream evenly over the pudding layer.
Sprinkle the 1/2 cup mini chocolate chips evenly on top of the whipped cream layer.
Refrigerate the assembled chocolate chip cookie lasagna for at least 2 hours before serving to allow layers to set.
Use the parchment paper overhang to lift the dessert out of the pan. Cut into squares and serve chilled.
Don’t worry if your kitchen tools aren’t fancy — a simple bowl and spatula do the trick here. This dessert pairs surprisingly well with a cup of strong coffee or a glass of cold milk, depending on your mood. If you’re feeling adventurous, try swapping the vanilla pudding for chocolate or adding a sprinkle of nuts between layers for a little extra texture. I haven’t tested all variations, but it’s fun to experiment. Some days I even mix in a handful of extra chocolate chips right into the whipped cream, though that can get a bit messy.
FAQ
How long should I chill the dessert before serving? At least two hours is best to let all the layers set properly.
Can I make this ahead of time? Yes, it keeps well in the fridge for up to four days but avoid freezing to keep the layers intact.
Is it possible to make the cookie base gluten-free? I haven’t tried it yet, but a gluten-free flour blend might work — just watch the texture as it bakes.
Ready to treat yourself to a dessert that’s as playful as it is delicious? Give this Chocolate Chip Cookie Lasagna a try, and see how quickly it becomes your go-to for those sweet cravings.