Sometimes, dessert is more than just a treat—it’s a way to turn an ordinary afternoon into a memory. Chocolate Chip Cookie Lasagna is one of those desserts that feels like a little celebration every time you dig in. Imagine soft, freshly baked cookie layers holding a luscious vanilla pudding, topped with clouds of whipped cream and sprinkled with mini chocolate chips. It’s a combination that’s playful and comforting, perfect for when you need something sweet but also a bit special.
One afternoon, I started this dessert with a distracted mind, half-listening to a podcast while my hands mixed the dough. The kitchen smelled faintly of vanilla and warm sugar, and I almost forgot to check the oven timer—not ideal, but that little moment of imperfection made it feel more like home. When I finally sliced into the chilled layers, the pudding wobbled just enough, and the cookie edges still had a slight crispness. It wasn’t picture-perfect, but it was exactly what I wanted—comfort in every bite, with a little bit of mess and magic.
There’s something satisfying about the layers, the way creamy and crunchy meet, and you get hints of chocolate with every forkful. It’s not a quick grab-and-go dessert; it asks for a little patience, a couple of hours in the fridge, but the payoff is worth it. Plus, it’s a fun project to make if you’re entertaining or just want to impress without too much fuss.
Why You’ll Love It:
- Layered texture that balances soft cookie dough with smooth pudding and airy whipped cream.
- Visual appeal—looking like a lasagna but tasting like a dream, perfect for sharing and showing off.
- It’s simple—and that’s kind of the point. No complicated techniques, just straightforward deliciousness.
- Can be made ahead and chilled, making it a great make-ahead dessert for gatherings.
- It’s a bit indulgent, so a small slice goes a long way, which is nice for those mindful moments.
If you’re new to layered desserts, don’t worry about every edge being neat. This treat is forgiving, and honestly, a little imperfection makes it more inviting.
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 delightful treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 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 semisweet 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 two 9×13 inch baking pans with parchment paper and lightly grease the paper.
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.
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 until just combined.
Fold in the 2 cups of semisweet chocolate chips evenly.
Divide the cookie dough evenly between the two prepared pans and spread into an even layer.
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are set. Remove from oven and let cool completely in the pans on wire racks.
While the cookie layers cool, prepare the vanilla pudding according to package instructions by whisking the pudding mix with 3 cups of cold milk until thickened. Refrigerate until ready to assemble.
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form to make whipped cream.
Once the cookie layers are completely cooled, remove them from the pans using the parchment paper and place one cookie layer in the bottom of a 9×13 inch dish.
Spread half of the prepared vanilla pudding evenly over the first cookie layer.
Add half of the whipped cream over the pudding layer and sprinkle with 1/4 cup mini chocolate chips.
Place the second cookie layer on top and repeat by spreading the remaining pudding, then the remaining whipped cream, and topping with the remaining 1/4 cup mini chocolate chips.
Cover the assembled cookie lasagna with plastic wrap and refrigerate for at least 2 hours before serving to allow layers to set.
Slice into squares and serve chilled.
Kitchen Notes: You don’t need fancy equipment—just a mixer and a couple of pans. When serving, chilled slices are best, maybe with a little scoop of vanilla ice cream if you’re feeling extra. I haven’t tested it all, but swapping out the vanilla pudding for chocolate or adding a dash of espresso powder might be interesting if you want to play around. For a lighter take, you could try half the whipped cream or use a whipped topping alternative, but I usually stick with the classic for that creamy richness. Also, mini chocolate chips on top add a cute textural pop that’s worth the extra sprinkle.
FAQ:
Can I make this ahead of time? Yes, it actually benefits from chilling for a few hours or overnight to set the layers well.
How long does it keep? Store it covered in the fridge for up to 3 days; after that, the pudding and cream might start to separate.
Can I freeze it? Freezing isn’t recommended as the texture changes and the layers don’t hold up well.
What if I don’t have mini chocolate chips? Regular chocolate chips work fine; just sprinkle them on top or fold them into the pudding layer.
If a dessert that feels like a warm, sweet hug sounds good right now, this Chocolate Chip Cookie Lasagna might just become your next go-to.