No-Bake Chocolate Chip Cookie Delight

published Jun 12, 2024
No-Bake Chocolate Chip Cookie Delight Recipe

Turn store-bought chocolate chip cookies into the ultimate no-bake summer dessert. (It's even better than a freshly baked batch!)

Serves12

Prep30 minutes

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ice box cake slices on parchment
Credit: Photo: Erik Bernstein; Food Styling: Rachel Perlmutter

Just when you thought dessert couldn’t get any better than a warm chocolate chip cookie, this chocolate chip cookie delight has officially entered the chat. These party-perfect bars are packed with five layers of classic chocolate chip cookie flavor. The best part? This dessert is entirely no-bake

In this recipe, you’ll turn crunchy store-bought chocolate chip cookies into a buttery crumb crust, then add layers of chocolate pudding, chocolate chip-studded cheesecake, and brown sugar whipped cream. Just before serving, sprinkle the tops of the bars with even more chocolate chips and crumbled cookies for a chocolate chip cookie dessert that rivals the original. 

Why You’ll Love It

  • It’s packed with chocolate chip cookie flavor in every layer. The crumb crust is made from crunchy chocolate chip cookies, the rich chocolate pudding mimics melty chocolate chips, and the cheesecake and whipped cream layers are sweetened with brown sugar, just like chocolate chip cookie dough.
  • Meet your make-ahead dessert of summer. This dessert is even better when it’s had time to chill. You can even prepare it a day in advance before slicing and sharing.
Credit: Photo: Erik Bernstein; Food Styling: Rachel Perlmutter

Key Ingredients in Chocolate Chip Cookie Delight

  • Chocolate chip cookies: Crunchy — not chewy or gooey — chocolate chip cookies are a must for this recipe, so they can be processed into crumbs for the crust. We tested with both Chips Ahoy and Famous Amos cookies and determined that store-bought works well here.
  • Chocolate pudding: Use just 1 1/2 cups milk to prepare instant chocolate pudding (this is slightly less milk than the box instructions call for) so that the bars slice neatly.
  • Cream cheese: Full-fat bars of cream cheese give the brown sugar cheesecake layer the best texture and flavor. 
  • Brown sugar: Use light or dark brown sugar to sweeten the cheesecake and whipped cream layers for that signature chocolate chip cookie flavor.
  • Chocolate chips: Mix mini chocolate chips into the brown sugar cheesecake layer and sprinkle more on top. 
  • Heavy cream: Whip heavy cream to lighten the brown sugar cheesecake layer and for the final layer. While you can substitute with thawed frozen whipped topping in a pinch, it won’t have the caramel flavor from the brown sugar that the homemade topping does.

No-Bake Chocolate Chip Cookie Delight Recipe

Turn store-bought chocolate chip cookies into the ultimate no-bake summer dessert. (It's even better than a freshly baked batch!)

Prep time 30 minutes

Serves 12

Nutritional Info

Ingredients

  • 8 ounces

    cream cheese

  • 1

    (3.9-ounce) package instant chocolate pudding mix

  • 1 1/2 cups

    cold whole or 2% milk

  • 6 tablespoons

    (3/4 stick) unsalted butter

  • 1

    (about 13-ounce) package crunchy chocolate chip cookies, such as Chips Ahoy

  • 1/2 teaspoon

    kosher salt, divided

  • 1 1/2 cups

    cold heavy cream

  • 3/4 cup

    packed light or dark brown sugar, divided

  • 1 teaspoon

    vanilla extract

  • 1/3 cup

    plus 2 tablespoons miniature chocolate chips, divided

Instructions

  1. Let 8 ounces cream cheese sit at room temperature until softened, about 45 minutes. Meanwhile, line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

  2. Place 1 (3.9-ounce) package instant chocolate pudding mix and 1 1/2 cups cold milk in a large bowl. Whisk until dissolved and the mixture is slightly thickened, about 2 minutes. Let sit to thicken while you prepare the crust and other layers.

  3. Place 6 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on HIGH until melted, 40 to 60 seconds.

  4. Set aside 3 cookies from 1 (about 13-ounce) package crunchy chocolate chip cookies for garnish. Break the remaining crunchy chocolate chip cookies into coarse pieces with your hands and place in the bowl of a food processor fitted with the blade attachment. Pulse until fine crumbs form, 12 to 15 (1-second) pulses (about 2 3/4 cups). (Alternatively, place the cookies in a sealed zip-top bag and crush with a rolling pin into fine crumbs.)

  5. Drizzle the butter over the cookie crumbs. Add 1/4 teaspoon of the kosher salt. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses. (If making by hand, stir the crumbs, melted butter, and salt together in a medium bowl.) Transfer the mixture into the pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

  6. Place 1 1/2 cups cold heavy cream, 1/4 packed cup of the brown sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl if using a stand mixer.

  7. Place the cream cheese, remaining 1/2 cup packed brown sugar, 1 teaspoon vanilla extract, and remaining 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean). Beat with the whisk attachment on medium speed, scraping down the sides of the bowl with a flexible spatula halfway through, until light and very fluffy, about 3 minutes total. Add 1 cup of the whipped cream and 1/3 cup of the miniature chocolate chips, and gently fold together with a flexible spatula until just combined.

  8. Dollop the chocolate pudding over the crust and spread into an even layer. Dollop the cream cheese mixture over the chocolate pudding and spread into an even layer. Dollop the remaining whipped cream over the cream cheese mixture and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.

  9. When ready to serve, crumble the reserved cookies directly over the top of the delight, then sprinkle with the remaining 2 tablespoons miniature chocolate chips. Grasping the excess parchment, transfer the slab to a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.