Chocolate Chip Cookie Lasagna Dessert

Chocolate Chip Cookie Layer + Cookie Crumbles

(Use homemade dough or a tub of Nestlé Toll House cookie dough)

• softened butter or coconut oil
• brown sugar (or Swerve/Lakanto brown sugar)
• sugar (or Swerve/Lakanto/coconut sugar)
• eggs
• coconut flour or flour of choice
• baking soda
• salt
• mini chocolate chips

Fluffy Cream Cheese Layer

• cream cheese
• Cool Whip or whipping cream (whipped to stiff peaks with ¼ cup powdered sugar)
• sugar

Chocolate Pudding Layer

• instant chocolate pudding
• almond milk or milk of choice

Whipped Cream Layer

• Cool Whip or whipping cream (whipped to stiff peaks with ¼ cup powdered sugar)

Cookies Dessert Heaven Layer

• chocolate chip cookies, broken into large crumbles
• mini chocolate chips

Chocolate Ganache or Fudge Drizzle

• chocolate chips
• heavy cream, oil of choice, or butter

How to Make Chocolate Chip Cookie Lasagna Dessert

Chocolate Chip Cookie Layer + Cookie Crumbles

(If using pre‑made cookie dough, see shortcut notes below.)

1. Preheat oven to 350°F. Line a baking sheet with parchment and spray a 9×13 pan with nonstick spray.
2. In a large bowl, beat butter and sugars until smooth.
3. Add eggs and mix until combined.
4. Add flour, salt, and baking soda. Mix until just incorporated — don’t overmix.
5. Fold in mini chocolate chips.
6. Press a little over half the dough into the 9×13 pan, spreading it evenly to the edges.
7. Scoop the remaining dough onto the baking sheet (about 8 medium cookies). Flatten slightly for even baking.
8. Bake the cookie layer 15–17 minutes.
9. Bake the cookies 10 minutes, then cool 5 minutes before transferring to a rack.
10. Once cooled, break cookies into large crumbles for the top layer.
11. Let the baked cookie base cool completely before adding the creamy layers.

Fluffy Cream Cheese Layer

1. Beat cream cheese and sugar until smooth and fluffy.
2. Fold in 2 cups Cool Whip (or whipped cream).
3. Spread evenly over the cooled cookie layer.

Chocolate Pudding Layer

1. Beat milk and instant pudding mix for about 2 minutes, until thickened.
2. Spread over the cream cheese layer.

Whipped Cream Layer

1. Spread the remaining Cool Whip (or whipped cream) evenly over the pudding layer.

Cookies Dessert Heaven Layer

1. For ganache: melt chocolate chips in the microwave, stirring every 30 seconds until smooth. Add cream, oil, or butter if desired.
2. Drizzle ganache (or hot fudge sauce) over the whipped cream layer.
3. Top with cookie crumbles and mini chocolate chips.
4. Refrigerate 4 hours or overnight for the dreamiest layers.

Shortcut Cookie Dough Notes

Using pre‑made cookie dough (like Toll House)? Easy.

• Use half the dough for the bottom cookie layer — press into the pan and bake.
• Use the other half to bake cookies for the crumble topping.
• Or use my Perfect Chocolate Chip Cookie recipe if you want a homemade cookie base without going gluten‑free.

FAQs for Chocolate Chip Cookie Lasagna Dessert

Can I make this chocolate chip cookie lasagna ahead of time?

Yes! This dessert is even better when made ahead because the layers have time to set. Make it 4–24 hours in advance for the creamiest, dreamiest texture.

Can I use store‑bought cookie dough?

Absolutely. A tub of Nestlé Toll House cookie dough works perfectly. Use half for the bottom cookie layer and bake the rest into cookies for the crumble topping.

Can I make this no bake cookie lasagna gluten‑free?

Yes! Use coconut flour or your favorite gluten‑free flour blend. You can also use my gluten‑free cookie dough recipe or swap in gluten‑free store‑bought dough.

Can I use homemade chocolate chip cookies instead of dough?

Definitely. Bake a batch of my Perfect Chocolate Chip Cookies and use them for the base and crumble layer. It adds a bakery‑style twist.

What kind of milk works best for the pudding layer?

Almond milk, oat milk, whole milk, or 2% all work. Just make sure it’s cold so the pudding thickens properly.

Can I freeze chocolate chip cookie lasagna?

You can, but the texture is best fresh. If you freeze it, thaw overnight in the fridge and expect a slightly softer cookie layer.

How long does this no bake cookie lasagna need to chill?

At least 4 hours, but overnight is ideal for clean slices and perfect layers.

Can I swap Cool Whip for homemade whipped cream?

Yes — just whip heavy cream to stiff peaks with a little powdered sugar. It’s delicious and holds up beautifully.

How to Store Chocolate Chip Cookie Lasagna Dessert

Refrigerator (Best Option)

• Store covered in the fridge for 3–4 days.
• The layers stay creamy and the cookie base softens into that perfect “lasagna” texture.

Freezer (If You Must)

• Freeze tightly covered for up to 1 month.
• Thaw overnight in the fridge before serving.
• Note: the cookie layer will be softer after freezing, but still tasty.

Serving Tip

For the cleanest slices, chill overnight and use a warm knife to cut through the layers.