Chocolate Chip Cookie Delight

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier, while chocolate bars can be cut into chunks for a cost-effective option.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds provide a nut-free alternative for those with allergies.

Preheat the oven to 350°F.

Take 16.5 oz of cookie dough and place it into a 13x9 ungreased dish, forming little balls and smoothing it out.

If the dough gets too soft, chill it in the fridge for a few minutes.

Spread the cookie dough evenly in the dish to the edges.

Bake the cookie base in the oven for 14 to 16 minutes.

While the cookie base is baking, prepare the topping by beating 8 oz of cream cheese and 1 cup of powdered sugar using a KitchenAid mixer.

Start mixing on low until creamy, then increase the speed.

Fold in 1.75 cups of Cool Whip into the cream cheese mixture until combined.

Once the cookie base is baked, move it to a cooling rack.

Prepare the vanilla pudding by mixing 3 cups of cold milk with the pudding mix in the KitchenAid for 2 minutes using a whisk.

After a minute, add in the dry chocolate pudding mix and stir it together.

Smooth the cream cheese frosting onto the cooled cookie crust evenly.

Add the pudding layer on top of the cream cheese frosting and smooth it out to the edges.

Use the leftover Cool Whip to create a thin layer on top of the pudding.

Sprinkle mini chocolate chips on top as a finishing touch.

Cover the dessert with plastic wrap and chill in the fridge for 8 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens