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Chocolate Chip Cookie Poke Cake is the ultimate dessert mashup, combining moist chocolate cake with a creamy cookie-infused filling that soaks into every bite! Finished with whipped topping and plenty of crushed up cookies, it’s a dessert that everyone will love!
You know what’s really satisfying? Coming home from a potluck with a totally empty pan! Well I’ve got a recipe for your next birthday party or family gathering and it’s (almost) guaranteed to be a “clean dish” home run! I mean, who can resist a chocolatey cake full of chocolate chip cookie crumbs and fluffy whipped cream on top?!
And bonus….it’s EASY to make! Let me show you….
Key Ingredients
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them:
- Cake Mix – You can use Chocolate, Dark Chocolate, or Devil’s Food Cake Mix. Though cake mixes vary in ounces (anywhere from 13.5 – 18.5 ounces), as long as you follow the box instructions for a 9×13 inch cake, you should be fine! If you prefer, you can make a homemade chocolate cake instead!
- Sweetened Condensed Milk – Don’t confuse this with evaporated milk; they’re very different! You need the thickness of the sweetened condensed milk.
- Chocolate Chip Cookies – This recipe was tested with Original Chips Ahoy chocolate chip cookies.
- Whipped Topping – One 8-ounce tube of Cool Whip or about 3 cups of homemade whipped topping.
How to Make Chocolate Chip Cookie Poke Cake
You’ll start by mixing up a cake mix according to the box instructions. Then, pour half of it (no need to measure; doesn’t need to be perfect!) into the bottom of a prepared 9×13-inch pan.
Next, you’re going to add a layer of cookies. Since we don’t want them to be hard to cut through or dry out the cake, we moisten them first with some milk! You’ll dunk each cookie into a small dish of milk until softened then sprinkle it over the cake.
Drizzle the remaining cake batter over the cookies and spread to an even layer. Bake it according to the box instructions until a toothpick pressed into the center of the cake comes out clean or with a few moist crumbs.
When the cake comes out of the oven, you’ll use a straw or the end of a wooden spoon to poke holes into the cake. I recommend pushing them about 2/3 the way into the cake.
Now for the filling…it sounds wild, but it’s SO good. Start by adding cookies to the milk and letting them get super soggy. (I know, sounds weird, but trust me on this one). Once they fall apart, you’ll stir it up and then stir in the sweetened condensed milk.
Slowly pour the filling over the cake, allowing it to soak into all of the holes. There will be some that accumulates on the sides of the pan and that’s just fine!
Lastly, you’ll let the cake chill in the fridge. This will give the filling a chance to really set into the cake and the flavors to all blend together!
Once the cake is chilled (4+ hours in the fridge), you can top the cake! Start with the tub of thawed whipped topping. Then drizzle with chocolate sauce (or hot fudge) and additional crushed up cookies! Keep refrigerated until time to serve.
Storage Instructions
Keep the cake covered in the fridge for up to 5 days. I find it to be best from days 1-3 then it gets a bit soft, though still delicious!
Frequently Asked Questions
Yes! You can use a homemade chocolate or vanilla cake as long as it’s meant to be baked in a 9×13-inch pan.
I tried the cake using chewy Chip Ahoy and much preferred with with crunchy. Chewy seemed to be more tough to cut through and they didn’t work as well for the filling.
You can….but I don’t recommend it. The cake tends to get a bit soggy after the freeze/thaw process.
Try it With Yellow Cake Mix!
I love chocolate, but a chocolatey cake isn’t for everyone. Try swapping the chocolate cake mix out for a yellow or vanilla cake mix! Just as good!
Other Poke Cakes to Try
- Turtle Poke Cake
- Oreo Poke Cake
- Chocolate Poke Cake
- Chocolate Peanut Butter Poke Cake
- Funfetti Poke Cake
- Hot Chocolate Poke Cake
- Almond Joy Poke Cake
- Berry Cheesecake Poke Cake
- Butterfinger Cake
Chocolate Chip Cookie Poke Cake
Equipment
- 1 9×13-inch pan
Ingredients
For the Cake
- 1 box Devil's food cake mix* plus ingredients listed on box
- 1/4 cup milk
- 10 packaged chocolate chip cookies (ie. Chips Ahoy)
For the Filling
- 15 packaged chocolate chip cookies (ie. Chips Ahoy)
- 1/2 cup milk
- 1 14-ounce can sweetened condensed milk
For the Topping
- 1 8-ounce tub whipped topping
- 5 packaged chocolate chip cookies (ie. Chips Ahoy) for garnish
- hot fudge optional, for garnish
Instructions
Make the Cake
- Preheat the oven to 350℉ and grease a 9×13-inch baking pan with cooking spray.
- Mix the cake batter as instructed on the box. Pour half of the batter into the prepared pan and spread to an even layer.1 box Devil's food cake mix* plus ingredients listed on box
- Pour the 1/4 cup of milk into a small bowl; dunk one cookie at a time into the milk to soften it a bit.1/4 cup milk, 10 packaged chocolate chip cookies (ie. Chips Ahoy)
- Break the cookie into a few large pieces and place on the cake batter. You'll use 10 cookies for this part (save the rest for the filling and topping!).
- Pour the remaining cake batter over the cookies and spread to an even layer.
- Bake according to box instructions.
Filling the Cake
- In a mixing bowl, add 15 cookies and the 1/2 cup of milk. Use a fork to press the cookies into the milk and let them set to soften for a couple minutes.15 packaged chocolate chip cookies (ie. Chips Ahoy), 1/2 cup milk
- Give the cookies a stir then add in the sweetened condensed milk.1 14-ounce can sweetened condensed milk
- Poke holes into the cake with the handle of a wooden spoon or a straw.
- Pour the milk and cookies mixture over the cake slowly, allowing it to seep into all of the holes.
- Cover and refrigerate for 4+ hours.
Top and Garnish
- Spread the whipped topping over the cake.1 8-ounce tub whipped topping
- Crush the remaining cookies over the cake and drizzle with fudge sauce, if desired.5 packaged chocolate chip cookies (ie. Chips Ahoy), hot fudge
- Refrigerate until ready to serve.
