Chocolate Chip Cookie Cobbler has chewy chocolate chip cookies on top and a warm fudgy sauce underneath! Serve with a scoop of ice cream for the ultimate treat!Jump to Recipe
“I think this is my new favorite dessert.” and “I want this on my death bed.” If those two responses to this dessert don’t talk you into making it, I don’t know what will!! This recipe was created by my sister-in-law, Krista and I’m SOOOO thankful she let me share it with you all, especially knowing how much you all have been LOVING my Chocolate Cobbler!
Krista and I come from opposite ends of the state, but met in college at Iowa State in ’08 when we were both studying food science. We bonded over boozy drinks on Welch Ave, food science club and VEISHEA fudge….ahhhh the good ‘ol days!
Two weddings (she married my brother & I married one of my brother’s friends) and six kids later, our chatter is a little different. Nowadays, it’s diapers, DIY’s and dance classes….oh how times change! Luckily, we still love creating recipes in our free time, so when you get a chance to try this recipe, you can say thanks to Krista for this one! 🙂
How to make Chocolate Chip Cookie Cobbler
There’s two components of the cobbler: the cookie dough and the fudgy sauce underneath it. First, you’ll make the cookie dough and set it aside. Then, you’ll mix the sauce together right in the pan. The dough then gets scooped evenly over the sauce (it’s okay if some of it sinks).
The cobbler bakes for 35-45 minutes, or until the cookies are a golden brown on top and the cookies are no longer doughy in the middle. The cookies will rise to the top and the sauce will thicken into a yummy fudge sauce underneath. Serve immediately with ice cream for the BEST dessert everrrr!
What size pan should I use?
This recipe calls for a 9×9″ pan (I always use a glass square pan). A metal pan will work fine, but you’ll want to make sure it isn’t too shallow. However, if you don’t have a square pan, you could also use a 1 1/2 qt casserole dish.
Other popular cobblers
- Chocolate Turtle Cobbler has a chocolate cake studded with pecans and a fudgy caramel sauce underneath!
- Easy Cherry Berry Cobbler is made with a can of pie filling, frozen berries, a box of cake mix and a stick of butter. Yep, that’s it! Just layer into a pan and bake for the easiest, most delicious dessert!
- Crock Pot Chocolate Cobbler is just like the Dance Around the Kitchen favorite, Chocolate Cobbler, but cooked in the slow cooker!
- Caramel Apple Cobbler is my fall favorite! It’s got tender apple slices, ooey gooey caramel sauce and a soft melt-in-your-mouth cakey topping!
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Chocolate Chip Cookie Cobbler
Cookie Dough** (See notes below if using pre-made cookie dough)
- 3/4 c butter softened
- 3/4 c sugar
- 1/2 c brown sugar
- 1 1/2 tsp vanilla
- 2 eggs
- 1 1/2 c flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 c chocolate chips
- 1/3 c pecans optional
- 1/4 c sugar
- 1/2 c brown sugar
- 1/4 tsp salt
- 2 tbsp cocoa powder
- 1 1/4 c boiling water
- Preheat oven to 350°F.
- In the bowl of a stand mixer, cream the butter, sugar and brown sugar until light and fluffy.
- Whip in the eggs and vanilla.
- Mix in the flour, baking powder and salt just until combined.
- Stir in the chocolate chips and pecans; set aside.
- In a glass 9×9" pan, combine the dry sauce ingredients.
- Pour the boiling water on top; stir.
- Scoop the cookie dough evenly over the sauce.
- Bake for 35-45 minutes or until the cookie is golden brown on top.
- Serve warm with ice cream.