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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!
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“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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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
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Chocolate Chip Cookie Cobbler
Ingredients
Cookie Dough** (See notes below if using pre-made cookie dough)
- 3/4 cup butter softened
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup chocolate chips
- 1/3 cup pecans optional
Sauce
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 1/4 cups boiling water
Instructions
- 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.
Very quick and easy to make and ended up being delicious! The cookie was very gooey and soft with a little bit of crunch on the top, and the pudding-like bottom was also very gooey and delicious!
🙂 I’m so happy to hear!! Sometimes you just need a ooey, gooey chocolatey dessert, right?! Thanks for the review and rating – my small business appreciates that SO much! ~Kelsey
can you make this ahead of time and then reheat when serving?
Hi Rachel. I don’t recommend it as the bottom fudgy layer will thicken up too much! ~Kelsey
Outstanding
Thank you, Mary!!! So glad you enjoyed it! ~Kelsey
Have made this delicious dessert several times! Definitely a favorite!
Can this be prepped ahead and baked right before dessert? This could be amazing for our Easter brunch!
Hi Jessica! Here’s what I’d recommend…. make the two separate parts ahead of time. Mix up the cookie dough; mix up the chocolate pudding mixture. Then when you’re ready to bake it, pour the pudding mixture in the pan, top with boiling water, scoop the cookie dough on top and bake! Hope that helps. It’s sure to be a hit! 🙂
Could you use half heavy cream and the rest boiling water to make it more rich?
Though I’ve never tried it, I’m guessing it would work. If you do give it a try, let me know how it turns out! 🙂 ~Kelsey
So easy and the best dessert I’ve had in a long while! Highly recommend with vanilla ice cream! SO DELICIOUS
Delicious, warm, ooey gooey chocolate dessert. Made the cookie dough with gluten free flour blend and it came out perfect. My son loved it. Thanks for the recipe!
I made this recipe today and LOVED IT! Served it with vanilla ice cream. Definitely 5 stars! I will definitely share this recipe with family and friends.
What are the storage insstructions? I am a homebound disabled senior and love by myself. I have been cooking since I was 3 years-old, and baking is my favorite thing to do! Since I wouldn’t eat this recipe all at one time, what do you recommend for storage instructions?
Thank you so very much! I look forward to receiving your reply! Have a wonderful weekend, too, with your family!
Hi Pat – You could try freezing this, however, I’m worried it’ll change the texture quite a bit. If you do give it a try, let me know how it goes! ~Kelsey