Chocolate Chip Cookie Poke Cake

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!

Prep Time20

Cook Time20

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: cake, poke cake

Servings:

Calories: 350kcal

Author: Kelsey Byrnes

Equipment

1 9x13-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 9x13-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.

Notes

*Can also use chocolate or dark chocolate cake mix.

Nutrition