There is something mighty comforting about turning a humble tube of frozen cookie dough into a warm, spoonable dessert with almost no fuss at all. This easy slow cooker treat is the sort of practical, cozy recipe folks pass along because it works on busy weeknights, lazy Sundays, and those evenings when the family wants something sweet without a big production. With just three simple ingredients, you get a soft, rich cookie pudding-cobbler sort of dessert that tastes like the middle of a fresh-baked cookie pan.
Serve this warm with big spoons and let everyone help themselves right from the slow cooker, or scoop it into bowls with vanilla ice cream, whipped cream, or a splash of cold milk. If you want to dress it up a little, a handful of chopped nuts, a drizzle of chocolate syrup, or a few fresh berries on the side make it feel fit for company, though it is just as welcome after supper with nothing more than a hot cup of coffee.
Slow Cooker 3-Ingredient Cookie Dough Dessert
Servings: 8
Ingredients
1 frozen raw cookie dough log, about 16 to 18 ounces
Directions
1. Lightly grease the slow cooker insert if you like easier cleanup, then place the frozen cookie dough log in the bottom of the slow cooker.
2. Pour the sweetened condensed milk evenly over the cookie dough, then drizzle the melted butter over the top.
3. Cover and cook on Low for 2 1/2 to 3 hours, or until the cookie dough is cooked through, puffed, and soft in the center. Keep an eye on it near the end so the edges do not overbrown.
4. Turn off the slow cooker and let the dessert rest for 10 to 15 minutes so it thickens a bit before serving.
5. Spoon the warm dessert into bowls and serve as is, or top with ice cream if you have it on hand.
Variations & Tips
Add chocolate chips: If your cookie dough is not already full of chips, scatter a small handful of chocolate chips over the top before cooking for an extra rich finish.
Try a nutty version: Chopped pecans or walnuts add a nice little crunch and give this dessert an old-fashioned appeal. Sprinkle them on during the last hour so they stay pleasantly toasty.
Use different cookie dough: Peanut butter, sugar cookie, or double chocolate dough can all work here, though cooking time may vary a little depending on thickness and richness.
Line for easier lifting: A sheet of parchment lightly fitted into the slow cooker can help with cleanup, though the dessert is soft enough that most folks will simply spoon it straight out.
Do not cook on High: Low heat gives the best texture. High can brown the outside too fast before the center has time to turn tender and pudding-like.
