This crockpot chocolate chip cookie recipe is one of my favorites for serving something a little unexpected. The slow-cooked giant cookie is thick, chewy, and gooey on the inside with slightly crisp edges. Cut it into triangle slices and serve warm with a scoop of vanilla ice cream for a delicious treat.

Slow Cooker Chocolate Chip Cookie cut into triangular piece and served with a scoop of vanilla ice cream, chocolate syrup, and caramel syrup.

After a lifetime of loving classic baked chocolate chip cookies, one might wonder why one would “bake” a giant chocolate chip cookie in the crockpot. I assure you, if you can get on board with air fryer chocolate chip cookies or microwave chocolate chip cookies, you can certainly hop on the slow cooker train.

Once you try this crockpot chocolate chip cookie, you’ll join the rest of us in the “how-did-I-not-know-this-before?” club. Making cookies in a slow cooker means there’s no need to turn on the oven and the slow cooking time gives it a chance to bake up nice and thick, while staying chewy on the inside and golden and crispy on the outside. Of course with plenty of gooey chocolate chips throughout.

It comes out in a giant slab, like a chocolate chip cookie cake or an M&M cookie pizza, so you can cut the pieces to as big or as small as you’d like. Depending on how generous you’re feeling 🙂

Why you’ll love this recipe

Just 10 minutes of prep time. You don’t even need to chill the dough.
You can walk away and let the slow cooker do its job.
Perfect buttery crisp edges and thick chewy centers every time.
Cookies in a slow cooker means you decide how generous you want to be with the slices!

Ingredients for Slow Cooker Chocolate Chip Cookie

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients for chocolate chip cookie in crock pot.

Butter – Bring it to room temperature so it’s soft when you get started. About 30 minutes beforehand should be enough time.
Sugars – I use both white granulated sugar and light brown sugar to give the chocolate chip cookie dough its sweetness but also an extra depth of flavor from the brown sugar.
Large egg – Bring this out with the butter so that all your ingredients are starting at the same temperature.
Vanilla – Pure vanilla extract is a must in chocolate chip cookies!
All-purpose flour – Measure the flour accurately to avoid overdoing it on the flour. The final texture of this cookie depends on it!
Baking soda – Helps to lift the cookies to a nice thick consistency and keep them soft and chewy in the center.
Salt – Just a bit of salt to balance the sweetness.
Chocolate chips – I use semi-sweet chocolate chips, but these are pretty flexible. Use whichever you like!

How to Make a Crockpot Chocolate Chip Cookie

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: In a large bowl, use an electric hand mixer or stand mixer to beat butter, granulated sugar, and light brown sugar, until light and fluffy.

Two image collage of mixing bowl with butter and sugar before and after creaming with an electric mixer.

Step 2: Then, mix in the egg and vanilla and set aside.

Step 3: In a small bowl, whisk to combine the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Fold in the chocolate chips, making sure they’re evenly distributed throughout the cookie dough.

Two image collage of cookie dough with semi-sweet chocolate chips added and with the with the chips mixed in.

Step 4: Transfer the cookie dough to the bottom of the prepared basin of the slow cooker. Press it down into an even layer, either using your hands or a spatula. Sprinkle a few extra chocolate chips on top, if desired.

Step 5: Cover and cook on low for 3-4 hours. The center should be set and the edges lightly browned once it’s ready.

Two image collage of cookie dough in liner slow cooker before and after cooking until golden brown.

Step 6: Use the parchment paper to lift the cookie out of the crockpot and rest it on a cooling rack to cool.

Pro Tip:

If you plan to cut it into bars to freeze, allow it to cool completely. Then, use a plastic knife to cut into bars for clean edges. Or use a sharp knife and wipe in between each cut.

Storage

Keep the cookies in an airtight container at room temperature for up to 4 days. If you want to enjoy leftovers warm, reheat them for a few seconds in the microwave.

Recipe Tips

Do not skip lining the crockpot. You also want to make sure to leave enough paper coming up the sides so you can grab it and lift it out.
Slice while it is still warm and serve with a scoop of ice cream or whipped cream and chocolate sauce. Caramel sauce is also a delicious option.
Once completely cooled, cut the giant slow-cooker chocolate chip cookie into bars. Wrap them individually in plastic wrap and store them in the freezer for up to 2 months.

Triangular Chocolate Chip Cookie slice topped with vanilla ice cream and chocolate and caramel syrup.

Additions and variations

Swap the semi-sweet chocolate chips for milk chocolate chips, white chocolate chips, dark chocolate chips, peanut butter chips, or butterscotch chips.
You can also use M&Ms instead, which is great for themed desserts. Pick whichever color suits the occasion.
For some extra crunch, add some chopped walnuts or pecans to the dough.
If you like the sweet and savory combination, feel free to sprinkle a touch of flaked sea salt on top of the giant cookie.

More Chocolate Chip Cookie Recipes

Slice of crock pot chocolate chip cookie cake with vanilla ice cream and chocolate and caramel sauce.

Recipe

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Slow Cooker Chocolate Chip Cookie

Author: Jaclyn

Prep: 10

Cook: 3

Total: 3 10

Make a giant, thick chocolate chip cookie in your crockpot with jsut a few minutes of prep and a handful of simple ingredients. Serve warm with a large scoop of vanilla ice cream for an extra delicious treat.

Ingredients

▢ ½ cup unsalted butter room temperature
▢ ½ cup granulated sugar
▢ ⅓ cup light brown sugar
▢ 1 large egg room temperature
▢ 2 teaspoons vanilla
▢ 1 ½ cups all-purpose flour
▢ 1 teaspoon baking soda
▢ ¼ teaspoon salt
▢ 1 ½ cups semi-sweet chocolate chips

Instructions

Line the botton and halfway up the sides of your slow cooker with parchment paper.
In a large bowl with an electric hand or stand mixer, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract. Set aside.
In a seperate bowl, whisk to combine flour, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chocolate chips.
Press cookie dough into the bottom of the slow cooker in an even layer. Sprinkle a few extra chocolate chips on top, if desired.
Cover and cook on low for 3-4 hours, or until the center is set and edges are lightly browned.
Use parchment paper to lift the cookie out and place on a cooling rack to cool slightly. Slice and serve warm with a scoop of your favorite ice cream or cool fully to slice into bars for storing.