Cookie Dough Casserole

This recipe can be made “lower-fat” by using skim milk, fat-free Hershey’s syrup, Sugar-free or Lite Cool Whip, and Reduced Fat Chips Ahoy. Likewise, it’s also really yummy (but less healthy!) with Chocolate Lovers Chips Deluxe cookies too!




1 package of chocolate chip cookies (Chips Ahoy work great) 1 cup of chocolate milk (Hershey’s syrup is okay) 1 container of Cool Whip

Nutritional information

No nutrition information available


First, set 1-2 cookies aside to be used for topping later. Coat the bottom of an 8x8” pan with just enough chocolate milk to cover the bottom. Then dunk the chocolate chip cookies, one at a time, into a bowl of the milk, letting them sit for 2-3 seconds (long enough to soak in some of the milk). Create a layer of the wet cookies on the bottom of the pan, and then layer Cool Whip on top of cookies and repeat until you reach the top of the pan. Finish the top layer with Cool Whip and then crumble a dry cookie on top for the topping. Refrigerate for at least a few hours or overnight so that the cookies will get mushy. Enjoy!