This slow cooker giant chocolate chip cookie is the easiest way to make a massive, gooey treat without turning the oven on. Press the dough into your slow cooker, set the timer, and come back to a dessert everyone wants a piece of.
Served either warm with ice cream and chocolate sauce or sliced with a cuppa, you’ll love it as a treat.
Delicious warm cookie dough, filled with chocolate chunks and just begging for a spoon so you can dig in.
Its perfect for a weekend dessert I think, or a decadent week-day treat too. Let’s face it, any day would be better with this on your plate!
About an inch or more thick, this cookie is just right for an indulgent dessert. If you spend time on Pinterest like me you may have seen the skillet/pan versions of these giant cookies.
I love the slow cooker method best though as it doesn’t risk burning as much. You get nice crispy edges and the middle is so soft.
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Ingredients
Here’s what you need to make your own slow cooker giant cookie:
- Plain / all-purpose flour – this type of flour is used in cookies as you don’t need it to rise as you would for a cake.
- Baking powder – a little baking powder is used to avoid a very dense texture.
- Eggs – my choice is free-range medium eggs.
- Butter – I tend to use unsalted butter, if you have salted feel free to use it instead, just leave out the salt in the recipe.
- Salt – omit if using salted butter; salt balances out the sweetness.
- Chocolate chips – use your preferred chocolate chips – dark, milk or even white. A mixture is good too. Alternatively use chopped chocolate.
- Vanilla extract – to add flavour to the cookie dough. I prefer to use vanilla extract or vanilla bean paste rather than essence which is synthetic.
- Light muscovado sugar / light brown sugar – if you can get light muscovado sugar where you are do use it, the flavour is better than normal light brown sugar. However both work just fine.
- Caster / superfine sugar – this recipe uses a mixture of sugars, to obtain the flavour of the light brown sugar and the fine texture that the white sugar brings.
- Optional – raisins or sultanas
How to make a cookie in your slow cooker
Here’s how to make a slow cooker giant cookie with photos and tips so you can make it right every time.
See the recipe card at the end of the post for the quantities.
Step 1. Measure out the sugars and butter. Cut the butter into cubes.
Step 2. Cream together the butter and sugar until light and fluffy. I use a wooden spoon and it takes around 5 minutes.
Step 3. Add the eggs and vanilla extract and beat well.
Step 4. In a different bowl stir together the flour, baking powder and salt.
Step 5. Next stir the flour mixture into the butter mixture until it all comes together like cookie dough. The sides of the bowl should practically be clean when it is the right consistency.
Step 6. Stir in the choc chips (and raisins/sultanas if using) and make sure they are evenly distributed through the cookie dough.
Step 7. Grease your slow cooker bowl with butter, cut baking paper to fit the pot (slits in the sides of the paper help to fit to the oval pot) and put it in. Grease the top of the paper too.
Step 8. Spoon the dough into the slow cooker bowl and flatten/press into the sides.
Slow cook for 2 and a half hrs on low, with lid on. Switch to high for a further half an hour, leaving the lid half open.
Step 9. Take the bowl out the slow cooker and cool for half an hour. Using the edges of the baking paper to pull it out, remove the cookie from the pot and put it on a cooling rack. Remove the grease proof paper from the bottom, and slice to serve.
Top tip
Keep an eye on this while baking as the dough may look a little undercooked once it is baked but this is OK. It is supposed to be gooey and will be delicious! If you keep cooking for longer you will lose that gooey-ness!
Storage
Keep any leftovers in an airtight container for 2-3 days.
Leftovers can be slice and frozen. Best eaten within 3 months once frozen.
More to try
If you love this, check out all my Slow Cooker Desserts and my post on Baking in a Slow Cooker for loads more slow cooker baking recipes.
Recipe
Slow Cooker Giant Chocolate Chip Cookie
Ingredients
- 150 g (⅔ cups) butter at room temp
- 75 g (⅓ cups) light muscovado sugar
- 100 g (½ cups) caster sugar (superfine sugar)
- 2 eggs
- 1 tbsp vanilla extract
- 340 g (2¾ cups) plain flour (all-purpose flour)
- 1/2 tsp (½ tsp) baking powder
- 1/4 tsp (¼ tsp) salt
- 100 g (1 cups) dark choc chips or chopped milk or dark chocolate
- 50 g (⅓ cups) sultanas or raisins, currants
Instructions
- Measure out the two sugars into a bowl. Measure out the butter and cut into cubes.150 g butter, 75 g light muscovado sugar, 100 g caster sugar (superfine sugar)
- Cream together the butter and sugar until light and fluffy. I use a wooden spoon and it takes around 5 minutes.
- Add the eggs and vanilla extract and beat well.2 eggs, 1 tbsp vanilla extract
- In a different bowl stir together the flour, baking powder and salt.340 g plain flour (all-purpose flour), 1/2 tsp baking powder, 1/4 tsp salt
- Next stir the flour mixture into the butter mixture until it all comes together like cookie dough. The sides of the bowl should practically be clean when it is the right consistency.
- Stir in the choc chips (and raisins/sultanas if using) and make sure they are evenly distributed through the cookie dough.100 g dark choc chips, 50 g sultanas
- Grease your slow cooker bowl with butter, cut baking paper to fit the pot (slits in the sides of the paper help to fit to the oval pot) and put it in. Grease the top of the paper too.
- Spoon the dough into the slow cooker bowl and flatten/press into the sides.
- Slow cook for two and a half hrs on low, with lid on. Switch to high for a further half an hour, leaving the lid half open.
- Take the bowl out the slow cooker and cool for half an hour. Using the edges of the baking paper to pull it out, remove the cookie from the pot and put it on a cooling rack. Remove the grease proof paper from the bottom, and slice to serve.
Notes
Original photos
Original photos from February 2014 version of this post for posterity. Which do you prefer?! This post was updated in 2017 and 2025 with new photos using the same recipe.
Emma John’s says
Love it but I don’t know if I needed to double the recipe for a 6.5.
bakingqueen74 says
Hi Emma. It will be thinner and cooking time will most likely be shorter if you use a 6.5 litre. If you want it to be the same thickness as the one in the photos (made in a 3.5 litre oval slow cooker) then you would need to double the recipe.
CarolP says
Can you line the slow cooker with a silicone liner?
bakingqueen74 says
Yes, sure, if you have one that fits
Chloe Edges says
Slow cooker is on…lets see how it goes. How exciting!
Chloe Edges says
Will it hurt if i peek?!
bakingqueen74 says
Sorry only just saw your comment Chloe! No it won’t make a difference if you look
emma says
Hi do you put a need to put a tea towel under the lid? 🙂
bakingqueen74 says
Hi Emma, you can do if there is lots of water on it! I don’t think I used one though when I made this. See how it goes for you.
Lars says
Hi, my slow cooker is 6.5 litres, is this recipe suitable for that size or should I double the ingredients? Also have you tried freezing your cookies after baking? If so do they keep ok?
bakingqueen74 says
Hi, it makes a thick cookie so you can use the same ingredients for a larger slow cooker with good results anyway. I’m afraid I haven’t frozen a cookie before, they always get eaten here!
Ben Taylor says
I like the look of it but next time please leave out the sultanas!!!