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    Home » Slow Cooker » Slow Cooker Desserts » Slow Cooker Giant Chocolate Chip Cookie

    Published on Feb 19, 2014. Modified on Apr 11, 2021 by bakingqueen74. This post may contain affiliate links. 8 Comments

    Slow Cooker Giant Chocolate Chip Cookie

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    A slow cooker giant chocolate chip cookie, served hot with ice cream and chocolate sauce – are you drooling yet?? What’s amazing is you cook the cookie in your slow cooker so you can go and get on with your household chores while you wait for it to bake, and it won’t burn!

    Slow Cooker Giant Chocolate Chip and Sultana Cookie

    Then when ready to serve just lift it out of your crockpot, add your toppings and you and your friends (you will share this right?) can dive right in.

    Read on for my recipe for a slow cooker giant chocolate chip cookie!

    Slow Cooker Giant Chocolate Chip Cookie

    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!

    You can also let the cookie cool and cut it into slices if you prefer, though I like it best served warm with ice-cream and chocolate sauce or whipped cream and salted caramel sauce!

    Slow cooker giant cookie with ice cream and chocolate sauce

    About an inch or more thick, this cookie is just right for an indulgent dessert. If you spend time on Pinterest like me you will have seen the skillet/frying 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.

    Jump to:
    • Ingredients
    • How to make a cookie in your slow cooker
    • More to try
    • Original photos
    • Recipe
    • Reviews

    Ingredients

    • Butter – I tend to use unsalted butter, if you have salted feel free to use it instead, just leave out the salt.
    • 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. 
    • Caster / superfine sugar – this recipe uses a mixture of sugars, to obtain the flavour of the light brown sugar and the texture that the white sugar brings.
    • Eggs
    • Vanilla extract – to add flavour to the cookie dough. Use vanilla extract or vanilla bean paste rather than essence which is synthetic.
    • Plain / all-purpose flour – 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.
    • Salt – omit if using salted butter; salt balances out the sweetness.
    • Chocolate chips – use your preferred chocolate chips – dark, milk or even white. Alternatively use chopped chocolate.
    • Optional – raisins or sultanas

    How to make a cookie in your slow cooker

    It IS possible to make a giant cookie in a slow cooker, as you can see from these photos.

    Here’s how to make a slow cooker giant cookie:

    1. Make up your cookie dough (get the directions in the recipe card below, or you can use ready made cookie dough for a shortcut).
    2. Grease and line your slow cooker with baking paper or similar.
    3. Press the dough into the pot on the baking paper.
    4. Cook for 3 hours on low.
    5. Leave the lid half open for the last half an hour.
    6. Remove the pot from the slow cooker and allow to cool slightly.
    7. Tip the giant cookie onto a cooling rack.
    8. Try not to burn your fingers and enjoy the cookie warm with ice cream and chocolate sauce!

    Slow Cooker Giant Chocolate Chip Cookie

    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. 

    • Slow Cooker Mini Egg Brownies
    • Slow Cooker Mini Chocolate Chip Muffins
    • Slow Cooker Rhubarb Cobbler
    • Slow Cooker Apple Crumble
    • Slow Cooker Raspberry White Chocolate Cookie
    • Slow Cooker Mincemeat Pudding
    • Slow Cooker Pumpkin Banana Bread
    • Slow Cooker Fudge – a sweet slow cooker favourite

    You can also subscribe here to receive emails with new posts so you don’t miss a recipe!

    Slow Cooker Giant Chocolate Chip Cookie

    Original photos

    Original photos from February 2014 version of this post for posterity. Which do you prefer?!

    Slow Cooker Choc Chip and Sultana Giant Cookie by BakingQueen74

     

    Pin this slow cooker giant cookie recipe for later:

    Slow Cooker Giant Chocolate Chip Cookie

    Slow Cooker Giant Choc Chip Cookie

    Recipe

    Slow Cooker Giant Chocolate Chip and Sultana Cookie

    Slow Cooker Giant Chocolate Chip Cookie

    A delicious treat baked in your slow cooker, lovely served warm with ice cream and chocolate sauce
    4.72 from 7 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: Slow Cooker
    Keyword: giant cookie
    Prep Time: 5 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 5 minutes
    Servings: 10
    Calories: 384kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 150 g butter at room temp
    • 75 g light muscovado sugar
    • 100 g caster sugar
    • 2 eggs
    • 1 tbsp vanilla extract
    • 340 g plain flour
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 100 g dark choc chips or chopped milk or dark chocolate
    • 50 g sultanas or raisins, currants
    UK Measurements - US Measurements

    Instructions 

    • Beat together the butter, two sugars, eggs and vanilla extract till light and fluffy.
    • In a different bowl stir together the flour, baking powder and salt.
    • Next stir the flour mixture into the butter mixture. I kneaded it together till it all came together like biscuit dough. Sides of the bowl should clean when it is the right consistency.
    • Stir in the choc chips and sultanas and make sure they are evenly distributed.
    • Grease your slow cooker bowl with butter, and cut grease proof paper to fit the base 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 3 hrs on low, with lid on. You may need to switch to high for the last 30 mins.
    • For the last 30 mins leave the lid half open.
    • Take the bowl out the slow cooker and cool for half an hour.
    • Turn the cookie out on to a cooling rack, remove the grease proof paper for the bottom, and slice to serve.

    Notes

    Note: I made this in a 3.5 litre slow cooker. It is about an inch or so thick and chewy in the middle. If you want it to be thinner and less squishy, you could halve the given quantities using the same size slow cooker. Or, use a large 6.5 litre slow cooker.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!
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    Reader Interactions

    Comments

    1. Chloe Edges says

      September 14, 2018 at 3:54 pm

      Slow cooker is on…lets see how it goes. How exciting!

      Reply
      • Chloe Edges says

        September 14, 2018 at 4:06 pm

        Will it hurt if i peek?!

        Reply
        • bakingqueen74 says

          September 15, 2018 at 5:41 am

          Sorry only just saw your comment Chloe! No it won’t make a difference if you look

          Reply
    2. emma says

      March 18, 2015 at 6:52 pm

      Hi do you put a need to put a tea towel under the lid? 🙂

      Reply
      • bakingqueen74 says

        March 18, 2015 at 7:10 pm

        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.

        Reply
    3. Lars says

      February 02, 2015 at 1:21 pm

      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?

      Reply
      • bakingqueen74 says

        February 02, 2015 at 1:26 pm

        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!

        Reply
    4. Ben Taylor says

      February 19, 2014 at 10:30 pm

      I like the look of it but next time please leave out the sultanas!!!

      Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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