Easy Chocolate Chip Cookie Lasagna is a delicious no bake dessert made with layers of chocolate chip cookies and cream cheese filling, all covered with cookie crumbles and chocolate chips.
Chocolate Chip Cookie Lasagna Dessert
Our easy Cookie Lasagna recipe is made with multiple layers of bakery-style, soft batch chocolate chip cookies and covered with a sweetened whipped cream and cream cheese layer, all piled in a baking dish and sprinkled with plenty of cookie pieces and chocolate on top!
This simple chocolate chip cookie lasagna is not your classic Italian main dish meal – it swaps the savory ingredients for sweet stackable layers of cookies and creamy fillings to form a chocolate chip cookie layered dessert.
Why is this the best chocolate chip cookie lasagna recipe? Let me count the ways (or should I say layers). There’s not just one cookie crust, but two that are topped with whipped cream!
What Is A Dessert Lasagna
A Dessert Lasagna is a simple, no bake, make-ahead dessert. Most recipes call for a crushed cookie crust that’s covered with a layer of pudding, followed by another flavor-packed layer, whipped cream mixed with cream cheese, and topped with something fun like marshmallows, chocolate shavings, candy, or colorful sprinkles.
A layered dessert (aka icebox cake) is best chilled over hours so the cookies have time to soak up the moisture from the cream, and the layers merge into tender cake-like texture. Check out my Chocolate Peanut Butter Lasagna, Chocolate Lasagna, and Golden Oreo cookie dessert recipes for a different flavor profile.
In reality, a cookie lasagna is less of a recipe and more of a concept because it’s infinitely customizable as long as you layer your cream and cookies.
Why We Love Chocolate Chip Cookie Lasagna Recipes
- Quick and easy to make in 15 minutes.
- Uses only 6 simple ingredients.
- So delicious, you may just skip supper and dine on this decadent lasagna for dinner!
- Fuss-free, make-ahead cool and creamy treat that looks fancy but is so simple.
- Perfect no-bake dessert for holiday parties, picnics, and potlucks, easily made in a baking pan so it’s portable.
Cookie Lasagna Ingredients
- Chocolate chip cookies: I used large soft-batch (bakery-style) cookies from Costco that are 3 inches in diameter. Feel free to use your favorite store-bought cookies or bake your own soft cookies from scratch.
- Cream cheese
- Powdered sugar
- Vanilla extract
- Whipped topping or Cool Whip: You can also use a homemade whipped cream.
- Mini chocolate chips
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Another Flavor Profile: Once you’re comfortable with this recipe, it is easy to customize with your favorite flavors. You can make it fruity like my Raspberry Lasagna or minty like my Christmas Lasagna and Mint Chocolate Lasagna.
- Prepare It Peanut Butter-y: Load your layers with instant chocolate pudding, Reese’s peanut butter cups, and creamy peanut butter filling, like my No Bake Peanut Butter Lasagna. You can even swap the chocolate base with peanut butter cookies!
- Tasty Toppings: You can use chocolate shavings, crushed candy, cookie crumbles, drizzled chocolate sauce, or any other desired toppings when garnishing lasagna desserts.
How to Make Cookie Lasagna
- Begin With The Base: Place a single layer of cookies into the bottom of the baking dish.
Pro Tip: You may need to break some cookies into pieces to fit and fill any gaps between the full-sized cookies. - Make The Cream Cheese Mixture: Beat together the cream cheese, powdered sugar, and vanilla extract until light, fluffy, and no lumps remain. Fold in the whipped topping until fully combined.
- Assemble: Spread half of the creamy mixture over the cookie base, then add a second layer of cookies. Spread the remaining cream cheese mixture over the cookies and top with crumbled cookies and mini chocolate chips.
- Chill: Cover the lasagna with plastic wrap and refrigerate for 4 hours or up to overnight before slicing and serving. Enjoy!
Tips For Making Cookie Lasagna
- Make sure the cream cheese has softened to room temperature before beating.
- If you do not want to wait for this chocolate chip cookie lasagna to soften after 4 hours or overnight, you can very quickly dip each cookie into a glass of milk before adding them to the 9×13 dish. Keep in mind that your cookies will become even softer than if you skip this optional “dipping” step. I prefer my cookies to still have a little structure to them, so I did not do this for my chocolate chip cookie lasagna.
- If you prefer making your cookies from scratch, feel free to use your favorite cookie dough recipe. Just be sure that you are making soft-batch cookies and allow them to cool completely before using them in this recipe.
How to Store Cookie Lasagna
- To Store: This chocolate chip cookie lasagna is best served chilled. It can be stored in an airtight container in the refrigerator for 3-4 days.
- To Freeze: You can freeze this dessert tightly wrapped in plastic wrap, then a layer of aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before slicing and serving. Note that the longer the cookies are layered with the whipped topping, the softer they will become.
More Easy No-Bake Dessert Recipes
Other Easy Dessert Recipes
- Caramel Apple Trifle
- Oreo Poke Cake
- Caramel Apple Dump Cake
- Cinnamon Toast Crunch Cheesecake
- Hot Chocolate Poke Cake
- Birthday Cake Pudding Cookies
- Skrewball Lasagna
- Strawberry Lasagna
- Lemon Raspberry Trifle
- Oreo Lasagna
If you tried this Cookie Lasagna Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Cookie Lasagna
Ingredients
- 34-36 ounces package large soft-batch bakery-style chocolate chip cookies (I used the ones from COSTCO that are 3 inches in diameter)
- 8 ounces block of cream cheese softened to room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces whipped topping thawed
- 2 tablespoons mini chocolate chips
Instructions
- Chop or crumble 2-3 of the cookies. Place in a small bowl and reserve for garnish. This should yield approximately ¾ cup cookie crumbles. Set aside.34-36 ounces package large soft-batch
- Place a single layer of the soft batch of chocolate chip cookies into the bottom of a 9×13 baking dish. You may need to break some cookies into pieces to fit and fill any gaps between the full-sized cookies.
- In a large mixing bowl, beat together on medium-high speed with a handheld mixer, the softened cream cheese, powdered sugar, and vanilla extract for 1-2 minutes or until light, fluffy, and no lumps remain.8 ounces block of cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla extract
- Fold the thawed whipped topping into the cream cheese mixture until fully combined. Spread half this mixture over the first layer of chocolate chip cookies into an even layer. An offset spatula works great for this.16 ounces whipped topping
- Add a second layer of chocolate chip cookies, breaking some of the cookies into smaller pieces to fill any gaps between the whole cookies.
- Add the remaining cream cheese mixture to the chocolate chip cookie lasagna and spread it out into an even layer. Top with the reserved crumbled cookies and the mini chocolate chips.2 tablespoons mini chocolate chips
- Cover the chocolate chip lasagna with a piece of plastic wrap and refrigerate for 4 hours or up to overnight before slicing and serving.
Jenn’s Notes
- To Store: This chocolate chip cookie lasagna is best served chilled. It can be stored in an airtight container in the refrigerator for 3-4 days.
- To Freeze: You can freeze this dessert tightly wrapped in plastic wrap, then a layer of aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before slicing and serving. Note that the longer the cookies are layered with the whipped topping, the softer they will become.
- Make sure the cream cheese has softened to room temperature before beating.
- If you do not want to wait for this chocolate chip cookie lasagna to soften after 4 hours or overnight, you can very quickly dip each cookie into a glass of milk before adding them to the 9×13 dish. Keep in mind that your cookies will become even softer than if you skip this optional “dipping” step. I prefer my cookies to still have a little structure to them, so I did not do this for my chocolate chip cookie lasagna.
- If you prefer making your cookies from scratch, feel free to use your favorite cookie dough recipe. Just be sure that you are making soft-batch cookies and allow them to cool completely before using them in this recipe.
