Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Chocolate Layer:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour (heat-treated for safety)
- ¼ cup milk
- ¾ cup semi-sweet chocolate chips
For Garnish (Optional):
- Additional chocolate chips
- Whipped cream or caramel drizzle
Instructions
1. Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into a 9-inch pie dish, covering the bottom and sides.
- Chill for 15 minutes while preparing the filling.
2. Prepare the Chocolate Layer:
- Heat heavy cream in a saucepan over low heat (do not boil).
- Pour over chocolate chips, let sit for 1 minute, then stir until smooth.
- Spread over the chilled crust and return to the fridge.
3. Make the Cookie Dough Filling:
- In a mixing bowl, beat butter, brown sugar, and salt until light and fluffy.
- Mix in vanilla extract.
- Gradually add heat-treated flour, alternating with milk, stirring until smooth.
- Fold in chocolate chips.
4. Assemble & Chill:
- Spread the cookie dough filling over the chocolate layer, smoothing the top.
- Sprinkle with extra chocolate chips if desired.
- Refrigerate for at least 2 hours until set.
5. Serve & Enjoy:
- Slice and serve chilled for the ultimate cookie dough dessert experience!
Notes
- Peanut Butter Twist: Add ¼ cup peanut butter to the filling.
- Oreo Crust: Use crushed Oreos instead of graham crackers for a chocolatey base.
- Gluten-Free: Use almond or oat flour instead of all-purpose flour.
- Storage: Refrigerate for up to 5 days, freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert, No-Bake
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
