Slow Cooker Chocolate Chip Cookies
Transform your cookie game with these irresistibly gooey Slow Cooker Chocolate Chip Cookies—an effortless twist on a classic treat! Using your trusty slow cooker, this recipe delivers a giant, shareable cookie packed with melty chocolate chips and a soft, tender texture. With just 15 minutes of prep time and no need to fire up the oven, this method is perfect for busy days or when you want a hands-off baking experience. Crafted with pantry staples like all-purpose flour, butter, and vanilla extract, these cookies are as simple as they are delicious. The slow, gentle heat ensures a perfectly golden outer edge while keeping the center decadently soft. Serve it warm, sliced into wedges, for a crowd-pleasing dessert that pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Perfect for holidays, gatherings, or a cozy night in, these Slow Cooker Chocolate Chip Cookies redefine indulgence with every bite!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.75 cups Brown sugar, packed
- 2 teaspoons Vanilla extract
- 1 unit Large egg
- 2 cups Chocolate chips
- 1 type Nonstick cooking spray or parchment paper
Instructions
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes using a hand mixer or stand mixer.
Add the vanilla extract and egg to the butter mixture and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Fold in the chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Line the bottom of your slow cooker with parchment paper or spray it lightly with nonstick cooking spray to prevent sticking.
Spread the cookie dough evenly into the bottom of the slow cooker, pressing it into an even layer with your hands or a spatula.
Cover the slow cooker with the lid. Cook on low for 2 hours, or until the edges of the cookie are set and golden brown but the center is still slightly soft to the touch.
Turn off the slow cooker and allow the cookie to cool for about 20-30 minutes before removing it from the slow cooker.
Carefully lift the cookie out by pulling up the edges of the parchment paper, or use a spatula if not using parchment. Cut into wedges or squares and serve warm.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 41.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
