Cookie Dough Lasagna Recipe

Introduction

Cookie Dough Lasagna is a delightful no-bake dessert that layers creamy cookie dough, rich chocolate, and crunchy graham crackers. It’s an easy treat that’s sure to satisfy any sweet tooth with its combination of textures and flavors.

Ingredients

• 2 sticks butter, softened
• 1 cup sugar
• 1 1/4 cups all-purpose flour (or almond flour)
• 1/4 cup milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup mini chocolate chips, plus more for sprinkling
• 1 tub Cool Whip
• 2 cups chocolate sauce
• 18 graham crackers
• 1 cup chocolate chips

Instructions

1. Step 1: In a large bowl, beat the softened butter and sugar with a hand mixer until smooth. Add flour, vanilla extract, and salt, then beat until just combined. Stir in mini chocolate chips.
2. Step 2: In a 9″ x 13″ baking dish, place an even layer of graham crackers. Spread about one-third of the cookie dough evenly on top, then cover with chocolate sauce. Add another layer of graham crackers.
3. Step 3: Spread a thick, fluffy layer of Cool Whip on the graham crackers, then top with more graham crackers.
4. Step 4: Repeat the layering process, reserving about one-third cup of cookie dough and finishing with a final layer of Cool Whip on top.
5. Step 5: Roll the remaining cookie dough into small balls and scatter them over the top layer of Cool Whip. Sprinkle additional mini chocolate chips over everything.
6. Step 6: Refrigerate the dessert for about 4 hours, or until the graham crackers have softened. Slice into squares and serve cold.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with almond flour and use gluten-free graham crackers.
• Chill the cookie dough balls slightly before rolling to make shaping easier.
• Try adding chopped nuts or peanut butter chips to the cookie dough for extra texture and flavor.

Storage

Store the Cookie Dough Lasagna in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate sauce instead of store-bought?

Yes, homemade chocolate sauce works wonderfully and adds a fresher taste. Use your favorite recipe or melt chocolate with cream for a quick ganache.

Is it safe to eat raw cookie dough in this recipe?

This recipe uses flour that is safe to eat raw and does not contain eggs, making it safe to enjoy without baking. Always use heat-treated flour or bake the flour briefly if concerned.

Cookie Dough Lasagna Recipe

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★★★★★

4.5 from 139 reviews

• Author: lilan
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Cookie Dough Lasagna is a decadent no-bake dessert featuring layers of chewy graham crackers, creamy cookie dough, fluffy Cool Whip, and rich chocolate sauce. This indulgent treat combines the beloved flavors of chocolate chip cookie dough and a s’mores-inspired layering technique, all chilled to create a perfectly soft and sliceable dessert that’s sure to impress at any gathering.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 2 sticks butter, softened
• 1 cup sugar
• 1 1/4 cups all-purpose flour (or almond flour)
• 1/4 cup milk
• 2 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 1 cup mini chocolate chips, plus more for sprinkling

Other Ingredients & Layers

• 1 tub Cool Whip
• 2 cups chocolate sauce
• 18 graham crackers
• 1 cup chocolate chips (for topping)

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Instructions

1. Prepare the cookie dough: In a large bowl, use a hand mixer to beat the softened butter and sugar until smooth and creamy. Add the flour, vanilla extract, and kosher salt, and beat just until combined to avoid overmixing. Fold in the mini chocolate chips gently with a spatula.
2. Layer the first set: In a 9″x13″ baking dish, arrange an even layer of graham crackers to cover the bottom. Spread about one third of the cookie dough evenly over the graham crackers. Then drizzle and spread a layer of chocolate sauce over the cookie dough. Place another layer of graham crackers on top.
3. Add Cool Whip layer: Spread a thick and fluffy layer of Cool Whip onto the graham crackers. Then add a third graham cracker layer on top of the Cool Whip.
4. Repeat layering: Repeat the layering process with the remaining cookie dough and Cool Whip, reserving about 1/3 cup of cookie dough for the topping. Finish the lasagna with a final thick layer of Cool Whip on top.
5. Decorate: Roll the remaining cookie dough into small balls and scatter them on top of the final Cool Whip layer. Sprinkle additional mini chocolate chips over the top for added texture and chocolate flavor.
6. Chill and serve: Refrigerate the cookie dough lasagna for about 4 hours to allow the graham crackers to soften and the layers to set. Once chilled, slice the dessert into squares and serve cold for best flavor and texture.

Notes

• Using almond flour instead of all-purpose flour makes this dessert gluten free.
• Make sure the butter is softened to room temperature before mixing for smooth cookie dough.
• Allowing the lasagna to chill overnight will enhance flavor melding and soften the graham crackers even more.
• For a richer chocolate layer, use homemade or high-quality chocolate sauce.
• This no-bake dessert is perfect for summer as it doesn’t require using the oven.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: cookie dough lasagna, no bake dessert, layered dessert, chocolate chip cookie dough, Cool Whip dessert, graham cracker dessert, chocolate sauce dessert