Name: This Chocolate Chip Cookie Dump Cake Is Straight Out of the 90s
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 15
Cuisine: American
Ingredients: Nonstick cooking spray; 24 store-bought chocolate chip cookies, such as Chips Ahoy; 1 (14-ounce) can sweetened condensed milk; 1 (8-ounce) tub whipped topping, thawed; 1 (15.25-ounce) box yellow cake mix; 1 stick (4 ounces) salted butter, cubed; Vanilla ice cream, for serving

Ingredients

15 serv.

Nonstick cooking spray
24 store-bought chocolate chip cookies, such as Chips Ahoy
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) tub whipped topping, thawed
1 (15.25-ounce) box yellow cake mix
1 stick (4 ounces) salted butter, cubed
Vanilla ice cream, for serving

Instructions

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1 Grease a 9x13-inch baking dish with cooking spray.
2 Line the bottom of the pan with 18 chocolate chip cookies in a single layer, breaking cookies as needed to fit them. Pour the sweetened condensed milk over the cookies and use an offset spatula to smooth it evenly, ensuring the sweetened condensed milk falls between the gaps.
3 Spread the whipped topping over the sweetened condensed milk in an even layer. Sprinkle the yellow cake mix over the top of the whipped topping. Dot the top with the cubed butter.
4 Crush the remaining 6 chocolate chip cookies and sprinkle the crumbs over the top of the cake. Bake until the top is golden brown, 30 to 35 minutes. Allow the cake to cool on the countertop for 10 minutes. Serve warm, topped with ice cream, if desired. Refrigerate leftovers tightly covered for up to 4 days. Reheat individual portions in the microwave for 20 to 30 seconds to bring back that warm, gooey texture. Love the recipe? Leave us stars and a comment below!