Name: This Ooey, Gooey Cookie Casserole Is So Good I Want to Marry It
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9
Cuisine: American
Ingredients: Cooking spray; 3 cups (360g) all-purpose flour; 2 tablespoons cornstarch; 2 teaspoons baking soda; 1teaspoon kosher salt; 1 cup (226g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 1 1/2 cups (300g) packed light brown sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups (346g) semi-sweet chocolate chips; Vanilla ice cream, for serving, optional

This Ooey, Gooey Cookie Casserole Is So Good I Want to Marry It

If you're looking for an ooey, gooey dessert that's easier to make than cookies, then make this scoopable cookie casserole.

35 min total 15 min prep 20 min cook 9 705 cal

Instructions

Tap a step to mark it done

1 Grease an 8x8-inch baking dish with cooking spray and set aside.
2 Whisk together the flour, cornstarch, baking soda, and salt; set aside.
3 Beat together the butter and sugars with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs and vanilla and continue to beat on medium speed, scraping down the sides of the bowl as needed, until no clumps or streaks remain, about 30 seconds. Add the flour mixture and beat on low speed until no streaks of flour remain, about 30 seconds. Add chocolate chips and beat on low speed until evenly incorporated, 10 to 20 seconds.
4 Transfer the cookie dough to the prepared dish and spread into an even layer using a flexible spatula. Bake in preheated oven until golden brown around the edges and soft in the center, 16 to 18 minutes. Let cool for at least 10 minutes. Serve with vanilla ice cream, if desired. To store leftovers, cool completely and cover baking dish with plastic wrap. Store at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!