Decadent Cookie Dough Delight Cake: A Recipe for Indulgence

Are you ready to embark on a culinary journey of decadence and delight? Look no further than our recipe for Decadent Cookie Dough Delight Cake, a fusion of two beloved desserts: chocolate chip cookies and ice cream cake. Perfect for celebrations or simply satisfying your sweet tooth cravings, this indulgent treat will surely impress your guests and leave them coming back for seconds.


  • 3/4 cup salted butter, at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 cups semi-sweet chocolate chips
  • 1.5 quarts Cookie Dough Ice Cream
  • 4 oz Cool Whip
  • Mini Chips Ahoy
  • Chocolate Sauce (such as Smucker’s Chocolate Sundae Syrup)


  1. Preheat your oven to 350°F (177°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Mix in the egg and vanilla extract until well combined.
  4. In a separate bowl, combine the all-purpose flour and baking soda, then gradually add it to the butter mixture, mixing until fully incorporated. The dough will be thick.
  5. Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Press the cookie dough into an even layer in the prepared springform pan. Bake for 18-20 minutes, or until the edges are slightly golden. Allow to cool in the pan before transferring to a cooling rack to cool completely.
  7. While the cookie cools, soften the Cookie Dough Ice Cream by leaving it out of the freezer.
  8. Once the cookie has cooled, place it back into the springform pan and top with the softened ice cream, spreading it into an even layer. Freeze until solid.
  9. Once solid, remove the cake from the pan and pipe Cool Whip around the edges.
  10. Decorate the top with chopped Mini Chips Ahoy cookies and drizzle with chocolate sauce.
  11. Freeze until ready to serve. Thaw for about 10 minutes before slicing.

Tips and Variations:

  • Experiment with different ice cream flavors to create unique flavor combinations.
  • Add chopped nuts or caramel sauce for extra indulgence.
  • For a quicker version, use store-bought cookie dough instead of making it from scratch.

How to Store:

  • Store any leftovers covered in the freezer for up to a week. Let thaw slightly before serving.


Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the cake ahead of time and store it in the freezer until ready to serve.

Q: Can I use a different size pan?
A: While a 9-inch springform pan is recommended for this recipe, you can use a different size pan, but you may need to adjust the baking time accordingly.

Q: Can I use whipped cream instead of Cool Whip?
A: Yes, you can substitute whipped cream for Cool Whip if desired. Adjust the sweetness to your taste preference.

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