This chocolate chip cookie poke cake is a gooey, easy chocolate cake baked over a layer of crunchy chocolate chip cookies! Afterward, poke and fill the cake with chocolate pudding, then top with fluffy homemade chocolate chip cookie mousse and more crushed cookies.
This chocolate chip cookie poke cake is the latest in my poke cakes collection! At this point, I’m probably making a poke cake at least once a month. But they are just too good not to share. Like my chocolate Oreo poke cake, this is a gooey chocolate poke recipe loaded with a popular cookie. This time, I layered my fudgy cake with crunchy Chips Ahoy cookies underneath and on top.
About This Chocolate Poke Cake With Chips Ahoy Cookies
- Nostalgic cookie flavor. If you’re a fan of Chips Ahoy cookies, this dessert is for you. There’s a sweet cookie layer underneath the cake, and after baking, I fill the cake with silky chocolate pudding and smother it with the chocolate chip cookie mousse from my no-bake brookie cake.
- Semi-homemade. I make the cake itself from a box of chocolate cake mix. It’s a quick shortcut that’s great when making poke cakes. We’ll be jazzing the cake up soon enough with pudding, cookies, and mousse.
- Perfect for sharing. Baking this cookie poke cake in a 9×13-inch pan makes it perfect for parties and sharing. I think it would make a fun birthday cake for a chocolate chip cookie lover, too! Everyone always goes in for seconds and thirds.
Important Notes!
- I make this cake from a box of chocolate cake mix. Of course, you can always swap this out for a from-scratch version! My moist chocolate cake would be perfect here. Otherwise, if you’re using a box mix, remember to pick up any ingredients required to make the cake (i.e., water, oil, eggs).
- Crush the cookies, or don’t. I arrange the cookies from a family-sized bag of Chips Ahoy in the bottom of a greased baking dish, and then pour the cake batter over top. If you’d prefer, you can crush the cookies in your blender or food processor and combine them with butter to make a more traditional cookie crust. You could also make this cake with a Graham cracker crust or an Oreo crust.
- You can use any flavor of pudding. You’ll mix it with milk to make the creamy poke cake filling, just like my classic chocolate pudding poke cake. There’s also the option to fill this cake with hot fudge, like my triple chocolate poke cake.
- Bloom the gelatin for the mousse. This recipe uses powdered gelatin in the cookie mousse. Working with gelatin is way easier than you think! Sprinkle the gelatin over the cold water (DO NOT stir), and leave it to thicken for a few minutes. Afterward, you’ll microwave it for 5-8 seconds to turn it liquid. Be careful not to overheat the gelatin, otherwise your mousse won’t set properly.
More Recipe Tips
- Check the chocolate cake for doneness. You can check that your cake is done by sticking a toothpick into the center of the baked cake. If it comes out clean, it’s ready to come out.
- Cool the cake slightly before poking. Let the cake cool for 20-30 minutes before poking the holes. You can use the handle of a wooden spoon or a similar round object to poke holes all over the surface of the cake. Take care not to poke all the way to the bottom, otherwise the pudding filling will run right through.
- Don’t make the pudding too far in advance. Once the instant pudding mix and milk are whisked together, pour the mixture over the cake right away. If you let the mixture sit for too long, it will turn into actual (thick) pudding, and you won’t be able to pour it.
- Chill your tools. For the creamiest homemade whipped cream base, chill the bowl and mixer attachment you’ll use to make your cookie mousse before you start. I usually pop them in the freezer for 10-15 minutes.
- Cool the cake completely before adding the mousse. If you add the topping to the warm cake, it’ll melt right off.
- Garnish the cake! I top this chocolate chip cookie poke cake with extra crushed cookies and a drizzle of hot fudge sauce. You could also use melted chocolate, homemade chocolate ganache, or salted caramel sauce.
Frequently Asked Questions
Can I use homemade cake instead of a box mix?
Absolutely. I linked my easy chocolate cake recipe earlier, and you could also make this poke cake with buttermilk chocolate cake, or even my yellow cake or vanilla cake recipe.
What can I use instead of pudding?
Instead of chocolate pudding, other good filling options for this cookie poke cake would be hot fudge sauce, sweetened condensed milk, or vanilla pudding (like in my Oreo poke cake).
Make-Ahead and Storage
Poke cakes are one of my favorite desserts to make ahead of time, cause the flavors and textures get even better as the cake sits!
- Make-ahead. You can fully assemble the poke cake and store it in the fridge for up to 2 days before serving. Alternatively, bake the cake 2 days in advance, keep it airtight at room temperature, and add the filling and topping on the day you plan to serve. You’ll need to allow 2 hours for the cake to set in the fridge before serving.
- Refrigerate. The assembled chocolate chip cookie poke cake must be stored in the fridge. It will stay fresh for 3-5 days when covered airtight.
- Freeze. Freeze the cooled poke cake after it’s filled with pudding and before you add the mousse topping. Store it in a freezer-safe container or wrap it tightly and freeze for up to 1 month. Thaw the cake completely before adding the topping and serving.
More Poke Cake Recipes to Try
Chocolate Chip Cookie Poke Cake
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour and 7 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This chocolate chip cookie poke cake is a fudgy chocolate cake baked over a crunchy chocolate chip cookie crust, filled with pudding, and topped with fluffy chocolate chip cookie mousse.
Ingredients
For the Cake:
- Family Size Bag (18oz) Chips Ahoy Chocolate Chip Cookies
- 1 box Chocolate Cake Mix, plus ingredients from the box: water, oil, eggs
For the Filling:
- 1 3.4 ounce box Instant chocolate pudding mix
- 2 cups milk
For the Topping:
- 1 tablespoon water
- 1 teaspoon unflavored Gelatin
- 1 3/4 cups heavy whipping cream
- 3/4 cup powdered sugar
- 15–18 chocolate chip cookies, crushed
- 2 tablespoons hot fudge sauce
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray.
- Line the bottom of the pan with chocolate chip cookies.
- In a large mixing bowl, combine the cake mix with the ingredients listed on the box: water, oil, and eggs.
- Beat the cake mix until it’s well combined. Pour the batter over the top of the cookies.
- Bake at 350°F for 18-22 minutes until the cake is cooked all the way through. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for 20-30 minutes.
- Take a wooden spoon or another round object and poke holes over the top of the cake.
- In a small mixing bowl, combine the instant chocolate pudding with the milk and whisk together until the powdered mix is dissolved. Pour the liquid pudding mix over top of the cake, and try to fill the holes with the pudding mix.
- Refrigerate the cake until the pudding is firm, about 10 minutes. Make sure the cake is completely cooled before frosting.
For the Topping:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to become solid (about 2-3 minutes).
- Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back into a liquid. Watch it closely! Let it cool.
- Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and liquid gelatin and beat at high speed until stiff peaks form. Set it aside
- In a large Ziploc bag, roughly chop and smash the cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream, reserving about 1/2 cup or so for the garnish.
- Heat the hot fudge according to the instructions on the box and drizzle over the top of the cake. Finish it off by sprinkling the remaining cookies on top.
Notes
Storing a finished cake: This cake must be refrigerated and will stay fresh 3-5 days in the refrigerator.
Nutrition
- Serving Size: 1/15 of recipe
- Calories: 297
- Sugar: 14g
- Sodium: 66mg
- Fat: 11g
- Saturated Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
Filed Under:
This recipe originally appeared on Food Fanatic.
Have you every made this with crumbled cookies under the cake mix?
No I haven’t but sounds good!
Would it be ok or better to make this cake the day before and let it sit in the refrigerator overnight or make it the day of. Thanks
Hi Mike, absolutely! Just keep it in the refrigerator.
Do you think I could do cookie dough all across the bottom instead of individual cookies? Perhaps line the bottom of the pan with the dough, bake for 10 minutes cool and then the rest of the recipe?
Hi Stephanie! I LOVE that idea. I’ve never tried it so I am not sure how it will turn out. Do you want a baked cookie layer on the bottom or do you want cookie on the bottom?
Does this need to be refrigerated
Hi Lisa, yes it does because of the pudding and the whipped cream. Enjoy!
For the topping can I use a tub of whipped topping instead?
This cake looks fantastic! I love all of your poke cakes.
Thank you so much Joanne!
Where did you get that fabulous spoon in the photo that says “eat dessert first” Love it!
Hi Linda, it was a gift from my friend. I think she got it on Etsy!
Looks incredible! I am making this cake for hubs for his birthday, he will be so happy! Nettie
Sounds awesome Nettie! What a fabulous birthday cake!