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Chocolate Chip Cookie Poke Cake

This chocolate chip cookie poke cake is the fudgiest chocolate cake baked over a crust of chocolate chip cookies! It’s filled with chocolate pudding and topped with a chocolate chip cookie mousse. The ultimate chocolate lover’s dessert!

Love poke cakes? Check out my recipes for 15 Irresistible Poke Cakes!

a slice of chocolate chip cookie cake on two blue plates

Easy Chocolate Poke Cake Recipe

I’m no stranger to poke cakes. At this point, I’m probably making one at least once a month. But they are just too good not to share!

And this Chocolate Chip Cookie Poke Cake is no different. Like my Chocolate Oreo Poke Cake, this recipe takes inspiration from a popular cookie. Only this time, instead of Oreos, we’re using chocolate chip cookies.

The dessert starts with a moist chocolate cake lined with a chocolate chip cookie crust. It’s filled with chocolate pudding and topped with chocolate chip cookie mousse, which I also used in my No-Bake Brookie Cake.

I literally have to stop myself from going back for seconds…or thirds.

overhead closeup of a slice of poke cake with a bite on a fork on a blue plate

What You’ll Need


  • Chocolate Chip Cookies – I use a family-sized bag of Chips Ahoy cookies for their crunchy texture.
  • Cake Mix – you’ll need one box of chocolate cake mix plus the ingredients required to make the cake (water, oil, and eggs.)

For the Filling

  • Instant Chocolate Pudding Mix
  • Milk

For the Topping

  • Water and Unflavored Gelatin – mixed together, then into the topping, to give it structure.
  • Heavy Whipping Cream
  • Powdered Sugar
  • Chocolate Chip Cookies – crushed and sprinkled on top of the cake.
  • Hot Fudge Sauce

How to Make This Chocolate Poke Cake Recipe

This chocolate chip cookie poke cake is made up of three separate components but is a breeze to throw together.

Make the Cake

  1. Line the pan: Grease the bottom of a 9×13″ baking dish with cooking spray, then line the bottom with chocolate chip cookies.
  2. Make the cake: In a mixing bowl, combine the cake mix with water, oil, and eggs. Pour the cake batter over the cookies and bake at 350ºF for 18-22 minutes, then remove from the oven and cool for 20-30 minutes.

Prepare the Filling

  1. Poke the cake: Use the handle end of a wooden spoon, or something similar, to poke holes all over the top of the cake.
  2. Add the filling: In a bowl, mix together instant chocolate pudding and milk until the powder is dissolved. Immediately pour the liquid over the cake to fill the holes.
  3. Chill: Place the cake in the fridge for 10 minutes so the pudding can firm up. Cool the cake completely.

Add the Topping

  1. Prep the gelatin: Chill your mixing bowl and whisk attachment in the freezer for 5-10 minutes. In a small bowl, pour in 1 tablespoon of water. Sprinkle the gelatin evenly over the top and allow it to turn solid. Next, melt the gelatin in the microwave for 3-5 seconds or until it turns back into a liquid.
  2. Make the topping: In the chilled bowl, beat the heavy whipping cream until soft peaks form. Slowly add the powdered sugar and liquid gelatin and beat until stiff peaks form.
  3. Garnish and serve: Smash chocolate chip cookies into pieces, then fold them into the whipped cream. Top off the cake with the whip, drizzle it with hot fudge, then finish it off with even more crushed cookies.
side view of a slice of cake on a plate drizzled with hot fudge

Tips and Notes for Poke Cake

  • Check for doneness. You can check that your cake is done by sticking a toothpick into the center. If it comes out clean, it’s good to go!
  • Cool before poking. I recommend letting the cake cool for 20-30 minutes before poking holes. This gives it a chance to set up, so you don’t end up with a mess.
  • Pour the filling right away. Once the instant pudding mix and milk are whisked together, pour the mixture over the cake immediately. If you let it sit too long, it will turn into actual pudding and will no longer be pourable.
  • Cool the cake completely before adding the topping so it doesn’t melt off.

Making Ahead of Time

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.

To make it ahead of time, you can fully assemble the cake and store it in the fridge for up to 2 days before serving. You can also bake the cake 2 days in advance and keep it at room temperature, then add the filling and topping on the day you plan to serve. Just allow 2 hours of time for it to set in the fridge before serving.

Does Chocolate Poke Cake Need to Be Refrigerated?

Yes! A poke cake must be stored in the fridge. It will stay fresh for 3-5 days!

side view of a slice of chocolate poke cake on two stacked plates

More Poke Cake Recipes to Try

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closeup of a slice of chocolate poke cake on a blue plate

Chocolate Chip Cookie Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour and 7 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


This chocolate chip cookie poke cake is the most incredible cake made from a fudgy chocolate cake baked over a chocolate chip cookie crust, topped with fluffy chocolate chip cookie mousse.


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
  • 1518 chocolate chip cookies, crushed
  • 2 tablespoons hot fudge sauce


For the Cake:

  1. Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray.
  2. Line the bottom of the pan with chocolate chip cookies.
  3. In a large mixing bowl, combine the cake mix with the ingredients listed on the box: water, oil, and eggs.
  4. Beat the cake mix until it’s well combined. Pour the batter over the top of the cookies.
  5. 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.
  6. Take a wooden spoon or another round object and poke holes over the top of the cake.
  7. 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.
  8. Refrigerate the cake until the pudding is firm, about 10 minutes. Make sure the cake is completely cooled before frosting.

For the Topping:

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  2. 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).
  3. 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. 
  4. 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
  5. 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.
  6. 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. 


Storing a finished cake: This cake must be refrigerated and will stay fresh 3-5 days in the refrigerator. 


  • 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.

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15 thoughts on “Chocolate Chip Cookie Poke Cake”

  1. 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

  2. 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?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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?