Toss a frozen raw cookie dough log into the slow cooker along with three simple ingredients, and you’ll have a treat so delicious your family will be asking for more.
This 4-ingredient slow cooker spring cookie cobbler is an easy, hands-off dessert that turns into a warm, gooey treat with almost no effort. A frozen log of cookie dough is set right into a layer of fruit filling, where it slowly cooks, softens, and absorbs the sweet, tangy juices. As it bakes, white chocolate chips and butter melt throughout, creating a rich, smooth finish that combines the comfort of cobbler with the soft, chewy texture of a fresh cookie.
4-Ingredient Slow Cooker Spring Cookie Cobbler
Ingredients:
- Fruit pie filling (such as cherry or strawberry) — 1 can (21 oz)
- Frozen cookie dough log — 1 log (16–18 oz)
- White chocolate chips — ¼ cup
- Unsalted butter (cut into small pieces) — 2 tablespoons
Step-by-Step Directions:
Step 1: Prep the slow cooker
Lightly grease a 4- to 6-quart slow cooker with nonstick spray to keep the mixture from sticking.
Step 2: Place the dough
Set the frozen cookie dough log in the center of the slow cooker.
Tip: Keep the dough frozen and whole—this helps it cook slowly and hold its shape instead of dissolving into the filling.
Step 3: Add filling and toppings
Spoon the fruit pie filling over and around the dough. Scatter the butter pieces and white chocolate chips evenly on top so they melt as everything cooks.
Step 4: Cook slowly
Cover and cook on LOW for 2½ to 3½ hours.
Important: Try not to lift the lid during the first couple of hours to keep the temperature steady and ensure even cooking.
Step 5: Let it rest
Turn off the slow cooker and let the cobbler sit, covered, for 10–15 minutes before serving.
Tip: This resting time helps the sauce thicken slightly so it coats the cookie instead of settling at the bottom.
