Go Back

Molten Chocolate Chip Cookie Cobbler

This molten chocolate chip cookie cobbler is a deep-dish dessert made with layers of buttery chocolate chip cookie dough and a rich homemade hot fudge center. As it bakes, the cookie dough forms golden, chewy “cobbles” on top while the fudge underneath stays soft and molten. Served warm and scooped straight from the pan, it’s an easy, crowd-pleasing dessert that’s perfect for sharing and best enjoyed with a scoop of vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 Servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

The Hot Fudge Layer
  • ½ cup heavy cream
  • ¼ cup light corn syrup or maple syrup
  • ¼ cup brown sugar
  • 2 tbsp cocoa powder
  • ¾ cup semi sweet chocolate chips
  • 1 tbsp butter
  • ½ tsp vanilla extract
The Cookie Dough
  • 1 cup unsalted butter softened
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2¼ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups chocolate chips

Equipment

  • 9x9 inch baking dish or a 10 inch cast iron skillet
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups & spoons

Method
 

  1. Make the Fudge
    In a small saucepan, whisk together the cream, corn syrup, brown sugar, cocoa powder, and a pinch of salt. Bring to a simmer over medium heat for 2 minutes. Remove from heat and stir in the chocolate chips, butter, and vanilla until smooth. Set aside to cool slightly while you make the dough.
  2. Make the Cookie Dough
    Preheat your oven to 350°F. In a large bowl, cream the softened butter and both sugars until light. Beat in the eggs and vanilla. Fold in the flour, baking soda, and salt. Finally, stir in the 1 1/2 cups of chocolate chips.
  3. The Layering Process
    1. The Base: Spread half of the cookie dough into a greased 9x9 inch pan or a 10-inch cast-iron skillet.
    2. The Fudge: Pour your homemade hot fudge sauce over the bottom dough layer, spreading it almost to the edges.
    3. The Cobbles: Take the remaining cookie dough and drop it in rounded tablespoons over the fudge. It’s okay if there are gaps where the fudge shows through.
  4. Bake
    Bake for 30–35 minutes. The cookie "islands" on top should be golden brown, but the fudge underneath will remain bubbly and soft.