This easy summer dessert is the kind of recipe people make when they want something warm, sweet, and satisfying without pulling out a long ingredient list. Starting with a solid log of chocolate chip cookie dough gives you a soft, buttery base, while two simple pantry additions turn it into a cobbler-style baked treat with gooey pockets and a golden top. It is a smart shortcut dessert, especially for casual family dinners, potlucks, or nights when you want a homemade-feeling sweet with very little effort.
Serve this warm with vanilla ice cream, lightly sweetened whipped cream, or a spoonful of plain Greek yogurt if you want some contrast to the richness. Fresh summer fruit on the side, especially strawberries, raspberries, or sliced peaches, makes this dessert feel brighter and balances the sweetness nicely. Coffee, cold brew, or a glass of milk are all natural pairings.
3-Ingredient Oven Baked Summer Sweet
Servings: 8
Ingredients
1 solid unseparated log chocolate chip cookie dough, about 16 to 18 ounces
Directions
1. Preheat the oven to 350°F and lightly grease a medium casserole dish, about 8x8 inches or similar size.
2. Spread the peach pie filling evenly across the bottom of the casserole dish.
3. Sprinkle the cinnamon over the peach filling for a little warmth and extra flavor.
4. Place the solid unseparated log of chocolate chip cookie dough right on top of the filling. If needed, gently press it slightly so it settles into the dish, but keep it mostly in one piece.
5. Bake for 30 to 40 minutes, until the cookie dough is puffed and deeply golden and the fruit filling is bubbling around the edges. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
6. Let the dessert rest for 10 to 15 minutes before scooping so the filling can thicken slightly. Serve warm.
Variations & Tips
Berry Version: Swap the peach pie filling for cherry, blueberry, or mixed berry pie filling for a darker, jammy dessert that is especially good with whipped cream.
Texture Tip: For a softer, more cobbler-like finish, bake just until the center is set and the edges bubble well. For a firmer cookie topping, give it a few extra minutes until the top turns a deeper golden brown.
Serving Tip: This dessert is richest when warm, but it also reheats well. A short time in a low oven helps restore the gooey texture better than the microwave.
Pan Size Note: An 8x8-inch dish gives you a thicker dessert, while a slightly larger dish will make the cookie layer spread more and bake a bit faster, so start checking early.
