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Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking.
Place the entire frozen raw cookie dough log in the bottom of the slow cooker. It should sit in the center; no need to slice or thaw it. The dough will soften and spread as it cooks.
Spoon the fruit pie filling evenly over and around the frozen cookie dough log, letting some of the filling drip down the sides so it can mingle with the cookie as it bakes.
Scatter the small pieces of butter over the top of the fruit filling. This adds richness and helps create a slightly glossy, cobbler-like topping.
Sprinkle the white chocolate chips evenly over the top. They will melt into the fruit and cookie layers, adding a creamy sweetness that feels very spring-like with berry fillings.
Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the cookie dough is set around the edges, lightly golden on top, and the center is cooked through but still soft and gooey. The exact time will depend on your slow cooker; avoid lifting the lid in the first 2 hours so you don’t lose heat.
Once done, turn off the slow cooker and let the dessert rest, covered, for about 10 to 15 minutes. This helps the hot filling thicken slightly and makes it easier to scoop.
Scoop the warm cookie cobbler into bowls, making sure each serving has some cookie, fruit, and melted white chocolate. Serve as is, or top with ice cream or whipped cream.
Variations & Tips
For a citrusy twist, use lemon pie filling with a sugar cookie dough log and add 1 teaspoon of finely grated lemon zest along with the white chocolate chips. You can swap the white chocolate for milk or dark chocolate chips if you prefer a less sweet, more classic cookie flavor. If you’d like a bit of crunch, sprinkle 1/4 cup of chopped toasted nuts (such as almonds or pecans) on top along with the chocolate chips. For a slightly lighter dessert, use reduced-sugar pie filling and a smaller cookie dough log (around 12 oz), checking for doneness a bit earlier. Food safety tips: Always start with commercially prepared frozen cookie dough intended for baking, and cook on LOW until the internal temperature of the cookie portion reaches at least 160°F (71°C) to ensure the eggs and flour are fully cooked; if you’re unsure, use an instant-read thermometer inserted into the thickest cookie area away from the fruit. Do not leave the dessert on the warm setting for more than 1 to 2 hours after cooking, and refrigerate leftovers within 2 hours in a shallow, covered container. Reheat leftovers thoroughly before serving.
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