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If you’re craving a dessert that’s equal parts fun, indulgent, and downright delicious, look no further than this Monster Cookie Poke Cake Recipe. This show-stopper cake combines chocolatey goodness with the playful crunch of Oreos, chocolate chip cookies, and colorful M&M’s, all wrapped in a luscious pudding and Cool Whip topping. Perfect for parties or an everyday treat, this recipe brings together simple ingredients to create a dessert that’s bursting with flavor and texture in every bite.
Ingredients You’ll Need
Gathering these easy-to-find ingredients is the first step toward creating your very own Monster Cookie Poke Cake Recipe. Each component plays a crucial role, offering texture, creaminess, or a burst of sweetness that blends together perfectly.
- Chocolate Cake Mix: The base of the cake that’s moist with deep chocolate flavor.
- Vegetable Oil: Helps keep the cake tender and moist as it bakes.
- Eggs: Bind all the ingredients together and aid in rising.
- Water: Essential for the cake’s perfect batter consistency.
- Oreos (crushed): Adds delightful chocolate cookie chunks and crunch throughout the cake.
- Chocolate Chip Cookies (crushed): Gives a rich, buttery crunch that complements the Oreos.
- M&M’s: Bring a colorful, candy-coated pop to the texture and presentation.
- Large Chocolate Pudding: Creamy and rich, it seeps into the poked holes adding moisture and decadence.
- Milk: Needed to make the pudding smooth and creamy.
- Cool Whip (16 ounce tub): Whipped topping that adds a fluffy, light finish.
- Oreos (crumbled): Sprinkled on top for extra texture and chocolatey goodness.
- Chocolate Chip Cookies (crumbled): Adds an inviting crunch right on the surface.
- M&M’s (a couple of handfuls): Sprinkled generously for that final colorful, playful touch.
How to Make Monster Cookie Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by mixing the chocolate cake mix with vegetable oil, eggs, and water until everything blends smoothly. Stir in the crushed Oreos, chocolate chip cookies, and M&M’s directly into the batter to create delightful pockets of cookie and candy goodness. Pour this irresistible mixture into a greased 9 x 11-inch baking dish and bake at 350 degrees for 20 to 25 minutes. The cake is done when a toothpick poked in the center comes out clean. Remove it from the oven and let it cool completely before moving on.
Step 2: Thaw the Cool Whip
While the cake is baking and cooling, leave the tub of Cool Whip on the counter so it can thaw to a perfect, spreadable consistency. This step ensures your topping will be smooth and easy to spread later.
Step 3: Poke, Pour, and Top
Once the cake feels cool to the touch, prepare the chocolate pudding according to the package instructions, using the milk for that creamy texture. Use the handle of a wooden spoon to poke holes evenly all over the surface of the cake. This is where the magic happens—pour the pudding over the cake, letting it seep down into those holes for maximum flavor absorption. Next, stir the thawed Cool Whip to smooth it out and spread it generously over the pudding layer. Finally, sprinkle crumbled Oreos, chocolate chip cookies, and generous handfuls of M&M’s on top for a colorful, crunchy finish that brings this dessert to life.
How to Serve Monster Cookie Poke Cake Recipe
Garnishes
Adding a few extra crumbles of Oreos and chocolate chip cookies, plus a sprinkle of M&M’s on each slice just before serving can amp up the texture and visual appeal. You can also add a drizzle of chocolate syrup or caramel sauce to make it even more decadent and inviting.
Side Dishes
This cake shines brightly on its own, but if you want to create an unforgettable dessert spread, consider pairing it with a scoop of vanilla or mint chocolate chip ice cream. A glass of cold milk or a hot cup of coffee also complements the rich chocolate flavor and balances the sweetness beautifully.
Creative Ways to Present
For a fun party presentation, serve the Monster Cookie Poke Cake Recipe in individual clear cups or mason jars so everyone can see the colorful layers of pudding, cake, and toppings. You might also turn it into mini trifle bowls layered with extra pudding and cookie bits, perfect for casual get-togethers or potlucks.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. This will keep the cake moist and fresh for up to 3 to 4 days, making it easy to enjoy a slice or two whenever a sweet craving strikes.
Freezing
If you want to save some for later, you can freeze this poke cake by covering it tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve that creamy, soft texture.
Reheating
Since this cake is best enjoyed chilled due to its pudding and Cool Whip layers, reheating is not recommended. Instead, allow it to come to room temperature for about 15 minutes if you prefer a less cold dessert experience.
FAQs
Can I use homemade chocolate cake instead of cake mix?
Absolutely! Homemade chocolate cake will work beautifully in this Monster Cookie Poke Cake Recipe and offers you the chance to customize flavor and texture to your liking.
Can I substitute the pudding flavor?
Yes! While chocolate pudding pairs perfectly here, feel free to experiment with vanilla or peanut butter pudding for a new twist on this classic treat.
What can I use if I don’t have Cool Whip?
You can substitute with homemade whipped cream or any other whipped topping you prefer. Just be mindful that texture and sweetness might slightly differ.
Is it okay to add nuts to this recipe?
If you love the crunch and flavor nuts bring, adding chopped pecans or walnuts can be a delicious addition. Just fold them into the batter or sprinkle on top.
How long does this cake need to chill before serving?
It’s best to refrigerate for at least 2 hours after assembling so the pudding and Cool Whip set nicely and the flavors meld beautifully.
Final Thoughts
This Monster Cookie Poke Cake Recipe is one of those rare desserts that’s as joyful to make as it is to eat. Whether you’re baking for family, friends, or just treating yourself, it packs a delightful punch of taste and fun. Give it a try, and watch how this cake quickly becomes a beloved classic in your dessert repertoire!
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Monster Cookie Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Monster Cookie Poke Cake is a fun and indulgent dessert perfect for celebrations or a sweet treat. It features a rich chocolate cake loaded with crushed Oreos, chocolate chip cookies, and M&M’s baked right into the batter. Once cooled, the cake is poked and filled with creamy chocolate pudding, then topped with fluffy Cool Whip and more cookie crumbles and candy for a visually exciting and deliciously textured finish.
Ingredients
Cake Ingredients
- 1 Chocolate Cake Mix
- 1/3 cup Vegetable Oil
- 2 Eggs
- 1/4 cup Water
- 6 Oreos, crushed
- 6 Chocolate Chip Cookies, crushed
- 1/4 cup M&M’s
Pudding Filling
- 1 large Chocolate Pudding mix (instant, requires 2 cups Milk)
- 2 cups Milk
Topping
- 1 tub (16 ounces) Cool Whip, thawed
- 6 Oreos, crumbled
- 6 Chocolate Chip Cookies, crumbled
- M&M’s, a couple handfuls for sprinkling on top
Instructions
- Prepare the batter: In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Stir thoroughly until well blended. Fold in the crushed Oreos, crushed chocolate chip cookies, and M&M’s evenly throughout the batter.
- Bake the cake: Grease a 9 x 11 inch baking dish. Pour the prepared batter into the dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Cool Whip and pudding: While the cake bakes and cools, set the Cool Whip out to thaw at room temperature. Prepare the chocolate pudding by whisking the pudding mix with 2 cups of cold milk according to package instructions until it thickens.
- Poke the cake and add pudding: Once the cake is cool, use the handle of a wooden spoon to poke holes evenly across the surface. Slowly pour the prepared pudding over the cake, allowing it to seep into the holes for maximum flavor infusion.
- Top with Cool Whip and decorations: Stir the thawed Cool Whip to smooth it out, then spread evenly on top of the pudding layer. Sprinkle the crumbled Oreos, crumbled chocolate chip cookies, and M&M’s liberally over the Cool Whip layer to finish.
Notes
- Ensure the cake is completely cool before poking to prevent the pudding from becoming runny.
- Use instant pudding mix for quicker preparation and best texture.
- The M&M’s can be adjusted depending on desired sweetness and texture.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
