Toss a frozen raw cookie dough log in the slow cooker and 3 other ingredients to get a treat so delicious

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.