Toss raw whole round chocolate sandwich cookies in the metal baking pan and 3 other everyday items to create a sweet so decadent your friends will be

Preheat your oven to 350°F (175°C). Set out a 9×13-inch metal baking pan; there’s no need to line it, but you can lightly grease it if you like for easier serving.

Open the package of chocolate sandwich cookies and toss the raw whole round cookies directly into the metal baking pan. Spread them into an even single layer, fitting them snugly so they cover as much of the bottom as possible. It’s fine if a few overlap or tip on their sides.

In a medium bowl, whisk together the sweetened condensed milk, melted butter, and vanilla extract until smooth and well combined.

Slowly pour the sweet mixture evenly over the cookies in the pan, making sure each cookie gets a good drizzle. Use a spatula or the back of a spoon to gently nudge the mixture around so it seeps between the cookies without breaking them up too much.

Let the pan sit on the counter for 3–5 minutes so the sweet mixture can settle down between the cookies. This helps everything bake into one gooey, decadent dessert instead of staying separate.

Place the pan on the center rack of the preheated oven and bake for 18–22 minutes, or until the edges are bubbling, the tops of the cookies look slightly glossy and softened, and the sweet mixture is just beginning to turn a light golden color around the sides.

Remove the pan from the oven and place it on a cooling rack or a thick towel. Allow the dessert to cool at least 15–20 minutes before serving so it can set slightly and won’t burn anyone’s mouth.

Serve warm, scooping portions out with a spoon or cutting into rough squares. Enjoy as is, or top with ice cream or whipped cream. Store any leftovers covered in the same metal pan at room temperature for up to 2 days, or refrigerate for a firmer texture.

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