Chocolate Chip Cookie Dough Sandwiches.

Two soft chocolate chip cookies sandwiched together with eggless cookie dough frosting. Cookie dough lover’s dream! 

Chocolate Chip Cookie Dough Sandwiches for cookie dough lovers! Easy recipe at

Welcome to Day #4 of Sally’s Cookie Palooza!

Sally's Christmas Cookie Palooza

So far you’ve seen a few classic recipes like shortbread, chocolate turtle cookies, and red velvet. Today, I’m going a little wild.

Chocolate Chip Cookie Dough Sandwiches for cookie dough lovers! Easy recipe at

I got this recipe idea from one of my favorite cookbooks The Cookie Dough Lovers Cookbook by Lindsay Landis. It sits front and center on my bookshelf and I am always tempted to try one cookie dough creation after the next.

In Lindsay’s cookbook, you will find recipes for Cookie Dough Swirl Marshmallows, Chocolate Chip Cookie Dough Brownies (must make!), and Cookie Dough Filled Crepes. Yup, cookie dough for breakfast.

Chocolate Chip Cookie Dough Sandwiches for cookie dough lovers! Easy recipe at

Today’s recipe spoke to my soul. I’ve had the recipe dog-eared in the cookbook for over a year. And I finally got around to making them. Whoa, totally worth the wait!

I did make a couple slight changes to the recipe:

For the “bread,” I used my own chocolate chip cookie recipe. I have two go-to chocolate chip cookies on my blog at this point. Both recipes use cornstarch, a little secret to making the cookies super soft and thick. Both cookie doughs require chilling. One recipe uses creamed butter, the other used melted butter. The melted butter cookies are a tad chewier, but the creamed butter cookies will melt in your mouth. I love both chocolate chip cookie recipes! Today, I used the creamed butter cookie recipe.

For the filling of today’s sandwich cookies, I used my own cookie dough frosting recipe. Quite similar to the frosting you have seen on my brownie cupcakes and cookie cups. It uses the same ingredients that you find in cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and some milk.

There are no eggs or leavening agents present in the frosting – both said ingredients are used for the structure of a baked cookie. But, you’re not baking the frosting. You’re just eating it! And it is so darn good.

Chocolate Chip Cookie Dough Sandwiches for cookie dough lovers! Easy recipe at

I prefer to use mini chocolate chips for this recipe for two reasons.  (1) The mini chips make spreading the frosting easier since they’re so small. (2) Their small size means you can fit more of them into the cookies. More chocolate chips? Oh yeah!

The cookies don’t take very long to bake, so don’t run too far from the kitchen. A scant 10 minutes if you like your cookies super soft like I do. Maybe keep them in the oven for 1-2 minutes longer if you prefer crispy edges.

One important tip I will mention, though…

Use a silicone baking mat! This tip isn’t specific to today’s cookie recipe, but for all of my cookie recipes. Every single cookie recipe of mine is baked on a silicone baking mat. And no, I’m not being paid by Silpat or any other brand to endorse their product! I genuinely prefer it and tell everyone I know to purchase one. The mat grips onto the bottom of your cookies to reduce spreading. They’re dishwasher safe, last a very long time, and super inexpensive. I also roast veggies on them, roll pie crust on them, and Kevin loves to use them for baking buffalo wings.

I bought a silicone baking mat for nearly everyone on my Christmas shopping list. I currently have 5 of them. I even found a pink one last week in Home Goods. 

Chocolate Chip Cookie Dough Sandwiches for cookie dough lovers! Easy recipe at

If you love cookie dough at all, you’re going to flip for today’s cookie dough sandwiches! They’re easy to make, fun to eat, and will be the best sandwich you’ll ever have.

You’re getting a chocolate chip cookie AND its unbaked counterpart all in one. Your cookie dough dreams have just been answered. Thanks Lindsay for this tasty recipe! We flipped for them.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chocolate Chip Cookie Dough Sandwiches

Yield: 14-15 cookie sandwiches

Prep Time: 1 hour, 30 minutes (includes chilling)

Total Time: 1 hour, 40 minutes

Print Recipe

Two soft chocolate chip cookies sandwiched together with eggless cookie dough frosting. Cookie dough lover's dream! The cookie dough (for the baked cookies) must chill for at least 1 hour (2 or more hours preferred).



  • 2 cups (250g) all-purpose flour (measured correctly)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or dark brown sugar)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (180g) mini chocolate chips


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or dark brown sugar)
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1/2 teaspoon salt
  • 1/4 (60ml) cup milk or cream
  • 1 cup (180g) mini chocolate chips


Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (2+ hours preferred for thicker cookies) and up to 2 days. Chilling is mandatory for this cookie dough.

While the cookie dough is chilling, make the frosting: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the brown sugar. Beat until combined, scraping down the sides and bottom of the bowl as needed. On low speed, add the vanilla, flour, and salt. Beat until everything is mixed; the dough will be thick and heavy. Add the milk and beat on low for 30 seconds to fairly mix it in. Then switch to high and beat for at least 2 minutes until combined and very creamy. Gently fold in chocolate chips. Set aside at room temperature until ready to use.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely before sandwiching.

Sandwich dollops of cookie dough frosting between two cooled cookies, creating sandwiches. Store in an airtight container in the refrigerator for up to 3 days. Baked cookies (without frosting between them) freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. The frosting can be made 1 day in advance - cover tightly and store in the refrigerator.

Additional Notes:

*Room temperature egg is preferred for the cookies. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter (for the cookies and the frosting) to soften about 1 hour before beginning.

Adapted from The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More by Lindsay Landis

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


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See all cookie dough recipes.





79 Responses to “Chocolate Chip Cookie Dough Sandwiches.”

  1. #
    Averie @ Averie Cooksposted December 14, 2013 at 10:24 am

    I love that it’s cookies with cookie dough filling – you can never have too much chocolate chip cookie action, raw or cooked, doesn’t matter :)

    And yes to baking with Silpats (and I know you aren’t quite as obsesses as I am about cookie scoops, but those too). I could never ever get the results I get if I wasn’t using a Silpat, and a scoop, and okay, chilled dough. Can you tell I’m a little obsessed about perfect cookies. LOL And these look perfect – pinned!


    • Sallyreplied on December 14th, 2013 at 12:28 pm

      Thanks for pinning Averie! And obsessing over perfect cookies. Yeah, you’re speaking my language.


  2. #
    Olivia Helmposted December 14, 2013 at 10:38 am

    Hi Sally! One question – with the flour in the cookie dough frosting, does it effect the taste if the frosting (i.e. Make the frosting taste flour-y)? Thank you!


    • Olivia Helmreplied on December 14th, 2013 at 10:40 am

      I also found a pink silpat at Hobby Lobby a few weeks ago, and I’ll be sure to use it when I bake your Chewy Chocolate Chunk cookies next time!


    • Sallyreplied on December 14th, 2013 at 12:27 pm

      Nope! It doesn’t taste flour-y at all. It just tastes like creamy cookie dough.


      • Olivia Helmreplied on December 14th, 2013 at 12:29 pm

        Thank you! Can’t wait to make some!

  3. #
    Kayle (The Cooking Actress)posted December 14, 2013 at 10:43 am

    MMMMM yes!!!! I love the cookie dough/cookie sandwiches and I love that you adapted it for your own fave recipes!!! Even better!


  4. #
    Jennifer @ Peanut Butter and Peppersposted December 14, 2013 at 10:51 am

    I did not realize that Silpat is dishwasher safe. Thats good to know. I love your CC cookie dough sandwich! I could just eat and and eat them! Beautiful recipe!!


    • Sallyreplied on December 14th, 2013 at 12:26 pm

      Yep, dishwasher safe! So easy.


  5. #
    Laurenposted December 14, 2013 at 10:57 am

    You can never go wrong with anything cookie dough! These are tugging at my heart strings. I must say, I’ve never thought about buying a silicone mat before but maybe I should invest in one. I guess it would make a nice Christmas gift. I wonder if you could do half butter/half yogurt for the cookie dough frosting?


    • Sallyreplied on December 14th, 2013 at 12:26 pm

      Lauren, definitely get a silicone baking mat. They are SO handy and everything I bake in the oven goes onto one (dinner, meat, veggies, baked goods, etc). I’ve never tried yogurt in the cookie dough frosting before. Though I can’t see why doing half and half wouldn’t work. If you try it out, let me know!


  6. #
    Layla @ Brunch Time Bakerposted December 14, 2013 at 11:26 am

    These cookies looks so delicious!


  7. #
    Consuelo @ Honey & Figsposted December 14, 2013 at 11:48 am

    Just came home starving from my long run and saw these. W O W. You’re killing me girl! All the cookies in the Cookie Palooza looked wonderful, but you’ve outdone yourself this time! I adooooore these and I think I’m going to make (and devour) a batch this weekend! ; )


    • Sallyreplied on December 14th, 2013 at 12:22 pm

      Yeah! The perfect treat after a long run. Plus, you can make the cookies as large or small you want – so you can have a bunch or just one. :) Hope you try them Consuelo!


  8. #
    martiposted December 14, 2013 at 12:34 pm

    Are you kidding me?? Sally these are a dream!


    • Sallyreplied on December 14th, 2013 at 12:42 pm

      Haha! I know. They are heavenly. Too good to be true. Hope you try them Marti!


  9. #
    Elizabeth @ Confessions of a Baking Queenposted December 14, 2013 at 1:53 pm

    I have always “eyed” this recipe as well! So fabulous cookie dough and baked cookies, don’t think it gets much better than that!! And mini chocolate chips = more! HEck YES!


  10. #
    Laura (Tutti Dolci)posted December 14, 2013 at 6:33 pm

    These look incredible, love the cookie dough frosting!


  11. #
    Karlyposted December 14, 2013 at 7:35 pm

    I have some of these waiting to be blogged about too! Haha! So delicious, right?


    • Sallyreplied on December 15th, 2013 at 8:34 am

      SO DARN GOOD Karly!!! Can’t wait to see yours.


  12. #
    Stephanie @ Girl Versus Doughposted December 14, 2013 at 7:36 pm

    I might just skip sandwiching the cookies and just dip my face into that frosting (and eat the cookies afterwards, of course ;)).


    • Sallyreplied on December 15th, 2013 at 8:34 am

      Stephanie, I knew I loved ya for a reason. YES!


  13. #
    Tina@GottaRunNowposted December 14, 2013 at 8:47 pm

    Sounds great! I could eat eggless cookie dough anytime – in a cookie or by itself. Thanks for the Silpat tip!


  14. #
    Tieghanposted December 14, 2013 at 10:36 pm

    Now these are a cookie my whole family would LOVE!! My brothers and I grew up on cookies ad cookie dough. Making cookies and eating the dough are some of our best childhood memories! Gorgeous Sally!


    • Sallyreplied on December 15th, 2013 at 8:27 am

      Thanks for pinning Tieghan. And some of the best memories I have are sneaking the cookie dough when my mom and I would bake cookies together. My favorite is gingersnap cookie dough. SO good!


  15. #
    Pamela @ Brooklyn Farm Girlposted December 14, 2013 at 10:49 pm

    Loving seeing that cookie dough, I would be a bad girl and definitely snack while making these delicious sandwich cookies!


    • Sallyreplied on December 15th, 2013 at 8:24 am

      I totally did that…


  16. #
    Erinposted December 14, 2013 at 11:15 pm

    Oh my! Drooling. This is cookie dough heaven. Going wild with cookie dough is perfectly acceptable. I think this may take the cake (or cookies) for being my favorite in the cookie palooza so far. :) Get some rest this weekend!


    • Sallyreplied on December 15th, 2013 at 8:24 am

      Haha “take the cake (or cookies)” – Erin that made me giggle this morning. :) Hope you’re having a great weekend!


  17. #
    jodye @ whole pure recipesposted December 14, 2013 at 11:30 pm

    I have been seriously addicted to cookie dough lately – in fact, I’ve taken to making an oatmeal concoction in the mornings that tastes alarmingly like raw cookie dough. It’s dangerous. These cookies look dangerous too. There’s no way I’d be able to stop at just one!


    • Sallyreplied on December 15th, 2013 at 8:23 am

      Jodye, I would kill for a bowl of cookie dough oatmeal right now. That sounds incredible!!


  18. #
    Chung-Ah | Damn Deliciousposted December 15, 2013 at 3:25 am

    Oh Sally – it’s 12:24AM and I need like 10 of these right now! I mean, working it off is no problem because I’m sure every bite is worth it!


  19. #
    Ellen Reneeposted December 15, 2013 at 9:36 am

    I have always used parchment when baking and had decided I did not really need one. How exactly do you put it in the dishwasher? They aren’t stiff to put it in a plate slot for instance – where/how do you place it. Sorry if this is a weird/dumb question but that is the one thing that made me question the necessity (and I LOVE kitchen gadgets)…how to clean and dry it without it being in my way.


    • Sallyreplied on December 15th, 2013 at 9:46 am

      Not a weird question at all! I usually roll mine up tightly and put it in with the utensils or place the rolled mat on the top shelf with the cups.


      • Ellen Reneereplied on December 15th, 2013 at 9:52 am

        Thank you for the response. I will get one ordered!

  20. #
    Caley Buxtonposted December 15, 2013 at 10:31 am

    Sally, these are amazing! Ridiculous in the best possible way ;). We just had a Christmas party for the youth-group kids at my church, and I can’t even imagine how quickly these would have been devoured! 😀 Maybe served up with some cookie-dough ice cream, haha. Such a decadent, cute cookie!


    • Sallyreplied on December 15th, 2013 at 12:59 pm

      Cookie dough sandwich cookies with cookie dough ice cream. I knew I loved you for a reason Caley!!


  21. #
    Hailey @ Tasteful Cuisineposted December 15, 2013 at 3:36 pm

    I’ve always wondered about the Silpats and if they were worth the money. Thank you for the recommendation. I will have to try one now.


    • Sallyreplied on December 15th, 2013 at 7:34 pm

      Absolutely worth every penny!


  22. #
    ashley - baker by natureposted December 15, 2013 at 7:23 pm

    Oh SALLY! These look so totally perfect!


  23. #
    Amyposted December 15, 2013 at 10:06 pm

    I have to say I love licking the bowl after making my favourite gluten free chocolate chip cookies :)
    I also have to share with you Sally that this Friday my sister and I are having a sleep over (grown up style, there will be wine) and potentially eating cookie dough for dinner. Because sometimes you need to eat cookie dough with your sister while watching the Katy Perry movie.
    I think this recipe might end up being my ‘birthday cake’ next year :) Thanks for sharing!


    • Sallyreplied on December 16th, 2013 at 9:14 am

      “(grown up style, there will be wine)” – I like your style, Amy! Sounds like a night with my sisters and I. Cookie dough for dinner.. again, I like your style. :)


  24. #
    Amyposted December 16, 2013 at 12:32 am

    These are absolutely brilliant! They’re almost like ice cream sandwiches that won’t melt — perfect for both really hot days and really cold ones where you don’t exactly crave a frozen dessert. That comes in handy on these wintery days where my toes are numb from when I wake up in the morning until I go to sleep at night!


    • Sallyreplied on December 16th, 2013 at 9:10 am

      Amy, I love your comparison to ice cream sandwiches that don’t melt. I actually kind of think these would be great frozen :)


      • Amyreplied on December 16th, 2013 at 5:28 pm

        I’m sure they would be! Chocolate chip cookies (and cookie dough) are always amazing any way you serve them. 😉

  25. #
    Stephanie @ Eat. Drink. Love.posted December 16, 2013 at 12:36 am

    Oh, behold all that glorious cookie dough! LOVE!


  26. #
    Jessica @ Jessiker Bakesposted December 16, 2013 at 1:04 am

    I love my Silpat! Also, I would love these cookies 😀


  27. #
    Jessposted December 16, 2013 at 3:17 am

    Hooray for all the cookies! I’d like to eat every last one, but this one is hard to top – cookie dough squared!


  28. #
    Renee@Two in the Kitchenposted December 16, 2013 at 7:53 am

    Oh these look heavenly!! I probably wouldn’t have enough of the filling for the cookies because I would eat it right. out. of. the. bowl!!!!! YUMMY!!!!


  29. #
    Sharonposted December 16, 2013 at 11:21 am

    MMMM cookie dough! Is there a way to avoid using cornstarch (I don’t have the ingredient on hand) and use an alternative ingredient? Thank you!


    • Sallyreplied on December 16th, 2013 at 11:59 am

      Cornstarch is the secret ingredient to my sift and chewy chocolate chip cookies. You may omit it, but the cookies will not be as thick and soft.


  30. #
    Jess @ On Sugar Mountainposted December 16, 2013 at 2:50 pm

    So. Much. Cookie. Dough!!! *fainting* <3


  31. #
    Rachel @the dessert chroniclesposted December 16, 2013 at 4:28 pm

    Cookie Dough overload!! Love this idea! I would go crazy for these Sally :-).


  32. #
    Abbie @ Needs Saltposted December 17, 2013 at 10:31 am

    Everything about this recipe is perfect. I love them(!!!)


  33. #
    Alexe @ Keys to the Cucinaposted December 17, 2013 at 3:14 pm

    I think I’d like to just eat a bowl of this frosting, it looks SO good!


  34. #
    Davidposted December 21, 2013 at 10:26 pm

    Made these twice! I put dark chocolate chips in the cookies and semi sweet in the frosting. The second time was for a family gathering; and my grandfather had two. He asked why we were bothering to make dinner afterwards, as these cookies were all he wanted. Thanks for the great recipe!


    • Sallyreplied on December 22nd, 2013 at 1:49 pm

      Haha! Why have dinner when you can just have cookie dough AND cookies?! I like your grandfather’s thinking. Thanks David – hope you’re having a nice holiday season.


  35. #
    Emily @ Life on Foodposted December 22, 2013 at 7:48 pm

    These are just too much and I love every bit of it.


  36. #
    Katyposted January 18, 2014 at 4:00 pm

    When I was younger, we would always save some raw CCC dough and sandwich it between two of the baked cookies. (Raw egg? Who cares when you’re 10 years old? haha). I love that you have a recipe for the “legit” way to do this – they look amazing!! :-)


    • Sallyreplied on January 18th, 2014 at 4:05 pm

      Haha you’re so right Katy. Who really cares about raw eggs when you’re that young and naive?! Sounds like this recipe is for you! And 10 year old you, of course.


  37. #
    Sarahposted March 26, 2014 at 2:10 pm

    Amazing!!! I have been waiting to make these for a while now. I decided to make them today and YUM. I can’t wait to share them with my in-laws! I added a bit of icing sugar to the frosting because I have a crazy sweet tooth.

    Thank you for this recipe~! 😀 Mmmmm, delicious.


    • Sallyreplied on March 26th, 2014 at 3:18 pm

      Your sweet tooth must be stronger than mine! Thanks for reporting back Sarah!


  38. #
    Nidene Johnsonposted April 26, 2014 at 1:19 am

    Can I use margarine instead of butter?


  39. #
    Mellposted May 31, 2014 at 10:48 pm

    I made these this past week and they were fantastic! I’ve got a sweet tooth and they more than satisfied it! Very good!!!


  40. #
    Rebeccaposted July 21, 2014 at 3:40 pm

    I made the dough for these last night and the dough balls are chilling in my fridge until I bake tomorrow night…not sure how I’ll resist eating some before then.

    Question – can I make the frosting tonight and refrigerate overnight? I’m going to be baking a lot of cookies tomorrow night and it gets so hot in my apartment when baking in the summer and frosting gets so melty…I was hoping to avoid this by using chilled frosting. What do you think? Thanks in advance!


    • Sallyreplied on July 21st, 2014 at 6:06 pm

      The frosting may be made in advance and refrigerated, yes.


  41. #
    salposted July 24, 2014 at 4:42 pm

    just yesterday i was following a recipe from another site… everything i made did not taste good.
    i made the cookie in your site and the pretzel… both came out delicious… i was surprised, since im not a good of a cook…

    thank you so much!
    you are my new recipe book!


  42. #
    Chantelleposted August 4, 2014 at 8:22 am

    Hi Sally,
    Is there a substitute for butter because 2 members from my family are intolerant for butter and dairy stuff and I’m afraid this will taste too buttery and I wish everyone eats form it if possible. I don’t know is there anything I can use like margarine maybe? Not only in this recipe though even for example for the Chewy Chocolate Chunk Cookies please ?
    Thanks a lot for your dedication!!! 😉


    • Sallyreplied on August 4th, 2014 at 3:16 pm

      Perhaps solid coconut oil? I do not suggest margarine. And I wouldn’t make the frosting at all (with anything besides butter). The taste and texture wouldn’t be the same at all.


      • Chantellereplied on August 5th, 2014 at 8:08 am

        I know but thank you anyway I love buttery tastes a lot but I thought maybe I could make two types of cookies but THANKS a lot anyway :)

  43. #
    Melaneeposted August 7, 2014 at 10:58 am

    Went over super well at my son’s wedding reception. My married now son has a sweet-tooth. I used a chocolate cookie from your site and used this filling. So a soft oreo with the cookie dough filling — disappeared and yet it was a double batch. My son told me it was the best thing he’d ever had for cookies. Can’t top that :-) Recipe was easy and tasted wonderful on it’s own. Would make a great dip – put in a little serving knife and have various cookies to match up!! No complaints or changes. Worked as is :-)


  44. #
    Gemmaposted August 9, 2014 at 5:43 pm

    Made these for tonight, but despite putting them in the fridge for a good few hours the dough was s bit soft (not sure why as I followed the recipe to a tee, maybe the weather has something to do with it!!) despite that these were lush, none were leftover,, will defiantly be making again :0) x


  45. #
    Moposted January 28, 2015 at 3:29 pm

    I’m wondering, how long can the frosting Keep in the refrigerator and what’s the best way to store this frosting to help it last? I love cookie Dough!


  46. #
    Maryposted February 11, 2015 at 4:07 pm

    These were so amazing! I love all your recipes!! 10/10 would recommend


  47. #
    Beckposted May 15, 2015 at 7:29 pm

    Cookies and cookie dough! What a great idea! I’m gonna have to try these.


  48. #
    Allieposted May 19, 2015 at 9:07 pm

    these cookies look so good.


  49. #
    Tiffanyposted June 1, 2015 at 6:45 pm

    I do not have a silicone may so I used parchment paper as suggested–BURNT cookies!!! Only did for the low time and the bottoms were BLACK. Thank God my kids liked them because they tasted AWFUL.  I would definitely suggest skipping the parchment paper!


  50. #
    Micheleposted June 9, 2015 at 3:37 pm

    Hello. I don’t have a silpat and will probably not have a chance to buy one soon enough. Can I bake these on a regular cookie sheet? If so, should I use parchment or skip it? Thanks!


    • Sallyreplied on June 9th, 2015 at 8:17 pm

      You can use parchment.


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