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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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).

Ingredients:

Cookies

  • 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

Frosting

  • 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

Directions:

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.

 

Do you like cookie dough? You’ve come to the right place!

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes | sallysbakingaddiction.com

 

Cookie Dough Lovers’ Ice Cream Pie

Chocolate Chip Cookie Dough Ice Cream Pie. Loaded with EXTRA cookie dough!

 

Cookie Dough Pretzel Bites

Cookie Dough Pretzel Bites | sallysbakingaddiction.com

 

See all cookie dough recipes.

 

 

 

   

83 Responses to “Chocolate Chip Cookie Dough Sandwiches.”

  1. #
    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!

    Reply

  2. #
    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!!! 😉

    Reply

    • 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.

      Reply

      • 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 🙂

  3. #
    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 🙂

    Reply

  4. #
    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

    Reply

  5. #
    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!

    Reply

  6. #
    46
    Maryposted February 11, 2015 at 4:07 pm

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

    Reply

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

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

    Reply

  8. #
    48
    Allieposted May 19, 2015 at 9:07 pm

    these cookies look so good.

    Reply

  9. #
    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!

    Reply

  10. #
    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!

    Reply

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

      You can use parchment.

      Reply

  11. #
    51
    Christabelposted February 15, 2016 at 5:02 pm

    I adapted these to be gluten free and dipped them in white chocolate instead of sandwiching them! They were so delicious, thank you so much!

    Reply

  12. #
    52
    Amyposted February 28, 2016 at 4:52 pm

    I used butter flavored crisco and didn’t need to chill the dough. I never have good luck with regular butter in cookies.  I have to admit I ate so much of the cookie dough frosting that I didn’t really want the cookie sandwich but I tried it and it was divine!  Seriously, this recipe is worth the trouble!  I also made 2 of the frosting, one with chocolate chips and one without as I tend to like cookie dough without the chocolate chips.  So we made the sandwiches with both types.  Great recipe!  Thanks!  

    Reply

  13. #
    53
    Jenniferposted March 24, 2016 at 12:16 pm

    These are absolutely, positively delicious!

    Reply

  14. #
    54
    Kary loposted April 5, 2016 at 4:47 pm

    Which all purpose flour you recommend me to do the cookie dough? 

    Reply

Leave a Comment