Two soft chocolate chip cookies sandwiched together with eggless cookie dough frosting. Cookie dough lover’s dream!
Welcome to Day #4 of Sally’s 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.
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.
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: soft chocolate chip cookies and chewy chocolate chip cookies. 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 soft chocolate chip cookies.
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.
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. ♥
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.Print
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 (spoon & leveled)
- 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 or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 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.
- Make Ahead & Freezing Instructions: 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.
- Egg: 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
- Adapted from The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More by Lindsay Landis.
Keywords: cookie dough sandwiches, chocolate chip cookie dough sandwiches