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 on a white serving tray

chocolate chip cookie dough sandwich on a white plate

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 on a white serving tray

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.

2 images of chocolate chip cookie dough frosting on a paddle attachment and a stack of chocolate chip cookie dough sandwiches on a white plate

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.

stack of 2 chocolate chip cookie dough sandwiches on a white plate

If you love cookie dough at all, you’re going to flip for today’s cookie dough sandwiches! They’re easy to make and fun to eat. You’re getting a chocolate chip cookie AND its unbaked counterpart all in one. Thanks Lindsay for this tasty recipe! We flipped for them.

This cookie dough frosting is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria.

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.
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chocolate chip cookie dough sandwiches on a white serving tray

Chocolate Chip Cookie Dough Sandwiches

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 14-15 cookie sandwiches
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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 (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

Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup + 2 Tablespoons (140g) heat-treated all-purpose flour* (spoon & leveled)
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk
  • 1 cup (180g) mini chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  1. 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.
  2. 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.
  3. Heat Treated Flour: Though you can use raw flour in the cookies since they are baked, it’s safest to use heat-treated flour in the frosting recipe. See note/instructions above recipe or purchase heat-treated flour online.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  5. 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

20 Comments

  1. 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!

    1. 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.

  2. 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!

  3. 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.

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

  5. 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!

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

  6. 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!!! 😉

    1. 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.

  7. 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 🙂

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

  9. 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!

    1. You can use parchment.

  10. 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!

  11. These are absolutely, positively delicious!

  12. I made these tonight for my boyfriend.  He took a bite, closed his eyes blissfully  for about 5 whole minutes, kissed me and said “perfect”. Chocolate chip cookies are his favorite and all recipes have failed us, except yours. These are outstanding. I’m not a big chocolate chip lover but the Mini’s really made it a true chocolate chip cookie. Not too much chocolate!  Perfect ratio! Perfect. 

    Thank you! 

  13. These look super good, Sally! I’m hoping to make them soon; who can resist cookie dough?! I’m thinking I’m gonna need to make double the frosting, though, because there definitely won’t be enough for the cookie sandwiches, what with all the cookie-dough lovers in my household! I was wondering if I could use your recipe for Chewy Chocolate Chunk Cookies? Thanks.

    1. Yes, definitely! The Chewy Chocolate Chunk Cookies would work wonderfully here.

  14. Is raw flour safe to use..? Most cookie dough recipes call for heating the flour before using.

    1. Things have certainly changed over the years since I published this recipe and these days, it’s recommended to use heat treated flour.

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