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!

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: 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.

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.

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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 or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon salt
  • 1/4 (60ml) cup milk or cream
  • 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. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  4. 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

87 Comments

  1. 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!

  2. 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?

    1. 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!

  3. 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! ; )

    1. 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!

  4. 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!
    Pinned!

    1. 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!

  5. 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!

  6. 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!

  7. 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.

    1. 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.

  8. 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!

  9. 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!

    1. “(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. 🙂

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

  11. 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.

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