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chocolate chip cookie dough sandwiches on a white serving tray

Chocolate Chip Cookie Dough Sandwiches

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  • Author: Sally
  • Prep Time: 2 hours (includes chilling)
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 50 minutes (includes cooling)
  • Yield: 14-15 cookie sandwiches
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Two soft chocolate chip cookies sandwiched together with egg-free cookie dough frosting. The cookie dough (for the baked cookies) must chill for at least 1 hour before baking.

Ingredients

Cookies

  • 3/4 cup (12 Tbsp; 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
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (180g) mini chocolate chips

Cookie Dough Frosting

  • 1/2 cup (8 Tbsp; 113g) 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* (spooned & leveled)
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk
  • 1 cup (180g) mini chocolate chips

Instructions

  1. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, and both sugars together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add the dry into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips.
  3. Cover dough tightly and chill it in the refrigerator for at least 1 hour and up to 3–4 days. Chilling is imperative for this cookie dough.
  4. While the cookie dough is chilling, make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the brown sugar. On medium speed, beat until combined, scraping down the sides and bottom of the bowl as needed. Add the vanilla, flour, and salt and beat on low speed until everything is mixed. The mixture will be thick and heavy. Add the milk and beat on low for 30 seconds, then switch to high and beat for at least 2 minutes until combined and creamy. Gently fold in chocolate chips. Set aside at room temperature until ready to use.
  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. 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. Scoop out the dough and roll into balls, about 1 Tablespoon of dough each. Bake for 8–10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven.
  7. 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 they cool. Transfer to cooling rack to cool completely before sandwiching.
  8. Sandwich dollops of cookie dough frosting between two cooled cookies, creating sandwiches.
  9. Cover and store leftover cookie sandwiches in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Freeze baked cookies (without frosting between them) for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Read my tips and tricks on how to freeze cookie dough. The frosting can be made 1 day in advance; cover tightly and store in the refrigerator.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Heat-Treated Flour
  3. 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.
  4. 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.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  6. Inspired by The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More by Lindsay Landis.

Find it online: https://sallysbakingaddiction.com/chocolate-chip-cookie-dough-sandwiches/