This is a brown sugar based cookie topped with Cookie Dough Buttercream Frosting and sprinkled with eggless cookie dough pieces and mini chocolate chips. It's a cookie dough lovers dream!
Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
Cream the butter and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
Add in the egg and vanilla and beat until combined.
Add in flour, cornstarch, baking powder, and salt. Mix until all combined.
Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies) and roll into balls. Slightly flatten each dough ball with your hand to create a cookie dough disc.
Bake for 10-11 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 11-13 minutes.
While cookies are cooling, make the frosting.
COOKIE DOUGH BUTTERCREAM FROSTING
Heat the flour in the microwave for one minute (stirring every 15 seconds) to kill any bacteria on raw flour. Let cool for 5 minutes.
In stand mixer, cream butter and brown sugar for about 1 minute until super light and fluffy.
Add in the vanilla extract, powdered sugar and heavy cream and mix on high for about 3 minutes until smooth. Add in the flour. Mix until completely combined and the frosting and smooth.
Frost each cookie with a spreading knife. Sprinkle with Cookie Dough Bites and mini chocolate chips.
Enjoy. Store in the refrigerator in an air-tight container for up to 5 days.