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–+ servings
Cookie Dough Cookie Sandwiches Stack

Chocolate Chip Cookie Dough Sandwich Cookies

Hollie Schultz
Two deliciously soft chocolate chip cookies sandwiched with edible cookie dough to create a cookie sandwich of your dreams.
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Prep Time 30 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 1 hour 9 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 369 kcal

Ingredients
  

Chocolate Chip Cookies

  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Cookie Dough Filling

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 cup flour
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Instructions
 

CHOCOLATE CHIP COOKIES

  • Cream the butter in a stand mixer until smooth and creamy. Add brown sugar and sugar and mix 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 soda, and salt. Mix until all combined.
  • Add in the mini chocolate chips and blend for a few seconds until just combined.
  • Cover cookie dough and chill for 30 minutes.

HOW TO MAKE COOKIE DOUGH FROSTING

  • Beat the butter in a stand mixer (or with a handheld mixer) for about 1 minute until creamy.
  • Add in the brown sugar and mix until combined. 
  • Add in vanilla, flour and salt and mix on low speed. Add milk and continuing mixing until everything is incorporated. Then switch your mixer to high speed and beat for 2 minutes until the frosting is creamy and smooth. Stir in chocolate chips. Set aside.

BAKE AND ASSEMBLE COOKIE SANDWICHES

  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Remove cookie dough from refrigerator. Scoop out about 1 TBSP of dough and roll into balls in your hand. Place dough balls on prepared pan. (12 cookies to a pan)
  • Bake for 8-10 minutes. Allow cookies to cool on the pan for 5-10 minutes before transferring to a cooling rack. Cool cookies completely before making sandwiches. 
  • Sandwich about 2 tbsp of cookie dough frosting (more or less depending on your taste!) between two cooled cookies. 

Notes

COOKIE STORAGE
Store these cookies in the refrigerator in an airtight container for up to 3-5 days.

Nutrition

Calories: 369kcalCarbohydrates: 46gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 241mgPotassium: 46mgFiber: 1gSugar: 37gVitamin A: 508IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
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