Soft and chewy chocolate chip cookies are filled with chocolate chip cookie dough. It’s double the chocolate chip goodness!
Lately, I’ve been fixated on cookie dough. Why, I’m not so sure. I’m not usually the type of person to eat cookie dough and I definitely have not eaten cookie dough straight out of a package. And yes, I am well aware that I am weird.
However, despite these idiosyncrasies, I’ve wanted to make cookie dough things. And what better way to enjoy cookie dough than to put it in between two soft and chewy chocolate chip cookies? I mean, that’s like a chocolate chip cookie lover’s fantasy right there!
I mean, look at this beauty! What’s not to love? I guess you could add a cookie dough FROSTING on top as well if you wanted triple the cookie dough goodness. Or, you could bake double chocolate chip cookies instead. The possibilities are endless!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Chocolate chip cookie dough sandwich cookies
- ¾ cup (1 and ½ sticks) unsalted butter room temperature
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 and ½ cups semi-sweet chocolate chips
Cookie dough filling
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup light brown sugar packed
- ¼ cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Make the cookies
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
- Add in the eggs and vanilla and mix well. Turn the mixer to low and slowly add in the flour, baking soda and salt. Mix until smooth. Fold in the chocolate chips.
- Cover and place the bowl in the refrigerator for at least 1 hour and up to overnight.
- Preheat your oven to 350°F. Grease or line two baking sheets with parchment paper or silicone mats and set aside.
- Using a medium cookie scoop or two spoons, scoop the dough into about 1-inch diameter balls. Flatten it slightly. Repeat with the other dough, making sure to leave at least 2 inches in between each one.
- Bake in your preheated oven for 9-11 minutes or until the edges start to turn a light brown. Do NOT over bake these. The cookies will continue to set as they cool.
Make the filling
- In the bowl of a clean stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 1-2 minutes.
- Turn the mixer to low and add in the flour, powdered sugar, and salt. Then add in the cream and vanilla and mix well. Fold in the chocolate chips.
Assemble the sandwiches
- Pair up the cookies so two similar sized ones will be used for each sandwich. Dollop about a Tablespoon of filling into the center of one cookie. Top it with another cookie and gently twist and press down until the filling comes to the edges. Repeat with the remaining cookies.