Chocolate Chip Cookie Dough Sandwich Cookies
I’m not going to lie. Ever since I bought The Cookie Dough Lover’s Cookbook, I’ve been itching to make nearly every single recipe. But this recipe really stood out to me. The one I knew I had to try first. I’ve just been waiting for the right time. And the time is now. Chocolate chip cookie dough sandwiched between two chocolate chip cookies. Oh my god, probably my dream dessert!
Basically what you do is make regular chocolate chip cookies, (you can obviously use your favorite recipe, but the ones in the book flatten out really well, so they make good sandwich cookies). then you make an eggless cookie dough, which has significantly different ingredients— including heavy cream and powdered sugar— which gives a much silkier and more frosting like texture to the dough, the perfect sandwich filling. So if you are asking as Dustin did, this recipe is not simply making a batch of cookie dough and just baking half of it. You have to make two separate mixtures, which each taste delicious in their own right and even better combined together.
For the outside cookies, combine 3/4 cup of butter at room temperature with 2/3 cup of granulated sugar and 2/3 cup of light brown sugar until smooth. Add in two eggs and two teaspoons of vanilla extract and beat until everything is incorporated. Add a dry mixture of two cups of all-purpose flour, 1/2 teaspoon baking soda, and one teaspoon of salt. Fold in 1 1/2 cups worth semi-sweet chocolate chips, cover and refrigerate overnight.
Above are the outside cookie, pre-baking. I recommend baking the cookies not as close together as I did because they do flatten out more than expected and might run into each other. You might notice I was super careful to make all of the cookies the same size, so that the sandwiches would look good, a practice I don’t always follow but am considering starting. Usually I just use the cookie dough scoop and dump whatever dough comes out of the bowl onto a baking sheet, but I must say, these cookies looked much better.
For the filling, combine 1/2 cup of butter at room temperature and 1/2 cup light brown sugar until fluffy. Add in 1/4 cup of all-purpose flour, 1/2 cup of powdered sugar, and 1/4 teaspoon salt. Finally pour in 1/4 cup of heavy cream and a teaspoon of vanilla extract, and stir in 1/2 cup of chocolate chips (minis would work best in the filling, but I used regular).
Then spoon a dollop of the cookie dough filling on the bottom of one cookie (trying not to lick too much from the bowl as this is safe-to-eat-raw eggless cookie dough) and place another cookie on top and squeeze together until the cookie dough is almost, but not quite, oozing out the sides, as seen below.
Serve with a tall glass of ice cold milk, because you will definitely eat a lot of them, but do try to exhibit some self-control. I tried.
I made these for a party we had at our house and had to send the rest to work with Dustin because I didn’t want any leftovers in the house. The recipe made twenty large and indulgent sandwich cookies (i.e. way too many leftovers to be entrusted to me).