Dec06

12 Days of Cookies: Cookie Dough Sandwiches Recipe

We’re four days into Above & Beyond’s 12 Days of Cookies. Are you baking yet? If not, this recipe from Sally of Sally’s Baking Addiction will definitely inspire you!

12 Days of Cookies: Chocolate Chip Cookie Dough Sandwiches

Prep Time: 1 hour, 5 minutes

Cook Time: 10 minutes

1 hour, 35 minutes

Yield: 15 cookie sandwiches

12 Days of Cookies: Chocolate Chip Cookie Dough Sandwiches

This recipe is for all of you cookie dough lovers out there. I know there are many of you! When I find myself craving a cookie and its dough counterpart at the same time, I make a batch of these cookie sandwiches. The “bread” is my tried-and-true chocolate chip cookie recipe. A touch of cornstarch makes them extra soft. The filling tucked in between each buttery cookie is an egg-free cookie dough frosting. (Can I spread it on everything I eat- please?)

I prefer to use mini chocolate chips for these over-the-top cookie sandwiches because you get more chocolate in each bite. That’s always a good thing in my book!

Ingredients

Cookies

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1 cup mini chocolate chips

Frosting

1/2 cup (1 stick) unsalted butter, softened to room temperature

3/4 cup light brown sugar, packed

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

1/4 cup milk

1 cup mini chocolate chips

Instructions

    Make the cookies:
  1. Toss the flour, cornstarch, baking soda, and salt together in a medium bowl until combined. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
  3. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Once mixed, beat in the mini chocolate chips. The dough will be very thick. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 30-45 minutes.
  4. Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  5. Roll 1.5 Tablespoons of dough into a ball and drop onto prepared baking sheet. Repeat with 8 more dough balls so there are 9 cookies for each batch.
  6. Bake for 10 minutes or until lightly browned on the sides. The cookies will look very soft. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. For the frosting:
  8. While the cookies are cooling, make the frosting. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the brown sugar. Beat until combined, scraping down the sides and bottom of the bowl as needed. On low speed, add the vanilla, flour, and salt. Beat until everything is mixed; the dough will be thick and heavy. Add the milk and beat on low for 30 seconds to fairly mix it in. Then switch to high and beat for at least 2 minutes until combined and very creamy. Gently fold in chocolate chips.
  9. Sandwich dollops of cookie dough frosting between two cooled cookies, creating sandwiches.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

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