Chocolate chip cookie dough stuffed between two chocolate chip cookies makes for one heavenly and decadent sandwich cookie. These cookie sandwiches are going down as legendary in my house. Everyone went absolutely crazy for them and for good reason. These are pretty much perfect in every way! The best part: you don't have to worry about any raw egg in the cookie dough. The cookie dough filling is egg-free! Do yourself a favor and make them the next time you're in the mood for a little treat. Just make sure you have someone to share them with or things might get ugly.
Chocolate Chip Cookie Dough Sandwich Cookies
Adapted from The Cookie Dough Lover's Cookbook
by Lindsay Landis
Makes 20-24 sandwich cookies
1-1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 cups mini semisweet chocolate chips
For Cookie Dough:
1 stick unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
For the cookies: In a large mixing bowl, beat together butter and sugars until no lumps remain, 1 to 2 minutes. Beat in eggs and vanilla, scraping the sides of the bowl to make sure all ingredients are incorporated. Add flour, baking soda, and salt and mix until smooth. Stir in chocolate chips. Cover and refrigerate at least 1 hour or overnight.
Once cookie dough has rested (1 hour or overnight): Roll chilled dough into smooth, tablespoon-sized balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch thick disks. Arrange about 2 inches apart on parchment-lined baking sheets. Bake 9 to 11 minutes, or until edges are lightly golden. Let cookies cool on baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
To prepare the cookie dough filling: Beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla and beat until fluffy, about 2 minutes. Stir in chocolate chips.
To assemble cookie sandwiches: Sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to edges. Repeat with remaining cookies. Sandwiches can be stored, refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.