Tuesday, June 25, 2013

Chocolate Chip Cookie Dough Sandwich Cookies


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

For Cookies:
1-1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs
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.

4 comments:

  1. Never in my life have I heard of such a thing. Man have I been missing out! Over the top chocolate chip cookieness needs to happen at my house. Thank you for linking this week, Kim!

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  2. Hi Kim,

    Nothing beat freshly home-baked cookies. I can imagine that your cookies filled with cookie dough filling must be extra heavenly.

    Nice to know you via blogging. Love everything that you cook and bake. I'm now your latest follower and hope to hear from you :D

    Zoe

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  3. Whoa Mama!! These are essential for summer....it should be put to law! pinning :)
    Kim @ *Soliloquy Of Food & Such*

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  4. "Hmmm these two cookies are good, but you know what would make them better? Another cookie between them!" lol, these are fun.

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