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Happy Monday once again! How’s everyone’s week starting off? My mom (Katharine Canfield, the original baker and best mom in the world) is coming to town this Sunday, so I’m just waiting around all week for that to happen. Cannot waaaaait!
Speaking of which, everyone knows that Katharine Canfield Cookies are the best cookies on the planet. The only thing that could make them better? Stuffing cookie dough in the middle of ’em. And that’s precisely what I did this week. It was insane. Just pure madness. I tried so hard not to eat a whole one, but it was just too easy. Then I got a sugar crash and sat (slumped) on my couch for a while. Was it worth it? I say a resounding YES.
I know I’m supposed to be all over Thanksgiving recipes right now, and I’ll get back to those shortly, but I just had to post this cookie dough-stuffed chocolate chip cookie sandwich recipe. You know what? You can totally be the avant-garde family member that brings these to Thanksgiving. Be like, hay guuuys I brought Chocolate Chip Cookie Sandwich Cookies. Heck, with all those pies and stuff around they’d stand out, to say the least.
But seriously, how beautiful are they? I studded mine with extra chocolate chips around the edges because, diet. I posted a picture of these chocolate chip cookie sandwiches on Instagram last week, and I got the most likes I’ve ever received on a photo. People went nuts. I hope you guys like them as much as Instagram did!
How to make edible cookie dough
I know what you’re thinking—but Sarah, I eat cookie dough from the bowl all the time. Isn’t it all edible? Same guys, same.
Alas, although cookie dough is ah-mazing, it’s technically not “edible” because it contains raw eggs and things like that. And if you let that cookie dough sit out in these cookie sandwiches and serve them to people later, you’ll probably give all your faily salmonella on Thanksgiving. So not cool.
To get around the whole salmonella thing, I’ve created an edible cookie dough filling for these cookie sandwiches. To make the cookie dough ultra rich and creamy, I used a combination of butter and heavy cream, plus a few other key ingredients. To ensure that you don’t wind up with grainy cookie dough, you’ll want to whip the butter and sugar together for a few minutes until nice and fluffy. Don’t skip this step! It’s key to your cookie dough happiness.
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My stomach is already growling!
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Found this recipe on Pinterest and baked the cookies today. Very easy and they turned out great! Thank you!
Hi Amanda! So glad you enjoyed them. Thank you for commenting and don’t be a stranger!
While visually appealing, these are just over the top. Followed the recipe exactly and the end result is way too much sugar. The cookies themselves I found peculiar because the sugar to flour ratio was 1 to 1, but they turned out both crispy and doughy. The ‘cookie dough icing’ is what made this too much. The brown sugar made the icing almost grainy and when combining the icing with the cookies my pancreas was working on overdrive. Listen, I’m a 6’5” ‘nfl sized’ guy at 270 lbs and love my sweets, but it really pains me to say this recipe is just too much. Not sure I’ll be able to finish the ones I have left unless i break them up and throw them into 5 gallons of ice cream.
Hi! Sorry to hear you thought the cookies were too much. They certainly are decadent, and do contain a lot of sugar. When I made them, I ate 1/2 of a cookie sandwich at a time, which was the perfect amount for me. Another way to cut back on sugar is to use less frosting in the middle. If you can describe the texture of the cookies more, I can try to help pinpoint what may have gone wrong. Thanks for stopping by!