chocolate chip cookie sandwich with cookie dough frosting

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!

chocolate chip cookie sandwich in a stack

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.

Print

Chocolate Chip Cookie Dough Stuffed Cookies

  • Author: Sarah Fennel
  • Yield: 6 large cookie sandwiches 1x
Scale

Ingredients

For the cookies

  • 1 cup white whole wheat pastry flour (I used Bob’s Red Mill) (can also substitute 1 cup all-purpose flour)
  • 1 cup light (or medium) brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 cup semi-sweet chocolate chips

For the cookie dough

  • 1/2 cup (1 stick) butter, room temp
  • 3/4 cup light (or medium) brown sugar
  • 2 cups confectioner’s sugar
  • 1/3 cup all-purpose flour
  • 24 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips (mini chips would be ideal!)

Instructions

  1. Melt the butter in a medium bowl. Stir in sugar, egg, vanilla extract, baking soda, salt, and cornstarch until combined. Fold in flour, stirring until just combined. Fold in chocolate chips. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
  2. Once dough has chilled, preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silpat. Using a 1/4 cup cookie scoop, scoop the cookies onto the cookie sheet, leaving at least 1 1/2 inches in between each dough ball. Depending on the size of your cookie sheet, you may have to bake two batches.
  3. Place in oven for roughly 12 minutes, until the cookie edges begin to turn golden brown. Allow to cool completely before assembling cookie sandwiches.
  4. While the cookies are cooling, make the frosting. In a standing mixer, whip the butter and brown sugar together until light and fluffy, about 2 minutes. Add in all of the remaining ingredients besides the chocolate chips and mix on medium-high speed until combined. Depending on the consistency, you may need more or less heavy cream. Add a tablespoon at a time until desired consistency is reached. Remove from mixer and fold in chocolate chips with a spatula.
  5. Assemble your cookie sandwiches by spooning frosting onto the bottom of one cookie, then placing another bottom on the other side. Eat & enjoy!

More easy cookie recipes from Broma Bakery:

Soft and Chewy Oatmeal Whoopie Pies with Cream Cheese Frosting

The Best Chocolate Chip Tahini Cookies in the World

Espresso Brownie Sandwich Cookies

Chai Latte Sandwich Cookies

White Chocolate Ginger Oatmeal Cookies

63 comments

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Amanda @ Cookie Named Desire
Reply

Girrrl! How did you know I wanted something cookie dough? Cookie dough everything is my favorite… and stuffing cookie dough into a cookie sandwich? Pure genius! Sadly, I have not tried the famous Katharine Canfield Cookies, but this is the perfect excuse to give them a try! Pinning.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Heck yeah you need to! They are the reason I started blogging. Just perfection.

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mira
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Wow , looking at these, it can’t get any better! I love chocolate chip cookies! They are perfect! Pinned and will try them soon!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Yaaay! I love spreading joy through cookies.

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The Blonde Chef
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Ugh! Yum!! This post is perfect (as we are right at the start of cookie season) and totally reminds me of my childhood! I will definitely have to make these for my nieces and nephews next week!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You BET we are! Technically, I should be waiting until after Thanksgiving, but I just COULDN’T!

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Liz @ Floating Kitchen
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I would not be mad if you brought these to my house every.single.day.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Ooooooh let’s do it!

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Cheryl
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Cookie dough-stuffed chocolate chip cookie sandwiches?! Music to my ears, and my thighs would cah-liiiiing to them as well. Diet shmiet! I would *LOVE* for someone to bring these to my Thanksgiving, because, obviously, at the very least all the kids (my husband included) would be like, I’m good on the pies, but did I eat enough brussel sprouts to have.. two.. please.. mo–I mean, wife..?

Sarah | Broma Bakery
Sarah | Broma Bakery
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I would include myself in that group, too. My thighs were so happy this week.

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Kathleen @ Yummy Crumble
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Oh my word. Forget pumpkins. pumpkins suck next to these!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Teehee, I think so too 🙂

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Annie @ Annie's Noms
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Oh wow, these look scrumptious!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks, Annie!

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Kelly @ Trial and Eater
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I know this isn’t ice cream, but it reminds me of the cookie ice cream bars I used to have as a kid! Anything using cookies as sandwiches is a win in my book! I’ve made “cookie dough” out of chickpeas recently, that might work as an alternate filling too!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Oh TOTALLY! I almost wrote about chickpeas as a healthy alternative!! I’ve made cookie dough out of them before and it was pretty darn good

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Camille
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Be still my heart.
Sarah, this looks amazing! I can’t wait to try this recipe out.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

YOU JUST GOTTA

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Laura
Reply

Wow, these look amazing! Cookies AND dough!

Sarah | Broma Bakery
Sarah | Broma Bakery
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You bet. You BET.

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dude mom
Reply

Please come to my house and make this right now! So, so tasty looking!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Any time, dude mom. Thanks for stopping by!

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Lisa @ This Beautiful Day
Reply

Woah! This is oh-so-genius! Can’t wait to try!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Let me know when you do! Thanks for commenting, Lisa 🙂

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Katharine
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I want!!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

We need to plan what we’re going to bake together!

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sara delaney
Reply

Beautiful images – going to give it a try – thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thanks, Sara! Let me know what you think!

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Erika
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Um hi. Sarah, your photos are SO BEAUTIFUL!!! I just want to cram this into my face, dignity be damned. Seriously, yum!!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you for the compliment, Erika! I had fun shooting them 🙂

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Julie @ Tastes of Lizzy T
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Oh my….mouth-watering!! Love this. Pinned!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks for pinning, Julie!!

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Anna @ The Beauty Section
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Oh my word these look incredible!! I HAVE to make these!!! Yum yum! 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
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Yes! Let me know if you do 🙂

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Jess
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This is absolutely ridiculous! I want to make these and eat them all right now! GAH!

Sarah | Broma Bakery
Sarah | Broma Bakery
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I fully support that.

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Annie
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Sarah. these cookies. and that cookie dough. and these photos. I can’t even click out of your tab. I just want to stare at this until I convince myself I need to go to the store. I think what needs to happen is that I need to invite these avant-garde people over to my house for Thanksgiving.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I mean, I made one of these pictures my phone background, so… I don’t judge for keeping the tab open.
MAKE EM. YOU NEED TO!

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Sarah @ SnixyKitchen
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If your family isn’t a fan, you’re welcome to bring these to my Thanksgiving table. We’d welcome you with open arms…and bellies. 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Sounds like a plan. You provide the stuffing and I’ll provide the cookies 🙂

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Chelsea @chelseasmessyapron
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YUM!!! And the pictures are amazing too!! Pinned 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks, Chelsea! Virtually sending some your way!

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Nora @ Savory Nothings
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Seriously. Heaven is the only appropriate word here.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right? Right.

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Traci | Vanilla And Bean
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Love this Sarah and your blog! My husband was salavating over these.. looks like they’re in my future (gleefully!). Can’t get enough!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yeeee! So glad to hear it. Glad to have you around!

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Carolyn Selheim-Miller
Reply

I think that ice cream sandwich cookies Are. The. Best. Thing. Ever. but am usually too cold to make them happening starting right about now. Way to solve all of my cookie sandwich problems ever!

Sarah | Broma Bakery
Sarah | Broma Bakery
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At your service, lady!

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Lauren
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Of course you should stuff cookies with cookie dough. I am really digging everything you have been posting 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you, Lauren! Love to hear it 🙂

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Geraldine | Green Valley Kitchen
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Oh my goodness – these look incredible. I thought they were ice cream cookie sandwiches but using cookie dough is genius. Beautiful pictures!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thanks, Geraldine! Yep, good old cookie dough. They were dangerous 🙂

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Peter
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These look awesome, I am going to make them! How long do you think they could be left unrefrigerated, lets say, if they were going to be mailed as a gift?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Awesome, Peter! I would say not more than 3 days or so, as they begin to dry out. So in other words, use 2 day shipping! 🙂 Let me know if you have any more questions, and good luck!

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Amy C.
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The link to this site/recipe was posted in Reddit. These look amazing! Everyone is drooling over them. I’m definitely going to try these for Christmas. 🙂 The recipe says, “1/2 cup of butter (12 stick).” That’s one stick, no? I’m not from the U.S. and I’m not trying to be rude, but I’m confused. :/

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi, Amy! You are correct, it should read 1 stick of butter (4 oz). Apologies on the typo! Please do let me know if you make them, and happy baking!

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fapfaplulz
Reply

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.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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!

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Amanda
Reply

Found this recipe on Pinterest and baked the cookies today. Very easy and they turned out great! Thank you!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Amanda! So glad you enjoyed them. Thank you for commenting and don’t be a stranger!

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Rachel Page
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My stomach is already growling!

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advanced topology metrix
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