Cookie Dough-Stuffed Chocolate Chip Cookie Sandwiches

Cookies
November 17, 2014
Cookies
November 17, 2014

Cookie Dough-Stuffed Chocolate Chip Cookie Sandwiches

Happy Monday once again! How’s everyone’s week starting off? My mom (Katharine Canfield, the original baker and best mom in

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Cookie Dough-Stuffed Chocolate Chip Cookie Sandwiches

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.

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Chocolate Chip Cookie Dough Stuffed Cookies

4.3 from 7 reviews
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

— STILL HUNGRY? —

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  2. 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!