There is just something so exciting about cookie dough. Paired with deep, rich chocolate and you are basically in cookie dough lovers heaven! Using my cookie dough frosting recipe sandwiched between the rich chocolate cookies just made sense! If you love chocolate, be sure to give my Dirty Chocolate Cookies a try!
Chocolate Cookie Dough Sandwich Cookies
I was having a craving the other day which is so weird for me! Kidding. My diet is basically satisfying one craving to the next. But anywho, I wanted chocolate and cookie dough. So I made up a batch of frosting. Making up a batch of this creamy cookie dough frosting is kinda a no-no around here. It doesn’t last long and everyone is filled with shame and guilt after they eat too much of it. Oh, that’s just me? So, the challenge was to keep it around long enough to use it in between my chocolate cookies!
Chocolate Cookie Dough Sandwich Cookies Recipe
As I have mentioned, there are two parts of this recipe that make it a win-win recipe. Both the cookie dough frosting and chocolate cookies definitely can stand on their own, but when put together, it just takes both to a higher level of dessert perfection!
Chocolate Cookies Ingredients (full recipe below)
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Baking soda
Cookie Dough Frosting Ingredients
- Light brown sugar
- All-purpose flour
- Vanilla extract
- Whole milk
- Miniature chocolate chips
How to Make Rich Chocolate Cookies
To make the rich chocolate cookies, preheat the oven to 350°F, get out your stand mixer, and start adding and mixing the cookie ingredients.
- First, cream together the butter and sugar.
- Next, add the eggs and vanilla and mix well.
- Turn the mixer off while you add the cocoa powder, flour, baking soda, and salt.
- Mix these ingredients together on low until fully incorporated.
- Use an ice cream scoop or cookie scoop to place the cookie dough on a parchment-lined baking sheet. Leave about 2 inches between each cookie before baking.
- Bake the cookies for about 10 minutes, and set them on a wire rack to cool while you prepare the cookie dough frosting.
How to Make Cookie Dough Frosting
While the chocolate cookies are cooling, make the cookie dough frosting. Before I get into making it, I want to clear up the debate about eating ‘raw’ flour. This recipe has been very controversial on my blog… and not because of raw egg because there is none of that. But because of the “raw” flour. (There actually is no such thing as “raw” flour.) After doing extensive research I have concluded that this is not something I consider a risk to my family. You will, of course, want to make your own best-educated choice. (See Yes, it’s OK to Eat Raw Flour for more information.) If you have any hesitancy at all about eating raw flour, simply place flour on a baking sheet and bake for 10 minutes at 350°F. Easy peasy!
Now, let’s get to making the cookie dough frosting.
- Beat the brown sugar and butter together in a stand mixer on medium speed until smooth and creamy.
- Add in the flour, vanilla extract, and salt into the creamed butter until fully combined.
- With the mixer on low speed, add in the milk, 1 tablespoon at a time, until fully incorporated.
- Remove bowl from mixer and add in mini chocolate chips. Stir by hand until incorporated.
You can also play with this recipe to your heart’s content! Try adding sprinkles instead of chocolate chips, or white chocolate chips and finely chopped macadamia nuts, or a bit of cocoa for a chocolate chocolate chip cookie dough!
Tips for Chocolate Cookie Dough Sandwich Cookie
Allow cookies to cool completely before assembly. I used a small cookie scoop to make the cookies and this helped keep them uniform. If you do not have a small scoop, you can use a tablespoon measuring spoon. I used a large ice cream scoop to add the frosting. Simply place frosting on the bottom side of one cookie then add a cookie on top. Press together slightly.
Ooey-Gooey Cookie Sandwich
Have you ever bit into a cookie sandwich and all the frosting spilled out? These cookies do that. If you would prefer a less “messy” cookie sandwich, you can do a couple of things:
1. Use less frosting. (This is not an option. Please do not consider this option.)
2. Use a knife to spread the frosting on both sides of the cookie and then assemble.
I was able to make 12 cookie sandwiches with the amount of frosting I had. This meant there were some leftover cookies. But are chocolate cookies really ever considered “left-overs”?
Looking for More Chocolate Desserts?
There is just something so exciting about cookie dough. Imagine the excitement when it's sandwiched between two rich chocolate cookies!
- 1 1/4 cups (2 1/2 sticks or 278g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon McCormick® vanilla extract
- 3/4 cup (88.5g) unsweetened cocoa powder
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup (300g) light brown sugar, packed
- 1 cup (2 sticks or 226g) butter, room temperature
- 1 1/2 cups (187.5g) all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup (245g) whole milk
- 1 cup semi-sweet miniature chocolate chips
Preheat oven to 350°F. Place parchment paper on a cookie sheet. Set aside.
In the large bowl of a stand mixer, add the butter and sugar. Cream together until blended.
- Add the eggs and vanilla extract to the creamed mixture and mix until combined. Turn the mixer off.
Add the cocoa powder, flour, baking soda, and salt. Turn the mixer on low and continue mixing until incorporated.
Using a small cookie scoop or ice cream scoop, place chocolate cookie dough on the prepared baking sheet, roughly 2 inches apart. They will spread out while baking.
- Bake for 10 minutes.
Remove to a wire rack to cool while you prepare the cookie dough frosting.
Beat brown sugar and butter together in a stand mixer on medium speed until smooth and creamy.
Add in flour, vanilla extract, and salt into creamed butter until fully combined.
With the mixer on low speed, and in milk 1 tablespoon at a time until fully incorporated.
Remove bowl from mixer and add in mini chocolate chips. Stir by hand until incorporated.
Allow cookies to cool completely before assembly.
Use a small cookie scoop (or a tablespoon) to place the frosting on the bottom side of one cookie.
Place a second cookie on top of the frosting, pressing down lightly. Enjoy!