Chocolate chip cookie dough sandwiches are a dreamy combination for cookie dough lovers everywhere… two soft chocolate chip cookies sandwiched together with a creamy egg-free cookie dough frosting. Get the best of chocolate chip cookies AND their unbaked starting point in this fun chocolate chip-studded treat.
If I had to use the term “wowza!” to describe a dessert recipe, it would certainly apply here. 😉
I originally got this recipe idea from The Cookie Dough Lovers Cookbook by Lindsay Landis. She has recipes for all things cookie dough, like cookie dough swirled marshmallows and cookie dough filled crepes. (!!!)
As I first paged through her book back in 2012, Lindsay’s incredible chocolate chip cookie dough sandwiches spoke to me, and I knew immediately that I had to create my own version. I quickly found that my popular soft chocolate chip cookies and homemade egg-free chocolate chip cookie dough frosting—sandwiched together—are truly a match made in chocolate chip cookie heaven.
If you’re like me and can’t decide what’s better, the “taste test” of raw cookie dough or the baked cookies themselves, today is your lucky day. We get to enjoy both!
Tell Me About These Chocolate Chip Cookie Dough Sandwiches
- Taste: No matter how you like your chocolate chip cookies (crispy, chewy, or soft) you’ll find that classic taste here. That nostalgic buttery, brown sugar flavor is present in both the cookies and the cookie dough, and, of course, you’ll enjoy plenty of sweet chocolate chips in every bite.
- Texture: Two soft chocolate chip cookies serve as the”bread” to sandwich our creamy, smooth chocolate chip cookie dough buttercream. Mini chocolate chips add a perfect little crunch throughout!
- Ease: Chilling the dough for at least 1 hour is imperative, and be sure to set aside a few minutes to heat-treat your flour for the cookie dough buttercream. It’s rather quick and easy, and I include directions on how to heat-treat flour below. Or, you can purchase it online. While there are a couple added steps, this is still a fairly simple cookie recipe.
Start With My Soft Chocolate Chip Cookies
We’ll start off with a batch of my soft chocolate chip cookies to use as the “bread.” While my recipes for chewy chocolate chip cookies and crispy chocolate chip cookies are great, these softer cookies have a melt-in-your-mouth texture that works best for creating a sandwich.
If you haven’t tried this cookie recipe before, you’re in for a treat. Like my shortbread cookies, this recipe includes a touch of cornstarch to produce thick, soft cookies. Using creamed butter produces a fluffy, soft center with crisp edges, and a mixture of brown sugar and white sugar gives them the perfectly soft, somewhat chewy bite.
Cookie bliss! They’re wonderful on their own, or all jazzed up as these chocolate chip cookie dough sandwiches. It’s no wonder that recipe has served as the jumping point for several other cookie variations on my website, like triple chocolate chip cookies, white chocolate chip cranberry cookies, and salted caramel pecan chocolate chip cookies. All excellent choices the next time you’re in the mood to try a new cookie recipe. 😉
Safe-to-Eat Cookie Dough Frosting
For that ooey-gooey cookie dough center, we’ll make a safe-to-eat cookie dough frosting. It’s egg-free and made with heat-treated flour. Raw flour must go through a heating process to kill the bacteria. Think about it: flour is usually baked in recipes. You can heat-treat your flour using the microwave or oven methods outlined below, or purchase heat-treated flour online.
Aside from the heat-treated flour, we have the usual lineup of frosting MVPs: Butter for creaminess; brown sugar, vanilla, and salt for flavor; milk to help thin everything out. And, of course, a cup of mini chocolate chips! You’ll notice we don’t have any confectioners’ sugar in this frosting—our heat-treated flour provides enough structure.
It’s just like the frosting used on these chocolate chip cookie cupcakes, only slightly reduced to make just enough.
Tips for the Best Chocolate Chip Cookie Dough Sandwiches
- Chill the cookie dough: Chilling the cookie dough is imperative for this recipe. Without it, the cookies will overspread in the oven. A bit of time in the refrigerator ensures our cookies stay nice and thick—just what we want! Many of my most popular cookie recipes, like double chocolate chip cookies and peanut butter cookies, require dough chilling. Good things come to those who wait!
- Use mini chocolate chips: Just like for cookie ice cream sandwiches and chocolate chip loaf cake, I prefer to use mini chocolate chips. In the cookies, it allows for more chocolate chips in each bite and makes it easier to bite through all those cookie sandwich layers. For the frosting, mini chocolate chips are easier to pipe and, again, deliver more chocolate in each bite! I know you’ll appreciate that! You can even roll the outer edges of the buttercream in more mini chocolate chips like we do with cookie ice cream sandwiches.
- Room temperature ingredients: Starting with room temperature ingredients seems finicky, but it’s the easiest way to set yourself up for recipe success. Room temperature ingredients will mix together more easily and allow for a more uniform dough and buttercream.
Delicious Chocolate Chip Cookie Dough Sandwiches Recipe
Ingredients You’ll Need
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, and both sugars together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add the dry into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips.
- Cover dough tightly and chill it in the refrigerator for at least 1 hour and up to 3–4 days. Chilling is imperative for this cookie dough.
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the brown sugar. On medium speed, beat until combined, scraping down the sides and bottom of the bowl as needed. Add the vanilla, flour, and salt and beat on low speed until everything is mixed. The mixture will be thick and heavy. Add the milk and beat on low for 30 seconds, then switch to high and beat for at least 2 minutes until combined and creamy. Gently fold in chocolate chips. Set aside at room temperature until ready to use.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop out the dough and roll into balls, about 1 Tablespoon of dough each. Bake for 8–10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven.
- Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as they cool. Transfer to cooling rack to cool completely before sandwiching.
- Sandwich dollops of cookie dough frosting between two cooled cookies, creating sandwiches.
- Cover and store leftover cookie sandwiches in the refrigerator for up to 5 days.
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