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This chocolate chip cookie dough sandwich recipe brings together two delicious worlds – freshly baked cookies and that irresistible raw cookie dough we all sneak from the bowl. The crisp edges and soft centers of the baked cookies perfectly complement the creamy, chocolate-studded dough frosting in between.
I first created these for my niece's birthday party when I wanted something more exciting than regular cookies. They disappeared within minutes, and now they're requested at every family gathering we have.
- Unsalted butter: Adds richness and creates the perfect cookie texture when properly creamed with sugar
- Brown sugar: Creates a deeper flavor and chewier texture in both the cookies and the frosting
- Granulated sugar: Helps create those slightly crisp edges on the cookies
- Cornstarch: Makes the cookies extra soft and tender
- Mini chocolate chips: Distribute evenly throughout both components and make for easier biting into the sandwiches
- Heat treated flour: Ensures the cookie dough frosting is completely safe to eat
Step-by-Step Instructions
- Cream the butter and sugars:
- Beat room temperature butter with both sugars for a full two minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the dough and creates the foundation for perfect cookies.
- Add the wet ingredients:
- Beat in the room temperature egg and vanilla extract until fully incorporated. The room temperature egg blends more smoothly into the creamed mixture without shocking the butter into hardening.
- Combine dry ingredients separately:
- Whisking the flour, cornstarch, baking soda and salt separately ensures these ingredients distribute evenly throughout the dough, preventing pockets of salt or baking soda.
- Chill the dough thoroughly:
- Allow the dough to rest in the refrigerator for at least one full hour. This critical step allows the flour to fully hydrate and prevents the cookies from spreading too much during baking.
- Prepare the cookie dough frosting:
- Beat butter until truly creamy before adding other ingredients. The two minutes of high-speed beating after adding milk creates that fluffy, cloud-like texture that makes the frosting irresistible.
- Bake with precision:
- Roll chilled dough into consistent tablespoon-sized balls and watch your baking time carefully. The cookies should look underdone when you remove them from the oven as they continue baking on the hot sheet.
- Assembly with care:
- Wait until cookies are completely cooled before adding frosting to prevent melting. Use a consistent amount of frosting between cookies for the perfect dough-to-cookie ratio in each bite.
The mini chocolate chips are truly the secret weapon in this recipe. When I accidentally used regular-sized chips in the frosting once, the sandwiches were much harder to bite into cleanly. That happy mistake taught me that the mini chips create the perfect texture while still delivering all that chocolate flavor we crave.
Storage Tips
These cookie sandwiches keep remarkably well in an airtight container in the refrigerator for up to 5 days. In fact, the flavor actually improves after the first day as the cookie softens slightly and the flavors meld together. I recommend bringing them to room temperature for about 15 minutes before serving for the best texture experience.
Make-Ahead Options
Both components can be prepared in advance, making these perfect for busy schedules. The cookie dough can be made and frozen as balls for up to 3 months. Just add 1-2 minutes to the baking time when cooking from frozen. The frosting can be made a day ahead and stored in the refrigerator. Just let it come to room temperature and give it a quick stir before assembling.
Customization Ideas
These sandwiches welcome creativity. Try adding different mix-ins to either component like finely chopped nuts, toffee bits, or even colored sprinkles for holidays. You can also drizzle the finished sandwiches with melted chocolate or roll the exposed edges in mini chips for an extra-special presentation when entertaining.
Frequently Asked Questions
- → How long do the cookies need to chill?
The cookie dough needs to chill for at least 1 hour, but chilling for up to 3-4 days is also fine for improved flavor and texture.
- → Can I freeze these cookie sandwiches?
Yes! You can freeze baked cookies (without frosting) for up to 3 months. Unbaked dough balls can also be frozen for the same amount of time.
- → What is heat-treated flour and why is it used?
Heat-treated flour is flour that has been pasteurized to eliminate harmful bacteria. It's used here for safe, no-bake frosting preparation.
- → How can I make these cookies softer?
To ensure soft cookies, avoid overbaking. Remove from the oven when the edges are barely golden, and let them cool on the baking sheet.
- → What is the best storage method for leftovers?
Store leftover cookie sandwiches in an airtight container in the refrigerator for up to 5 days for optimal freshness.