Cookie Dough Cookies
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If you’ve ever wished your cookies could come with more cookie on top—you’re in for a treat. These Cookie Dough Cookies are like three desserts in one: a soft and chewy chocolate chip cookie base, topped with fluffy brown sugar buttercream, then finished with chunks of edible cookie dough and extra chocolate chips.
I’ve made a lot of cookie recipes over the years, but these might just be my new favorite. They’ve got that perfect mix of nostalgia and indulgence—like the best parts of baking day rolled into one cookie.
You’ll start by making the cookie dough. It’s super easy to make (it’s based on a cookie recipe I made a few tweaks on from this cookbook). You don’t need a mixer but you do need to chill the cookie dough because it uses melted butter so it needs to set up so they don’t spread.
And then it’s time to make the brown sugar buttercream frosting and edible cookie dough which will go on top of each cookie. I’ve made and used it before on these cookie dough cupcakes. Oh my word…have you made those yet? You really should. But wait…back to these cookies.
Heat Treat The Flour
For the edible cookie dough, you will want to heat-treat your flour before mixing it in (a quick few minutes in the oven will do the trick!) to kill any bacteria. I also recommend using mini chocolate chips in the dough so every bite has that perfect chocolatey crunch without overpowering the cookie.
Once you pile that edible dough on top of the frosted cookies, it’s pure cookie perfection—soft, creamy, and full of that “I can’t believe I made these” energy.
They’re indulgent, bakery-style, and honestly a little over-the-top in the best way possible. The baked cookie is chewy and rich, the frosting is silky and sweet, and that edible cookie dough? It makes the whole thing taste like you just snuck a bite straight from the mixing bowl.
The 3 Parts To This Cookie
- Cake-like base: Melted butter + brown sugar keeps the cookies soft and chewy, while cornstarch helps them stay tender.
- Brown sugar buttercream: Rich, fluffy frosting with just the right hint of caramel flavor from brown sugar.
- Edible cookie dough: Safe-to-eat, no raw eggs, heat-treated flour, and plenty of mini chocolate chips.
Ingredient List
This is a general list of the ingredients with a few notes on some of them you might find helpful! For the full recipe scroll to the bottom of the post for the recipe card.
- All-purpose flour: Spoon and level so you don’t pack too much flour into the dough. Or use a kitchen scale for best accuracy
- Baking soda
- Cornstarch : Secret ingredient for soft, bakery-style cookies.
- Salt
- Unsalted butter Using melted butter gives chewy centers. Let it cool a bit before mixing so it doesn’t scramble the eggs. You will also use some in the edible cookie dough and you will need to heat treat that first.
- Light brown sugar – Run out? Try my homemade brown sugar recipe!
- Granulated sugar
- Egg + extra egg yolk – Make sure they are at room temperature. Place the eggs in a bowl of warm water for 10 minutes first. You can read the full tutorial here on how to bring eggs to room temperature fast.
- Vanilla extract
- Chocolate chips: I use regular semi-sweet chocolate chips in the cookies, and mini chocolate chips for the edible cookie dough.
- Whole milk: Adds moisture. You can sub with cream for a richer dough.
- Confectioners’ sugar (aka powdered sugar). Run out? Try my homemade powdered sugar recipe!
- Heavy cream
Step-by-Step: How to Bake Cookie Dough Cookies
1. Make the Cookie Dough Base
Start by whisking your dry ingredients together—flour, baking soda, cornstarch, and salt. This ensures everything is evenly distributed before it hits the wet ingredients.
In a separate bowl, whisk the melted butter with both sugars until smooth. The mixture should look glossy.
Add in your egg and egg yolk, followed by the vanilla.
Now switch to a spatula and fold in the dry ingredients and chocolate chips until just combined—don’t overmix or the cookies will be tough.
The dough will be soft and sticky at this stage. Cover tightly and chill at least 2 hours, or overnight for the best flavor. Chilling prevents the cookies from spreading too much.
2. Bake the Cookies
When ready to bake, let the dough sit out for 10 minutes to soften slightly. Scoop the dough into 2-tablespoon portions (about 40 g each). Place onto a parchment-lined baking sheet, leaving room for spreading.
Bake at 350°F (180°C) for 10–12 minutes. The edges should look set and lightly golden, but the centers will still be soft. That’s exactly what you want—they’ll firm up as they cool. Let them rest on the baking sheet for 10 minutes before transferring to a wire rack.
3. Make the Edible Cookie Dough
While the cookies cool, heat-treat your flour (spread it on a baking sheet, bake for 10 minutes at 350°F, then let it cool). This kills any bacteria so it’s safe to eat raw.
Cream the butter and sugars together until fluffy.
Mix in the vanilla and milk.
Then stir in the cooled flour and salt.
Fold in the mini chocolate chips. Chill the dough for about 15–30 minutes to make it easier to place on top of the cookies.
4. Make the Brown Sugar Buttercream
Beat the softened butter with brown sugar until creamy and smooth, about 2 minutes.
Gradually add in the confectioners’ sugar, mixing on low at first to avoid a sugar cloud.
Once incorporated, add the cream, vanilla, and salt.
Whip on medium-high for 8 minutes until the frosting is light and fluffy.
5. Assemble the Cookies
Make sure your cookies are completely cooled before decorating. Spread a generous layer of buttercream on each cookie.
Crumble edible cookie dough over the top or roll into mini cookie dough balls, then finish with a sprinkle of extra mini chocolate chips. Now you could roll the cookie dough into balls or keep it easy and crumble it like I did. I preferred it crumbled because you get a little bite of cookie dough in every bite!
These Cookie Dough Cookies are the ultimate cookie-lover’s dream: soft-baked cookies, creamy frosting, and chunks of edible dough on top. They’re rich, over-the-top, and guaranteed to be the first dessert gone at any party.
Cookie Dough Cookies
Ingredients
For the cookies
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (1 ½ sticks, 170 g) unsalted butter melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cup (213 g) semi sweet chocolate chips
For the edible cookie dough;
- ½ cup (60 g) all-purpose flour heat-treated
- ¼ cup (½ stick, 57 g) unsalted butter room temperature
- ¼ cup (57 g) packed light brown sugar
- 2 Tablespoons (25 g) granulated sugar
- ½ teaspoon pure vanilla extract
- 1 Tablespoon whole milk
- ¼ cup (42 g) mini chocolate chips plus more for garnish
For the buttercream:
- ¼ cup (53g) packed light brown sugar
- 10 Tablespoons (142 g) unsalted butter softened
- 1 ¼ cups (157 g) confectioners sugar
- 1 Tablespoon heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
To make the cookies:
- Combine dry ingredients. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
- Combine butter and sugars. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. ¾ cup (1 ½ sticks, 170 g) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
- Add eggs and vanilla. Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
- Add flour mixture and chocolate chips. With a spatula or wooden spoon, stir in the dry ingredients and chocolate chips and mix together. The dough will be soft and thick. 1 ¼ cup (213 g) semi sweet chocolate chips
- Chill the dough. Cover the dough tightly and chill in the refrigerator for at least 2 hours up to overnight. When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Prep oven and pans. Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookies. Using a small cookie scoop or use a measuring spoon and scoop dough into 2 tablespoons portions (about 40 g).
- Bake cookies. Bake the cookies for 10-12 minutes until the edges are very lightly browned. The centers will look very soft but the edges set and golden brown. The cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Then transfer cookies to a wire rack to cool completely..
To make the edible cookie dough:
- Heat-treat the flour. Preheat the oven On a parchment-lined baking sheet, spread out the flour. Bake for 10 minutes. Remove from the oven and allow to cool before using. ½ cup (60 g) all-purpose flour
- Cream butter and sugar. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on high speed for 2 minutes, until the mixture is light and fluffy. Add the vanilla and milk and mix until combined. Scrape down the bowl as needed. ¼ cup (½ stick, 57 g) unsalted butter ¼ cup (57 g) packed light brown sugar 2 Tablespoons (25 g) granulated sugar ½ teaspoon pure vanilla extract 1 Tablespoon whole milk
- Add dry ingredients. Sift together the heat-treated flour and salt. Add the dry ingredients to the creamed butter mixture. Mix on medium until fluffy and combined. Scrape down the sides of the bowl. Add the chocolate chips, and mix for an additional 30 seconds. Refrigerate for about 15-30 minutes until it has firmed up a bit. ¼ cup (42 g) mini chocolate chips
To make the buttercream:
- Combine butter and brown sugar. In a stand mixer, fitted with a paddle attachment, combine the butter and brown sugar in the bowl of your stand mixer. Mix on medium speed until light and fluffy about 2 minutes ¼ cup (53g) packed light brown sugar 10 Tablespoons (142 g) unsalted butter
- Add powdered sugar. Add the powdered sugar (1/2 cup to 1 cup at a time) and mix on low speed at first, then increase the speed until combined. 1 ¼ cups (157 g) confectioners sugar
- Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy. 1 Tablespoon heavy cream 1 teaspoon vanilla extract pinch of salt
To assemble the cookies:
- Once cooled, with an offset spatula top each cookie with frosting.
- Crumble on top with edible cookie pieces (I like to crumble some cookie dough chunks right on top of th frosting) and more chocolate chips.
Notes
- Storage Instructions – Room temperature: Store frosted cookies in an airtight container for up to 2 days. Or keep in the fridge for up to 5 days—let them sit out a few minutes before eating for the best texture. Freeze cookies for up to 3 months.
