Cookie Dough Cookies

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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.

Prep Time45

Cook Time12

Chilling Time2

Total Time2 57

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 392kcal

Author: Heather Perine

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.

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