A few days ago, my sister-in-law was wonderful enough to take all three of my children so my husband and I could spend a day in the city kid-free! I ♥ her. We went to Bleeding Heart Bakery for a late breakfast and after looking at cases upon cases of delicious looking cupcakes, cookies and other sweets, I chose a broccoli quiche. My husband couldn’t believe it. But, with all the desserts that I bake, I really wanted something savory and it was delicious. My husband chose a giant whoopie pie, but was disappointed that it wasn’t nearly as good as mine. I tasted a bite and couldn’t help but agree. 😀 After breakfast, we had time before the movie, so we decided to browse some at Barnes and Noble. Of course, I made a beeline straight for the cookbook section. It is there that I came across the book The Cookie Dough Lover’s Cookbook, flipped through a few pages and decided that I needed it. But, it is so hard for me to buy books at the bookstore, when I know I am able to get them so much cheaper on Amazon. So, somehow I restrained myself and noted the title so I could order it that night.
When the book arrived, I was flipping through it and I knew that I had to make the chocolate chip cookie dough filled sandwich cookies immediately. I mean, are you kidding me? My favorite cookie, sandwiched together with cookie dough filling, which I may like even more than the cookie itself? Now, that is genius! The cookie batter comes together easily, just like any other chocolate chip cookie dough. The cookies bake up flat, and a bit crispy on the edges and chewy in the middle. The cookie dough frosting tastes so much like cookie dough, I had a hard time not eating it all right out of the bowl. Okay, I admit it. I ate some. But, I still had enough to fill the cookies…well, most of them anyways. Filled or not, these cookies are simply delicious. As if there was any doubt.
Chocolate Chip Cookie Dough Sandwich Cookies
Yield: 20 to 24 sandwich cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini semisweet chocolate chips
For Cookie Dough Filling:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.
Preheat oven to 350 F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Arrange about 2 inches apart on parchment lined baking sheets. These flatten and spread quite a bit. I suggest baking 9 cookies/sheet for your first batch so you can gauge size and spacing. Bake for 9-11 minutes, or until cookie edges are lightly golden. Let cookies cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.
To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies. Sandwiches can be stored refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.