Cookie Dough Cookies
These cookie dough cookies combine edible cookie dough and a chocolate cookie! It is a double chocolate cookie with cookie dough on top.
I wanted to make a cookie better than Crumbl cookie dough cookies. I used my idea from my cookie dough brownies to make a double chocolate cookie with edible cookie dough on top. The cookie dough is made with heat treated flour and no eggs so it is safe to eat!
I have tips and tricks and process photos to easily help you make this recipe! If you love cookie dough desserts, you have to try my cookie dough brownies.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe! See this post on edible cookie dough for tips on making cookie dough.
- Tip 1: Make sure to scoop your flour into the measuring cup rather than pressing the measuring cup up against the side of your flour container. If you press the measuring up into the flour you can compact it and end up with too much flour and dry cookies.
- Tip 2: After you make the cookie dough let it sit for 10 minutes. This will let the gluten from the flour absorb into the dough. This helps keep your cookie dough from spreading as much.
- Tip 3: Once the cookies are done baking, immediately cook the flour. This will let the cookies and flour cool at the same time.
- Tip 4: Spread the cookie dough on top of the cookie by using your hands. This will give you the best results.
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For more cookie dough recipes, try my cookie dough cheesecake and cookie dough cake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Cookie Dough Cookies
These cookie dough cookies are a chewy double chocolate cookies. It is topped with edible cookie dough.
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Ingredients
Chocolate Cookies
- 2 1/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 1/4 cups Brown sugar, light brown sugar packed
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 1/2 cups Semisweet chocolate chips
Edible Cookie Dough
- 1 3/4 cups All-purpose flour
- 1/2 tsp Cornstarch
- 1 tsp Salt
- 3/4 cup Unsalted butter, room temperature
- 1/4 cup White granulated sugar
- 1/3 cup Brown sugar, light or dark packed
- 1 tsp Pure vanilla extract
- 1/3 cup Milk
- 1 cup Mini chocolate chips
Instructions
Chocolate Cookies
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.2 1/4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking soda, 1 tsp Salt
- Using a mixer in a large bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will be pale and fluffy.1 cup Unsalted butter, 1 1/4 cups Brown sugar, 1/4 cup White granulated sugar
- Add in the vanilla and eggs. Beat on high speed until combined. Add in the dry ingredients and mix on low speed until combined.1 tsp Pure vanilla extract, 2 Large eggs
- Add in the chocolate chips and mix on low until just combined.1 1/2 cups Semisweet chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to prevent spreading.
- Use a large cookie scoop (2 oz or 2 tablespoons) to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet.
- Bake for 11-13 minutes. Bake until the edges are set and the middle is underdone.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. Cool completely before topping.
Edible Cookie Dough
- Preheat the oven to 350℉. Place flour on a cookie sheet and bake for 6 minutes. Cool flour completely before using. Add the flour back to a bowl and add cornstarch and salt. Set aside.1 3/4 cups All-purpose flour, 1/2 tsp Cornstarch, 1 tsp Salt
- Using a mixer in a large mixing bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will be pale and fluffy.3/4 cup Unsalted butter, 1/4 cup White granulated sugar, 1/3 cup Brown sugar
- Add in the vanilla and milk mix on medium until combined. Add in the dry ingredients and mix on low speed until combined.1 tsp Pure vanilla extract, 1/3 cup Milk
- Add in the chocolate chips and mix on low speed until just combined.1 cup Mini chocolate chips
- Use a small cookie scoop (1 oz or 1 Tablespoon) to scoop the cookie dough on top of each cookie. Use your hands to flatten it over the whole cookie.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 392kcal, Carbohydrates: 49g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 265mg, Potassium: 148mg, Fiber: 2g, Sugar: 29g, Vitamin A: 461IU, Vitamin C: 0.05mg, Calcium: 43mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
Made these and everyone LOVED them! I didn’t stop hearing about them for days! Will definitely be making again in the future!
Just made this recipe! They turned out phenomenal. Cookie was soft and yummy. Pleasantly surprised because the sweetness of everything wasn’t overbearing. Will make again!