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.
FAQ’s
You can make this with a small cookie scoop and bake for 8-9 minutes. You will want to use 1-2 teaspoons of cookie dough on top.
Both can be frozen. I recommend scooping the chocolate cookie dough into balls before freezing. Then, you can easily bake. They just might not spread as much.
While the cookies will bake very round, to get them picture perfect you can use a large biscuit cutter. Use a cutter an inch or two large than the cookie and scoot the cookie around inside the biscuit cutter to gently shape it. Do this immediately after pulling them out of the oven.
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Storing and Freezing
Store the cookie dough cookies in an airtight container. They can be stored at room temperature for up to 5 days.
You can freeze the cookies up to 30 days.
For more cookie dough recipes, check out my
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.
Cookie Dough Cookies
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.
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!