Cookie Dough Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Simple chocolate chip cookies topped with cookie dough frosting and edible cookie dough chunks. A cookie dough lover’s dream!
WHY YOU’LL LOVE THESE CHOCOLATE CHIP COOKIE DOUGH COOKIES
There’s not much better than homemade chocolate chip cookies… Unless we’re talking about elevated chocolate chip cookies, like these cookie dough cookies right here.
Are you a cookie dough lover? Eating cookie dough while we scoop cookie dough balls is something many of us have been practicing since we were kids, but did you know that the risk of consuming raw cookie dough is not just in the eggs, but also in the flour?
Have no fear, though: this recipe takes care of both issues by utilizing pasteurized egg whites as well as heat-treated flour. We’ll get to exactly what those things mean in a bit.
The best part about these cookies is that we’re getting the cookie dough flavor without any artificial flavor, extracts, or emulsions. We use actual cookie dough in two different components to make the perfect cookie for all of the raw cookie dough lovers.
START WITH CLASSIC CHOCOLATE CHIP COOKIES AS THE BASE
The base of these cookies is my absolute favorite small batch chocolate chip cookie recipe, doubled. They are totally nostalgic for me and take me right back to childhood. This is a recipe that I perfected over time in order to achieve crispy edges and a chewy center, just as chocolate chip cookies should be!
The cookies are on the flatter side, so they lend to a perfect layer of frosting, however thick or thin your cookie-dough-loving heart desires!
TOP WITH MY FAVORITE COOKIE DOUGH FROSTING
The cherry on top of these cookies (and what actually makes them “cookie dough” cookies) is the amazingly delicious cookie dough frosting. This is a classic vanilla buttercream frosting with chunks of soft, edible cookie dough not only blended in but also mixed in so that some of the chunks stay mostly intact.
The recipe for the gooey cookie dough yields some extra, which we will save for rolling into balls so that each cookie has some of the edible cookie dough right on on top of the cookie dough frosting for an extra bite of that cookie dough goodness!
INGREDIENTS FOR COOKIE DOUGH COOKIES
The three components of cookie dough cookies are the chocolate chip cookie base, the cookie dough frosting slathered on top, and a small ball of edible cookie dough to top it all off. Be sure to check out all of the notes below on the importance of using heat-treated flour in edible cookie dough.
EASY CHOCOLATE CHIP COOKIES
As mentioned, the base for these cookies is my favorite small batch cookie, which is a chewy brown sugar cookie that doesn’t require chilling of the dough.
For the chewy cookie base, you will need:
• all-purpose flour
• baking soda
• salt
• unsalted butter
• light brown sugar
• egg
• vanilla extract
• mini semi-sweet chocolate chips
EDIBLE COOKIE DOUGH
The recipe for this edible cookie dough is one I’ve used before in my cookie dough brownies and no bake cookie dough pie. It is soft, buttery, and melt-in-your-mouth delicious.
For the cookie dough recipe, you will need:
• heat-treated flour
• cornstarch
• salt
• unsalted butter
• brown sugar
• granulated sugar
• pasteurized white eggs
• vanilla extract
• mini semi-sweet chocolate chips
COOKIE DOUGH FROSTING
My cookie dough frosting has its own post, because it’s that amazing. I’ve used it on my cookie dough brownies!
For the cookie dough frosting recipe, you will need:
• unsalted butter
• vanilla extract
• milk or cream
• salt
• powdered sugar
• reserved cookie dough
SAFE-TO-EAT COOKIE DOUGH: WHAT IT IS AND WHY IT’S IMPORTANT
Many folks think that the reason eating raw cookie dough is considered unsafe is because of the raw eggs and that simply making an egg-free dough and calling it “edible cookie dough.” In reality, it’s both the raw eggs as well as the raw flour that make consuming raw cookie dough a health hazard.
While consuming raw eggs can put you at risk for Salmonella, consuming raw flour can actually put you at risk for E. coli, both of which are completely avoidable by using pasteurized egg whites as well as heat-treated flour.
PASTEURIZED EGG WHITES
This part is easy peasy! You can purchase pasteurized egg whites in a carton in the grocery store. Look for them in the same section as fresh eggs. Do not purchase anything that contains egg yolks. You can also pasteurize your own egg whites yourself– consider this tutorial from Sugar Geek Show.
Wondering how else you can use your pasteurized egg whites? Add them to your scrambled eggs for extra protein, make my white cake, or my egg white smoothie!
HEAT-TREATED FLOUR
This part is easy, too, but it takes a little more elbow grease to get the job done. You can heat-treat flour in the oven or the microwave, and we’ll get to exactly how to do that below. Pay careful attention to the steps to insure safe consumption.
HOW TO MAKE THESE COOKIE DOUGH COOKIES
The workflow for this recipe works best if you make the cookies first and do the rest of the components while they cool, but you can do this in any order that makes sense to you and your baking schedule.
MAKE THE COOKIE BASE
STEP #1
Start by preparing the dry ingredients. In a medium size bowl, whisk together the flour, baking soda, and salt, then set this mixture aside.
STEP #2
In a separate medium size bowl, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.
STEP #3
Next, slowly add the dry ingredients to the wet ingredients, mixing thoroughly until completely combined. Add the mini chocolate chips and mix again on low until everything is evenly dispersed.
STEP #4
Drop balls of dough onto the prepared baking sheet then bake for a quick 10-11 minutes. Allow the cookies to cool completely before topping with frosting.
MAKE THE HEAT-TREATED FLOUR
As mentioned, you can use the oven or the microwave to heat-treat your flour.
SUCCESS TIP
It is best practice to heat-treat more flour than you actually need to use, since you may lose some due to sticking to the pan/bowl and/or chunks that may form in the mixture (which you will sift out).
TO DO IT IN THE OVEN: place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature at 2 minute intervals, and looking for a uniform 165ºF (74ºC) internal temperature for safety.
TO DO IT IN THE MICROWAVE: heat the flour in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature.
SIFT THE FLOUR: regardless of the method you use, allow the heat-treated flour to cool, then sift to remove any large chunks. It is now ready to use in your edible cookie dough.
MAKE THE EDIBLE COOKIE DOUGH
STEP #5
In a small bowl, sift together the heat-treated flour, cornstarch, and salt. Remove any large chunks of flour that may remain, then set this mixture aside.
STEP #6
Next, cream the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the brown sugar and granulated sugar and continue to beat until the mixture is smooth.
STEP #7
Add the pasteurized egg whites and the vanilla extract and beat again on medium-high speed until everything is smooth.
STEP #8
Slowly add the dry ingredients and mix until everything is combined, then add the mini chocolate chips and mix again until the chips are evenly dispersed.
STEP #9
Lastly, refrigerate or freeze the cookie dough for 15 minutes, or until the dough is easy to handle. While it’s chilling, you can make the buttercream base.
MAKE THE VANILLA BUTTERCREAM
STEP #10
Start by creaming the butter on medium speed until light and fluffy, about 2-3 minutes.
STEP #11
Next, add the vanilla, milk, and salt and mix until combined, scraping down the sides of the bowl as needed.
STEP #12
Slowly add the powdered sugar. Once it is all incorporated, turn the mixer to high to let the frosting get light and fluffy (at least 5 minutes). You will notice the frosting becoming lighter in color as air incorporates into it.
STEP #13
Next, reduce the mixer speed and divide the ½ cup of reserved cookie dough in half. Working with one half, break the cookie dough into quarter-size chunks and add to the frosting a few at a time. Continue to mix on medium speed until all the chunks are added, then turn the mixer to high and mix until the chunks disappear and are completely blended into the frosting.
STEP #14
Lastly, break the remaining half of the reserved cookie dough into quarter-size chunks, and add all of the chunks at one time to the bowl, and mix on medium speed until just incorporated.
ASSEMBLE THE COOKIE DOUGH COOKIES
When the cookies are completely cool, roll the remaining cookie dough into a log (it does not have to be perfect) and portion into as many pieces as number of cookies you have. Roll dough into balls and set them aside.
Using a small offset spatula, top cooled cookies with the cookie dough frosting, then sprinkle with mini chocolate chips (if desired) and place a ball of cookie dough on top of each cookie before the frosting sets.
MORE GOURMET STYLE FROSTED COOKIE RECIPES
Cookie Dough Cookies Recipe
Ingredients
CHOCOLATE CHIP COOKIES
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ⅔ cup (134g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup (75g) mini semi-sweet chocolate chips
COOKIE DOUGH
- 1 and ⅛ cup (135g) heat-treated flour1
- 1 teaspoon (3g) cornstarch
- ½ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed brown sugar
- 2 Tablespoons (25g) granulated sugar
- 2 and ½ Tablespoons (38mL) pasteurized egg whites2 at room temperature
- 1 Tablespoon vanilla extract
- ½ cup (112g) mini semi-sweet chocolate chips
COOKIE DOUGH FROSTING
- ¼ cup (57g) unsalted butter softened to room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon milk or cream
- ¼ teaspoon salt
- 1 cup (120g) powdered sugar
- ½ cup reserved cookie dough
Instructions
CHOCOLATE CHIP COOKIES
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.6 Tablespoons (85g) unsalted butter, ⅔ cup (134g) firmly packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, mixing thoroughly until completely combined. Add the mini chocolate chips and mix again on low until evenly dispersed.⅓ cup (75g) mini semi-sweet chocolate chips
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet. Bake for 10-11 minutes until sides just begin to brown. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before topping with frosting.
COOKIE DOUGH
- In a small bowl, sift together the heat-treated flour, cornstarch, and salt. Remove any large chunks of flour that may remain. Set aside.1 and ⅛ cup (135g) heat-treated flour1, 1 teaspoon (3g) cornstarch, ½ teaspoon salt
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the brown sugar and granulated sugar and continue to beat until smooth.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed brown sugar, 2 Tablespoons (25g) granulated sugar
- Add the egg whites and the vanilla and beat again on medium-high speed until smooth.2 and ½ Tablespoons (38mL) pasteurized egg whites2, 1 Tablespoon vanilla extract
- Slowly add the dry ingredients and mix until everything is combined, then add the mini chocolate chips and mix again until evenly dispersed.½ cup (112g) mini semi-sweet chocolate chips
- Refrigerate or freeze cookie dough for 15 minutes, or until the dough is easy to handle.
COOKIE DOUGH FROSTING
- In a medium size bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla, milk, and salt and mix until combined, scraping down the sides of the bowl as needed.¼ cup (57g) unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon milk or cream, ¼ teaspoon salt
- With the mixer on low, slowly add the powdered sugar. Once incorporated, turn the mixer to high to let the frosting get light and fluffy (at least 5 minutes). The frosting will become lighter in color as air incorporates into it.1 cup (120g) powdered sugar
- Reduce the mixer speed to medium. Divide the ½ cup of reserved cookie dough in half and leave the rest of the cookie dough in the refrigerator. Working with one half of the reserved dough, break the cookie dough into quarter-size chunks and add to the frosting a few at a time. Continue to mix on medium speed until all the chunks are added, then turn the mixer to high and mix until the chunks disappear and are completely blended into the frosting.½ cup reserved cookie dough
- Break the remaining half of the reserved cookie dough into quarter-size chunks, and add all of the chunks at one time to the bowl, and mix on medium speed until just incorporated.
ASSEMBLE THE COOKIES
- When the cookies are completely cool, roll the remaining cookie dough into a log (it does not have to be perfect) and portion into as many pieces as you have cookies. Roll them into balls and set them aside.
- Using a small offset spatula, top each cookie with the cookie dough frosting, then sprinkle with mini chocolate chips (if desired) and place a ball of cookie dough on top of each cookie before the frosting sets.
Notes
- Heat treated flour: place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature at 2 minute intervals, and looking for a uniform 165ºF (74ºC) internal temperature for safety. Alternatively, you can heat the flour in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature. Allow heat-treated flour to cool, then sift to remove any large chunks. It is now ready to use.
- Pasteurized egg whites: I prefer to purchase pasteurized egg whites in a carton at my grocery store (near where the eggs are sold). Alternatively, you can pasteurize the egg whites yourself– lots of easy tutorials if you search for one! If you’d rather not use egg whites at all, use 1 Tablespoon of cornstarch whisked with 2 and ½ Tablespoons room temperature milk (whole is best, but lower fat or non-dairy will work, too).
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
These are super amazing cookies. Not too sweet with all the cookie dough they are the perfect special treat! Instructions were very clear and easy to follow for all steps.
Thank you, Casey! SO glad you enjoyed them 🙂
I’m a cookie dough fiend and I am here for these cookies! Oh baby they were delicious! A little extra work, but 100% worth it!
So worth it! Thanks, Amy 🙂
Oh my gosh these are SO GOOD!! The combination of the three different types of cookie dough is decadent and yummy, and I was surprised at how easy it all was! I’ve been dying to make these as soon as Lynn shared the recipe, and I’m thrilled I did!
Thank you so much, Susan!
These cookies were such a hit! I double batched so I can confirm these double well. At first when I started making the icing, I was super confused by the texture and quantity, but the motto is always #TIL (trust in Lynn). They turned into an awesome texture that was delicious!