When you are pregnant there are so many foods that are off-limits. Unfortunately for me that includes some of my favorite things-sushi, ceviche, brie, wine and of course cookie dough! I know that cookie dough isn’t the safest thing to eat even when not pregnant, but it is so irresistible! When making cupcakes, brownies and cookies it’s so hard to resist licking the spoons and beaters. It is something that has been engrained in me ever since I was a little girl when my mom would hand one beater to me and one to my brother. It’s been hard trying to change my ways. If you are a cookie dough fanatic like me then this recipe is for you! The cookie dough filling doesn’t contain any eggs, so go ahead and lick those beaters! You can enjoy these cookies with no fear! These cookies do need a bit of chilling time, so make sure you plan according before making them. These cookies can be baked within an hour of chilling, but if you have the time definitely chill the dough in the refrigerator up to 36 hours. Refrigerating the dough gives the cookies an even richer taste with a stronger brown sugar presence. I let mine sit in the fridge for about 9 hours before I baked them and they were incredibly flavorful! Two soft and chewy chocolate chip cookies sandwiched between an eggless cookie dough filling. Cookie dough lovers rejoice! 🙂
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Chocolate Chip Cookie Dough Sandwiches
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups mini semisweet chocolate chips
For Cookie Dough Filling:
- 1/2 cup 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 medium bowl, whisk together flour, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Stir in mini chocolate chips. Cover and transfer the dough to the refrigerator to chill for at least 1 hour or overnight.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Flatten balls slightly into 3/4-inch disks. Repeat with the remaining dough, spacing the balls about 2 inches apart.
- Bake until cookie edges are slightly golden brown, about 9-11 minutes. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.
- To make the cookie dough filling, in the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar 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, Spread a heaping tablespoon of filling on the flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 30 minutes before serving.
Yields: about 20 sandwich cookies
Prep Time: 1 hour and 15 minutes (includes chilling time)