Chocolate Chip Cookie Dough Sandwiches

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 cupcakesbrownies 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! 🙂

One Year Ago: Corn Chowder 

Two Years Ago: Garlic Bread 

Chocolate Chip Cookie Dough Sandwiches

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For Cookies:

  • 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


  1. In a medium bowl, whisk together flour, baking soda and salt; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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)

Bake Time: 11 minutes

Source: Two Pea’s & Their Pod, originally from The Cookie Dough Lover’s Cookbook

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23 Responses to Chocolate Chip Cookie Dough Sandwiches

  1. Yummy! These are like the crown jewels of cookies 😉

  2. sarahmyers says:

    To brighten your day I thought I’d pass along that the majority of Brie sold in US stores is from pasteurized milk, so it’s totally safe. Check the label. Oh, and sushi from a trusted, clean restaurant is fine too (just limit the tuna).

  3. Amy says:

    uh…amazing idea! I could eat a whole bowl of cookie dough. So good! Haha, i love that you combined cookies with cookies.

  4. Sally says:

    Yep. It’s confirmed. You can NEVER have enough COOKIE DOUGH! Love these sandwiches. 🙂

  5. bakedbyrachel says:

    Mmmmm! And I’ll still never stop licking the beaters 😉

  6. ashley says:

    Holy smokes…yeah, these are definitely dangerous for me. Cookie dough heaven!

  7. That is so crazy… I am pregnant and working on my post about chocolate cookie dough sandwiches!!

  8. Stephanie says:

    These look great!! if you love these you must try these:
    and there is a lot of extra cookie dough filling for eating! =)

  9. ChgoJohn says:

    Now this is a cookie I can get behind. Take that, Oreos!

  10. Those look amazing! I’m constantly thankful for egg-free cookie dough:-)

  11. christina says:

    I’m paranoid about cookie dough normally, and since I don’t eat it normally, I don’t miss it when I’m pregnant. However, I’ve REALLY been missing sushi. Totally irrational, right? Lol.

  12. How am I still slacking on making something from that amazing cookbook. I own it but haven’t made anything yet!!

  13. hotlyspiced says:

    What gorgeous cookies and I love how you styled them. I used to hang around the kitchen when my mother was baking just so I could lick the bowl! xx

  14. Holy mother of pearl – every girl’s dream cookie sandwich!

  15. The cookie dough sandwiches sounds heavenly! I would love a couple of these with a glass of milk as breakfast! 🙂

  16. Hi Christina,
    I love love cheese and during my pregnancy I had to have it every day. Noaways all types of cheese are made with pasteurized milk and safe to be eaten during pregnancy. Enjoy the creamy brie, no need to worry
    As for these sandwiches, I’m craving some like a pregnant woman

  17. Jennifer says:

    My friend recently bought her sister the Cookie Dough Lovers cookbook. These look like a great way to dive into it.

    On a non-food note, your nails look fantastic! How do you keep them looking that way and bake/cook at the same time?

  18. Cobi says:

    Good grief, these looked so amazing that I immediately went and bought the recipe book online. I do have a question, however – on other blogs where people make the same recipe, their biscuits turn out all dodgey and thin looking, whereas yours are luscious and thick. Do you think it’s something to do with a difference of oven temperature or the portioning of dough per cookie etc? I want mine to end up like yours and am curious what you think occurred. Thank you! 🙂

    • Christina says:

      I followed the recipe exactly and portioned each ball of dough into a tablespoon size. The only thing that I could see that would have made a difference was that I chilled my dough for about 9 hours. The longer it chills the more developed the flavor of the cookies and the less they spread when baked.

      • Cobi says:

        Great, thank you – normally I’m dismissive of chilling times with biscuits, pancakes etc, but I shall follow your advice and do that this time.

  19. huntfortheverybest says:

    this looks great!

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