More recipes built around Brown Sugar: Graham Cracker Toffee and Chocolate Chip Cookie Bark.

If you’re a cookie dough lover, these chocolate chip cookie dough sandwich cookies are for you. The cookies are soft and buttery, with a slight chew at the edges. The filling is a creamy, eggless cookie dough that tastes just like the raw dough you’d sneak from the bowl. My kids always try to grab spoonfuls before I can get them sandwiched. It’s a double dose of chocolate chip goodness that’s hard to resist.

Eggless cookie dough filling means you can eat it without worrying about raw eggs.
Soft, tender cookies that stay chewy for days.
Mini chocolate chips in both the cookies and the filling for chocolate in every bite.

Key Ingredients for Homemade Chocolate Chip Cookies and Filling

Unsalted butter: Using unsalted lets you control the salt level. For the cookies, butter adds richness and helps create a tender crumb. For the filling, it gives that classic cookie dough flavor. If you only have salted, reduce the added salt by 1/4 teaspoon.
Light brown sugar: Brown sugar adds moisture and a subtle molasses flavor that makes the cookies soft and the filling taste like real dough. Pack it firmly when measuring.
Mini semisweet chocolate chips: Mini chips distribute more evenly than regular-sized chips, so every bite of cookie and filling has chocolate. You can substitute regular chips, but you’ll get bigger pockets of chocolate.

Electric mixer (hand or stand) for creaming butter and sugar
Baking sheets (at least two for batch baking)
Parchment paper or Silpat baking mats to prevent sticking
Wire cooling rack for cooling cookies completely
Large mixing bowls (one for cookie dough, one for filling)
Cookie scoop or tablespoon for portioning dough

Chill the cookie dough for at least 1 hour. This step is important because it prevents the cookies from spreading too much in the oven. The dough will be easier to roll into balls, too. When you shape the cookies, flatten them into 3/4-inch disks so they bake evenly and have a nice flat surface for the filling.

For the filling, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. This aerates the mixture and gives the filling a smooth, creamy texture. Add the heavy cream slowly while mixing to keep the filling from becoming too runny. If it seems too soft, refrigerate it for 10 minutes before assembling.

The key to soft cookies is not overbaking. Pull them out when the edges are just golden but the centers still look slightly underdone. They’ll continue to set on the hot baking sheet during the 5-minute cooling time. That’s why you let them rest on the sheet before moving to a rack.

For uniform cookies, use a tablespoon-size cookie scoop. This ensures each cookie is the same size, so they bake at the same rate and pair up nicely for sandwiches. If you don’t have a scoop, roll the dough into balls and then flatten them with your palm.

Try adding 1/2 cup of chopped walnuts or pecans to the cookie dough for a crunchy contrast. If you prefer dark chocolate, swap the semisweet chips for dark chocolate chips in both the cookies and filling. For a gluten-free version, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The cookies may spread a little more, so chill the dough longer. You can also sprinkle a pinch of flaky sea salt on top of each sandwich for a sweet-salty finish.

These sandwiches are great on their own, but a glass of cold milk is the classic companion. For a dessert platter, arrange them with fresh strawberries or raspberries to cut the sweetness. They also pair well with a scoop of vanilla ice cream, just sandwich the ice cream between two cookies for an even more indulgent treat. Serve them slightly chilled or at room temperature.

Store assembled sandwiches in an airtight container in the refrigerator for up to 5 days. The cookies will soften slightly from the filling, but that’s part of the charm. Let them sit at room temperature for about 10 minutes before eating to take the chill off and bring back the soft texture.

You can freeze the unbaked cookie dough balls for up to 3 months. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. To freeze assembled sandwiches, wrap each one tightly in plastic wrap, then place in a freezer bag. Thaw in the refrigerator overnight. The filling will be firmer but still delicious.

Chocolate Chip Cookie Dough Sandwich FAQs

Can I use regular chocolate chips instead of mini?

Yes, you can. Mini chips distribute more evenly, but regular chips work fine. You might get larger pockets of chocolate in the cookies and filling.

Can I make the cookie dough filling ahead of time?

Yes. Prepare the filling and refrigerate it in an airtight container for up to 3 days. Let it come to room temperature and give it a quick stir before assembling the sandwiches.

Why does the cookie dough need to be chilled?

Chilling the dough for at least 1 hour solidifies the butter, which prevents the cookies from spreading too much in the oven. It also allows the flour to hydrate, resulting in a more tender cookie.

Is the filling safe to eat raw?

Yes, because it contains no eggs, so there is no risk of salmonella. The flour is raw, but the amount is small. If you’re concerned about raw flour, you can heat-treat it by microwaving it in 30-second intervals until it reaches 160°F, then let it cool before using.

Recipe

Chocolate Chip Cookie Dough Sandwiches

Two chocolate chip cookies are stuffed with eggless chocolate chip cookie dough. Cookie and cookie dough lovers will go crazy for these sandwich cookies.

mediumVegetarian

Servings

Dessert

Course

American

Cuisine

466 kcal

Calories

Ingredients

Servings

For Cookies

0.75 cup unsalted butter, room temperature
0.67 cup granulated sugar
0.67 cup light brown sugar, packed
2 eggs
2 tsp vanilla extract

2 cup all-purpose flour
0.5 tsp baking soda
1 tsp salt
1.5 cup mini semisweet chocolate chips

For Cookie Dough

0.5 cup unsalted butter, room temperature
0.5 cup light brown sugar, packed
0.25 cup all-purpose flour
0.5 cup powdered sugar

0.25 tsp salt
0.25 cup heavy cream
1 tsp vanilla extract
0.5 cup mini semisweet chocolate chips

Instructions

1
In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.
2
Preheat oven to 350 degrees F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Place disks about 2 inches apart on parchment or Silpat lined baking sheets. Bake for 9-11 minutes, or until cookie edges are slightly golden brown. Let cookies cool on baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.

3
To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed 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.
4
To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.

Nutrition (per serving)

466kcal

Calorie breakdown

Protein4%19 kcal

Fat44%206 kcal

Carbohydrates52%246 kcal

How this was calculated — 17 of 17 ingredients matched

unsalted butterButter, salted1291 kcal

granulated sugarSugars, granulated619 kcal

light brown sugarSugars, brown611 kcal

eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract29 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

mini semisweet chocolate chipsChocolate, dark, 60-69% cacao solids2084 kcal

unsalted butterButter, salted860 kcal

light brown sugarSugars, brown456 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached220 kcal

powdered sugarSugars, powdered467 kcal

saltSalt, table0 kcal

heavy creamCream, fluid, heavy whipping204 kcal

vanilla extractVanilla extract14 kcal

mini semisweet chocolate chipsChocolate, dark, 60-69% cacao solids695 kcal

Serving size ≈ 98 g · 20 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, Oven Baked, vegetarian

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