Cookie Dough Cookies

What?? Cookie Dough Cookies? Oh yeah! These cookies combine a soft, chewy, buttery cookie recipe with a rich, nutty flavour of chocolate chip cookie dough crumbs.

About These Cookie Dough Cookies

• This cookie recipe is based on my Salted Caramel Chocolate Cookies recipe, which is a fantastic base for many other delicious cookies, such as Churros Cookies.
• This recipe has two parts: The cookie recipe and the Edible Chocolate Chip Cookie Dough. Both recipes are super easy to make and prepare.
• The ingredients for both parts are simple and ordinary, and I am certain you have everything in your pantry already.
• The cookies are packed with cinnamon and brown butter flavours. Yes, browning the butter will bring a ton of warm and nutty flavour to these cookies, and yes, I add a touch of cinnamon to my cookie recipes 😉

How To Make These Cookies

• Place the butter in a light-coloured saucepan and heat it over medium heat. The butter starts to melt and foam up, and as it cooks, its water content evaporates, and the fat content solidifies and turns into brown specks at the bottom of the pan. Once the butter releases a nutty aroma and the bottom of the pan is covered with golden brown specks, remove the butter from the heat, pour it into a bowl, and let it cool slightly.
• Start by creaming the butter with both sugars like any other cookie recipe. Use the paddle attachment to mix these three ingredients until smooth and creamy.

• Add in the eggs and vanilla extract and mix well.
• Sift all dry ingredients and add them to the mixture. Use a rubber spatula to fold the flour mixture into the butter mixture.
• This is optional; to enhance the chocolate flavour, add one cup of Mini Chocolate Chips. I like mini chips because they don't change the shape of the cookies and spread into the cookie dough more evenly. Add the chocolate chips and gently mix them in. Do not overmix the cookie dough.
• Make small cookie dough balls with a medium-sized (1.7 inch/ 45 MM Ball, 1.5 tablespoon capacity) ice cream scoop.
• Cover and chill them for 15 minutes.

Edible Cookie Dough Recipe

In the meantime, make the cookie dough.

• We start by baking the flour to ensure it is free of contamination or bacteria such as E. Coli. We then let it cool before adding it to the butter.
• Melt the butter, and mix in the two sugars to dissolve them.
• Add the butter mixture to the flour and mix.
• Add the salt, vanilla extract, and cream.
• If the mixture is too dry, add more cream. The mixture should feel like play dough.
• For these Cookie Dough Cookies, no need to shape the edible cookie dough in a globe shape. We only crumble the dough to sprinkle on the cookies later.

Bake The Cookie Dough Cookies

• Preheat the oven to 350F and line two baking sheets with parchment paper.
• Place the chilled cookie balls on the baking sheets and leave two inches of space between them.
• Bake them for 8-10 minutes or until their edges are set and slightly golden.
• Immediately after you bring them out of the oven, go around their edges with a round cookie cutter to soften their edges and give them a round shape.
• Sprinkle their top with the edible chocolate chip cookie dough and gently press it down.
• Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack.

See more related posts here:

Salted Caramel Chocolate Cookies,

Strawberry Chocolate Cookies,

Churros Cookies,

Brown Butter Mocha Cookies

Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe