Introduction
Can’t decide between eating raw cookie dough and a freshly baked cookie? Now you don’t have to! These Cookie Dough Cookies deliver the best of both worlds. They feature a buttery, soft-baked cookie base with a generous scoop of edible, egg-free cookie dough tucked inside. The result is a perfect textural contrast: a warm, chewy cookie on the outside and a sweet, gooey surprise on the inside. This is a truly indulgent and fun dessert that’s perfect for anyone who has ever snuck a spoonful of cookie dough straight from the bowl!
Why You’ll Love These Cookie Dough Cookies
- A Dream Come True: It’s the ultimate cookie for anyone who loves the taste and texture of raw cookie dough.
- Double the Texture: The contrast between the baked cookie and the soft, unbaked center is simply delightful.
- Safe to Eat: The raw cookie dough filling is made without eggs, so it’s perfectly safe to eat.
- Customizable: Easily swap out the chocolate chips in the filling for other mix-ins like sprinkles, M&M’s, or toffee bits.
- Ultimate Indulgence: This is a truly decadent treat that’s guaranteed to impress.
Ingredients
For the Edible Cookie Dough Filling:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar1
- ¼ cup (50g) granulated sugar2
- 1 teaspoon vanilla extract3
- 2 tablespoons (30ml) milk of choice4
- 1 ¼ cups (150g) heat-treated flour (see tip below)5
- ½ cup (85g) mini chocolate chips
- A pinch of salt
For the Cookie Base:
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Equipment You’ll Need:
- Baking sheets6
- Parchment paper7
- Large mixing bowls8
- Electric mixer (stand or hand)9
- Cookie scoop or spoon10
- Small scoop (for dough balls)11
Instructions
Part 1: Make the Edible Cookie Dough Filling
- Heat Treat the Flour (Crucial Step): Spread the flour on a baking sheet and bake at 12350∘F (13175∘C) for 5 minutes, or until the temperature reaches 14160∘F (1571∘C).16 This kills any potential bacteria. Let it cool completely.
- Mix the Dough: In a medium bowl, use an electric mixer to beat the softened butter and both sugars until light and fluffy. Beat in the vanilla and milk.
- Combine: Gradually mix in the heat-treated flour and salt until just combined.17 Fold in the mini chocolate chips with a spatula.
- Chill: Scoop the dough into 1-inch balls and place them on a small plate. Place the plate in the freezer for at least 30 minutes, or until the balls are firm.
Part 2: Make the Cookie Base & Assemble
- Preheat Oven: Preheat your oven to 18375∘F (19190∘C).20 Line two baking sheets with parchment paper.
- Cream Butter & Sugars: In a large bowl, use an electric mixer to beat the softened butter and both sugars until light and fluffy.21
- Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.22 Gradually add this mixture to the wet ingredients and mix on low speed until just combined.
- Assemble the Cookies: Scoop out a tablespoon of cookie dough and flatten it in your palm. Place one of the frozen cookie dough balls in the center. Carefully fold the cookie dough around the filling, shaping it into a smooth ball.
- Bake: Place the filled cookie dough balls on the prepared baking sheets, leaving enough space between them.23 Bake for 10-12 minutes, or until the edges are golden brown. The centers should still be soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.24
Storage and Essential Tips for the Best Cookie Dough Cookies
- Heat Treat the Flour: This is a non-negotiable step to make the cookie dough filling safe to eat.
- Chill the Filling: Freezing the cookie dough balls is essential. It prevents them from melting and disappearing into the baked cookie and keeps them distinct and gooey.
- Don’t Overbake: These cookies are meant to be soft and chewy. Pull them from the oven when they look slightly underbaked in the center.
- Use Quality Butter: As the main flavor, good butter makes a huge difference.
- Storage: Store the finished cookies in an airtight container at room temperature for up to 3 days.
Share Your Sweet Creation!
Did you bake a batch of these glorious Cookie Dough Cookies? We’d love to see them! Share your photos on Instagram and tag @Foodieideas and use the hashtag #CookieDoughCookies. What’s your favorite cookie with a hidden surprise?
