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Cookie Dough Cookies are the ultimate cookie dough lover’s treat! Thick & chewy brown sugar cookies are frosted with cookie dough buttercream & topped with melted semi-sweet chocolate, then finished with edible cookie dough bites.
Why you’ll love these Cookie Dough Cookies:
- Thick & Chewy Cookies – Brown sugar cookies are thick, chewy, and perfectly soft-baked with crisp edges.
- Cookie Dough Buttercream – The frosting tastes like cookie dough! It has a little bit of cream cheese in it to balance the sweetness perfectly. This is the same frosting from my Cookie Dough Cake!
- Edible Cookie Dough – Top your cookies with melted semi-sweet chocolate and edible cookie dough bites!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Semi-Sweet Chocolate – We’re using semi-sweet chocolate throughout this recipe to keep things from becoming too sweet.
- Eggs – Use large eggs, at room temperature.
- Vanilla Extract – Use real vanilla extract for the best flavor.
Recipe Variations:
- Gluten-free – I have not tested a gluten-free version of this recipe, however a handful of readers have reported success using cup for cup gluten-free flours in other cookie recipes (and my cookie recipes mostly share the same base!).
- Dairy-free – Use your favorite trusted brands of dairy-free butter (not margarine), chocolate, and cream cheese to make this recipe dairy-free.
How to Make Cookie Dough Cookies:
Step 1: Make & Scoop Cookie Dough. In a large bowl, whisk together butter and sugars, then whisk in the eggs and vanilla. Fold in the dry ingredients until just combined and a thick dough forms. Scoop into balls and chill.
Step 2: Bake Cookies. Bake the chilled cookie dough balls, about 5 per cookie sheet, as directed in the recipe card below.
Use the bottom of a drinking glass to smush them down a bit (into that classic Crumbl cookie shape), then use a round cutter to scoot the cookies into a perfect circle while they’re still hot.
Step 3: Make the Frosting. In a medium bowl, beat together butter, powdered sugar, brow sugar, & heat treated flour. Beat in vanilla, salt, and cream cheese last. Frost the cooled cookies.
Step 4: Make Edible Cookie Dough. In a medium bowl, beat together softened butter & sugars, then mix in the cornstarch slurry or cream cheese. Mix in the dry ingredients and mini chocolate chips last. Roll into balls.
Step 5: Decorate Cookies. Top the frosted cookies with melted semi-sweet chocolate, and immediately place a few cookie dough balls on top, so that they stick to the chocolate as it hardens.
Serving + Storing:
Once cookies are decorated, dig in to cookie dough bliss! Store cookies in an airtight container in the fridge for 3-4 days.
Can’t get enough edible cookie dough? Try my Edible Cookie Dough Bites or my Cookie Dough Cups next!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do both with this recipe!
Yes! Portion the cookie dough into balls, then freeze it on a parchment paper lined cookie sheet. Once frozen, transfer to a freezer safe bag or airtight container and freeze for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time, or thaw cookie dough balls in the fridge overnight before baking as directed.
Special Tools:
- Cordless Mixer – I love my cordless mixer!
- Offset Spatula – An offset spatula makes spreading frosting a breeze! I use mine for cookies, cakes, and even for spreading batter evenly into baking pans. You can also use them to lift slices of cake or bars out of the pan – they’re an irreplaceable kitchen tool!
More Chocolate Chip Cookie Recipes to Love:
- Cookie Dough Cake
- Edible Cookie Dough
- Salted Caramel Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookie Bars
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Chocolate Covered Cookie Dough Cookies
Ingredients
Heat-Treated Flour
- 1 cup + 3 tbsp all-purpose flour, spooned & leveled or weighed out , See note below if you are not familiar with heat treated flour – it's super easy!! Make sure to only use this in the frosting & cookie dough, not in the baked cookies – 155 grams
For the Cookies
- 1/2 cup + 6 and 1/2 tbsp salted butter, melted, 206 grams, 14.5 tbsp
- 3/4 cup dark brown sugar, packed, 163 grams
- 3/4 cup granulated sugar , 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out , 390 grams
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Cookie Dough Buttercream
- 1/2 cup + 1 tbsp salted butter, softened at room temperature , 127 grams
- 1 and 1/2 cups powdered sugar , 165 grams
- 1/2 tbsp milk, or heavy cream
- 1/4 cup light brown sugar, packed, 55 grams
- 1/4 cup + 1 tbsp of the heat-treated all-purpose flour, 40 grams
- 1 tsp vanilla extract
- pinch of salt
- 1 and 1/2 ounces cream cheese, cold, 42 grams
For the Edible Cookie Dough
- 5 tbsp salted butter, softened at room temperature , 71 grams
- 1/4 cup dark brown sugar, packed, 55 grams
- 1/4 cup granulated sugar , 53 grams
- 2 and 1/2 ounce cream cheese , This is an egg substitute for edible cookie dough – it keeps it nice and creamy without the raw egg! – 71 grams
- 1/2 tsp vanilla extract
- 3/4 cup + 2 tbsp heat-treated all-purpose flour , (just use the remaining heat treated flour!) – 114 grams
- pinch of salt
- 2/3 cup mini chocolate chips
For Decorating
- 10 ounces semi-sweet chocolate, melted, 283 grams
- flaky sea salt, optional
Instructions
- Heat Treat your Flour: Spread flour for both the edible cookie dough and cookie dough frosting – this is 1 cup + 3 tbsp in total – on two cookie sheets and bake at 350℉ for 10 minutes to heat-treat. This makes it safe to eat raw! (You can also do this in 30 second intervals in the microwave for 1-2 mins.) Basically, the flour needs to reach 160℉. Let cool before using!1 cup + 3 tbsp all-purpose flour, spooned & leveled or weighed out
- Make the Cookies: Melt the butter in a large bowl. Whisk in the sugars for 1 minute or so. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients until a dough forms. (It may be crumbly at first but it will come together! Use a mixer to help if you don't feel like stirring by hand.)1/2 cup + 6 and 1/2 tbsp salted butter, melted, 3/4 cup dark brown sugar, packed, 3/4 cup granulated sugar , 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla extract , 3 cups all-purpose flour, spooned & leveled or weighed out , 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- Scoop & Chill Cookie Dough: Scoop the dough into balls 55 grams in size. Place in a parchment paper lined tupperware container and chill in the fridge for at least 1 hour or in the freezer for at least 30 minutes.
- Bake Cookies: Preheat your oven to 365℉. Place about 5-6 cookie dough balls on a parchment lined cookie sheet. Keep the remaining ones in the fridge until ready to bake. Bake cookies for 9-11 minutes. The cookies will appear just set on top, and the edges should appear set with a hint of golden brown. Use the bottom of a drinking glass to gently flatten the tops of the cookies, then use a round cutter to scoot the cookies into perfect circles, if desired. See note below about this. Let cookies cool on the baking sheet for 5 minutes or so before transferring to a wire rack to cool completely. Note: Yes, 350℉ is fine if your oven won't allow a custom temperature. You may need to add 1 minute.
- Make the Frosting: Beat butter in a large mixing bowl on high speed until creamy. Add powdered sugar and mix until creamy. Add 1 tbsp of milk to help things come together. Add the heat-treated flour from earlier, brown sugar, vanilla, and salt and mix until combined. Beat in the cream cheese last.1/2 cup + 1 tbsp salted butter, softened at room temperature , 1 and 1/2 cups powdered sugar , 1/2 tbsp milk, 1/4 cup light brown sugar, packed, 1/4 cup + 1 tbsp of the heat-treated all-purpose flour, 1 tsp vanilla extract , pinch of salt, 1 and 1/2 ounces cream cheese, cold
- Make the Edible Cookie Dough: Cream the softened butter in a medium bowl, with a hand mixer on high speed. Add the sugars & mix until well creamed together with the butter, about 1 minute. Add the vanilla and cream cheese and mix until well combined, about 1 minute, on medium speed. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix on low speed to distribute evenly. Form cookie dough into small balls.5 tbsp salted butter, softened at room temperature , 1/4 cup dark brown sugar, packed, 1/4 cup granulated sugar , 2 and 1/2 ounce cream cheese , 1/2 tsp vanilla extract , 3/4 cup + 2 tbsp heat-treated all-purpose flour , pinch of salt, 2/3 cup mini chocolate chips
- Decorate Cookies: Melt the semi-sweet chocolate in a microwave-safe bowl in 30 second intervals, stirring between each, until smooth. Spread the cookie dough frosting on the cooled cookies. (Using a small cookie scoop makes this easy to portion!). Then, drizzle melted chocolate over the frosting, and immediately place 2-4 small cookie dough balls on top of the melted chocolate. As it hardens, it will "glue" the cookie dough in place.10 ounces semi-sweet chocolate, melted, flaky sea salt, optional
- Serve & Store: Once decorated, enjoy the cookies immediately. Store leftover cookies in an airtight container in the fridge for 3-4 days.
- Make-Ahead Tips: Cookie Dough: Cookie dough balls can be refrigerated in an airtight container for up to 48 hours before baking. Cookie dough balls can be frozen on a parchment paper lined cookie sheet, then transferred to a freezer bag and frozen for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time as needed. Frosting: Frosting can be made 1-2 days ahead and stored in an airtight container in the fridge. Let come to room temperature for 10-20 minutes before using, and re-mix to get it back to a spreadable consistency.Edible Cookie Dough: I recommend making this right before you're ready to use it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We converted this to gluten free. We absolutely loved every bit of it.
So glad to hear that, Trenton!
Absolutely delicious and extremely addicting! They did take a bit of time but I’m a perfectionist! Overall very fun and simple to make and turned out amazing! Make it now!!!
So glad you enjoyed this recipe! Thanks so much for taking the time to leave a review!