These cookie dough filled sandwich cookies are made with an eggless cookie dough stuffed between two soft, chocolate cookie shells.
I am a slave to my sweet tooth. The very definition of the word “glutton”. I can smell sugar from a mile away and I salivate acutely if I find myself within 20 feet of cheesecake. I keep small squares of chocolate at my desk and in my bag at all times for when the urgent demand for something sweet strikes me, and I can’t imagine going to bed without sugar in my system.
I originally started baking years and years ago because of this ceaseless craving for anything sweet, and I was notorious in my household for starting a batch of cookies, “sampling” generous finger-fulls of the dough to my heart’s content, and then pawning off the tedious responsibilities of portioning out and baking the remainder of the dough to my sister (sorry Casey), only to be first on the scene to snatch up one of the gooey, freshly baked final products. As you may have realized, cookie dough is one of my favorite edibles, and there is nothing better than a classic, chocolate chip dough.
A combination recipe of baked and un-baked cookies was an inevitable for me, it was just a matter of when, and the time has come now.
The cookie dough part of this recipe was easy, quickly prepared, and patiently awaiting the perfect cookie shells with which to sandwich it. It was the shells that were a bit more of a struggle, and my first batch went straight into the trashcan for lack of flavor.
Eventually I was able to construct a cookie that provided just the right accent to the waiting dough: cookies that are flavorful and appealing enough that they can easily be enjoyed alone, but entirely complementary to their destined filling.
These treats have the rustic appeal of whoopie pies (or “gobs” as I’ve always known them to be called) but are not to be confused. Unlike whoopie pies, these sandwich cookies are sweeter and smaller, the flavors stronger. The chocolate cookies are lightly crisp on the outside, buttery, soft on the inside, the perfect taste and texture to sandwich around cookie dough. The dough has the comfortingly expected, classically distinct taste, but is purposely kept from being overbearingly sweet so that you are able to appreciate both the chocolate cookies and their unbaked chocolate chip counterpart; a carefully arranged marriage of textures and flavors.
Through careful planning, these cookies manage to avoid being overly sweet while still being just right to satisfy your sweet tooth, whether it be early morning, midday snack, post-dinner, or just before bedtime.
- In medium bowl, combine flour, cocoa powder, baking soda and salt, set aside.
- In KitchenAid (or with hand-mixer) cream together butter and sugars.
- Add vanilla and beat in eggs, one at a time, pausing after each addition to scrape down sides of bowl with spatula.
- Gradually add flour mixture to butter mixture, pausing periodically to scrape down the sides of the bowl.
- Chill dough for at least 30 minutes.
- Preheat oven to 375F
- Roll Tablespoons of cookie dough into balls and bake at 375F for 6-7 minutes.
- Immediately upon removing from oven, press gently down on cookies with the back of a spoon to flatten. Allow to cool on pan.
- Allow cookies to cool completely before filling with cookie dough.
- In KitchenAid (or with hand-mixer) cream together butter and brown sugar.
- Stir in vanilla extract.
- Gradually stir in all-purpose flour.
- Add milk, stirring until all ingredients are combined.
- Gradually add powdered sugar, pausing to scrape down the sides of the bowl.
- Stir in chocolate chips.
- Once cookie shells are cooled, layer the bottom of one shell with cookie dough and sandwich with another cookie shell.