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Chocolate Chip Cookie Dough Sandwich Cookies – Soft, chewy chocolate chip cookies filled with a fluffy, egg-free cookie dough center. These fun, handheld treats are easy to make and perfect for any cookie dough lover.
There’s something about cookie dough that brings out your inner kid—especially when it’s safe to eat and sandwiched between two soft chocolate chip cookies. These Chocolate Chip Cookie Dough Sandwich Cookies are a double win: soft, chewy cookies on the outside and a no-bake cookie dough center tucked inside. It’s a little nostalgic, a little indulgent, and a lot of fun to eat.

If you’ve already tried my Chocolate Chip Cookie Dough Cheesecake, you know how well cookie dough works as a dessert filling. This recipe takes that same idea and turns it into a handheld treat that’s perfect for birthdays, holidays, or just when the craving hits.
The cookies bake up soft but sturdy enough to hold a generous scoop of filling without falling apart. And the cookie dough in the middle is made without eggs and uses heat-treated flour, so you get that classic dough flavor in a way that’s totally safe to eat.
Keep them chilled if you’re making them ahead, but let them sit out a few minutes before serving for that perfect soft-cookie-meets-creamy-filling bite. They’re rich, satisfying, and kind of hard to stop at just one.
Why You’ll Love Chocolate Chip Cookie Dough Sandwich Cookies
- Customizable for any season – Swap in colored sprinkles, holiday M&Ms, or different chips in the dough to match any occasion.
- No fancy equipment needed – Just a bowl, a mixer, and a baking sheet—no special tools required to make these bakery-worthy cookies.
- Make-ahead friendly – These keep well in the fridge, so they’re a great dessert to prep ahead for parties, potlucks, or cookie boxes.
- They freeze beautifully – Store extras in the freezer and let them thaw a few minutes before enjoying for a grab-and-go treat anytime.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For the Cookies
- Butter
- Light Brown Sugar
- Granulated Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Salt
- Chocolate Chips
For the Cookie Dough
- Butter
- Light Brown Sugar
- Powdered sugar
- All-Purpose Flour
- Salt
- Heavy Cream
- Vanilla Extract
- Chocolate Chips
How To Make Cookie Dough Sandwich Cookies
- Make the cookie dough – Cream the butter and sugars together, then mix in the egg and vanilla. Add the dry ingredients and stir until just combined, then fold in the chocolate chips.
- Chill the dough – Scoop out cookie portions and let them chill in the fridge for at least 30 minutes so they bake up soft and thick.
- Bake the cookies – Bake the chilled dough until the edges are set and the centers look slightly underdone. Let them cool on the baking sheet before transferring to a wire rack.
- Heat-treat the flour – Warm the flour in the microwave or oven until it reaches 160°F, then let it cool completely before using in the filling.
- Make the cookie dough filling – Beat together the butter and sugars until fluffy, then mix in the flour, salt, cream, and vanilla. Stir in chocolate chips last.
- Assemble the sandwiches – Spread or scoop the cookie dough filling onto the flat side of a cooled cookie, then top with another to make a sandwich.
- Chill before serving – Store the finished cookies in the fridge so the filling can set. Let them soften slightly at room temperature before eating.
Recipe Tips & Tricks
- Chill the cookie dough before baking – This helps the cookies hold their shape and develop that thick, soft texture.
- Use room temperature butter – Soft (not melted) butter blends better with the sugar and gives you the right cookie consistency.
- Top dough balls with extra chips – Pressing a few chocolate chips on top before baking gives the cookies a polished, bakery-style look.
- Heat-treat the flour for safety – Heating the flour for the filling ensures it’s safe to eat raw, without affecting texture or taste.
- Don’t overbake the cookies – Pull them from the oven when the centers still look a little soft—they’ll continue to set as they cool.
- Double the filling for thick sandwiches – If you like a generous amount of filling, make a double batch so you can pile it high.
- Switch up the chips – Try mini chips, dark chocolate, or even peanut butter chips for a fun twist on the flavor.
- Freeze for later – These cookie sandwiches freeze well—just wrap them individually and stash them in a freezer bag for quick treats later on.
You can microwave the flour in 30-second intervals (stirring between each) until it reaches 160°F, or bake it at 300°F for about 10 minutes. Let it cool before using in the filling.
Yes! The cookie dough filling is made without eggs and uses heat-treated flour, so it’s safe to eat without baking.
More Tasty Cookie Recipes
- Cake Batter Cookies
- Muddy Buddy Cookies
- Frosted Churro Cookies
- Bakery Sugar Cookies
- Chocolate Peanut Butter Cookies
Chocolate Chip Cookie Dough Sandwich Cookies
Ingredients
Cookies:
- 3/4 cup butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, plus more for topping
Cookie Dough Filling: (you may want to double if you want thick cookies)
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
Make Cookies
- Cream butter, brown sugar and sugar together until fluffy, about 2 minutes. Add in the egg and vanilla, mix well until fully incorporated. Add flour, cornstarch, baking soda, and salt, mix until just combined. . Fold in the chocolate chips.
- Scoop balls of dough onto a baking sheet (about 2 Tablespoons per cookie) and chill for 30 minutes. Top the balls of dough with additional chocolate chips if desired.
- Preheat oven to 350º F.
- Bake cookies for 10-12 minutes, until the edges are set, the tops appear dry, and they are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Cookie Dough Filling
- Heat treat your flour by microwaving in a bowl for 30 second intervals, stirring after each time, until the flour reaches 160º F. You can also bake at 300º with the flour spread in an even layer for about 10 minutes, until it reaches 160º F. Let cool.
- Beat together the butter and brown sugar together over medium speed until fluffy, 2-3 minutes. Add flour, powdered sugar, and salt. Mix on low until fully incorporated. Slowly add the heavy cream and vanilla. Beat for about 2 minutes, until fluffy. Stir in chocolate chips.
Assemble
- Once the cookies are completely cool sandwich 1 rounded tablespoon of filling between 2 cookies. Gently press together until the filling spreads to the edges.
- Store in an airtight container in the fridge. Let them set at room temperature for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I heard some good things about the Cookie Lover’s cookbook and seeing these cookies puts the book even higher on my need to buy it list.
They look amazing Erin!
I could eat a dozen, oh my! I think I need that cookbook….