Easy Cookie Dough Cookies

Why You’ll Love This Recipe

These Cookie Dough Cookies are a perfect combination of two beloved dessert favorites—cookie dough and cookies. The raw cookie dough adds an extra layer of richness, while the cookies themselves remain soft and chewy, thanks to a perfect blend of butter, sugar, and flour. The best part? You can eat the cookie dough safely, as the recipe doesn’t include raw eggs or unbaked flour. These cookies are super easy to make, and they’re great for satisfying your sweet tooth or for sharing at parties, potlucks, or family gatherings.

Ingredients

For the cookie dough:

• 1/2 cup unsalted butter (softened)

• 1/4 cup brown sugar (packed)

• 1/4 cup granulated sugar

• 1/2 tsp vanilla extract

• 1/2 cup all-purpose flour (heat-treated, see note)

• 1/4 tsp salt

• 1/4 cup mini chocolate chips

For the cookie batter:

• 1 cup unsalted butter (softened)

• 1 cup granulated sugar

• 1/2 cup brown sugar (packed)

• 2 large eggs

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup chocolate chips (or more for extra chocolatey goodness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the cookie dough: In a medium-sized bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing until combined. Add the mini chocolate chips and mix well. Set this cookie dough aside.

2. Prepare the cookie batter: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

4. Assemble the cookies: Take small spoonfuls of the cookie dough and roll them into balls (about 1/2-inch in diameter). Gently fold these cookie dough balls into the cookie batter, being careful not to break them apart. You want to have small chunks of raw dough within the cookie dough batter.

5. Bake the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to cook as they cool on the baking sheet, so don’t worry if they seem a little soft in the center when you remove them.

7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Makes about 24 cookies

• Prep Time: 20 minutes

• Cook Time: 10-12 minutes

• Total Time: 30-35 minutes

Variations

1. Add nuts: For a little crunch, fold in some chopped walnuts or pecans to the cookie dough.

2. Double chocolate: Use half cocoa powder in place of some of the flour and double the amount of chocolate chips for a more decadent chocolate cookie.

3. Add caramel: Fold in a handful of caramel bits or drizzle some caramel sauce over the top of the cookies for extra sweetness and flavor.

4. Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend if you want to make this recipe gluten-free.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can store them in the refrigerator for up to a week.

• Freezing: These cookies freeze wonderfully! Place them in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature for a few minutes or microwave for a few seconds.

• Reheating: If you prefer warm cookies, microwave them for 10-15 seconds to soften them back up.

Conclusion

Cookie Dough Cookies are the ultimate treat for anyone who loves the taste of cookie dough but still wants the deliciousness of a freshly baked cookie. With the added bonus of edible raw cookie dough incorporated right into the cookie batter, these cookies are the perfect balance of chewy, chocolatey goodness. Easy to make and irresistibly delicious, they’re sure to become a new favorite in your dessert rotation!

Easy Cookie Dough Cookies

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Cookie Dough Cookies are a fun and indulgent treat that combines the delicious flavors of raw cookie dough with freshly baked cookies. These soft, chewy cookies are filled with chunks of edible cookie dough, making them a double dose of dessert goodness.

• Author: Catherine
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 30-35 minutes
• Yield: Makes about 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the cookie dough:
• • 1/2 cup unsalted butter (softened)
  • 1/4 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour (heat-treated, see note)
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips
• For the cookie batter:
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips (or more for extra chocolatey goodness)

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Instructions

1. Make the cookie dough: In a medium-sized bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing until combined. Add the mini chocolate chips and mix well. Set this cookie dough aside.
2. Prepare the cookie batter: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
4. Assemble the cookies: Take small spoonfuls of the cookie dough and roll them into balls (about 1/2-inch in diameter). Gently fold these cookie dough balls into the cookie batter, being careful not to break them apart. You want to have small chunks of raw dough within the cookie dough batter.
5. Bake the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to cook as they cool on the baking sheet, so don’t worry if they seem a little soft in the center when you remove them.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

The cookie dough is safe to eat raw because it does not contain eggs and the flour is heat-treated to kill potential bacteria.If you prefer a more decadent cookie, drizzle melted chocolate over the cooled cookies or sprinkle with sea salt.For a double chocolate version, swap some of the flour with cocoa powder and increase the amount of chocolate chips.To prevent excessive spreading, chill the cookie dough for 15-20 minutes before baking.If you want to make them gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 18g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg