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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.

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)

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

Find it online: https://cookibly.com/easy-cookie-dough-cookies/