A Cookie Dough Cookie is a tasty sweet treat to enjoy at any time. These big cookies with frosting are topped with mini chocolate chips and edible cookie dough bites. Homemade cookies are incredibly delicious and great for sharing.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What Makes Chocolate Chip Cookie Dough Cookies So Good?
What happens when you combine an extra light and fluffy cookie with white chocolate frosting, Cookie Dough Bites, and mini chocolate chips? You wind up with one utterly delicious and addictive treat!
These Chocolate Chip Cooke Dough Cookies will up your cookie game so much that your friends may start calling you The Cookie Maestro!
Why You Should Try This Recipe
These are no ordinary chocolate chip cookies; they are much better. These fully loaded cookies are so decadent and unique that they are sure to impress. Your family and friends will love th big cookies with a chewy texture and rich flavor are simply incredible. Serve them at your next tailgate or whenever you want a sweet snack.
Frosted Cookies Ingredients
For the cookies, you'll need:
- Unsalted butter
- Eggs
- All-purpose flour
- Cream of tartar
- Salt
- Baking powder
- Baking soda
- White granulated sugar
- Powdered sugar
- Vegetable oil
- Vanilla extract
For the frosting, you'll need:
- Unsalted butter
- Powdered sugar
- White chocolate
- Vanilla extract
For decorating the cookies, you'll need:
- Cookie Dough Bites
- Mini chocolate chips
Cookie Dough Bites are bite-sized edible cookie dough made by Nestle Toll House. They are available in some grocery stores. If you can't find cookie dough bites, you can try making your own edible cookie dough or rolling any edible cookie dough you find at the store into small balls.
Special Equipment You Might Need
You will need a stand or an electric mixer with a paddle attachment for this Chocolate Chip Cookie Dough Cookies recipe. An offset spatula and rubber spatula or bowl scraper will make things easier.
How to Make These Cookies
To prepare the dough for the cookies:
- Place the unsalted butter and the eggs on the counter to come to room temperature.
- In a large bowl, stir or whisk together the flour, cream of tartar, salt, baking powder, and baking powder—reserve for later.
- Add the softened unsalted butter, the white granulated sugar, and the powdered sugar to the bowl of a stand mixer. If you don't have a stand mixer, put the ingredients in a large mixing bowl and use a hand mixer.
- Cream together the unsalted butter and sugars at medium speed for a minute or two until the mixture lightens and increases in volume.
- Mix the eggs into the dough individually, and then add the vegetable oil and vanilla extract.
- With the mixer running, add the dry ingredients to the wet ingredients in three stages. Ensure you can't see any patches of dry ingredients after each addition. It is okay if the dough is very crumbly at first. Resist the urge to add more eggs, and continue to mix until the dough becomes smooth.
- Scrape down the sides of the bowl and the paddle attachment with a silicone spatula or dough scraper. Cover the bowl with plastic wrap and pop the dough in the fridge for 30 minutes.
To bake the cookies:
- Five minutes before you take the dough from the fridge, preheat the oven to 350°F.
- Cover two baking sheets with parchment paper and set aside for later.
- Use a quarter cup measure cup to portion the chilled cookie dough and form each into a ball with your hands.
- Place the dough balls on the prepared cookie sheets, keeping about two inches of space between each cookie and the sides.
- Bake the cookies for 14 to 16 minutes until they are lightly colored. Turn and swap the positions of the baking sheets halfway through the cooking time.
- Remove the baking sheets from the oven. Let the cookies cool for two minutes before transferring them to a wire cooling rack.
To decorate the cookies:
- While the cookies are cooling, melt the white chocolate in the microwave at 50 percent power in 15-second bursts.
- Combine the unsalted butter, powdered sugar, melted white chocolate, milk, and vanilla in the bowl of a stand mixer or a medium mixing bowl.
- Mix on medium with a paddle attachment until the frosting is smooth. If the frosting isn't thick enough, add more powdered sugar until it reaches a spreadable consistency.
- Use an offset spatula to spread the frosting on the cooled cookies. Leave a half-inch around the edge.
- Sprinkle the Cooke Dough Bites and mini chocolate chips on top of the cookies.
- Allow the frosting to set before serving.
What to Serve With a Chocolate Chip Cookie Dough Cookie
While these cookies don't make great dippers, they taste lovely with a glass of ice-cold milk or a steaming hot mug of coffee or tea.
How to Store Them
After cooling the cookies on a wire rack, you can store them in an airtight container on the counter or freeze them.
If you are stacking the cookies to freeze, place a piece of parchment paper between each layer to prevent them from sticking. Take the cookies out of the freezer and defrost them in the fridge before serving.
How Long Does a Cookie Dough Cookie Last?
The frosted cookies should stay fresh for up to three days at room temperature or a month or two when frozen.
More Game Day Sweets
Cookie Dough Cookies
Ingredients
Cookies
- 2 ⅓ cups all-purpose flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 stick unsalted butter softened
- ½ cup sugar
- 1 cup powdered sugar
- 2 large eggs room temperature
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
Frosting
- 1 stick butter softened
- 2 cups powdered sugar
- 3 tablespoons melted white chocolate
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Cookie Garnish
- ½ cup edible cookie dough bites
- ½ cup mini chocolate chips
Instructions
- In a large mixing bowl, mix together flour, cream of tartar, salt, baking powder, and baking soda. Mix well until fully combined and set aside.
- In a separate large mixing bowl, cream together the butter and sugars using an electric hand or stand mixer. Mix until soft.
- Add in eggs, vegetable oil and vanilla. Mix again until fully blended.
- Add dry ingredients to the bowl and blend until well combined. The mixture will be very crumbly at first.
- Cover the bowl and place inside the refrigerator for 30 minutes to chill.
- When chill time is complete, preheat the oven to 350°F and prepare a large baking sheet with parchment paper.
- Using a ¼ measuring cup, scoop the mixture tightly from the bowl and roll into round, smooth balls using the palms of your hands. They will be big. Place on baking sheet and continue for the remaining dough.
- Bake cookies for 14 to 16 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- While the cookies are cooling, prepare your frosting. Add butter, powdered sugar, white chocolate, milk, and vanilla to a medium mixing bowl. Blend together for 2-3 minutes until the frosting is smooth and thick. Add ½ cup more of powdered sugar if the frosting is quick to fall off a spoon.
- When the cookies have cooled completely, spread the frosting over top, covering the entire cookie except for about ½ inch around the outer edge.
- Immediately top with cookie dough bites and mini chocolate chips.
- Allow the frosting to cool and stiffen before serving.
Leave a Reply