Chocolate Covered Cookie Dough Cookies Recipe

Introduction

Indulge in the ultimate treat with these chocolate covered cookie dough cookies. They combine soft, homemade cookies topped with creamy cookie dough buttercream, edible cookie dough, and a rich chocolate coating for a decadent dessert experience.

Ingredients

• 1 cup + 3 tbsp all-purpose flour (heat-treated, see note)
• 1/2 cup + 6 1/2 tbsp salted butter, melted (206 grams)
• 3/4 cup dark brown sugar, packed (163 grams)
• 3/4 cup granulated sugar (156 grams)
• 2 large eggs, at room temperature
• 1 1/2 tsp vanilla extract
• 3 cups all-purpose flour (390 grams)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup + 1 tbsp salted butter, softened (127 grams) for frosting
• 1 1/2 cups powdered sugar (165 grams)
• 1/2 tbsp milk or heavy cream
• 1/4 cup light brown sugar, packed (55 grams)
• 1/4 cup + 1 tbsp heat-treated all-purpose flour (40 grams) for frosting
• 1 tsp vanilla extract (for frosting)
• Pinch of salt (for frosting)
• 1 1/2 ounces cold cream cheese (for frosting)
• 5 tbsp salted butter, softened (71 grams) for edible cookie dough
• 1/4 cup dark brown sugar, packed (55 grams)
• 1/4 cup granulated sugar (53 grams)
• 2 1/2 ounces cream cheese (egg substitute for edible dough)
• 1/2 tsp vanilla extract (for edible dough)
• 3/4 cup + 2 tbsp heat-treated all-purpose flour for edible dough
• Pinch of salt (for edible dough)
• 2/3 cup mini chocolate chips
• 10 ounces semi-sweet chocolate, melted
• Flaky sea salt (optional)

Instructions

1. Step 1: Heat treat the flour by spreading 1 cup plus 3 tbsp on two cookie sheets and baking at 350℉ for 10 minutes, or microwave in 30-second intervals until the temperature reaches 160℉. Let cool before using.
2. Step 2: Make the cookies by melting the butter in a large bowl. Whisk in both sugars for about one minute. Add eggs and vanilla, whisking until smooth. Stir in the 3 cups flour, baking powder, baking soda, and salt until dough forms.
3. Step 3: Scoop dough into 55-gram balls, place on a parchment-lined container, and chill in the fridge for at least one hour or freezer for 30 minutes.
4. Step 4: Preheat oven to 365℉. Place 5-6 cookie dough balls on a parchment-lined sheet. Bake for 9-11 minutes until edges are set and slightly golden. Flatten tops gently with the bottom of a glass and optionally use a round cutter to perfect the shape. Cool on the sheet for 5 minutes, then transfer to a wire rack.
5. Step 5: Prepare frosting by beating softened butter until creamy. Add powdered sugar and mix until smooth. Add milk, heat-treated flour, brown sugar, vanilla, salt, and combine. Beat in cold cream cheese last.
6. Step 6: Make edible cookie dough by creaming butter with both sugars. Add vanilla and cream cheese, mix well. Stir in heat-treated flour and salt until dough forms. Mix in mini chocolate chips. Form small dough balls.
7. Step 7: Melt semi-sweet chocolate in 30-second microwave intervals, stirring until smooth.
8. Step 8: Spread cookie dough frosting evenly over cooled cookies. Drizzle melted chocolate on top, then immediately place 2-4 edible cookie dough balls on the chocolate so it hardens and secures them.
9. Step 9: Serve immediately or store as directed below.

Tips & Variations

• Heat treating your flour is essential to ensure it’s safe to eat raw in the cookie dough and frosting.
• For perfect cookie shapes, gently “scoot” the cookies with a round cutter right after baking.
• Cookie dough balls can be frozen for up to 2 months; bake straight from frozen adding 1-2 minutes to the bake time.
• Frosting can be made 1-2 days in advance and stored in the fridge; bring to room temperature and re-whip before using.

Storage

Store leftover cookies in an airtight container in the refrigerator for 3-4 days. For best texture, allow cookies to come to room temperature before serving. Cookie dough balls can be refrigerated up to 48 hours or frozen for 2 months before baking. The frosting can be stored separately in the fridge and brought back to spreadable consistency by resting at room temperature and re-mixing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is heat-treated flour and why is it necessary?

Heat-treated flour is flour that has been baked or microwaved to a temperature of at least 160℉ to kill any harmful bacteria. This step makes it safe to eat raw in cookie dough and frosting, preventing potential foodborne illness.

Can I use regular flour without heat treating for this recipe?

It’s not recommended to use untreated flour for the raw cookie dough or frosting as raw flour can contain bacteria that might cause illness. Always heat treat the flour to keep this dessert safe and delicious.

Chocolate Covered Cookie Dough Cookies Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

These Chocolate Covered Cookie Dough Cookies combine the best of both worlds: a perfectly baked cookie base topped with rich, creamy cookie dough buttercream and dipped in luscious semi-sweet chocolate. The edible cookie dough on top adds a delightful textural contrast, making these indulgent treats irresistibly delicious and safe to eat thanks to the heat-treated flour.

• Author: lea
• Prep Time: 30 minutes
• Cook Time: 11 minutes per batch
• Total Time: 1 hour 50 minutes (including chilling time)
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Heat-Treated Flour

• 1 cup + 3 tbsp all-purpose flour, spooned & leveled or weighed

For the Cookies

• 1/2 cup + 6 1/2 tbsp salted butter, melted (206 grams, 14.5 tbsp)
• 3/4 cup dark brown sugar, packed (163 grams)
• 3/4 cup granulated sugar (156 grams)
• 2 large eggs, at room temperature
• 1 1/2 tsp vanilla extract
• 3 cups all-purpose flour, spooned & leveled or weighed (390 grams)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

For the Cookie Dough Buttercream

• 1/2 cup + 1 tbsp salted butter, softened at room temperature (127 grams)
• 1 1/2 cups powdered sugar (165 grams)
• 1/2 tbsp milk or heavy cream
• 1/4 cup light brown sugar, packed (55 grams)
• 1/4 cup + 1 tbsp heat-treated all-purpose flour (40 grams)
• 1 tsp vanilla extract
• Pinch of salt
• 1 1/2 ounces cream cheese, cold

For the Edible Cookie Dough

• 5 tbsp salted butter, softened at room temperature (71 grams)
• 1/4 cup dark brown sugar, packed (55 grams)
• 1/4 cup granulated sugar (53 grams)
• 2 1/2 ounces cream cheese (egg substitute to keep it creamy)
• 1/2 tsp vanilla extract
• 3/4 cup + 2 tbsp heat-treated all-purpose flour
• Pinch of salt
• 2/3 cup mini chocolate chips

For Decorating

• 10 ounces semi-sweet chocolate, melted
• Flaky sea salt, optional

Instructions

1. Heat Treat Your Flour: Spread the required amount of flour for both the edible cookie dough and the cookie dough frosting (1 cup + 3 tbsp total) on two cookie sheets and bake at 350°F for 10 minutes to make it safe to eat raw. Alternatively, heat in the microwave in 30-second intervals for 1-2 minutes until it reaches 160°F. Let cool completely before using.
2. Make the Cookies: In a large bowl, melt the butter. Whisk in dark brown and granulated sugars for about 1 minute. Add the eggs and vanilla extract and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients (all-purpose flour, baking powder, baking soda, salt) until a dough forms; it may be crumbly at first, but will come together. You may use a mixer to help mix thoroughly.
3. Scoop & Chill Cookie Dough: Scoop dough into 55-gram balls. Place them in a parchment-lined container and chill in the refrigerator for at least 1 hour or freeze for at least 30 minutes.
4. Bake Cookies: Preheat oven to 365°F. Arrange 5-6 cookie dough balls on a parchment-lined baking sheet. Bake for 9-11 minutes until the tops are set and edges are lightly golden. Optionally, use the bottom of a glass to gently flatten tops and a round cutter to scoot cookies into perfect circles, which also thickens them. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Frosting: Beat softened butter on high speed until creamy. Gradually add powdered sugar, mixing until creamy. Add milk and mix to combine. Add heat-treated flour, brown sugar, vanilla, and a pinch of salt and mix again until fully combined. Beat in cold cream cheese last until smooth.
6. Make the Edible Cookie Dough: In a medium bowl, cream salted butter with dark brown and granulated sugars using a hand mixer on high speed until fluffy, about 1 minute. Add vanilla extract and cream cheese and mix for another minute on medium speed. Incorporate heat-treated flour and salt until dough forms (may be crumbly initially but will come together). Stir in mini chocolate chips on low speed. Form small dough balls for decorating.
7. Decorate Cookies: Melt semi-sweet chocolate in microwave-safe bowl in 30-second intervals, stirring each time until smooth. Spread cookie dough frosting evenly on cooled cookies using a small cookie scoop for portioning. Drizzle melted chocolate over the frosting, then immediately top with 2-4 small edible cookie dough balls. As the chocolate hardens, it will secure the dough in place. Optionally, sprinkle flaky sea salt on top.
8. Serve & Store: Enjoy cookies immediately once decorated. Store leftovers in an airtight container in the refrigerator for 3-4 days.
9. Make-Ahead Tips: Cookie dough balls can be refrigerated up to 48 hours or frozen for up to 2 months. Bake cookies from frozen by adding 1-2 minutes to bake time. Frosting can be made 1-2 days ahead and stored refrigerated; bring to room temperature and remix before use. Edible cookie dough is best made fresh just before assembling.

Notes

• Heat-Treated Flour ensures raw flour is safe by baking or microwaving until it reaches 160°F. This step is important to avoid salmonella risk from raw flour.
• Cookie Scooting is a technique using a round cutter to gently shape cookies into perfect circles after baking, which also helps cookies appear thicker.
• If your oven cannot be set to 365°F, 350°F is acceptable; you may need to add an extra minute to baking time.
• Use parchment paper to prevent sticking when chilling or freezing cookie dough balls.
• The cream cheese in the edible cookie dough replaces eggs, making it safe to eat without raw eggs.

Keywords: chocolate covered cookies, cookie dough cookies, edible cookie dough, cookie dough frosting, chocolate chip cookies, dessert, treat