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Chocolate Covered Cookie Dough Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/chocolate-covered-cookie-dough-cookies-recipe/