Introduction

These chocolate covered cookie dough cookies combine soft, chewy baked cookies with rich, edible cookie dough centers, all dipped in smooth semi-sweet chocolate. They offer the best of both worlds for cookie lovers who enjoy a decadent treat with texture and flavor contrasts.

The image shows several round cookies with one big cookie dough base at the bottom, a thick layer of white cream spread in the middle, and a shiny layer of dark chocolate topping part of the cream on top. On the dark chocolate, there are three small balls of cookie dough with chocolate chips embedded in them. Some salt flakes are sprinkled on the chocolate layer. There is a white bowl filled with more small cookie dough balls with chocolate chips in the background. The cookies are placed on a dark wire rack over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Heat-Treated Flour: 1 cup + 3 tbsp all-purpose flour (for frosting and cookie dough, see note below)
For the Cookies:

1/2 cup + 6 and 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 and 1/2 tsp vanilla extract
3 cups all-purpose flour, spooned & leveled (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 (127 grams)
1 and 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 and 1/2 ounces cream cheese, cold

For the Edible Cookie Dough:

5 tbsp salted butter, softened (71 grams)
1/4 cup dark brown sugar, packed (55 grams)
1/4 cup granulated sugar (53 grams)
2 and 1/2 ounces cream cheese (egg substitute)
1/2 tsp vanilla extract
3/4 cup + 2 tbsp heat-treated all-purpose flour (remaining from heat-treated batch)
Pinch of salt
2/3 cup mini chocolate chips

For Decorating:

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

Instructions

Heat Treat the Flour: Spread the flour for the edible cookie dough and cookie dough buttercream (1 cup + 3 tbsp total) on two baking sheets. Bake at 350°F for 10 minutes to reach 160°F internally, making it safe to eat raw. Alternatively, microwave in 30-second bursts for 1-2 minutes. Let cool completely before using.
Make the Cookie Dough: In a large bowl, melt the butter. Whisk in dark brown sugar and granulated sugar until combined, about 1 minute. Add eggs and vanilla extract, whisking until smooth. Stir in flour, baking powder, baking soda, and salt until a dough forms. The dough may be crumbly at first; use a mixer if needed to bring it together.
Scoop and Chill: Portion the dough into 55-gram balls and place on a parchment-lined container. Chill in the fridge for at least 1 hour or freeze for 30 minutes.
Bake the Cookies: Preheat your oven to 365°F. Arrange 5-6 cookie dough balls on a parchment-lined cookie sheet, keeping the rest chilled. Bake for 9-11 minutes until the tops are just set and edges are lightly golden.
Shape the Cookies: While still warm, gently flatten the cookies with the bottom of a drinking glass. Use a round cutter to smooth edges and make perfect circles. Allow to cool completely.
Prepare the Cookie Dough Buttercream: Beat the softened butter until creamy. Add powdered sugar, light brown sugar, heat-treated flour, vanilla, and salt, mixing well. Blend in cold cream cheese until smooth and fluffy. Add milk or cream if needed for consistency.
Make the Edible Cookie Dough: Cream together softened butter, dark brown sugar, and granulated sugar. Mix in cream cheese and vanilla extract until smooth. Gradually add heat-treated flour and salt, then fold in mini chocolate chips.
Assemble the Cookies: Spread a generous layer of edible cookie dough buttercream onto each cooled cookie, then top with a small scoop of edible cookie dough.
Dip in Chocolate: Dip each assembled cookie briefly into melted semi-sweet chocolate to coat the top and sides. Place on parchment paper and sprinkle with flaky sea salt if desired. Let chocolate set before serving.

Tips & Variations

Heat treating the flour is essential to make the edible dough safe; don’t skip this step or use heat-treated flour bought from specialty stores.
You can substitute the cream cheese in the edible cookie dough with mascarpone for a richer flavor.
Use mini white or dark chocolate chips instead of semi-sweet for a different chocolate profile.
For a dairy-free version, replace butter and cream cheese with plant-based alternatives and use dairy-free chocolate.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before eating for the best texture. Leftover baked cookies without frosting can be frozen for up to 3 months. Reheat gently before decorating or serving.

How to Serve

The image shows several round cookies on a dark grid surface with a white marbled background. Each cookie has a light brown base, topped with a thick layer of creamy beige frosting. Some cookies have a glossy, dark chocolate sauce layer on top of the frosting, which looks smooth and shiny. Three small round dough balls with chocolate chips are placed on the chocolate layer, adding texture and contrast. A few flakes of sea salt are sprinkled over the chocolate for extra detail. On the right side, a white bowl holds more dough balls with chocolate chips. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat-treat the flour?

Heat treating flour kills any harmful bacteria like E. coli, making it safe to eat raw in recipes such as edible cookie dough.

Can I prepare parts of this recipe in advance?

Yes, you can prepare the edible cookie dough and cookie dough buttercream ahead of time and refrigerate them separately until ready to assemble and dip in chocolate.