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Chocolate-Covered Cookie Dough Cookies Recipe

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★★★★★

4.9 from 102 reviews

These chocolate covered cookie dough cookies combine a classic chewy baked cookie with a luscious edible cookie dough center, all enrobed in smooth semi-sweet chocolate. The recipe uses heat-treated flour to make the edible dough safe, layered with rich buttercream and cream cheese for a creamy texture, resulting in an indulgent treat that’s perfect for cookie lovers who enjoy a twist on tradition.

Ingredients

Scale

Heat-Treated Flour

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

For the Cookies

  • 1/2 cup + 6 and 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 and 1/2 tsp vanilla extract
  • 3 cups all-purpose flour, spooned & leveled or weighed out (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 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 at room temperature (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
  • 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 the Flour: Spread the measured flour (1 cup + 3 tbsp) on two separate cookie sheets and bake at 350℉ for 10 minutes to kill any bacteria, making the flour safe for raw consumption. Alternatively, microwave the flour in 30-second intervals for 1-2 minutes until it reaches 160℉. Let it cool completely before use.
  2. Make the Cookie Dough: In a large bowl, melt the butter and whisk in both dark brown and granulated sugar for about a minute until combined. Add eggs and vanilla extract, whisking until smooth. Gradually stir in the dry ingredients—flour, baking powder, baking soda, and salt—until a dough forms. It may seem crumbly initially but will come together; using a mixer can help.
  3. Scoop and Chill Cookie Dough: Portion the cookie dough into 55-gram balls and place them on a parchment-lined container or tray. Refrigerate for at least 1 hour or freeze for 30 minutes to firm up the dough before baking.
  4. Bake Cookies: Preheat oven to 365℉. Arrange 5-6 cookie dough balls on a parchment-lined baking sheet, keeping others chilled. Bake cookies for 9-11 minutes until edges start to turn golden and tops are set. Once out of the oven, gently flatten the cookie tops using the bottom of a glass and use a round cutter to shape cookies for uniformity.
  5. Prepare Cookie Dough Buttercream: Beat softened butter until creamy, then add powdered sugar, light brown sugar, heat-treated flour, vanilla, salt, cream cheese, and milk or cream. Mix until smooth and fluffy to form a buttercream that mimics cookie dough flavor.
  6. Make Edible Cookie Dough Filling: In a bowl, beat softened butter, dark brown sugar, granulated sugar, cream cheese, and vanilla until creamy. Stir in remaining heat-treated flour and salt. Fold in mini chocolate chips for added texture and flavor.
  7. Assemble Cookies: Once the baked cookies are cool, sandwich a generous spoonful of edible cookie dough filling between two cookies or spread cookie dough buttercream on top, depending on preference.
  8. Coat with Chocolate: Melt the semi-sweet chocolate and dip or drizzle over the assembled cookies to fully cover or decorate them. Optionally, sprinkle flaky sea salt on top for an extra layer of flavor and texture.
  9. Set and Serve: Allow the chocolate coating to set by chilling the cookies briefly in the fridge. Once firm, serve and enjoy the decadent combination of baked cookie and creamy edible dough covered in rich chocolate.

Notes

  • Heat treating flour is essential for food safety when consuming raw dough. Always ensure the flour reaches 160℉.
  • You can use the microwave method as a quicker alternative to baking flour.
  • The cookie dough buttercream adds a creamy texture and authentic cookie dough flavor to the topping.
  • The cream cheese in the edible dough replaces raw eggs, making it safe and creamy without compromising texture.
  • Use a kitchen scale for accurate measurement of dough balls to ensure uniform baking and consistent cookie size.
  • Flattening cookies immediately after baking helps achieve a more uniform shape for sandwiching.
  • Flaky sea salt on top enhances the sweet and savory balance of the chocolate coating.
  • Store cookies in an airtight container in the refrigerator to keep the chocolate coating firm.

Keywords: chocolate covered, cookie dough cookies, edible cookie dough, chocolate dipped cookies, homemade cookies, heat treated flour, dessert

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