Cookie Dough Cookies
Cookie dough cookies are the dream cookie! These cookie dough stuffed cookies are a baked chewy cookie on the outside with soft cookie dough in the center!
- Skill Level: Beginner
- Technique Used: The Creaming Method for Cookies
Everyone has tried eating raw cookie dough before. And why? Because it’s delicious! But with raw flour and eggs, it can easily lead to a stomach ache. This recipe is the solution to that issue.
These are cookie dough stuffed cookies! They have chewy edges like a classic chocolate chip cookie would but with a super soft dough-like center.
Why we love this chocolate chip cookie recipe
- Cookie Dough Cookies are the perfect solution to your love of raw cookie dough dilemma.
- These cookies are so quick to make and bake up in no time!
- They can be eaten without fear of a stomach ache unlike eating raw dough.
How to make Cookie Dough Cookies
The bake on these cookies is the KEY to keeping the center soft and dough-like. You take a large mound of cookie dough and bake it at a really high oven temperature for a short baking time. The high temperature will create a crust around the cookie leaving the inside under-baked and doughy.
This recipe starts like most other chocolate chip cookie recipes, with simple ingredients utilizing the creaming method for cookies.
STEP 1: CREAM THE BUTTER AND SUGAR
Start with your butter and brown sugar in your stand mixer, or a large mixing bowl with a hand mixer, and beat at medium/high speed until light and fluffy. You want to do this for about 1 full minute.
STEP 2: ADD THE WET INGREDIENTS
Add the egg and vanilla extract to the bowl and mix in.
STEP 3: ADD THE DRY INGREDIENTS
Slowly stream in the baking powder, salt, and flour to the mixing bowl. Mix just until combined but do not over-mix!
STEP 4: ADD THE CHOCOLATE CHIPS
Add the chocolate chips to the bowl and gently fold them in using a rubber spatula until evenly distributed.
STEP 5: SCOOP THE DOUGH
Using a cookie scoop or spoon, scoop cookie dough balls onto a baking sheet. Scoop about 1/4 cup per cookie. Leave plenty of room in between for the cookies to spread. Do not scoop more than 8 cookies per baking sheet.
If desired, top each cookie with a few extra chocolate chips.
STEP 6: BAKE
This is the most important step! Bake cookies on 500ºF (260ºC) for only 4 ½ – 5 minutes. The edges will look golden and set but the center will look underdone.
Step 7: Cool
This step is also crucial. Remove the cookies from the oven and let them sit on the baking sheet to cool for at least 20 minutes. They will be very difficult to handle (almost impossible) when warm but will solidify when cooled. There is no need for a wire rack.
Are these cookies safe to eat?
The main issue with eating raw cookie dough is the flour. Raw flour can contain germs. Since we are baking these cookies (even for a short amount of time), all potential germs are killed off in the high heat.
There is some debate about consuming raw eggs but again, these cookies are still baked. If you are concerned about it, I would suggest using a pasteurized egg.
Why do they need to cool for so long?
When these cookies come out of the oven, they will be too gooey and soft for eating or even moving to a wire cooling rack. The edges may look done but the inside will be a hot liquid. Once they are cooled, the edges will be set and chewy while the center will solidify into a cookie dough- like texture.
Prep & Storage
Cookie dough can be made in advance and stored in the refrigerator (in a bowl or wrapped in plastic wrap) for up to 3 days or in the freezer for up to 2 months (wrapped in plastic wrap).
Unlike other cookie recipes, I do not suggest storing these cookies at room temperature because of the dough-like center. Since the center is almost raw, I recommend storing in an airtight container in the refrigerator of up to 3 days.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other cookie recipes!
- 113 grams (1 stick) unsalted butter, room temperature
- 150 grams (¾ cup) brown sugar, light or dark brown
- 1 large egg (use a pasteurized egg if you are concerned about consuming under-cooked egg)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 150 grams (1 ¼ cup) all-purpose flour
- 150 grams (1 cup) chocolate chips, dark, semi-sweet, or milk
- Preheat oven to 500ºF (260ºC). Set a rack in the middle position in your oven.
- Line 2 baking sheets with parchment paper or baking mats.
- In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream the butter (113 grams, 1 stick) with the brown sugar (150 grams, ¾ cup) on medium high speed. Cream for about 1 minute until light and fluffy. Scrape down the bowl.
- Reduce the speed and add the egg (1 large) and vanilla extract (1 teaspoon) and mix until well combined.
- Slowly add the baking powder (½ teaspoon), salt (½ teaspoon), and flour (150 grams, 1 ¼ cups) to the mixing bowl, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not over-mix.
- Stir in the chocolate chips (150 grams, 1 cup).
- Scoop dough (about ¼ cup each) onto the prepared baking sheets. It is best to only scoop about 8 cookies or less per sheet.
- Bake one cookie sheet at a time for 4 ½ - 5 minutes.
- Remove the cookies from the oven and let them sit on the baking sheet to cool, at least 20 minutes. They will be very difficult to handle when warm but will solidify when cooled.
- Store the cookies in an airtight container in the refrigerator of up to 3 days.