#3 Mini Chocolate Chip Chocolate Chip Cookie Dough Sandwich Cookies

Ben & Jerry's Challenge Cookie #3: Chocolate Chip Cookie Dough. I don't think a cookie could be any more self-explanatory or indulgent. Technically, making these cookies full size would be the equivalent to eating three cookies at once. This is a Homer Simpson kind of cookie! Moderation is key. In fact, freeze these babies and you'd get a pretty tasty ice cream sandwich. 

Tips:

Consistency - It's very important to keep the size of the cookie dough balls the same, otherwise it can be hard to match them later when making the sandwiches.

Make them mini - I recommend going the miniature cookie and morsel route because you don't feel overwhelmed when eating just one. Also, mini morsels allow for more chocolatey flavor.

Edible cookie dough miracle - If you've been looking for an edible raw cookie dough recipe, LOOK NO FURTHER! Just reduce the amount of heavy cream until you get a stiffer consistency (refrigerating the mixture will do this too).

Oven Temperature: 350 degrees

Prep Time: 15-20 minutes
Cook Time: 10 - 12 minutes

Servings: 2 1/2 - 3 dozen, sandwich cookies

2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, room temperature
2 Tablespoons vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs

1 (12 oz.) package mini semi-sweet chocolate chips

Cookie Dough Frosting:

1/2 cup unsalted butter, room temperature

1/2 cup vegetable shortening
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup mini semisweet chocolate chips

 

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) In a medium bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

3) In a large bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla and  eggs, one at a time.

4) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

5) Stir in mini chocolate chips.

6) Place dough by rounded teaspoons onto  parchment-lined baking sheet 2 inches apart.

7) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set.

8) Cool cookies for a few minutes on the pan until transferring onto a cooling rack.  

9) For the frosting, cream together the butter and shortening. Add in brown sugar and mix until light and fluffy, about 2-3 minutes.

10) Carefully mix in flour, powdered sugar, and salt until incorporated.

11) Slowly add heavy cream and vanilla extract and mix until fluffy.

12) Stir in mini chocolate chips.

13) Spread at least a tablespoon of frosting on the flat side of 1 cookie. Top with a second cookie, creating a sandwich.

14) Repeat with remaining frosting and cookies. Store in the refrigerator in an air-tight container.