Ingredients
Cookies:
- 4 cups all-purpose flour
- 1 cup butter (softened)
- ½ cup canola or vegetable oil
- 2 cups light brown sugar (packed)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 8 oz. bag frozen edible chocolate chip cookie dough chunks (such as Ben & Jerry’s)
- ½ cup semi-sweet mini chocolate chips
Buttercream:
- ¾ cup butter (softened)
- 1 ¾ cups powdered sugar
- ¾ cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- ⅓ cup heavy cream
- ¼ teaspoon salt
Instructions
- Prepare baking sheets: Line a baking sheet with parchment paper or silicone baking mats for baking the cookies. Also line a smaller baking sheet, a 9x13 pan, or cutting board with parchment paper for shaping the dough balls and set aside.
- Mix wet ingredients: In the bowl of a mixer, whip the softened butter until pale. Add the brown sugar and mix until combined. Incorporate the eggs, oil, and vanilla extract and whip on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Incorporate dry into wet: Gradually add the flour mixture into the butter mixture about 1 cup at a time, mixing until just combined. Then, gently fold in the frozen edible cookie dough chunks and mini chocolate chips.
- Form dough balls: Scoop ¼ cup portions of dough, roll into balls using your hands, and place them onto the small parchment-lined surface. Refrigerate the dough balls for 15-20 minutes to firm up while preheating the oven to 350°F (175°C).
- Bake cookies: Remove 6 dough balls from the fridge and place them evenly spaced on the prepared large baking sheet. Use the bottom of a measuring cup or glass to press each ball down to about ½ - ¾ inch thick. Bake for 10-12 minutes until cookies appear very pale with no golden edges. Remove from oven and cool completely.
- Repeat baking: Continue baking the remaining dough balls in batches as described, allowing cookies to cool thoroughly before frosting.
- Prepare buttercream: In a stand mixer with a paddle attachment, beat the softened butter until smooth and lighter in color. Add light brown sugar, powdered sugar, vanilla extract, and salt, then whip on medium-high until fluffy. Reduce speed to medium and slowly drizzle in heavy cream. Whip on medium-high again until the buttercream is light and airy.
- Frost cookies: Transfer the buttercream to a piping bag with an open round tip or no tip. Pipe the buttercream onto the cooled cookies starting from the center spiraling outward. Use the back of a spoon to smooth and flatten the buttercream for a neat finish.
- Garnish: Sprinkle mini semi-sweet chocolate chips and small pieces of edible cookie dough on top of each frosted cookie.
- Serve and store: Cookies are best served chilled. Store in a single layer in an airtight container in the refrigerator to maintain freshness and texture.
Notes
- Ensure the edible cookie dough chunks are safe to eat raw and from a trusted brand.
- Do not overbake the cookies; they should remain pale for a soft and chewy texture.
- Use room temperature butter for easier mixing and better texture in both dough and buttercream.
- Chilling the dough balls before baking helps maintain their shape and produces consistent cookies.
- Store cookies chilled to preserve the buttercream topping and overall freshness.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
