Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

I had heard that there was a new chocolate chip cookie dough filled version of the original Oreo.  I hadn’t been able to find any in the local stores until finally a couple of weeks ago the A&P had them on sale.  I bought two packages and brought them home thinking I would just devour them.  I waited until my hubby was home, so we could try them together.  Well, we were so disappointed.  I wasn’t thrilled and the hubby didn’t like them.  I put them in the fridge and the hubby thought they tasted a little better but he still wouldn’t buy them again.  I set out to find a homemade replacement and failed but still found a really great cookie.  The cookies weren’t crisp enough to replace Oreos.

This cookie is chocolatey and you get to make the filling as thick as you want it.  I made them for my cousins’ visit over Labor Day Weekend and they loved them.  I promise you will too.  I barely had a chance to take a picture before they were gone.


Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 minutes



  • 1 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Filling:

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 – 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Step 1:  Line a cookie sheet pan with parchment paper.  Set aside.

Step 2:  Combine the flour, cocoa powder, baking soda and salt in a large bowl.  In another large bowl, beat butter on high for a minute.  Scrape down sides of the bowl as needed.  Beat in the sugars on medium to incorporate.  Mix in egg and vanilla.  Add the flour mixture and mix in on low until incorporated.  Cover dough and transfer to the refrigerator and chill for 30 minutes.

Step 3:  Divide dough in half and return one half to the refrigerator.  For the dough that is out of the fridge, divide it into twenty equal pieces (about 2 teaspoons apiece).  Roll each piece into a ball and place on the cookie sheet in 4 by 5 rows.  Flatten each ball of dough and bake in a pre-heated 350 degree oven for 6 to 8 minutes.  Cool on the baking sheet for 5 minutes.  Cool on racks.  Repeat for the remaining dough in the refrigerator.

Step 4:  Since my cookies weren’t crisp enough after they were completely cool (probably due to the extreme humidity), I pre-heated the oven to 200 degrees and transferred the cookies on the racks into the oven and baked for 20 minutes and let them sit in the oven with the door open until it cooled.  This made the cookies a bit crisp for a short time until the humidity took over.

Step 5:  For the filling:  Combine flour and salt in a medium bowl and set aside.  Melt butter in a medium sauce pan on low heat.  Using a wooden spoon stir the sugars into the melted butter until the butter begins to melt.  Continue stirring until the sugars are mostly melted.  You will be able to tell when that is by tapping the bottom of the pan with the wooden spoon – the crunching sound will be diminished.  Transfer the butter mixture to a bowl and with an electric mixer, cream butter and sugar mixture for about five minutes.  Mix in vanilla and then flour in small batches.  Stir in milk until desired consistency is attained.  Stir in chocolate chips.  Let cool completely.

Step 6:  Divide dough into twenty equal pieces.  Match up cookies based on size.  Place cookie dough between two match cookies and compress so the dough squeezes towards the edges of the cookie.  Repeat for remaining cookies.  Serve chilled.


Chocolate chip cookie dough filling recipe adapted from Food Network, courtesy of George Duran.  Cookie adapted from Sally’s Baking Addiction.

Tips:  Store in an airtight container in the refrigerator.

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Deep-Fried Mocha Chocolate Chip Cookie Dough #Chocolateparty

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Calling all chocolate lovers.  Once again I planned to share a different recipe today but I changed my mind due to a busy weekend.  This Deep-Fried Mocha Chocolate Chip Cookie Dough recipe is pretty easy to make so it won out over a more involved recipe.  Plus there are a few county fairs during August in Dutchess County, New York area and this ties in well.

Ever since I had seen the pictures of all the available decadent goodies tweeted during the Blog Her conference in Austin, I’ve wanted to make fried cookie dough.  I believe it was Jenny from Picky Palate that tweeted the the fried cookie dough but I could be mistaken.

Since this month’s #ChocolateParty featured coffee combined with chocolate, I adapted the original recipe to incorporate a mocha flavor.  My husband and his friend dubbed this recipe as super good.

A couple of weeks ago I shared a Red Velvet Cake with Cream Cheese Frosting which had coffee as an ingredient too.  Check it out too.

Would you prefer this treat with or without coffee?

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction


Deep-Fried Mocha Chocolate Chip Cookie Dough

Yield:  40 – 45 fried balls                  Cook Time:  3 minutes


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 cup (2 sticks) room temperature unsalted butter
  • 1/2 cup sugar
  • 1 1/2 cup brown sugar
  • 1/2 cup pasteurized eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s mini chips)


  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 cup pasteurized eggs
  • 1/2 – 1 1/2 cup seltzer water or club soda, plus more if needed (I used root beer because that’s what I had in the pantry)


  • 1/2 cup cups semi-sweet chocolate chips (I used Ghirardelli’s regular chips)
  • 2 tablespoons prepared coffee, room temperature
  • powdered sugar for dusting

Oil for frying (I used olive oil)


Step 1:  For the dough:  Combine flour, baking soda, salt and espresso powder in a medium bowl and set aside.  With an electric mixer, cream together butter and sugars for about five minutes.  Add the eggs in two additions; mixing to combine after each addition.  Mix in vanilla and then flour in small batches.  Stir in chocolate chips.

Step 2:  Chill dough for 1 to several hours to make the dough easier to form.  Form cookie dough balls (about 2 teaspoons) and place on a wax paper lined cookie sheet.  When all dough balls are formed, chill in the freezer at least 1 hour.

Step 3:  For the batter:  Mix the flour, sugar and baking powder in a mixing bowl.  Combine the egg and 2/3 of the seltzer.  Add the remaining soda in small increments until the batter resembles a loose pancake batter.

Step 4.  To make the cookies:  Dip the dough balls in the batter and ensure they are well coated.  Carefully fry the dough balls (a few at a time) in the oil preheated to 350 degrees.  A few minutes total is enough time for the dough balls to become a deep golden color.  Mine turned over on their own when they were done on one side but you may need to turn them over to cook evenly.  Using a slotted spoon remove dough balls with a slotted spoon and drain on a paper towel lined plate.

Step 5:  For the topping:  In a small microwave safe bowl, combine the chocolate chips and prepared coffee.  Microwave the mixture for 30 seconds at 50% power (may vary based on your microwave oven) and let sit for a minute.  Stir the mixture until it’s smooth and thick and drizzling consistency.

Step 6:  To serve, place three on a plate and drizzle liberally with mocha topping and sprinkle with powdered sugar.  These are ooey and gooey when served warm and just as delicious when cooled before serving.  If the drizzle cools too much, then just microwave it in small increments to return it to a more liquid state.

Storing:  Store dough balls in a sealed plastic container for a few days but they are best the first day.


Recipe adapted from Food Network, courtesy of George Duran.

This month’s Chocolate Party features coffee (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group. All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Ice Cream Party.

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