Ultimate Cookie Frosted Chocolate Chip Cookies

If you can’t get enough chocolate chip cookies, then these Ultimate Cookie Frosted Chocolate Chip Cookies are for you! Homemade chocolate chip cookies are frosted and then topped with MORE crumbled chocolate chip cookies for a cookie explosion that’ll have everyone wanting more!

These easy and delicious cookies are for serious cookie lovers! Crispy chocolate chip cookies are topped with vanilla frosting that’s mixed with crumbled chocolate chip cookies, and then topped with even MORE cookie crumbs!

And the best part is that these are easier to make than you might think! I’ll show you a few shortcuts to take that’ll have these cookies ready to eat in no time. Grab some ingredients, and let’s get cooking!

Ingredients

• All-purpose flour – Spoon and level the flour to avoid dense cookies.
• Baking soda – Make sure it’s fresh so the cookies spread properly.
• Butter – I used salted butter; let it come to room temperature so it creams smoothly with the sugars.
• Brown sugar – I prefer light brown sugar here for a softer cookie texture.
• White sugar – Small lumps are fine; they’ll dissolve during mixing.
• Egg – One large egg is all you need; room temperature mixes more evenly.
• Vanilla – I bake almost exclusively with artificial vanilla extract, but use what you’re comfortable with.
• Chocolate chips – Semisweet chips are my first choice, or use your favorite.

For the topping:

• Vanilla frosting – Use store-bought or make your own.
• Chips ahoy mini cookies – You’ll want to crumble some into crumbs and keep a few others in larger chunks.

How To Make Cookie Frosted Chocolate Chip Cookies

For a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

Add the butter and sugars to a large mixing bowl and cream them together using a hand mixer or stand mixer fitted with the paddle attachment until light and combined.

Add the egg and vanilla, then mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula as needed to make sure everything mixes evenly.

In a separate bowl, combine the flour and baking soda. Add the flour mixture to the butter mixture and mix until a soft dough forms. Avoid overmixing once the flour has been added.

Fold in the chocolate chips using a spatula or wooden spoon so they are evenly distributed throughout the dough.

Use a cookie scoop or spoon to portion 8 to 10 balls of dough onto a parchment paper-lined baking sheet, spacing them apart so the cookies have room to spread.

Bake at 350°F for about 12 minutes, or until the edges are golden brown. Let the cookies cool completely before frosting. A wire cooling rack helps them cool faster and prevents the bottoms from getting soft.

To make the frosting, crush 8 mini Chips Ahoy cookies into fine crumbs using a zip-top bag and rolling pin or a small food processor. Stir the crumbs into the vanilla frosting until well combined.

Spread the cookie crumb frosting over the cooled cookies using an offset spatula or butter knife.

Top each cookie with coarsely crushed Chips Ahoy cookies, then serve and enjoy!

Chef Jenn’s Tips

• Don’t overmix the cookie dough – mix it until it is just combined.
• Parchment paper makes cleanup a breeze, and the cookies won’t stick to the baking sheet. Don’t confuse parchment paper with waxed paper – they’re not the same!
• Make sure the cookies are very cool or your frosting will melt.
• To make fine cookie crumbs, pulse the cookies in a food processor or put them in a plastic bag and roll over the cookies with a rolling pin.
• Save some larger cookie chunks to garnish the cookies.

Storage

These Cookie Frosted Chocolate Chip Cookies will keep for 4-5 days (if they last that long!) in an airtight container on your countertop. Can you freeze frosted chocolate chip cookies? You sure can! Wrap them tightly in plastic or put them into an airtight container and freeze them for up to a month.

Frequently Asked Questions