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!
What you’ll love about Cookie Frosted Chocolate Chip Cookies
- You’ll get triple the cookie goodness in every bite!
- They’re easy and fun to make!
- The recipe is easy to double or triple to make as many cookies as you need.
Ingredients
- All-purpose flour
- Baking soda
- Butter – I used salted butter, at room temperature.
- Brown sugar
- White sugar
- Egg – Just 1 large egg.
- Vanilla – Artificial or real
vanilla extract . - Chocolate chips – Semisweet 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.
- Cream the butter and sugars together in a bowl with a hand or stand mixer with the paddle attachment.
- Add the egg and vanilla and mix until combined.
- Combine the flour and baking soda in a smaller bowl, then add the flour mixture to the butter and sugar. Mix well.
- Fold in the chocolate chips.
- Scoop 8-10 balls of dough and put them onto a parchment paper-lined baking sheet.
- Bake at 350-F for about 12 minutes or until the cookies are golden brown around the edges.
- Crush 8 mini Chips Ahoy cookies into crumbs and mix this into the vanilla frosting.
- Ice the cookies with the cookie crumb frosting when they are completely cool.
- Top each cookie with coarsely crushed Chips Ahoy cookies and enjoy!
Recommended
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
This recipe will make about 10 cookies. It is easy to double or triple in case you need more cookies.
I love using semisweet chocolate chips in cookies. They aren’t too sweet, and they melt so nicely. You can also use dark chocolate, white chocolate, or your favorite chocolate or candy chips.
Chocolate chip cookies are baked when they are golden brown and soft but not gooey in the middle.
Step By Step Process
Cookie Frosted Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup salted butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup chocolate chips
Topping
- 1/2 cup vanilla frosting
- 1 cup chocolate chip cookies
Instructions
- Cream the butter and sugars together in a bowl with a hand or stand mixer with the paddle attachment.
- Add the egg and vanilla and mix until combined.
- Combine the flour and baking soda in a smaller bowl, then add the flour mixture to the butter and sugar. Mix well.
- Fold in the chocolate chips.
- Scoop 8-10 balls of dough and put them onto a parchment paper-lined baking sheet.
- Bake at 350-F for about 12 minutes or until the cookies are golden brown around the edges.
- Crush 8 mini Chips Ahoy cookies into crumbs and mix this into the vanilla frosting.
- Ice the cookies with the cookie crumb frosting when they are completely cool.
- Top each cookie with coarsely crushed Chips Ahoy cookies and enjoy!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
