When I was a young girl every single meal was accompanied by a glass of chilled milk. Sometimes it had chocolate syrup in it, or a fancy colored spiral straw, other times I was simply told to drink it or I would get no dessert. Day in and out, Momma would place a glass of milk in front of me until I came to expect it. More than expect it, look forward to it. After all, I wanted to grow up big and strong, just like my father, and years of watching him chug a tall glass each night was more than enough to inspire visions of milk turning me into some form of young girl super hero.
What Daughter Says: a2 Milk® isn't my mother's milk. You can't get it from just any cow (sorry, Daisy.) So some tears might just be shed if I discover my carton's empty.
Cookie Dough Stuffed Cookies (Egg Free Cookie Dough)
Click here for the printable Cookie Dough Stuffed Cookies recipe
1 1/2 Sticks Unsalted Butter
2/3 C Granulated Sugar
2/3 C Light Brown Sugar, Packed
2 Large Eggs
2 TSP Vanilla Extract
2 C All Purpose Flour
1/2 TSP Baking Soda
1 TSP Salt
1 1/2 C Mini Chocolate Chips or Chunks
1 Stick Unsalted Butter, Room Temperature
1/2 C Light Brown Sugar
1/4 C All Purpose Flour
1/2 C Powdered Sugar
1/4 TSP Salt
1/4 C Whole Milk OR Heavy Cream
1 TSP Vanilla Extract
1/2 C Mini Semisweet Chocolate Chips
1. In a large mixing bowl beat together butter and sugars until smooth, 1-2 minutes. Beat in eggs and vanilla, scraping the sides of the bowl to ensure all ingredients are incorporated. Add flour, baking soda, and salt and mix until combined. Stir in chocolate chips. Cover and refrigerate 2-3 hours or overnight.
2. Preheat oven to 350F. Roll chilled dough into even tablespoon sized balls approximately 1 inch in diameter. Flatten balls slightly into 3/4" disks. Arrange cookies about 2" apart on a parchment lined baking sheet. Bake 9-11 minutes at 350F, or until edges begin to brown. Remove and allow cookies to cool on baking sheet about 5 minutes before transferring to a wire rack to cool completely.
For Cookie Dough Filling:
1. Beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed. Slowly add milk/cream and vanilla and beat until fluffy, about 2 minutes. Stir in chocolate chips.
1. Sandwich 1 heaping tablespoon of cookie dough filling between 2 cookies. Press cookies lightly until filling begins to spill out to edges. Repeat with remaining cookies. Sandwiches can be stored in an airtight container for up to 3 days in the fridge. Allow them to sit at room temperate for 30 minutes prior to serving.