WETHERSPOONS COOKIE DOUGH SANDWICH RECIPE RECIPES

Steps:

• Heat oven to 350°F. On ungreased cookie sheet, spoon 12 tablespoonfuls of cookie dough 2 inches apart. Cover remaining cookie dough with plastic wrap; refrigerate.
• Bake 12 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• When ready to assemble sandwich cookies, remove and uncover remaining cookie dough from refrigerator; let stand at room temperature 10 minutes to soften. For each sandwich cookie, spread 2 tablespoons softened cookie dough on bottom of 1 baked cookie. Top with second cookie, bottom side down; gently press together. Repeat with remaining baked cookies and softened cookie dough. Serve immediately, or refrigerate up to 8 hours.

Steps:

• Preheat oven to 350°. Line two large baking sheets with parchment paper. 
• Roll cookie dough into 16 - 1” balls and place on baking sheets 2” apart. Bake until golden and just set in the middle, about 15 minutes. Let cool completely. 
• Meanwhile, make cookie dough filling: In a large bowl, beat butter and sugars together until light and fluffy, then add vanilla. Add almond flour and salt and beat until incorporated, then beat in heavy cream. Fold in chocolate chips. 
• Turn half the cookies upside down and using a medium cookie scoop, scoop about 2 tablespoons worth of cookie dough on top. Top with remaining cookies.