2 packages Chewy Chocolate Chip Chips Ahoy Cookies
3/4 cup Unsalted Butter, At room temperature
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
2 tablespoons Milk
1 3/4 cups All-Purpose Flour
pinch of Salt
3/4 cup Mini Chocolate Chips
In the bowl of a stand mixer, prepare your cookie dough. Using the paddle attachment, cream together the butter, brown sugar and white sugar until creamy, about 2 minutes.
Add in the vanilla and milk to combine.
Lastly, add in the flour and salt gradually until a soft dough forms. Stir in the chocolate chips.
Lay a cookie so the flat-size is facing you. Top with a heaping, rounded tablespoonful of cookie dough (I love using a cookie dough scoop, which is pre-measured and easy) and gently sandwich with another cookie.
Serve immediately, or store leftovers airtight in the fridge for 1 day.
Feel free to substitute the flavor of cookies and cookie dough to your liking! For instance, use snickerdoodle cookies and sugar cookie dough, chocolate cookies with peanut butter cookie dough, or peanut butter cookies with oatmeal raisin cookie dough! The possibilities are endless… and they’re all delicious!