The Ultimate M&M Cookie Sandwich (Copycat Double Doozies)
Did anyone else grow up eating those M&M cookies with frosting from Great American Cookie at the mall?! They're called "Double Doozies" and they're basically the best thing ever! Basically you take two M&M cookies and put the most delicious buttercream frosting in the middle. They are DREAMY!
Servings: 8 sandwiches
Equipment
- Baking sheet
- Large mixing bowl
- Hand mixer
- Measuring cups
- Measuring spoons
Ingredients
For the Cookies:
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour spoon & leveled
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup m&m's
For the Frosting:
- 3/4 cup unsalted butter room temperature
- 3 cups powdered sugar
- 2-4 tbsp heavy cream
- 1/2 tsp vanilla extract
- pinch of sea salt
Instructions
For the Cookies:
- In a large mixing bowl, cream together the butters and sugars until well combined.
- Add in the egg and vanilla extract and mix well. Then add in the flour, baking soda, and sea salt. Mix until combined.
- Next, pour in your m&m's (or chocolate candies) and use a wooden spoon or spatula to mix into the batter. The batter should be thick and sticky. Refrigerate the dough for at least 30 minutes to harden it a little to make it easy to roll into balls.
- After they've been in the fridge, scoop and roll out 16 balls. You can press more m&m's into the top if you want to see more color once they're baked! Bake at 350F degrees for 10-12 minutes until slightly browned but still a little underdone. Let cool on the baking sheet for about 10 minutes and then move to a wire rack to cool completely.
For the Frosting:
- Prepare the frosting while the cookies are cooling. In a medium sized bowl, cream butter with a hand mixer for 1-2 minutes until light and fluffy. Add in powdered sugar, vanilla extract, sea salt, and start with 1 tbsp of heavy cream. Mix until combined.
- Add 1 more tbsp of heavy cream at a time until the frosting is at the consistency you prefer. You want it to be thick enough so it holds it's shape between two cookies, but thin enough that if will go through a frosting bag.
- You can either spoon frosting on the inside of a cookie and close another cookie on it (to make a cookie sandwich) OR you can put the frosting in a piping bag and pipe frosting between 2 cookies. Mine made 8 medium-sized cookie sandwiches. Definitely double everything if you want more!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed when brought to room temperature first (set on the counter for 30 minutes to an hour) so the icing and cookie has time to get soft again. Can stay at room temperature for about 2-3 hours.
For Freezing: You can either prepare the sandwiches & freeze them like that and thaw. Or, I'd personally freeze the cookies in raw dough balls and then bake when you want to make them. You can prepare the frosting fresh. You can also freeze the cookies once they're baked and cooled and then thaw and ice whenever! They last in the freezer for up to 3 months.