4 Cookie Flavors 1 Cookie Dough Recipes

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ONE COOKIE DOUGH, SEVEN POSSIBLE FLAVORS



One Cookie Dough, Seven Possible Flavors image

One Cookie Dough, Seven Possible Flavors takes one deliciously perfect cookie dough base, multiplies it by seven scrumptious flavor options, and bakes up customized cookies that equal one happy crowd!

Provided by The BakerMama

Time 30m

Number Of Ingredients 15

1 and 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar (light or dark)
2 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Chocolate Chip - 1/3 sup chocolate chips
Peanut Butter - 2 tablespoons peanut butter
Oatmeal Cranberry Pecan - 3 tablespoons rolled oats, 2 tablespoons dried cranberries, ¼ teaspoon cinnamon and 2 tablespoons chopped pecans
White Chocolate Macadamia Nut - 3 tablespoons chopped macadamia nuts and 3 tablespoons white chocolate chips
Monster Cookies - 3 tablespoons rolled oats, 2 tablespoons mini M&Ms, 2 tablespoons peanut butter, and 2 tablespoons chocolate chips
Snickerdoodle - 1 and ½ tablespoons sugar and 1/4 teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
Chocolate Chocolate Chip - 1 and ½ tablespoons unsweetened cocoa powder and ¼ cup chocolate chips

Steps:

  • Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 and 1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
  • With the mixer on low speed, beat in the flour, baking soda and salt until combined.
  • Follow directions for how many different cookie flavors you would like to bake to get the correct mix-in measurements based on number of flavors to equally divided dough ratios. Stir together cookie dough and mix-ins until well combined.
  • For all 7 cookie flavors, divide the dough base evenly into seven bowls (1/2 cup plus 1 tablespoon per bowl). Then mix one flavor's mix-ins into each bowl. For the snickerdoodle cookies, combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before placing them on the baking sheet.
  • Use a cookie scoop and scoop dough onto the parchment-lined cookie sheets a few inches apart. For small cookies, scoop 1 tablespoon of dough per cookie (84 small cookies). For medium cookies, scoop 2 tablespoons dough per cookie. (42 medium cookies). For large cookies, scoop 3 tablespoons dough per cookie (21 large cookies).
  • Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
  • Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges are just set on top. Try not to over-bake them if you want them to be chewy.
  • Remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack to let cool completely.

FOUR-FLAVOR SHEET PAN HOLIDAY COOKIE



Four-Flavor Sheet Pan Holiday Cookie image

With a single recipe you can fill your holiday cookie plate with four different varieties of treats. All it takes is a few tubes of store-bought dough and some festive chocolate candies.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 40 cookies

Number Of Ingredients 14

Nonstick cooking spray, for the sheet pan
Two 16.5-ounce tubes refrigerated sugar cookie dough
1 tablespoon powdered peanut butter
1/4 cup unsweetened cocoa powder
16 egg-shaped chocolate-peanut butter candies, chopped
1 tablespoon white sanding sugar
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
Two 16.5-ounce tubes refrigerated chocolate chip cookie dough
1/2 cup hot cocoa-flavored candy-coated chocolates
10 milk chocolate toffee and cookie crunch squares
7 snickerdoodle white chocolate truffles, cut in half
1/2 cup mini marshmallows
1 tablespoon snowflake sprinkles

Steps:

  • Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides.
  • Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
  • Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
  • Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
  • Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
  • Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
  • Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates.
  • Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
  • Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
  • While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
  • Use the parchment overhangs to lift the cookie from the pan, then cut into squares.

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