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Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how
Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!

Course: Dessert
Cuisine: American
Servings: 14 cookies
Author: Gemma Stafford
Ingredients
Crazy Cookie Dough Base Recipe
  • 1 cup (8oz/225g) butter, melted and cooled to room temperature
  • cup (7 1/2 oz/213g) dark brown sugar
  • ¾ cup (6oz/170g) white sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • cups (12 1/2oz/355g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Classic Chocolate Chip Cookie
  • 1 generous tablespoon dark chocolate, rough chopped
Oatmeal Raisin Cookie
  • 2 heaped teaspoons rolled oats
  • 1 tablespoon raisins
Double Chocolate Cookie
  • 2 heaped teaspoons cocoa powder
  • 1 heaped teaspoon chocolate, chopped
Peanut Butter Cookie
  • 1 tablespoon peanut butter
  • 1 tablespoon peanuts, chopped
Chocolate Hazelnut Cookie
  • 1 tablespoon Nutella or chocolate spread
  • 1 tablespoon hazelnuts, chopped
S'more Cookie
  • 1 tablespoon mini marshmallows
  • 1 tablespoon graham crackers, crushed
  • 1 tablespoon chocolate, chopped
Salted Caramel Cookie
  • 4 caramel candies, rough chopped
  • 1 Pinch flaky sea salt
Birthday Cake Cookie
  • 2 heaped teaspoons sprinkles
  • 2 heaped teaspoons white chocolate chips
Instructions
  1. In a large bowl add in the melted butter, both sugars, eggs and vanilla extract and whisk together until combined.

  2. In a separate bowl, mix together the flour, baking soda and salt.

  3. Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. IMPORTANT STEP: Now, chill the dough for a minimum of 2 hours before scooping to avoid the cookies from spreading while baking.

  4. Using a 1/4 cup measure, scoop the cookie dough base into roughly 14 cookies (weighing roughly 2 1/2 oz each)

Classic Chocolate Chip Cookie:
  1. Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed throughout

Oatmeal Raisin Cookie:
  1. Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed throughout.

Double Chocolate Cookie:
  1. Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed throughout.

Peanut Butter Cookie:
  1. Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed throughout.

Chocolate Hazelnut Cookie:
  1. Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed throughout.

S'more Cookie:
  1. Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow, and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed throughout.

Salted Caramel Cookie:
  1. Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed throughout. Top with flakey sea salt.

Birthday Cake Cookie:
  1. Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed throughout.

Baking your Crazy Cookie Dough:
  1. When ready to bake preheat the oven to 375ºF (185°C).

  2. Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment lined cookie sheet about 4 inches apart. TIP: Do Not Flatten the cookies! Leave them bake as a rounded scoop of dough. This will ensure your cookies don't spread out too much.

  3. Bake for roughly 12 minutes or until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.

  4. Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.
Recipe Notes

Pan Bang: Once the cookies come straight out of the oven immediately BANG that pan on a hard kitchen counter. This banging will help the cookies fall and settle leaving you with lovely, ripples and cracks on your cookie. 

Eggless Crazy Cookie Dough: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

Freezing the dough: the raw dough can be scooped and frozen for up to 6 weeks. Allow to sit at room temperature for 30 minutes before baking.