Description

This Crazy Cookie Dough Recipe offers a versatile and soft cookie dough base that you can customize with endless mix-ins, from classic chocolate chips to salted caramel and birthday cake sprinkles. The dough is rich, chewy, and perfect for those who love gooey cookies with a crispy edge. Chill the dough to prevent overspreading and bake until perfectly golden with slightly doughy centers.

Ingredients

Units Scale

Crazy Cookie Dough Base Recipe

1 cup (8 oz/225 g) butter, melted and cooled
1 1/4 cups (7 1/2 oz/213 g) dark brown sugar
3/4 cup (6 oz/170 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (12 1/2 oz/355 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Classic Chocolate Chip Cookie Mix-ins

1 generous tablespoon dark chocolate, roughly chopped

Oatmeal Raisin Cookie Mix-ins

2 heaped teaspoons rolled oats
1 tablespoon raisins

Double Chocolate Cookie Mix-ins

2 heaped teaspoons cocoa powder
1 heaped teaspoon chocolate, roughly chopped

Peanut Butter Cookie Mix-ins

1 tablespoon peanut butter
1 tablespoon peanuts, chopped

Chocolate Hazelnut Cookie Mix-ins

1 tablespoon hazelnut-chocolate spread (like Nutella)
1 tablespoon hazelnuts, chopped

S'more Cookie Mix-ins

1 tablespoon mini marshmallows
1 tablespoon graham crackers, crushed
1 tablespoon chocolate, roughly chopped

Salted Caramel Cookie Mix-ins

4 chewy caramel candies, roughly chopped
1 pinch flaky sea salt

Birthday Cake Cookie Mix-ins

2 heaped teaspoons rainbow sprinkles
2 heaped teaspoons white chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Make the Cookie Dough Base: In a large bowl, whisk together the melted butter, dark brown sugar, granulated sugar, eggs, and vanilla extract until combined. In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir with a spatula until a very soft cookie dough forms. Cover and chill the dough for a minimum of 2 hours, up to 2 days, to prevent overspreading during baking.
Divide the Dough: Using a ¼ cup measure, divide the chilled cookie dough base into 14 equal portions, each weighing about 2 ½ oz (71 g).
Add Mix-ins: For each flavor, create a well in the center of a portion of dough. Add your chosen mix-ins (such as chocolate, nuts, oats, or sprinkles) into the well, then fold the dough over itself several times to incorporate the ingredients evenly. Roll each portion into a ball. For the Salted Caramel Cookie, knead the caramel pieces into the dough and sprinkle the flaky sea salt on top of each dough ball. If the dough becomes too soft while kneading in mix-ins, refrigerate for 30 minutes before baking.
Prepare to Bake: Preheat your oven to 350ºF (180°C) on the convection setting. Line two baking sheets with parchment paper and space the cookie dough balls about 4 inches (10 cm) apart to allow room for spreading.
Bake the Cookies: Bake the cookies for approximately 12 minutes or until the edges are nicely browned but the centers remain slightly doughy. Do not flatten the dough balls before baking to maintain their rounded shape and prevent excessive spreading.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set. Enjoy warm or let them cool completely before storing in an airtight container for up to 3 days.

Notes

Chilling the dough for at least 2 hours is essential to prevent cookies from spreading too much while baking.
Do not flatten the cookie dough balls before baking; leaving them rounded helps maintain texture and shape.
If your oven does not have a convection setting, bake at 375°F (190°C) on a conventional setting, baking one tray at a time.
Do not overbake the cookies; the centers should remain slightly raw to achieve the perfect gooey texture.
Try the ‘Pan Bang’ trick by banging the hot baking pan on a hard surface immediately after removal from the oven to create ripples and cracks in the cookie surface.
A stand mixer can be useful for mixing larger batches of dough.
Pair these cookies with ice cream or other frozen desserts for a delicious summer treat.
Feel free to invent your own cookie variations by mixing in your favorite ingredients.

Nutrition

Serving Size: 1 cookie (approx. 71 g)
Calories: 240
Sugar: 18 g
Sodium: 160 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg