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4 Chocolate Chip Cookies 1 Dough
5 from 3 votes

4 Chocolate Chip Cookies 1 Dough

4 Chocolate Chip Cookies with 1 Dough will make a nice variety of cookies with less work! Grab your favorite add-in ingredients and whip up these chocolate chip cookie varieties for the holidays!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 32 cookies
Course: Dessert
Cuisine: American

Ingredients

Dough
  • 1 cup butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 egg large
  • 2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Cranberry White Chocolate
  • 2 tablespoons craisins
  • 1/4 cup white chocolate chips
Cherry Chocolate Chip
  • 7 maraschino cherries dried and quartered
  • 1/4 cup milk chocolate chips
Caramel Pretzel Chocolate Chip
  • 4 caramels quartered, individually wrapped
  • 3 tablespoons pretzels broken into pieces
  • 1 1/2 tablespoons milk chocolate chips
M&M Chocolate Chip
  • 1/4 cup M&M candies
  • 1/4 cup milk chocolate chips

Instructions

Dough
    Cup of Yum
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. In a large bowl, add in the butter, brown sugar, and granulated sugar. Beat with a hand mixer on medium until light and fluffy.
  3. Add in the eggs and vanilla extract. Continue to beat until the eggs are blended.
  4. Add in the flour, baking soda, and salt. Beat until the flour is incorporated and a cookie dough has formed.
  5. Divide the cookie dough evenly into bowls.
  6. Add the ingredients for each cookie to its own bowl of cookie dough. Work in the ingredients until evenly distributed.
  7. Using a 1 1/2 cookie scoop, scoop the cookie dough onto the prepared cookie sheet leaving 1 1/2 to 2 inches between each cookie.
  8. Place into the preheated oven and bake for 10 to 14 minutes until the edges are golden brown.
  9. Remove from the oven and let cool for 5 minutes on the cookie sheet before transferring to a cooling rack or paper towel to cool completely.
  10. Store in an airtight container at room temperature.

Notes

  • For a thicker cookie, add an additional 1/4 to 1/2 of all-purpose flour to the recipe.