Crazy Cookie Dough Recipe With Endless Mix-ins

Name: Crazy Cookie Dough Recipe With Endless Mix-ins
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Yield: 14 cookies
Ingredients: 1 cup (8 oz/225 g) butter; 1 generous tablespoon dark chocolate; 2 heaped teaspoons rolled oats; 2 heaped teaspoons cocoa powder; 1 tablespoon peanut butter; 1 tablespoon hazelnut-chocolate spread; 1 tablespoon mini marshmallows; 4 chewy caramel candies; 2 heaped teaspoons rainbow sprinkles; 1 ¼ cups (7 ½ oz/213 g) dark brown sugar; 1 tablespoon raisins; 1 heaped teaspoon chocolate; 1 tablespoon peanuts; 1 tablespoon hazelnuts; 1 tablespoon Graham crackers; 1 pinch Flaky sea salt; 2 heaped teaspoons white chocolate chips; ¾ cup (6 oz/170 g) granulated sugar; 1 tablespoon chocolate; 2 large eggs; 2 teaspoons vanilla extract; 2 ½ cups (12 ½ oz/355 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt

User Reviews

4.6

4,098 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 42 mins
Servings
14 cookies
Course
Dessert
Cuisine
American

Crazy Cookie Dough Recipe With Endless Mix-ins

Naomi Lloyd

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Craft the ultimate Cookie Dough Recipe for chewy cookies with endless mix-ins like chocolate chip, oatmeal raisin, peanut butter, and more.

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Ingredients

Servings

1 cup (8 oz/225 g) butter, melted and cooled
1 generous tablespoon dark chocolate, roughly chopped
2 heaped teaspoons rolled oats
2 heaped teaspoons cocoa powder
1 tablespoon peanut butter
1 tablespoon hazelnut-chocolate spread (like Nutella)
1 tablespoon mini marshmallows
4 chewy caramel candies, roughly chopped
2 heaped teaspoons rainbow sprinkles
1 ¼ cups (7 ½ oz/213 g) dark brown sugar
1 tablespoon raisins
1 heaped teaspoon chocolate, roughly chopped
1 tablespoon peanuts, chopped
1 tablespoon hazelnuts, chopped
1 tablespoon Graham crackers, crushed
1 pinch Flaky sea salt
2 heaped teaspoons white chocolate chips
¾ cup (6 oz/170 g) granulated sugar
1 tablespoon chocolate, roughly chopped
2 large eggs
2 teaspoons vanilla extract
2 ½ cups (12 ½ oz/355 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

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Notes

This dough is very soft when you first mix it up. Be sure to factor in at least two hours of chilling time before you add your mix-ins and bake or they may spread too much.
Do not flatten the cookie dough balls! Leave them to bake as a rounded scoop of dough. This will also ensure your cookies don’t spread out too much.
If you don’t have a convection setting on your oven, set the temperature to 375°F (190°C) and bake the pans of cookies one tray at a time in conventional ovens.
Do not overbake these cookies. The centers should be slightly raw – they will set with the residual heat from the pan and this will keep them crispy on the outside and nice and gooey on the inside.
Try the Pan Bang trick: as soon as you pull the cookies 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.
If you double or triple this recipe, a stand mixer will make the work easier.
Pair your cookies with our ice cream and other frozen desserts for this summer!
Get creative and try inventing your own Crazy Cookie! And be sure to share your pictures and ideas below!