Crazy Cookie Dough Recipe With Endless Mix-ins
User Reviews
4.6
Crazy Cookie Dough Recipe With Endless Mix-ins
Description
Crazy Cookie Dough Recipe With Endless Mix-ins starts with a rich dough made from melted butter, dark brown sugar, granulated sugar, eggs, vanilla, and a mix of flour, baking soda, and salt. After mixing, the very soft dough must chill for at least two hours to control spreading during baking. Portions of dough are then formed and various mix-ins like chocolate chunks, caramel candies, oats, peanut butter, and sprinkles are kneaded in before baking.
The dough's texture is soft prior to chilling, which firms it up, allowing the cookies to bake with crispy edges while the inside remains chewy and slightly gooey. The diverse mix-ins add distinct flavors and textures, from nutty crunch to sweet bursts of caramel or chocolate, letting you tailor each cookie to preference.
Cookies are best formed as rounded balls rather than flattened disks to maintain their shape and texture. The recipe highlights a technique of banging the hot pan after baking to create ripples and cracks on the cookie surfaces. This cookie dough can serve as a base for many flavor variations and pairs well with ice cream or frozen desserts during warmer weather.
Chilling the dough and avoiding overbaking are key points emphasized in the notes to achieve the ideal texture balance. Multiple baking trays may be needed for conventional ovens without convection settings. Mixing larger batches is facilitated by a stand mixer, and experimenting with your own mix-ins is encouraged.
Ingredients
- 1 cup butter melted and cooled, 8 oz/225 g
- 1 dark chocolate roughly chopped, generous tablespoon
- 2 rolled oats heaped teaspoons
- 2 cocoa powder heaped teaspoons
- 1 tablespoon peanut butter
- 1 tablespoon hazelnut chocolate spread (like Nutella)
- 1 tablespoon mini marshmallows
- 4 caramel candies roughly chopped, chewy
- 2 Rainbow sprinkles heaped teaspoons
- 1 ¼ cups dark brown sugar 7 ½ oz/213 g
- 1 tablespoon raisins
- 1 chocolate roughly chopped, heaped teaspoon
- 1 tablespoon peanuts chopped
- 1 tablespoon hazelnuts chopped
- 1 tablespoon graham crackers crushed
- 1 pinch sea salt flaky
- 2 white chocolate chips heaped teaspoons
- ¾ cup granulated sugar 6 oz/170 g
- 1 tablespoon chocolate roughly chopped
- 2 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour 12 ½ oz/355 g
- 1 teaspoon baking soda
- 1 teaspoon salt
Notes
- Chill the dough for at least two hours before baking to prevent cookies from spreading too much.
- Do not flatten the cookie dough balls before baking; keep them rounded to maintain texture and shape.
- If dough becomes very soft during mixing, refrigerate for 30 minutes before baking to firm up.
- Bake in a convection oven if available; otherwise, bake at 375°F (190°C) in conventional ovens, one tray at a time.
- Remove cookies when centers are still slightly soft to ensure a crispy outside and gooey inside.
- Immediately bang the baking pan on a hard surface after removing from oven to create ripples and cracks on cookie tops.
- Use a stand mixer for larger batches to make mixing easier.
- Try different mix-ins creatively and consider pairing with ice cream or frozen desserts for serving.
User Reviews
Overall Rating
4.6
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