Description

This Crazy Cookie Dough Recipe offers a versatile and delicious base dough that you can customize with endless mix-ins like chocolate chips, peanut butter, caramel, and sprinkles. The recipe guides you through making a soft, chewy cookie with a perfect gooey center and crisp edges. Chilling the dough ensures minimal spreading during baking, resulting in perfectly shaped cookies every time. Ideal for experimenting with flavors and sharing your unique creations.

Ingredients

Scale

Crazy Cookie Dough Base Recipe

1 cup (8 oz/225 g) butter, melted and cooled
1 ¼ cups (7 ½ oz/213 g) dark brown sugar
¾ cup (6 oz/170 g) granulated sugar
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

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

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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 fully combined. In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and stir with a spatula until a very soft cookie dough forms.
Chill the Dough: Cover the dough tightly and refrigerate for a minimum of 2 hours, or up to 2 days. This chilling step is crucial to prevent the dough from spreading too much during baking.
Divide the Dough: Using a ¼ cup measure, divide the chilled cookie dough base into 14 equal portions, each weighing approximately 2 ½ oz (71 g).
Add Mix-ins: For each cookie portion, make a well in the center and add your chosen mix-ins. Fold the dough over the mix-ins several times to incorporate, then roll into a ball. For Salted Caramel Cookies, knead caramel candies into the dough and sprinkle flaky sea salt on top of the dough ball. If the dough softens too much during mixing, refrigerate for an additional 30 minutes before baking.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350ºF (180ºC) using the convection setting. Line two baking sheets with parchment paper.
Arrange Cookies on Sheets: Place the cookie dough balls on the prepared baking sheets, spacing them 4 inches (10 cm) apart to allow room for spreading.
Bake the Cookies: Bake for approximately 12 minutes, until the edges are nicely browned but the centers remain slightly doughy. If your oven does not have convection, set the temperature to 375ºF (190ºC) and bake cookies one tray at a time.
Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack or serving. This resting time helps the cookies set perfectly while keeping the centers gooey.
Store Properly: Store baked cookies in an airtight container for up to 3 days to maintain freshness.

Notes

The dough is very soft initially, so chilling is essential to prevent spreading during baking.
Do not flatten the cookie dough balls; baking them as rounded scoops ensures minimal spreading and perfect texture.
If your oven lacks a convection setting, increase the baking temperature to 375°F (190°C) and bake one tray at a time.
Avoid overbaking; cookies should have slightly raw centers for a chewy and gooey texture.
Try the “Pan Bang” trick by banging the pan on a hard surface immediately after removing cookies from the oven to create beautiful cracks and ripples on the surface.
Double or triple the recipe easily; using a stand mixer will simplify mixing multiple batches.
Pair with ice cream or frozen desserts for a perfect summer treat.
Encourage creativity by inventing your own mix-in combinations and share your unique creations.

Nutrition

Serving Size: 1 cookie (approx. 71 g)
Calories: 210 kcal
Sugar: 17 g
Sodium: 160 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 2.5 g
Cholesterol: 40 mg