-in-1 Cookies (using a Base Recipe)
-in-1 Cookies (using a Base Recipe)
Ingredients
For the Base Cookie Dough
- 1/2 cup and 1 1/2 tablespoons unsalted butter, softened
- 3/4 cup and 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 3 1/2 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cookies & Cream Variation
- 4 Oreos, chopped
For the Choco Chip Variation
- 1/4 cup dark chocolate chunks
For the Red Velvet Variation
- 1/2 teaspoon red food coloring
- 2 tablespoons white chocolate chips
- 2 teaspoons cocoa powder
For the Double Chocolate Variation
- 1 tablespoon cocoa powder
- 2 tablespoons dark chocolate chunks
For the Espresso Variation
- 1 teaspoon instant coffee
- 1/2 teaspoon water
- 2 tablespoons chopped walnuts
Instructions
- 1
In a medium bowl, sieve together the all-purpose flour, baking powder, and baking soda. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and vanilla extract. Whisk them together until the mixture is light and creamy.
⏱️ 5 min
- 3
While continuing to whisk, gradually add the milk to the wet mixture. Mix until well incorporated and the mixture becomes fluffy.
⏱️ 3 min
- 4
Add the sieved dry ingredients to the wet mixture. Using a spatula, gently fold the dry ingredients into the wet until a cohesive cookie dough is formed. Be careful not to overmix.
⏱️ 5 min
- 5
Divide the base cookie dough into five equal portions.
⏱️ 3 min
- 6
In a small bowl, dissolve the instant coffee in the water for the Espresso variation. Set aside.
⏱️ 1 min
- 7
To the first portion of dough, add the chopped Oreos and mix until evenly distributed. This is your Cookies & Cream dough.
⏱️ 2 min
- 8
To the second portion of dough, add 1/4 cup of dark chocolate chunks and mix well. This is your Choco Chip dough.
⏱️ 2 min
- 9
To the third portion of dough, add the red food coloring, white chocolate chips, and 2 teaspoons of cocoa powder. Mix until the color is uniform and ingredients are well combined. This is your Red Velvet dough.
⏱️ 3 min
- 10
To the fourth portion of dough, add 1 tablespoon of cocoa powder and 2 tablespoons of dark chocolate chunks. Mix well until combined. This is your Double Chocolate dough.
⏱️ 2 min
- 11
To the final portion of dough, add the dissolved coffee mixture and the chopped walnuts. Mix until evenly distributed. This is your Espresso dough.
⏱️ 2 min
- 12
Line a baking sheet with parchment paper. Shape each of the five flavored dough portions into two cookies, for a total of 10 cookies. Place them on the prepared baking sheet.
⏱️ 10 min
- 13
Optionally, press additional toppings onto the shaped cookies (e.g., extra Oreo pieces on Cookies & Cream, a few walnuts on Espresso cookies) for visual appeal.
⏱️ 2 min
- 14
Place the baking sheet with the shaped cookies into the freezer for 1 hour. This helps the cookies hold their shape during baking.
⏱️ 60 min
- 15
After the freezing period, preheat your oven to 340°F.
⏱️ 10 min•🌡️ 340
- 16
Bake the frozen cookies in the preheated oven for 16 to 18 minutes, or until the edges are golden brown and the centers are set.
⏱️ 18 min•🌡️ 340
- 17
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
-in-1 Cookies (using a Base Recipe)
Ingredients
For the Base Cookie Dough
- 1/2 cup and 1 1/2 tablespoons unsalted butter, softened
- 3/4 cup and 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 3 1/2 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cookies & Cream Variation
- 4 Oreos, chopped
For the Choco Chip Variation
- 1/4 cup dark chocolate chunks
For the Red Velvet Variation
- 1/2 teaspoon red food coloring
- 2 tablespoons white chocolate chips
- 2 teaspoons cocoa powder
For the Double Chocolate Variation
- 1 tablespoon cocoa powder
- 2 tablespoons dark chocolate chunks
For the Espresso Variation
- 1 teaspoon instant coffee
- 1/2 teaspoon water
- 2 tablespoons chopped walnuts
Instructions
- 1
In a medium bowl, sieve together the all-purpose flour, baking powder, and baking soda. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and vanilla extract. Whisk them together until the mixture is light and creamy.
⏱️ 5 min - 3
While continuing to whisk, gradually add the milk to the wet mixture. Mix until well incorporated and the mixture becomes fluffy.
⏱️ 3 min - 4
Add the sieved dry ingredients to the wet mixture. Using a spatula, gently fold the dry ingredients into the wet until a cohesive cookie dough is formed. Be careful not to overmix.
⏱️ 5 min - 5
Divide the base cookie dough into five equal portions.
⏱️ 3 min - 6
In a small bowl, dissolve the instant coffee in the water for the Espresso variation. Set aside.
⏱️ 1 min - 7
To the first portion of dough, add the chopped Oreos and mix until evenly distributed. This is your Cookies & Cream dough.
⏱️ 2 min - 8
To the second portion of dough, add 1/4 cup of dark chocolate chunks and mix well. This is your Choco Chip dough.
⏱️ 2 min - 9
To the third portion of dough, add the red food coloring, white chocolate chips, and 2 teaspoons of cocoa powder. Mix until the color is uniform and ingredients are well combined. This is your Red Velvet dough.
⏱️ 3 min - 10
To the fourth portion of dough, add 1 tablespoon of cocoa powder and 2 tablespoons of dark chocolate chunks. Mix well until combined. This is your Double Chocolate dough.
⏱️ 2 min - 11
To the final portion of dough, add the dissolved coffee mixture and the chopped walnuts. Mix until evenly distributed. This is your Espresso dough.
⏱️ 2 min - 12
Line a baking sheet with parchment paper. Shape each of the five flavored dough portions into two cookies, for a total of 10 cookies. Place them on the prepared baking sheet.
⏱️ 10 min - 13
Optionally, press additional toppings onto the shaped cookies (e.g., extra Oreo pieces on Cookies & Cream, a few walnuts on Espresso cookies) for visual appeal.
⏱️ 2 min - 14
Place the baking sheet with the shaped cookies into the freezer for 1 hour. This helps the cookies hold their shape during baking.
⏱️ 60 min - 15
After the freezing period, preheat your oven to 340°F.
⏱️ 10 min•🌡️ 340 - 16
Bake the frozen cookies in the preheated oven for 16 to 18 minutes, or until the edges are golden brown and the centers are set.
⏱️ 18 min•🌡️ 340 - 17
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min