Home » Cookies » Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!
4.62 from 1340 votes
- Jump To Recipe
- Jump To Video
- Loading…Save Recipe
My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
By Gemma Stafford | | 1985
Last updated on February 22, 2024
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Create a Profile!
Already have an account?
I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies, and gooey Salted Caramel Cookies… the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!
Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough for countless crazy cookie recipes!
This dough is the absolute perfect blank canvas for all of your favorite cookie flavors and cookie ideas. It has the perfect balance of brown sugar, white sugar, melted butter, and salt. The result is wonderfully decadent bakery-style cookies that are crispy around the edges, buttery, and chewy gooey in the center, and rival Pillsbury cookie dough.
There is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these easy cookie recipes on your own.From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like it. Let’s face it what day can’t be improved by a truly delicious cookie?
What You’ll Need To Make Crazy Cookie Dough
- Large bowls
- Whisk
- Spatula
- Cookie sheet and parchment paper
- Measuring cups
How To Make Crazy Cookie Dough
Making Crazy Cookie Dough couldn’t be easier — it’s a dough that’s a blank slate, and then you add all of your mix-ins. Seriously, this is how you make it (and don’t forget to get the full recipe, with measurements, down below):
- Add melted butter, both sugars, raw eggs, and vanilla extract into a large bowl and whisk.
- In a separate bowl, mix the raw flour, baking soda, and salt.
- Add the dry ingredients with the wet and stir with a spatula.
- Chill the dough for two hours.
- Scoop the cookie dough into 14 cookies.
- Add your mix-ins.
- Shape the cookies back into balls and place them on a parchment-lined cookie sheet.
- Bake until brown around the edges, with the center soft and chewy. Enjoy with milk or ice cream.
Why Do You Need To Chill Your Crazy Cookie Dough?
After the dough has come together and you have folded in your add-ins, pop the cookies in the fridge for a minimum of 30 minutes. This allows the flavors of the cookie to marry and develop, prevents the cookies from spreading, and creates a crisp outer edge and chewy soft center.
How To Make Chocolate Chip Cookies
My advice for making the BEST-EVER Chocolate Chip Cookies recipe is to use chunks of dark chocolate with a cocoa solid percentage of at least 72% to give you that perfect bittersweet richness for your chocolate chip cookie dough.
How To Make Peanut Butter Cookies
Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, roasted peanuts too.
How To Make Oatmeal Raisin Cookies
Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough.
What Is A Birthday Cake Cookie?
To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough.
How To Make A Chocolate & Hazelnut Cookie
Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure, and BOOM! You have a Chocolate & Hazelnut Cookie.
How To Make Double Chocolate Chip Cookies
Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!
What To Put In A S’more Cookie
A S’mores Cookie is made up of everything you’d put in a s’more: marshmallows, chocolate and Graham Crackers. Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.
How To Make A Salted Caramel Cookie
To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt.
Can You Freeze Cookie Dough?
One of my favorite make-ahead tricks is to pre-scoop and freeze raw cookie dough. After the dough has been mixed up, I scoop the entire batch into heaped tablespoons and place them on a baking tray. From there, you can cover the cookies in cling wrap and freeze them for up to 1 month.
How Long Does Cookie Dough Last In The Fridge?
Once you’ve taken out the cookie dough from the freezer, you can defrost it in the fridge before baking for 2 to 4 days, because that’s how long refrigerated cookie dough lasts.
How To Store Your Cookies
After the cookies have fully cooled I transfer them to an airtight container or use plastic wrap and store them at room temperature for 3-4 days.
Get more Crazy Recipes!
- Crazy Dough Bread Series
- Crazy Cupcakes
- Crazy Muffins
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!
4.62 from 1340 votes
Print Recipe
My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
Author: Gemma Stafford
Servings: 14 cookies
- Dessert
- Baking Pans
- Oven
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
Author: Gemma Stafford
Servings: 14 cookies
Ingredients
Crazy Cookie Dough Base Recipe
- 1 cup (8oz/225g) butter ( melted and cooled to room temperature)
- 1¼ cup (7 1/2 oz/213g) dark brown sugar
- ¾ cup (6oz/170g) white sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2½ cups (12 1/2oz/355g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Classic Chocolate Chip Cookie
- 1 generous tablespoon dark chocolate (rough chopped)
Oatmeal Raisin Cookie
- 2 heaped teaspoons rolled oats
- 1 tablespoon raisins
Double Chocolate Cookie
- 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate, (chopped)
Peanut Butter Cookie
- 1 tablespoon peanut butter
- 1 tablespoon peanuts, (chopped)
Chocolate Hazelnut Cookie
- 1 tablespoon Nutella or chocolate spread
- 1 tablespoon hazelnuts, (chopped)
S'more Cookie
- 1 tablespoon mini marshmallows
- 1 tablespoon graham crackers (crushed)
- 1 tablespoon chocolate (chopped)
Salted Caramel Cookie
- 4 caramel candies (chopped rough)
- 1 Pinch flaky sea salt
Birthday Cake Cookie
- 2 heaped teaspoons sprinkles
- 2 heaped teaspoons white chocolate chips
Instructions
In a large bowl add in the melted butter, both sugars, eggs, and vanilla extract and whisk together until combined.
In a separate bowl, mix together the flour, baking soda, and salt.
Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. IMPORTANT STEP: Now, chill the dough for a minimum of 2 hours before scooping to avoid the cookies from spreading while baking.
Using a 1/4 cup measure, scoop the cookie dough base into roughly 14 cookies (weighing roughly 2 1/2 oz each)
Classic Chocolate Chip Cookie:
Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed throughout
Oatmeal Raisin Cookie:
Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed throughout.
Double Chocolate Cookie:
Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed throughout.
Peanut Butter Cookie:
Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed throughout.
Chocolate Hazelnut Cookie:
Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed throughout.
S'more Cookie:
Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow,and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed throughout.
Salted Caramel Cookie:
Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed throughout. Top with flakey sea salt.
Birthday Cake Cookie:
Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed throughout.
Baking your Crazy Cookie Dough:
When ready to bake preheat the oven to 375ºF (185°C).
Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment-lined cookie sheet about 4 inches apart. TIP: Do Not Flatten the cookies! Leave them to bake as a rounded scoop of dough. This will ensure your cookies don't spread out too much.
Bake for roughly 12 minutes or until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.
Recipe Notes
Pan Bang: Once the cookies come straight 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.
Eggless Crazy Cookie Dough: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.
Freezing the dough: the raw dough can be scooped and frozen for up to 6 weeks. Allow to sit at room temperature for 30 minutes before baking.
TRY MY CRAZY BREAD DOUGH RECIPE
Subscribe
2K Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Janet
2 years ago
Hi Gemma,
I hope you and your family are well. I love this recipe, we make it a few times a month. But uhh, I have a question, My batter came out crumbly this time,I am not sure why. Do you think I over mixed? Is there a way to fix this? Thank you soo much for your time
7
Reply
View Replies (3)
Elijah
4 years ago
Thank you Gemma, these are delicious! Just gave some as a gift, and I may be selling some in the near future. Note – Holding Cookie Shape: The double chocolate held their shape nicely because of the extra powder, but the others were very melty. To fix, I simply added the same amount of extra flour to the chocolate chip as I did cocoa powder for the double chocolate, and it gave them just the right stiffness to hold a nice shape 🙂 I did split the batch into two, as I knew I wanted just two, and then mixed…Read more »
66
Reply
View Replies (6)
Rakhi garg
3 years ago
I love
27
Reply
View Replies (1)
Caleb Toussing
3 years ago
I am 10 years old and 2 years ago is when I found my hobby in cooking and baking I hope I can learn a lot from you. By.
23
Reply
View Replies (1)
kawaii baker
3 years ago
i totally loved this recipe the only thing was that the dough was a little dry but still totally delicious.
23
Reply
View Replies (2)
Kem Hamm
4 years ago
Best cookies ever! I made two batches of dough and split them into several smaller bowls. I did chocolate, white chocolate, dried cherries, caramel, butterscotch and my favorite was like the Starbucks peppermint mocha coffee. For that I used espresso chips, Jr. Mints and white chocolate chips.
19
Reply
View Replies (1)
Sue
4 years ago
This is my basic cookie dough recipe too (well, almost – I use 3/4 cup each of white and brown sugar so mine is a bit less sweet than yours and I do not melt my butter I just bring it to soft room temp). But I just love it as a base recipe. 🙂
11
Reply
View Replies (9)
Emily
4 years ago
Totally delicious. Just made them with my 3 yr old daughter and everyone in the family has gobbled them up! We used a combination of dark and white chocolate chips.
10
Reply
View Replies (1)
Jean Land
4 years ago
I have been looking for this recipe for ages, I had one almost identical to it. and it got messed up to the point I couldn’t read it anymore, Thank You so much for letting me find it and print it. My girls are all going to go crazy over them as they all have a favorite cookie each, and with this recipe I can make all of them happy, Thank You
8
Reply
View Replies (1)
Carly
4 years ago
I just made a single batch of these cookies. I made chocolate chip walnut! They are super good, but I have 40 cookies! Definitely makes more than the 10-12 Gemma says in anither comment. I used a standard size cookie scoop.
I reduced heat to 350 on my nonstick pan and baked 9mins. Also, I am going to 1/2 the amount of vanilla in them next time I make them.
Thanks for the great recipe Gemma!
8
Reply
View Replies (1)
Muna
3 years ago
Thank you so much Jemma you are amazing. I wish I can open a bakery when I grow up.
6
Reply
View Replies (3)
This Recipe Made By Bold Bakers
216 Images
Jenvaltierra
Jenvaltierra
WENDYZ
Numkhing
Wrenster
kfloves2bake
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Read More
