Cookie Dough Recipe Six Ways | FoodByMaria Recipes

Vegetarian

One Cookie Dough Recipe Six Ways

Prep

15 minutes

Cook

11-14 minutes

Yield

20-22

Making cookies is one of the best things! It makes your house smell like heaven, it brings joy to whoever is eating them and can be a great way to get your kids and family in the kitchen as well. Baking doesn’t need to be overly complicated. So many recipes can be very versatile, just like this cookie dough recipe. In this post, I’ll show you how to take one foundational cookie dough recipe and make it six different ways. 

6 types of cookies you can make with this cookie dough recipe

Why you’ll love this cookie dough recipe: 

  • Easy: This recipe is simple and it only takes under 30-minutes to make
  • Versatile: You can make this simple recipe in six different ways for whatever you are craving or that your family loves
  • Delicious: You can’t go wrong with this cookie dough recipe. Everyone will love it!

Cookie dough recipe done 6 different ways on brown paper with labels

Ingredient Notes: 

The base of this recipe uses the simple ingredients of: 

Butter: Feel free to use vegan butter if you want to make this cookie dough recipe vegan instead. 

Sugar: I use both brown sugar and regular, white sugar for this recipe as they both add their own special sweetness to the recipe. 

Egg: Egg and egg yolk are both used in this recipe. The yolk adds richness to recipes/baking and can add flavor and color to baked goods. 

Vanilla: Choose a pure vanilla extract vs. the fake stuff for the best, most authentic flavor. 

Flour: I use all-purpose flour but if you want to make these gluten-free you can swap this out for Bob’s Red Mill 1:1 flour. 

Baking Soda: Baking soda will help your cookies rise appropriately. 

Salt: If you are using salted butter you may want to omit this. 

How to make this cookie dough recipe: 

  1. Preheat the oven to 350F, and line 2 baking trays with parchment paper.
  2. In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
  3. In a large bowl, combine butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in color.
  4. One at a time, slowly mixes in the egg and yolk, until just combined.
  5. Add the flour mixture and mix until well combined.
  6. Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
  7. Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. 
  8. Roll the cookie dough balls out with your hand, until smooth. 
  9. Evenly space the cookie dough 2-3 inches apart onto the baking trays. 
  10. Bake for 11- 12 minutes, until slightly golden on the edges.
  11. Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.

Transform this cookie dough by adding the following ingredients + steps to this recipe: 

Brown sugar, white chocolate & pecan cookie dough recipe

Brown Sugar, White Chocolate + Pecan Cookies

  • Replace granulated sugar with brown sugar
  • Fold in ¼ cup pecans (roughly chopped) + 2/3 cup white chocolate chips
  • Add extra pecans & white chocolate chips to the top of the cookie dough balls prior to baking.
  • Bake for 12 – 14 minutes.

Ginger molasses cookie made with cookie dough recipe

Ginger Molasses Cookies

  • Add 3 tbsp molasses- after creaming butter + sugar 
  • Add a 1 ½ tsp cinnamon, ¾ tsp ginger, and an extra ½ cup all-purpose flour
  • Roll cookie dough balls in extra granulated sugar prior to baking.
  • Bake for 12 – 14 minutes.

Cinnamon sugar crackle shortbread cookie made with cookie dough recipe

Cinnamon Sugar Crackle Shortbread Cookies

  • Replace all sugar with icing sugar and remove eggs.
  • Combine ½ cup granulated sugar + 1 tsp cinnamon. 
  • Roll cookie dough balls in cinnamon sugar mix + press down.
  • Bake for 14 – 16 minutes.

Gluten-Free cookie made with this cookie dough recipe

Gluten-Free Chocolate Chunk Cookies with Flaky Salt

  • Replace all-purpose flour with Bob’s Red Mill 1:1 Gluten-Free Flour Blend + add 6 tbsp extra flour.
  • Add extra 1/3 tsp baking soda + 6 oz of dark chocolate (roughly chopped)
  • With the extra dark chocolate chunks, add two or three extra pieces on top of the cookie dough balls. 
  • Sprinkle some flaky salt on top of each cookie dough ball prior to baking AND directly after. 
  • Bake for 12 – 14 minutes.

Vegan chunky monkey cookie on brown paper

Vegan Chunky Monkey Cookies

  • Replace butter with earth balance + the eggs with 1 ripe banana
  • Add ½ cup + 1 tbsp peanut butter after creaming 
  • Add extra 1/3 tsp of baking soda + 1/3 cup dark chocolate chips
  • Bake for 12 – 14 minutes

Expert Tips & FAQ: 

What if I don’t have chocolate chips/chunks? Spice it up by adding your favorite chocolate bar chopped.

Storage: Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

Serving: Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!

cookie dough recipe done 6 different ways and displayed on brown paper

Other cookie recipes you’ll love: 

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One Cookie Dough Recipe Six Ways

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 11-14 minutes
  • Total Time: 26 minutes
  • Yield: 20-22 1x
  • Category: Vegetarian
  • Method: Bake
  • Cuisine: Baked Goods
  • Diet: Vegetarian

Description

This easy cookie dough recipe base is incredibly versatile. Make it on its own or personalize it with one of the 6 variations added to the body of this post.


Ingredients

Scale

¾ cup butter or earth balance

¾ cup brown sugar

½ cup sugar

1 egg

1 egg yolk

2 tbsp vanilla 

1 ¾ cup all-purpose flour

¾ tsp baking soda

1 tsp salt


Instructions

Preheat the oven to 350F, and line 2 baking trays with parchment paper.

In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.

In a large bowl, combine butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in color.

One at a time, slowly mixes in the egg and yolk, until just combined.

Add the flour mixture and mix until well combined.

Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.

Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. 

Roll the cookie dough balls out with your hand, until smooth. 

Evenly space the cookie dough 2-3 inches apart onto the baking trays. 

Bake for 11- 12 minutes, until slightly golden on the edges.

Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.

Enjoy!!


Notes

Replace butter with earth balance. 

Spice it up by adding your favorite chocolate bar chopped.

Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!

Have fun with it!


Nutrition

  • Serving Size: 22
  • Calories: 97
  • Sugar: 11.3g
  • Sodium: 203.6mg
  • Fat: 5.4g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0g
  • Carbohydrates: 11.4g
  • Fiber: 0g
  • Protein: 0.4g
  • Cholesterol: 16.8mg

Keywords: basic, baker, chocolate, chip, easy, without

Veronica

Gf dark chocolate chip chunk!!! My go-to cookie! I really like this idea- can’t wait to make them!

Maria Koutsogiannis

Love it!!1 They are so good! Let me know what you think!

Yolanda

I’m saving this recipe for eternity, phenomenal, thank you!!

Maria Koutsogiannis

I love it! thanks so much!

Bianca

So much fun! Simple and easy to make recipe! Delicious dough!

Maria Koutsogiannis

so glad! thanks for the love hun!

Sienna N

Lovely! I just found your blog, I do baking night once a week, will have to give these a try! Thank you

Maria Koutsogiannis

Let me know what you thin!

Fran

Could the dough be stored in the freezer? and for how long?

Maria Koutsogiannis

Yes! For up to 1 month!

Paulina

Incredible! I made them last night, they are almost all gone already!!

Maria Koutsogiannis

that makes me so happy!

Cherry T

In love! The recipe is like said, can be made into different variety cookies, super gooey and fluffy!

Maria Koutsogiannis

its so perfect! Tori did a great job with the recipe development here!

Tanya

This is super cool! I really find this recipe to be timeless and diverse. Can’t wait to try it!

Maria Koutsogiannis

Let us know what you think!

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