One Cookie Dough, 5 Ways

With additional mix-in’s and toppings like peanut butter chips, chopped maraschino cherries and coconut, the possibilities for this cookie dough are endless!


Having a great chocolate cookie recipe is something that every baker should have in their recipe box. A good chocolate cookie is moist, fudgy and holds its shape well. This recipe is the perfect base for countless cookie adaptations. Perfect for the holidays, or whenever a chocolate craving strikes, this chocolate cookie dough recipe will become a staple in your kitchen.
 

Make Your Dough


You’ll start making the dough by creaming together 8 oz. of cream cheese (1 pkg.) and 1/2 cup (1 stick) of room temperature butter. Using a stand or hand mixer, gradually add in 2 cups of granulated sugar. Add two eggs and 1 tsp. of vanilla extract. Mix until completely combined and smooth.

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Add the Dry Ingredients

In a separate medium mixing bowl, combine 2 cups of all-purpose flour, 1 cup of good quality cocoa powder, 1 tsp. salt and 1/2 tsp. of baking powder.

Gradually add the dry ingredients to the wet ingredients a few spoonfuls at a time, stopping to scrape down the sides of the mixing bowl.  The batter will become very thick. You’ll likely need to finish mixing the remaining dry ingredients by hand.

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For a truly smooth, even chocolate batter, sift the dry ingredients through a wire-mesh sifter. This will ensure there are no specks of cocoa powder, flour, or baking powder that might sit within the dough.

Refrigerate the Dough


Place a couple of large sheets of plastic wrap on your work surface. Turn the chocolate dough out on to the plastic wrap, using a rubber scraper. Dough will be very thick and slightly sticky.  Wrap the dough with the plastic wrap, and refrigerate for at least 2 hours. This will help ensure the dough is easy to work with when you’re ready to bake the cookies.

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Before refrigerating your dough, you’ll need to add the specific mix-ins like peanut butter chips, chocolate chips, or cherries. See further instructions for each cookie option below.

Cookie Option #1: Triple Chocolate Cookies


Before refrigerating the dough, mix in 1 cup of white chocolate chips, and 1 cup of semi-sweet or dark chocolate chips to the batter. Refrigerate dough.

When ready to bake the cookies, scoop out 1” balls of dough. A cookie scoop works well. You can also cut the dough into cubes and roll the dough into balls between your hands. This helps ensure a nice, uniform cookie shape. 

Preheat oven to 350 degrees. Place the cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake at 350 degrees for 9-10 minutes. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

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When rolling your dough into balls, spray your hands with non-stick cooking spray. This helps the dough roll out easily without sticking.

The final product is this decadent chocolate treat that’s perfectly crunchy on the outside, while still moist and tender in the middle.

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Cookie Option #2: Chocolate Peanut Butter Cup Cookies

Before refrigerating the dough, mix in 1 cup of peanut butter chips to the batter. You’ll also need about 3 dozen mini peanut butter cups. (These are placed on the cookie after they’re done baking.) Refrigerate dough.

When you’re ready to bake the cookies, scoop out 1” balls of dough. A cookie scoop works well.  You can also cut the dough into cubes and roll the dough into balls between your hands. This helps ensure a nice, uniform cookie shape. 

Preheat oven to 350 degrees. Place the cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake at 350 degrees for 9-10 minutes. As soon as the cookies come out of the oven, while still hot, press a mini peanut butter cup into the center of the hot cookie. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

The sinfully smooth peanut butter center is the perfect match for the rich chocolate cookie. Bet you can’t have just one.

Cookie Option #3: Chocolate Peppermint Bark Cookies


Before refrigerating the dough, mix in 1 tsp of peppermint extract to the batter, for some extra minty flavor. Feel free to add this when you’re mixing your wet ingredients. You’ll also need about 3 dozen chocolate peppermint bark candies. (These are placed on the cookie after they’re done baking.) Refrigerate dough.

When ready to bake the cookies, scoop out 1” balls of dough. A cookie scoop works well. You can also cut the dough into cubes and roll the dough into balls between your hands. This helps ensure a nice, uniform cookie shape. 

Preheat oven to 350 degrees. Place the cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake at 350 degrees for 9-10 minutes. As soon as the cookies come out of the oven, while still hot, chocolate peppermint bark candy into the center of the hot cookie. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

The refreshing peppermint candy is the perfect match for the rich and chocolatey cookie. Bonus: The minty flavor gives this festive cookie some extra holiday flare.

Cookie Option #4: Chocolate Almond Coconut Cookies

When ready to bake the cookies, scoop out 1” balls of dough. A cookie scoop works well. You can also cut the dough into cubes and roll the dough into balls between your hands. This helps ensure a nice, uniform cookie shape. 

Place the cookies on a baking sheet lined with a silicone baking mat or parchment paper. Press the dough balls gently with your thumb. This will serve as a reservoir for the coconut frosting that will be placed on the cookie after it has baked.  

Preheat oven to 350 degrees. Bake at 350 degrees for 9-10 minutes. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

Mix your frosting by combining 4 oz. of room temperature cream cheese, 4 Tbsp. room temperature butter, 1 1/2 cups of powdered sugar, and 2 1/2 cups of sweetened coconut flakes. Top each cooled cookie with a heaping teaspoon of frosting and an almond. (You’ll need about 3 dozen almonds.) Drizzle each cookie with melted chocolate.  (Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl. Microwave for 30 second increments and stir until completely melted.)

Once you’ve tried a chocolate cookie slathered in homemade cream cheese icing, your life will never be the same again.

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Cookie Option #5: Chocolate-Covered Cherry Cookies


Before refrigerating the dough, mix in 1 cup of chopped maraschino cherries into the batter. You’ll also need about 3 dozen maraschino cherries, with stems. (These are placed on the cookie after they’re done baking.) Refrigerate dough.

When ready to bake the cookies, scoop out 1” balls of dough. A cookie scoop works well. You can also cut the dough into cubes and roll the dough into balls between your hands. This helps ensure a nice, uniform cookie shape. 

Preheat oven to 350 degrees. Place the cookies on a baking sheet lined with a silicone baking mat or parchment paper. Press the dough balls gently with your index finger. This will serve as a reservoir for the cherry that will be placed on the cookie after it has baked. Bake at 350 degrees for 9-10 minutes. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

Rinse the stemmed maraschino cherries and gently pat dry with a paper towel. Set aside. In a microwave safe bowl, melt 1 cup of chocolate chips. Melt in 30 second increments, and stir until completely melted. Dip the cherries into the melted chocolate and place on top of the center reservoir of the cooled cookie.This pretty pitted fruit is quite literally the cherry on top of our final crumbly confection.

Get all of our holiday cookies >>

Still hungry? Try:

How to Own Your Holiday Cookie Swap
50 Essential Christmas Cookies
15 Make-Ahead Christmas Cookies

About delightful.e.made

Erin, the “E” in Delightful E Made, delights in sharing the best of all that she cooks, bakes, creates and loves.  She has a true joy for being in the kitchen and making things for the people around her.  Follow her on Facebok, Pinterest and Instagram.