This Crazy Cookie Dough Recipe is your ticket to endless creativity and irresistible treats. With a buttery, chewy base that’s perfectly balanced, it’s a blank canvas for your favorite mix-ins. Think gooey chocolate chunks, crunchy nuts, or even zesty citrus zest—every bite is a surprise.
The dough comes together in just 30 minutes, then chills for 2 hours to lock in that rich, melt-in-your-mouth texture. Once baked, you’ll get golden edges with a soft, tender center that’s pure cookie bliss.
Whether you’re a classic chocolate chip fan or love experimenting with bold flavors, this recipe delivers. In under 3 hours, you’ll have a batch of cookies that’s as fun to make as it is to eat.
The aroma of freshly baked cookies will fill your kitchen, promising a treat that’s warm, comforting, and utterly indulgent. Perfect for sharing or savoring solo, these cookies are guaranteed to become your new go-to favorite.
Crazy Cookie Dough Ingredients
- Base Dough:
- 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
- Mix-ins (choose your favorite):
- Classic Chocolate Chip: 1 generous tablespoon dark chocolate, roughly chopped
- Oatmeal Raisin: 2 heaped teaspoons rolled oats, 1 tablespoon raisins
- Double Chocolate: 2 heaped teaspoons cocoa powder, 1 heaped teaspoon chocolate, roughly chopped
- Peanut Butter: 1 tablespoon peanut butter, 1 tablespoon peanuts, chopped
- Chocolate Hazelnut: 1 tablespoon hazelnut-chocolate spread (like Nutella), 1 tablespoon hazelnuts, chopped
- S’more: 1 tablespoon mini marshmallows, 1 tablespoon graham crackers, crushed, 1 tablespoon chocolate, roughly chopped
- Salted Caramel: 4 chewy caramel candies, roughly chopped, 1 pinch flaky sea salt
- Birthday Cake: 2 heaped teaspoons rainbow sprinkles, 2 heaped teaspoons white chocolate chips
Step-by-Step Instructions
- Make the Cookie Dough Base: In a large bowl, whisk together the melted butter, both sugars, eggs, and vanilla extract. In a separate bowl, mix the flour, baking soda, and salt. Add the dry ingredients to the wet and stir with a spatula to form a soft dough. Cover and chill for at least 2 hours (up to 2 days) to prevent overspreading.
- Divide the Dough: Using a ¼ cup measure, divide the dough into 14 portions (about 2 ½ oz/71 g each).
- Add Mix-ins: For each flavor, make a well in the center of a dough portion. Add your chosen mix-ins and fold the dough over itself a few times to incorporate. Roll into a ball. For Salted Caramel Cookies: Knead in the caramel, then sprinkle salt on top. If the dough becomes too soft, refrigerate for 30 minutes before baking.
- Bake the Cookies: Preheat the oven to 350°F (180°C) on convection mode. Line two baking sheets with parchment paper. Place cookies 4 inches (10 cm) apart on the sheets. Bake for about 12 minutes, or until the edges are browned but the centers are still slightly doughy.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before serving. Store in an airtight container for up to 3 days.
Mix-In Magic: Endless Flavor Combinations
Get creative with your mix-ins! Try adding dried cranberries and white chocolate for a festive twist, or pretzel pieces and peanut butter chips for a salty-sweet combo. For a tropical vibe, mix in shredded coconut and chopped macadamia nuts. The possibilities are endless—let your taste buds guide you!
Perfect Pairings: Serving Suggestions
These cookies are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream for a cookie sandwich. For a cozy treat, serve warm cookies with a cup of hot cocoa or coffee. They’re also a great addition to dessert platters at parties!
Freshness Tips: Storage and Reheating
Store your cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze the dough balls and bake as needed. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Time-Saving Hacks: Prep Ahead
Save time by preparing the dough in advance! Mix the dough, portion it, and freeze the balls in a ziplock bag. When you’re ready to bake, just add your mix-ins and bake straight from the freezer—no need to thaw. This is perfect for last-minute cravings or unexpected guests!
Baking Like a Pro: Equipment Guidance
For best results, use a kitchen scale to measure your dough portions evenly. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. If you don’t have a convection oven, bake at 375°F (190°C) and rotate the baking sheets halfway through for even browning.
Crazy Cookie Dough Recipe with Endless Mix-ins!
Ingredients
Crazy Cookie Dough Base Recipe
- 1 cup butter, melted and cooled 8 oz/225 g
- 1 ¼ cups dark brown sugar 7 ½ oz/213 g
- ¾ cup granulated sugar 6 oz/170 g
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour 12 ½ oz/355 g
- 1 teaspoon baking soda
- 1 teaspoon salt
Classic Chocolate Chip Cookie
- 1 generous tablespoon dark chocolate, roughly chopped
Oatmeal Raisin Cookie
- 2 heaped teaspoons rolled oats
- 1 tablespoon raisins
Double Chocolate Cookie
- 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate, roughly chopped
Peanut Butter Cookie
- 1 tablespoon peanut butter
- 1 tablespoon peanuts, chopped
Chocolate Hazelnut Cookie
- 1 tablespoon hazelnut-chocolate spread (like Nutella)
- 1 tablespoon hazelnuts, chopped
S’more Cookie
- 1 tablespoon mini marshmallows
- 1 tablespoon graham crackers, crushed
- 1 tablespoon chocolate, roughly chopped
Salted Caramel Cookie
- 1 pinch flaky sea salt
Birthday Cake Cookie
- 2 heaped teaspoons rainbow sprinkles
- 2 heaped teaspoons white chocolate chips
Instructions
- Make the Cookie Dough BaseIn a large bowl, whisk together the melted butter, both sugars, eggs and vanilla extract. 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. It will be very soft. IMPORTANT: Cover and chill the dough for a minimum of 2 hours (and up to 2 days) before proceeding to avoid overspreading when baking.
- Using a ¼ cup measure, divide the cookie dough base into 14 portions, weighing about 2 ½ oz (71 g) each.
- Add in your mix-insFor each flavor, make a well in the center of a portion of dough. Add the mix-ins of your choice and fold the dough over itself a few times to ensure that the ingredients are incorporated, then roll into a ball. (For the Salted Caramel Cookie, knead in the caramel, then sprinkle the salt on top of the cookie dough ball.) If the dough becomes very soft as you knead in the mix-ins, refrigerate for 30 minutes before baking.
- Bake the cookiesSet the oven to convection and preheat to 350ºF (180°C). Line two baking sheets with parchment paper.
- Place the cookies 4-inches (10 cm) apart on the prepared baking sheets.
- Bake for roughly 12 minutes or until the cookies are a little doughy in the center but nicely browned around the edges.
- Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.