One Cookie Dough, Four Flavors

This one cookie dough recipe is a dream for bakers like me who want variety without the hassle of making multiple batches. I start with a buttery, simple base dough and divide it into four portions—each transformed into a unique, delicious flavor. It’s perfect for parties, gifting, or satisfying every kind of cookie craving in one go.

Why You’ll Love This Recipe

I love how easy and versatile this dough is. With one bowl and one base recipe, I create a whole cookie tray of flavors—saving time and minimizing cleanup. The dough is soft, chewy, and holds mix-ins beautifully, whether I’m in the mood for something classic, fruity, nutty, or indulgent. It’s a fun, customizable way to bake a little of everything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Base dough:

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Large eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

Mix-ins for four flavors:

• Chocolate Chip: semi-sweet chocolate chips

• Peanut Butter Chocolate Chunk: peanut butter + chocolate chunks

• White Chocolate Cranberry: white chocolate chips + dried cranberries

• Funfetti Sugar: rainbow sprinkles + extra vanilla (optional almond extract)

Directions

1. I preheat the oven to 350°F and line baking sheets with parchment paper.

2. I cream the butter, brown sugar, and granulated sugar until light and fluffy.

3. I beat in the eggs and vanilla.

4. I whisk the flour, baking soda, and salt in a separate bowl and gradually mix into the wet ingredients until just combined.

5. I divide the dough into four equal portions and stir in different mix-ins for each flavor:

   • Chocolate Chip: I fold in chocolate chips.

   • Peanut Butter Chocolate Chunk: I blend in a spoonful of peanut butter and stir in chocolate chunks.

   • White Chocolate Cranberry: I mix in white chocolate chips and dried cranberries.

   • Funfetti Sugar: I add colorful sprinkles and a touch of extra vanilla or almond extract.

6. I scoop tablespoon-sized balls of dough onto the baking sheets, spacing them about 2 inches apart.

7. I bake for 9–11 minutes until the edges are golden and the centers are just set.

8. I let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 48 cookies total—12 of each flavor. It takes 15–20 minutes to prep, 10 minutes to bake, and a little time to cool. I can have a whole tray of assorted cookies ready in under 45 minutes.

Variations

Sometimes I swap in chopped nuts, caramel bits, or toffee for added texture. I’ve made a mocha version with espresso powder and mini chips, or a lemon-blueberry combo with zest and dried fruit. The options are endless depending on what I have in my pantry.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—either the dough or baked cookies. To reheat, I microwave baked cookies for 10 seconds to bring back that fresh-from-the-oven feel.

FAQs

Can I chill the dough before baking?

Yes, chilling helps the cookies hold their shape and intensifies the flavor. I chill for 30 minutes or even overnight if I have time.

Can I use just one type of sugar?

I prefer the blend of brown and white sugar for both flavor and texture, but I can use all brown for extra chew or all white for a crisper result.

Can I freeze the dough?

Absolutely. I scoop the dough balls and freeze them on a tray, then transfer to a freezer bag. I bake from frozen, just adding 1–2 extra minutes.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The cookies may spread slightly more, but they still turn out delicious.

How do I keep the mix-ins evenly distributed?

I gently mix by hand and avoid overworking the dough. For even appearance, I press a few extra chips or sprinkles on top before baking.

Conclusion

With this one cookie dough and four flavor combos, I get a full variety of cookies in one easy batch. It’s perfect for when I want to bake smart, not more. From classic chocolate chip to festive funfetti, there’s something in this batch for everyone—and it’s always a crowd-pleaser.