Description
These tender, yet chewy chunky cookies come together with pantry staples. Adding a few extra touches transforms this single cookie dough into 4 unique cookie flavors: Biscoff, Oreo, Red Velvet and Matcha!
Ingredients
BASE COOKIE DOUGH ¹
- 75 g cake flour
- 75 g bread flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 90 g unsalted butter, melted
- 60 g dark brown sugar
- 25 g granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- marshmallows
BISCOFF FLAVOR
- 32 g (2 tbsp) biscoff creamy cookie butter
- 50 g biscoff cookies, crushed
- 50 g almonds, sliced
- 65 g dark or semi-sweet chocolate chips
OREO FLAVOR
- 50 g oreo cookies, crushed without the filling
- 50 g almonds, sliced
- 65 g dark or semi-sweet chocolate chips
RED VELVET FLAVOR
- 1 ½ tbsp dutch-process cocoa powder
- 2-3 drops red food coloring
- 50 g pecans
- 65 g white chocolate chips
MATCHA FLAVOR
- 1 tsp matcha powder
- 50 g almonds, sliced
- 65 g white chocolate chips
TOPPINGS
- teddy grahams
- salted pretzels
- oreo cookies, halved
- biscoff cookies, halved
Instructions
BASE COOKIE DOUGH
- In a medium bowl, sift together the flours, baking powder, salt, and/or the cocoa powder or matcha powder. (² If making the red velvet or matcha flavor, see note below)
- In a large bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute.
- Add the egg and vanilla extract and mix until just combined. Do not overmix! (³ If making the Biscoff flavor, see note below.)
- Fold in the dry mixture to the butter mixture.
- See the below flavor instructions for add-ins by flavor. Feel free to personalize each cookie to your liking!
- Each batch of cookie dough should make about 7-8 equal balls weighing about 75-80 grams. Flatten each ball out, add a marshmallow to the middle, then carefully pinch in the edges to tuck the marshmallow in. Chill the balls for at least 2 hours before baking.
- Preheat the oven to 350°F (180°C) when you are ready to bake.
- Bake the cookies for 15-18 minutes, or until the edges have set but the centers are still gooey.
- While still hot, garnish with your toppings to the center of the gooey marshmallow.
- Cool the cookies on the pan on a wire rack for 15 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.
- Repeat with the remaining cookie dough and enjoy!
BISCOFF FLAVOR
- (³ See note below about the Biscoff Cookie Butter).
- Crush the Biscoff Cookies in a small ziplock bag or food processor.
- Mix this into the dough mixture along with the almonds and chocolate chips.
OREO FLAVOR
- Crush the Oreo Cookies (without the filling) in a small ziplock bag or food processor.
- Mix this into the dough mixture along with the almonds and chocolate chips.
RED VELVET FLAVOR
- Add 1-2 drops of the red food coloring to your cookie dough or until your desired color is achieved.
- Mix in the pecans and white chocolate chips to the dough mixture.
MATCHA FLAVOR
- Mix in the almonds and white chocolate chips to the dough mixture.
Notes
¹ Keep in mind: if planning to make all 4 flavors, be prepared to make four separate batches of the base cookie dough with the specified ingredient amounts!
² If making the red velvet or matcha flavor, make sure to add in the cocoa powder or matcha powder in the first step when combining all the dry ingredients.
³ If making the Biscoff flavor, add in the Biscoff cookie butter after mixing in the eggs and vanilla extract to ensure a thorough incorporation.