It’s officially November, which means we are entering Christmas cookie territory. I don’t know about you – but staying up all night baking and frosting cookies doesn’t always work into my schedule. This is why I’m a huge proponent of pre-making you cookies, and freezing the dough.
Okay, okay… spending your entire weekend making 4 different types of cookies does not sound that fun. Especially when weekends are sacred – right? Lazy Sundays are lazy for a reason.
Well, I have a sweet treat for you! I converted America’s favorite chocolate chip cookie recipe into 3 additional and different types of cookies! That’s right… And the possibilities are endless.
How did I do this magic? Well, here’s how:
Grab your ingredients. Aside from the cookie recipe (pictured below), grab the following:
- Cocoa powder
- Nutmeg
- Peanut butter
1. Start with the cookie batter – but don’t add in the chocolate chips.
2. Divide the batter into 4 equal parts (about a cup of each)
Bowl One:
Add chocolate chips. Unfortunately (or not!) I only had M&Ms – so I added those in. 
Bowl Two:
Add 2 tablespoons of peanut butter and 2 tablespoons of flour. I used the Wild Friends Sugar Cookie, because oh my word it’s incredible – but feel free to use whatever PB you have at home. If you want to great really fancy with it – add peanut M&Ms, as pictured below. Honestly – you don’t need the M&Ms – I just have a boatload from our party.
Bowl Three:
Add four tablespoons of cocoa powder and four tablespoons of sugar. These are soo fudgy and delicious, I can’t even. For a little extra – add chocolate chips. Or, you can easily turn these bad boys into crinkle cookies by rolling the dough into a ball and coating in powdered sugar. They’re seriously… AMAZING.
Bowl Four:
This one was a little tricky – but it worked AMAZING. Cut-out sugar cookie. WHAT? Okay, the trick with a cut-out cookie is the flour to fat ratio. For this cookie – add 5 tablespoons of flour, 3 tablespoons of sugar, and one pinch of nutmeg. Roll out and cut with your favorite shape.
The dough should be a little firm – but jammed with flavor.
Amazing right? Even better – you can freeze the dough and save them for the holidays… or a Tuesday.
To freeze – I wrapped the individual dough in wax paper and labeled. Stick into freezer safe Tupperware and you’re set for up to three months.
Happy baking!
xo love kim
