4 Cookie Flavors 1 Cookie Dough Food

ONE COOKIE DOUGH, SEVEN POSSIBLE FLAVORS

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 and 1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
• With the mixer on low speed, beat in the flour, baking soda and salt until combined.
• Follow directions for how many different cookie flavors you would like to bake to get the correct mix-in measurements based on number of flavors to equally divided dough ratios. Stir together cookie dough and mix-ins until well combined.
• For all 7 cookie flavors, divide the dough base evenly into seven bowls (1/2 cup plus 1 tablespoon per bowl). Then mix one flavor's mix-ins into each bowl. For the snickerdoodle cookies, combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before placing them on the baking sheet.
• Use a cookie scoop and scoop dough onto the parchment-lined cookie sheets a few inches apart. For small cookies, scoop 1 tablespoon of dough per cookie (84 small cookies). For medium cookies, scoop 2 tablespoons dough per cookie. (42 medium cookies). For large cookies, scoop 3 tablespoons dough per cookie (21 large cookies).
• Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
• Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges are just set on top. Try not to over-bake them if you want them to be chewy.
• Remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack to let cool completely.

4-IN-1 COOKIE DOUGH

Steps:

• Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover.
• Refrigerate 30 min.
• Prepare and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.

4 COOKIE FLAVORS 1 COOKIE DOUGH

Steps:

• Preheat oven for 350 F and prepare cookie sheet using baking mat or parchment paper
• In a large bowl add softened butter and mix. After the butter is mixed well add the white sugar, brown sugar and mix until light and fluffy
• Add the eggs and mix, vanilla extract and mix
• Divide dough into four bowls (for the different flavors)

FOUR-FLAVOR SHEET PAN HOLIDAY COOKIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides.
• Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
• Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
• Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
• Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
• Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
• Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates.
• Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
• Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
• While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
• Use the parchment overhangs to lift the cookie from the pan, then cut into squares.

KRAFT 4-IN-1 COOKIE DOUGH

Steps:

• BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
• Add flour and baking soda; mix well.
• Cover.
• PROCEED to the variation of your choice.
• They all look great on their own or together on a tray.
• Pinwheel Cookies Prepare dough as directed; divide in half.
• Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
• Divide each half into 2 equal parts.
• (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
• Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
• Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
• Repeat with remaining dough.
• Refrigerate 1 hour.
• Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
• Bake 10 to 12 minute or until lightly browned.
• Makes about 4 dozen cookies.
• Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
• Roll dough to 1/8-in.
• thickness on lightly floured surface.
• Cut into assorted shapes using 3-in.
• cookie cutters.
• Place on greased baking sheets.
• Bake 10 to 12 minute or until edges begin to brown.
• Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
• Cool completely on rack.
• Makes about 3-1/2 dozen cookies.
• Thumbprint Cookies.
• Prepare dough as directed, adding 1 cup finely chopped Pecans.
• Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Indent centers.
• Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
• Continue baking 8 to 10 minute or until golden brown.
• Makes about 5 dozen Pecan Bars Preheat oven to 350°F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
• Bake for 20 minute or until lightly browned.
• Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
• Stir in 3 cups chopped pecans.
• Spread evenly onto warm crust.
• Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
• Cut into 60 bars.
• Makes 5 dozen bars or 60 servings, 1 bar each.