Frankencookies

These are great when you want a cookie but can’t quite decide which one you want. Here, you can go with whatever combination makes you happiest, and you can switch it up and experiment. I’ve got three different types of cookies here, but feel free to switch them up, add ingredients, change the flavor profiles, or just use two instead of three.

Have fun with this, and feel free to make different combinations each time.

Since you’re making three cookie batters, its something of a lengthy process, and you’re going to mess up a few bowls so I recommend using simpler, one-bowl dough recipes.

Below is the one I did, and since it’s mine I got to choose the flavors I wanted to!

Difficulty: easy
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Ingredients

Cookie 1 – Chocolate Chip Cookies

1 c + 2 T flour
½ t baking soda
½ t salt
½ cup butter, softened to room temperature
6 T granulated sugar
6 T brown sugar
1 egg
2 t vanilla
1 cup, semi-sweet chocolate chips
½ cup butterscotch chips

Cookie 2 – Brownie Cookies

¼ cup butter, softened to room temperature
1 T vegetable oil
1 egg
2 t vanilla
2/3 cup flour
½ cup sugar
¼ cup sweetened cocoa powder
½ t baking powder
1/8 t salt
1/3 cup semisweet chocolate chips
1/2 cup Heath Bar chips

Cookie 3 – Red Velvet Cookies

½ cup butter, softened to room temperature
½ cup dark brown sugar
1 egg
2 t red food coloring (or more – keep adding until it’s the red you want it to be)
2 t vanilla
1 cup flour
¼ cup sweetened cocoa powder
¼ t baking soda
¼ t salt
¾ cup semisweet chocolate chips
¾ cup white chocolate chips

Directions

Cookie 1 – mix flour, baking soda…well really, just throw everything into a bowl except the chips. Mix until it’s fully mixed. Then add the chips (and whatever other stuff you want to throw in there). See? Simple! Set aside.

Cookie 2 – put the butter, oil, egg and vanilla in a bowl and mix for a couple minutes. Add in the flour, sugar, baking powder and salt and mix again until everything is well-blended (Ideally, you could whisk these dry ingredients together in a separate bowl before adding them to the wet ingredients in order to ensure that they are evenly distributed, but I’m trying to save you cleanup here – basically, just make sure that your final product is an even-looking dough).

Stir in the semisweet and Heath Bar chips and set this bowl aside.

Cookie 3 – we’re going to pretty much do what we did with Cookie 2. Put the butter and brown sugar in a bowl and beat for about 3 minutes until it’s fluffy. Add in the egg, food coloring and vanilla and beat again. Next, add in the dry ingredients – the flour, cocoa powder, baking soda and salt and mix until well combined. As in Cookie 2, you’d ideally whisk these dry ingredients separately and then add them in, but as long as you mix it well you should be fine.

Finally, add in the semisweet and white chocolate chips.

Now you’ve got three bowls with three different batters in them, and we’re going to put them together.

Roll out a piece of wax paper and take your first batter and lay it in a tube, about a half inch around – like this:

Next, lay the second batter right next to it in a similar matter, and then the third.

Carefully roll up the three batters – you’re not mixing them together, but you’re making them into a single tube.

Refrigerate the tube for a couple hours – it’ll be easier to work with when it’s firmer. When you’re ready to bake, take the tube out of the fridge and unwrap it. Slice the dough into pieces about ¼” thick and put them on cookie sheets lined with parchment paper.