5 In 1 Cookie Recipe

1 cookie dough base that make 5 different, delicious cookie flavors! This 5 in 1 cookie recipe is perfect for parties and as gifts for your family & friends! The flavors include chocolate chip, double chocolate chip, red velvet, spiced molasses and lemon poppyseed.

5 in 1 cookie recipe

About This Recipe

This recipe starts with a basic chocolate chip cookie dough, just without the chocolate chips, it is then divided into 5 parts, and then additional ingredients are added to each batch to make them a different flavor.

For the flavors I wanted to keep them simple, so when the additional ingredients are added, it does not alter the texture of the cookie too much. Of course I had to include the classic chocolate chip cookies, along with my personal favorite, double chocolate chip cookies and then red velvet, spiced molasses and lemon poppyseed. The variety of flavors makes it perfect to make for parties and picnics or as gifts so everyone can enjoy them no matter what flavors they prefer.

Ease: The task of making so many cookies in 5 different flavors may seen a bit intimidating, but if you have a stand mixer, or a hand mixer, it’s actually really easy. The ingredients used a re very simple and the step involved as well! Now this does not mean you cannot make these by hand, if your butter in super soft then it’ll be quite easy, just consider it an arm workout, if that helps 🙂 !

What You Need To Make This 5 In 1 Cookie Recipe

For the base cookie dough recipe you’ll need:

Butter: use unsalted butter to control the amount of salt in the cookies. Also make sure your butter is at room temperature, this will make the whole process so much easier. Here’s a hack to quickly soften butter.

Sugars: you’ll need both brown and white granulated sugar. Brown sugar make the cookies chewy in the center and gives them a rich flavor, while granulated sugar helps the cookie spread, and of course both are needed r=to sweeten the cookies.

Vanilla extract: vanilla makes everything taste better, yup!

Flour: all you need is regular all purpose flour, I have NOT tried this recipe with any other type of flour!

Baking soda: this is the rising agent, it makes the cookies rise a bit so that we don’t end up with sad flat cookies, instead of a thicker cookie that’s still chewy.

Salt: adding a little bit of slat really helps balance the overall sweetness of the cookies and really brings out all of the delicious flavors.

For the additional Ingredients:

Dark/Milk Chocolate Chunks and Chips: this is for the chocolate chip and double chocolate chip cookies. I like to add both chunks and chips to my cookies but you can always use just one of the two. Adding chocolate chunks crates pools of melted chocolate throughout the entire cookie! I also prefer dark chocolate, but that’s just my personal preference, if you like milk chocolate, you can totally use that instead. P.s. chocolate chunks are just a bar of chocolate that’s roughly chopped.

White Chocolate Chunks and Chips: This is for the red velvet cookies, again you can use just one of either chocolate chips or chunks. I also topped my red velvet and lemon poppyseed cookies with melted white chocolate once they were baked and cooled(see pic), this is just for presentation so it is optional.

Red Food Coloring: this is to make the red velvet cookies, you can use powdered, gel or even water based food coloring. I always use powdered food coloring because it is the most saturated, and you only need to use very little to get vibrant colors!

Cocoa Powder: this is to make the double chocolate chip cookies, it is used to make the cookie dough chocolate flavored. You want to use unsweetened cocoa powder and dutch processed for the most intense chocolate flavor.

Espresso powder: This is for the double chocolate chip cookies as well. Coffee enhances the flavor of chocolate, really bringing it to life in a way. Make sure your coffee id finely ground, if not you can use a spice blender or even a mortar and pestle to make it into a fine powder.

Lemon Zest: this is obviously to flavor the lemon poppyseed cookies.

Poppyseeds: you can’t make lemon poppyseed cookies without poppyseeds can you?

Molasses: this is for the spiced molasses cookies, you only need a tablespoon. I used “original” unsulphured or dark molasses, also sold as “robust” molasses (What is unsulphured molasses?).

Spices: the spices you’ll need are ginger, cinnamon, clove and nutmeg, all in powdered form. You can leave anyone of them out if you don’t like it’s taste.

5 in 1 Cookie Recipe

Pro Tips

  • Here’s an easy hack to quickly soften butter: cut the butter into small cubes and place them onto a microwave safe bowl, then microwave at 20% power in 10 second intervals until the butter has softened (it should take about 20 seconds in total).
  • Measure you flour correctly! Adding too much or too little flour will change the texture of the cookies dramatically. Spoon the flour into the measuring cup and level it off using the back of the spoon. Or use a scale for precise measurements.
  • If you have a convection oven (oven with a fan setting), reduce the temperature by 20 degrees.
  • For the double chocolate chips cookies, don’t skip the coffee, this is what brings out the rich flavor of chocolate, making the cookies intensely chocolatey!
  • When zesting lemons, it’s important to be careful not to grate the white part of the lemon skin that’s beneath the yellow. This part is bitter and could ruin the taste of your cookies.
  • Add a tad bit of yellow food coloring to your lemon poppyseed cookies for more vibrant cookies.
  • You can make the cookie doughs a day or two ahead of time, read the instructions here.
  • You can also add white chocolate chips into the lemon poppyseed cookies, or top them off with a lemon glaze.
  • Don’t like one of the flavors? Leave it out and make two batches of the one you want!
  • Add pink food coloring instead of red to make pink velvet cookies rather than red velvet cookies!
5 in 1 Cookie Recipe

FAQ’s

Can I make the cookie doughs ahead of time?

Yes, you can make the cookie doughs 1-2 days ahead, cover with plastic wrap and refrigerate until you’re ready to use it. It might be a little hard when it comes out of the fridge, so let it sit at room temperature for 10-15 minutes to soften it up a bit. Then shape and bake them the same way.

Why did my cookies spread so much?

The most likely cause for that would be that you did not chill your cookie dough enough or at all! Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you’re more likely to wind up with flat, sad disks instead of lovely, chewy cookies.

Can I make and freeze the cookie dough?

Absolutely, here are the instructions on freezing the unbaked and baked cookies.

Can I skip one of the flavors?

Yes! If there’s a flavor you don’t like, just leave it out and make two batches of the one you prefer.

Storing/Freezing The Cookie

The cookie will keep well in an air-tight container at room temperature for up to 4-5 days, then transfer to the refrigerator.

To freeze the unbaked cookie doughs:  scoop the chilled cookie doughs on to baking trays lined with parchment paper and freeze for 2 hours. Then transfer the frozen cookie dough balls into a freezer safe bag. separate bags for each flavor, and freeze for up to 2 months. Thaw at room temperature and bake as usual.

To freeze the baked cookies: wrap the cooled cookies in a layer of aluminum foil then store in a freezer safe bag and freeze for up to 2 months. Thaw at room temperature and microwave for 20 second to warm up the cookie if you’d like.

5 In 1 Cookie Recipe

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Recipe Card

5 In 1 Cookie Recipe

1 cookie dough base that make 5 different, delicious cookie flavors! This 5 in 1 cookie recipe is perfect for parties and as gifts for your family & friends! The flavors include chocolate chip, double chocolate chip, red velvet, spiced molasses and lemon poppyseed.

Prep Time:20 min

Chill Time:30 min

Cook Time:12 min

Total Time:42 min

Course: Dessert/Cookies

Servings: 35 cookies

Ingredients

For the base

  • 1 1/2 cup unsalted butter, softened (340g)
  • 1 1/2 cup brown sugar (312g)
  • 3/4 cup granulated sugar (150g)
  • 2 tsp vanilla extract
  • 3 large eggs, room temp.
  • 5 1/2 cups all purpose flour (660g)
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

For the chocolate chip cookies

  • 1/2 cup chocolate chunks (50g)
  • 1/4 cup chocolate chips (25g)

For the double chocolate chip cookies

  • 2 Tbsp cocoa powder (30g)
  • 1/2 cup chocolate chunks (50g)
  • 1/4 cup chocolate chips (25g)
  • 1 tsp ground coffee

For the red velvet cookies

  • 1 tsp cocoa powder
  • 1/2 cup white chocolate chunks (50g)
  • 1/4 cup white chocolate chips (25g)
  • red food coloring, as needed

For the lemon poppyseed cookies

  • zest of 1 small lemon
  • 1 tsp poppyseeds
  • yellow food coloring, as needed *optional

For the spiced molasses cookies

  • 1/4 tsp ginger, ground
  • 1/4 tsp cinnamon, ground
  • large pinch of clove, ground
  • large pinch of nutmeg, ground
  • For the cinnamon sugar coating: *optional
  • 2 Tbsp granulated sugar
  • 1/4 tsp cinnamon, ground

Instructions

  1. In the bowl of your stand mixer, or a large bowl, if you are using a hand mixer, combine softened butter, brown sugar, granulated sugar and vanilla extract. Beat on high speed until the mixture turns creamy, about 2 minutes.
  2. Add in the eggs, one at a time, beating well between each addition.
  3. In a separate bowl combine the all purpose flour, baking soda and salt. Add this into the wet mixture in thirds, beating well between each addition. Once all of the dry ingredients are fully incorporated, stop beating, DO NOT over mix!.
  4. Divide the dough into 5 smaller bowls, flavor each of them.
  5. For the chocolate chip cookies: add in the chocolate chunks and chocolate chips and fold just until combined. Chill the dough for at least 30 min.
  6. For the double chocolate chip cookies: add in the cocoa powder, chocolate chunks and chips and the ground coffee, fold just until combined. Then chill the dough for at least 30 min.
  7. For the red velvet cookies: add in the cocoa powder, white chocolate chunks and chips and red food coloring, start with just a little food coloring so you don’t end up adding too much. Fold to combine, avoid overmixing. Chill the dough for at least 30 min.
  8. For the lemon poppyseed cookies: zest the lemon directly into the bowl with the cookie dough, add in the poppyseed and yellow food coloring (if using). Fold the dough using a spatula just until everything is combined. Chill the dough for at least 30 min.
  9. For the spiced molasses: add in the spices and the molasses, fold until fully incorporated then chill the dough for at least 30 min.
  10. Once all the dough have chilled for at least 30 minutes (up to 1-2 hours), preheat the oven to 180 °C / 355 °F and line about 4 baking tray with parchment paper.
  11. Use a cookie scoop to scoop the cookie dough onto the prepared trays leaving at least 2 inches of space between each cookie, I used a regular sized cookie scoop. Make sure to wash the cookie scoop before scooping the next flavor or use multiple cookie scoops if you have them.
  12. For the spiced molasses cookies, roll the cookie dough balls in cinnamon sugar(combine 2 tbsp granulated sugar and 1/4 tsp cinnamon) before baking.
  13. Bake for 12-15 minutes until the sides are slightly golden and the center looks underbaked.
  14. Once baked let the cookies cool on the tray for 10 minutes, then transfer onto a cooling rack to cool completely.

Notes

As soon as the chocolate chip and double chocolate chip cookies come out of the oven add on some more chocolate chips!

Once the cookies have fully cooled, drizzle on some melted white chocolate onto the red velvet and lemon poppyseed cookies to make them look extra pretty! See pic.

Watch Video Tutorial

5 in 1 cookie recipe video tutorial

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