Basic Cookie Dough For Mix-ins

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Next up in my basic dough series is this basic cookie dough for mix-ins. This is a reliable dough that produces a soft, but thicker cookie. It’s the perfect cookie dough for chocolate chips or chunks, nuts, M&M candies, dried fruit, or even by itself as a “chipless” cookie.

A bowl of cookie dough with a spoon in it.

Why I love this dough so much

This is one of those recipes that never lets you down. The dough has primarily brown sugar, so the cookies are perfectly chewy and dense, which makes it a great dough for chocolate chip/chunk cookies, chocolate nut cookies, or even M&M monster cookies. It’s very versatile and can handle all kinds of mix-ins.

This cookie dough is also made with common ingredients that most bakers have in their kitchen at all times, so it’s one you can whip up without a ton of planning or preparation (a huge plus).

A bowl of cookie dough with chocolate chips and a spoon.

Let’s break down how to make this dough

  1. Start by creaming room temperature butter, brown sugar, and sugar together with an electric mixer on medium speed for 2 minutes, until light and fluffy.
  2. Add the egg and vanilla extract and continue mixing for another minute.
  3. In a separate bowl, whisk the flour, baking soda, and sea salt together.
  4. Then, add the flour to the wet ingredients and mix with the mixer until mostly combined. Finish mixing with a rubber spatula.
  5. Once dough is made, you can add the mix-ins and bake the cookies right away or freeze the plain dough for baking at a later time. If you freeze the dough, allow it to thaw in the refrigerator overnight, let it come up to room temperature, and then add mix-ins.
A bowl of cookie dough with a spoon.

To make chipless cookies

If you’re a purist and are looking to make chipless cookies (yes, that’s a thing), this is a great dough for that. Just scoop the cookies as you normally would, but sprinkle the tops of them with sugar just before baking. This will give them a little extra sweetness and crunch after they cool.

Chipless cookies are actually one of my personal favorites. I really appreciate being able to taste the dough, which is often lost or overpowered by mix-ins.

A bowl of cookie dough with a scoop sitting on top.

Questions about this recipe

Yes. You can make up to 4 tablespoon size cookies with this dough. Just make sure to keep an eye on it the last couple of minutes of baking to make sure the cookies are done. Bigger cookies often take a few extra minutes of baking time.

You sure can. If you want to do this, make the dough as directed, fold in the mix-ins and then scoop the dough onto a baking sheet. I like to pop them in the fridge for a few minutes to harden them up a bit and then transfer them to an airtight container for freezing.

To bake frozen scooped cookie dough, remove the dough balls from the freezer and place them on a lined baking sheet 2 inches apart. Allow the dough to thaw for 20-30 minutes on the counter. Then preheat the oven and bake as directed.

There are many variables in baking, but this could be from adding too much flour. I recommend weighing the sugars and flour on a small kitchen scale to ensure accuracy.

Whether you make this dough as cookies with a mix-in or as chipless cookies, this basic dough will be your new go-to. Whip up a batch and let me know what you think.

Other basic cookie dough recipes for you

A bowl of cookie dough with a spoon in it.

Basic Cookie Dough For Mix-ins

By: Kristine Underwood
An easy, stable basic cookie dough for all of your favorite mix-ins from chocolate chips, to nuts, to dried fruit and candy. The baked cookies are indulgently soft and chewy.
4.83 from 52 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sweets & Dessert
Cuisine American
Servings 26 cookies
Calories 84 kcal

ingredients
 
 

  • 1/2 cup butter, unsalted (room temperature)
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • cup flour (unbleached)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

INSTRUCTIONS

  • Preheat oven to 350 degrees and line three baking sheets with parchment paper.
  • In a medium size bowl, cream butter, sugar, and brown sugar together with an electric mixer for 1-2 minutes, until light and fluffy.
    1/2 cup butter, unsalted, 1/2 cup brown sugar, 1/4 cup sugar
  • Beat in egg and vanilla extract and mix for another minute.
    1 egg, 1 tsp vanilla extract
  • Whisk flour, baking soda, and sea salt together in a separate bowl.
    1½ cup flour, 1/2 tsp baking soda, 1/2 tsp sea salt
  • Add flour to wet ingredients, half at a time, mixing with a rubber spatula until just combined.
  • Using a 1.5 TBS cookie scoop, scoop dough onto lined baking sheets.
  • Bake for 9-10 minutes, rotating the pan halfway through.
  • Let cookies cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.
  • Store in airtight container for up to 1 week or freeze.

Notes

Make sure to read the cookie baking tips to get answers to common questions about baking cookies.
The nutrition facts are for the cookie dough only.

Nutrition

Serving: 1 cookieCalories: 84kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 98mgPotassium: 17mgFiber: 0.2gSugar: 6gVitamin A: 118IUCalcium: 7mgIron: 0.4mg
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Recipe Rating




38 Comments

  1. can I make without sugar and then combine with store bought cookie dough(which is always too sweet)5 stars

  2. Lisa Switzer says:

    I tried this recipe and it seems the flour to butter is off.. they basically melted into a pan cookie

    1. Hi Lisa! Wow, I’m so sorry that happened to you – I’ve never had that happen with this recipe. Thanks for taking a minute to leave feedback, I appreciate it.

    2. Weird! Mine barely changed shape and were perfect! Maybe the butter was too soft? Mine wasn’t quite down to room temp.5 stars

  3. Lmaoo this recipe honestly would’ve turned out great if I didn’t mess it up somehow not sure what I did wrong. This tasted like muffins after and didn’t flatten out like normal cookies lol. Not sure what that’s about hopefully next time I can follow the recipe better.5 stars

    1. Hahahaha Aleah what happened? Sounds like maybe you added too much flour. That usually causes cookies to puff up, be stiff, and not spread out much. I hope you have better luck with the next batch. Happy baking!

  4. I added orange extract instead of vanilla because i wanted to keep them simple and they turned out divine! Excellent recipe5 stars

    1. Oooh Sara, that sounds yummy! I’ve never added orange extract to cookies. I’ll put that on my list to try. Thank you for taking a minute to leave a comment, I appreciate it. Happy baking!

  5. Hi! Do you have a recommendation for the ideal measurement for mix-ins? 1/2 cup?

    1. Hey Natalie! I usually do 1/2 to 3/4 cup total. Happy baking!

  6. Catherine says:

    I don’t usually leave reviews but thank you so much for this recipe. Perfect sweetness, perfect baking time and super easy.
    I also love that the ingredient amounts are reminded for each step ; that’s how every recipe should be.
    I added white chocolate chips and nuts.5 stars

    1. Thank you so much, Catherine! I’m so glad you enjoyed the cookies and the recipe. I truly appreciate you taking a minute to leave a review, it’s so helpful. Happy baking! 🙂

  7. Hello! Can I add oats to this base?

    1. Hi Kimberly! It depends on how much actually. If you’re adding a small amount of oats, like a half a cup, you likely won’t need to make any adjustments to the recipe. The oats should incorporate into the dough without significantly altering the texture or consistency. It’s always a trial and error thing and I haven’t tried it, so let me know how it goes!

  8. Can’t wait to try this recipe! Can peanut butter be added and if so, how much?

  9. hi , this recipe really worked
    for me just right amount
    nice to switch it up add nuts, raisons , pumpkin seeds , butterscotch chips easy !