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Cookie Dough With Variations

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“This is a great time-saver to have this cookie dough ready in your freezer!”
READY IN:
30mins
YIELD:
45 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl; beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add in the sugars and baking soda; beat until fluffy.
  3. Add in eggs and vanilla; beat until well combined.
  4. Beat in flour.
  5. Use immediately, or cover and chill for up to 24 hours (dough may be placed in a freezer bag and frozen for up to 6 months.
  6. Thaw out overnight in refrigerator before baking).
  7. Drop by slightly rounded tablespoon 2-inches apart onto ungreased cookie sheet.
  8. Bake at 375°F for 10-12 minutes or until edges are light brown.
  9. Cool on wire racks.
  10. FOR PEANUT BUTTER BUDDIES: Add 1/2 cup peanut butter with the eggs and vanilla, after flour, stir in 2 cups Reeses Pieces into dough.
  11. FOR SUPER-CHUNK CHIPPERS: Sir in 1 cup coarsely chopped semi-sweet chocolate, 1 cup coarsley chopped milk chocolate, and 1-1/2 cups chopped pecans into dough Drop dough from 1/4 cup measuring cup, about 4-inches apart onto cookie sheet; flatten cookies slightly with a spoon Bake for 13-15 minutes or until edges are light brown.

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