In searching for variety, quality and quantity, whether it be for the holidays or just any ordinary day, I will turn to my all in one cookie recipe that yields 5 delicious cookie flavors: peanut butter walnut cookies, orange cookies, cherry pinwheel cookies, adorable cookie cups and M&M cookies. Each flavor is entirely distinct and different from the other; one would be hard pressed to tell they all came from one recipe.
Making the cookie dough in one sitting, rather than baking 5 different cookie recipes, is a timesaver for me. It certainly gives the impression you’ve been baking cookies for days and days when in fact they all came from just one recipe. It yields a pretty generous number of delicious cookies, so here’s the breakdown depending on how large you measure out your cookies:
- 42 – Peanut Butter Walnut Cookies
- 30 – Orange Cookies
- 18 – Cherry Pinwheel Cookies
- 21 – Adorable Cookie Cups
- 15 – M&M Cookies
- 126 – Total number of delicious cookies
The average cookie diameter will be about 2”, so you’re able to sample several cookie flavors instead of stopping at just one or two flavors if they were super large cookies.
I could very well pack one or two of each cookie flavor in a small cellophane bag tied with a ribbon as a giveaway, or divide them by the dozen and place them in small containers, kind of like cookie samplers for the cookie exchange. The peanut butter walnut cookies, orange cookies and pinwheel cherry cookies are shaped into logs and frozen until firm. You can bake as many or as few of these cookies as you want whenever it’s convenient.
The ingredients for the all in one cookie dough are pretty simple.
Have all the measured ingredients assembled and use the flat beater of a sturdy stand mixer to make the dough. My, my—no matter how much I plan to keep my work surface spic and span, it ends up quite the opposite by the time I’ve added the last of the flour.
Divide the dough into 5 equal portions. You can either eyeball it by shaping the dough into a thick log and slicing it with a knife into 5, or flatten it into a big circular disc and slice it like you would a pizza into 5 equal triangles. Or, if you have a weighing scale, you can weigh the dough which is what I did. I’ll probably just eyeball it the next time I make this, but for the first two times, I thought I would weigh it as I wanted to get the amount of flavorings right. So here are some quick notes.
- 2,024 grams. Weight of my empty bowl. Weigh your mixing bowl first before you start making the cookie dough.
- 3,714 grams. Weight of my mixing bowl with the cookie dough in it.
- 1,690 grams. Weight of the cookie dough. I subtracted the weight of my empty bowl from the weight of the bowl with the dough (3,714 – 2,024 = 1,690).
- 338 grams. Weight of each of the 5 portions (1,690 / 5 = 338).
Once the dough is divided, the different flavors are just worked in by hand either with a silicon spatula or the back of a large spoon. To make the peanut butter walnut cookies, add the peanut butter and walnuts to the dough and mix until well blended. Note: use finely diced walnuts as opposed to chopped walnuts. You can find them in the baking aisle of most supermarkets. Divide the dough into 4 logs, about 5” long and 1.5” thick. Flour your hands to prevent the dough from sticking. Wrap each log in plastic wrap, and place them in a freezer safe container and freeze for about 2 hours or until the dough is firm enough to slice. Bake in a cookie sheet lined with parchment paper in an oven preheated to 325°F.
Making the orange cookies is pretty straightforward, much like the peanut butter walnut cookies above. The cookie dough is also divided into logs, wrapped, frozen, sliced and baked the same way. Make sure to use a different spatula or spoon for mixing to keep the cookie flavors separate. There will be pretty flecks of orange zest on the baked cookies.
To make the cherry pinwheel cookie dough, first mix the cherry extract with the dough. I used the same cherry flavor I used to make my earlier cherry cake and cupcakes. Then roll out the dough with a rolling pin to about ¼” thickness. Spread the diced maraschino cherries evenly on the dough. Roll the dough, wrap it in waxed paper or plastic wrap and freeze. Once completely frozen, slice the cookie dough log with a sharp knife and bake. You’ll get these cherry swirl patterns just like these earlier pinwheels.
For the M&M cookies just work into the dough ½ cup mini M&M’s. Or add more if you like. You can either shape the dough into balls or use a cookie scoop to measure out. I flattened the top of each dough ball slightly before baking.
To make these cute and adorable cookie cups, shape the dough into balls measuring about 1” – 1.25” in diameter. Roll in sugar to coat, then place in a non-stick mini-muffin pan. Make a slight indentation in the center with your finger for the filling. Another option is to coat it with finely diced walnuts. Dip the cookie dough ball first in egg white then roll it in a bowl of walnuts mixed with a small amount of sugar. The cookie cups coated in nuts will bake a few minutes longer than the ones coated in sugar, so ideally bake them separately.
The filling for the cookie cups is as delicious as it is easy to make. Just place the chocolate chips in a bowl. In a small sauce pot heat the whipping cream to simmering. Then pour the cream over the chocolate chips. Let it sit for about 3 minutes, then whisk the filling until it is very smooth and shiny. The filling will start out loose, but will start to thicken. Just leave it while you work on other things and check on the consistency every so often. Once it is thick enough, fill a piping bag and use a small star tip to fill the cookie cups. Or you can also just spoon the filling. Another option is to fill a Ziploc bag and snip a corner to pipe the filling. The left over filling can be used to decorate the other cookies.
You can garnish the cookie cups with a Hershey Kiss, or not.
You can also garnish the cookies with sprinkles to make it look more festive.
I took a few cherry pinwheel cookies and sandwiched them with chocolate filling. Then I made a quick sugar glaze and poured it over each cookie sandwich and topped each of them with a maraschino cherry. The glaze will set after a few minutes.
If you prefer to have, say, just 3 flavors so you’ll end up with more of each type, just adjust the proportion of the flavors. Start out with a little flavor then sample a bit of the cookie dough and adjust to suit your taste. You can sample as much of the cookie dough as you want. It doesn’t have any eggs, so it’s perfectly safe. Just make sure to leave some dough for the cookies = ).
I just love the combination of orange and chocolate. I piped most of the excess chocolate filling over the orange cookies with a small icing tip. Or you can just fill a Ziploc bag and snip a tiny hole in the corner to pipe the chocolate over the cookies.
The peanut butter walnut cookies are in the foreground below the flower. They are soft yet firm in texture and are full of melt-in-your-mouth goodness.
These cookie cups are similar to my earlier chocolate cookie cups.
They make great holiday cookies, or bake them anytime you need a whole bunch of different flavored treats!
- 2 ½ cups unsalted butter (5 sticks / 20 ounces / 568 g)
- 2 cups sugar (420 grams)
- 5 ½ cups flour (736 g)
- 1 ½ teaspoons salt (9 g)
- 2 ½ teaspoons vanilla extract (10 g)
- ½ cup peanut butter (138 g)
- ½ cup finely diced walnuts (60 g)
- 1 teaspoon orange zest (3 g)
- ½ teaspoon orange extract (2 g)
- ⅓ cup drained and diced maraschino cherries (62 g)
- ¼ teaspoon cherry extract (2 g)
- 1 tablespoon melted butter (14 g)
- 1 cup powdered sugar (110 g)
- 2 – 3 tablespoons milk (36 g – 54 g)
- ½ cup – ¾ cup mini M&M candies (90 g – 135 g)
- ½ cup sugar (105 g) to coat cookie dough balls
- 1 egg white in a small bowl
- Small bowl of ¾ cup finely diced walnuts (90 g) mixed with 1 tablespoon sugar (12 g) to coat cookie dough balls
- 1⅓ cups semi-sweet chocolate (¾ pound / 212 grams)
- ¾ cup heavy whipping cream (165 grams)
- Optional: Hershey Kisses for garnish
- Use the flat beater attachment of a stand mixer to cream the butter until light and smooth.
- Gradually add the sugar and salt and beat until light and fluffy.
- Add vanilla and beat until well blended. Beat until dough leaves the side of the bowl.
- Divide dough into 5 equal parts and place each portion in a clean bowl.
- For the Peanut Butter Cookies: add the peanut butter and finely diced walnuts to the cookie dough and mix by hand using a large spoon or silicon spatula. Mix until well combined. Divide the dough to make 4 cookie dough logs about 5” long and 1.5” in diameter. Wrap each log in plastic wrap or waxed paper. Place the wrapped cookie dough logs in a lidded freezer safe container and freeze until firm. When ready to bake preheat oven to 325°F and line a cookie sheet with parchment paper. Thaw the cookie logs for only a few minutes, just enough so they can be easily sliced with a sharp knife. Slice the cookies about ¼ inch thick and place on the cookie sheet. Bake for about 20 minutes. Remove from oven. Let the cookies sit in cookie sheet for about 10 minutes then using a spatula transfer the cookies to a cooling rack to cool completely. Cookies will be soft when still warm but will firm up. Yields about 42 2-inch cookies.
- For the Orange Cookies: add the orange zest and orange extract to the cookie dough and mix by hand using a large spoon or silicon spatula. Mix until well combined. Divide the dough to make 3 cookie dough logs about 5” long and 1.5” in diameter. Wrap each log in plastic wrap or waxed paper. Place the wrapped cookie dough logs in a lidded freezer safe container and freeze until firm. When ready to bake preheat oven to 325°F and line a cookie sheet with parchment paper. Thaw the cookie logs for only a few minutes, just enough so they can be easily sliced with a sharp knife. Slice the cookies about ¼ inch thick and place on the cookie sheet. Bake for about 18 minutes. Remove from oven. Let the cookies sit in cookie sheet for about 5 minutes then using a spatula transfer the cookies to a cooling rack to cool completely. Yields about 30 2-inch cookies.
- For the Cherry Pinwheel Cookies: add the cherry extract to the cookie dough and mix by hand using a large spoon or silicon spatula. Mix until well combined. Roll the dough with a rolling pin into a rectangular shape. Spread the diced maraschino cherries evenly over the cookie dough. Roll the dough into a one long log and wrap in plastic wrap or waxed paper. Place the wrapped cookie dough log in a lidded freezer safe container and freeze until firm. When ready to bake preheat oven to 325°F and line a cookie sheet with parchment paper. Thaw the cookie log for only a few minutes, just enough so it can be easily sliced with a sharp knife. Slice the cookies about ¼ inch thick and place on the cookie sheet. Bake for about 18 minutes. Remove from oven. Let the cookies sit in cookie sheet for about 5 minutes then using a spatula transfer the cookies to a cooling rack to cool completely. Yields about 18 2-inch cookies. Optional sugar glaze: Melt butter in microwave. Whisk in powdered sugar. Add milk, one tablespoon at a time until the glaze is smooth. Use immediately before the glaze sets and drop with a spoon to cover the surface of the cookie. Garnish with a maraschino cherry.
- For the M&M cookies: add M&Ms to the cookie dough and mix by hand using a large spoon or silicon spatula. Mix until the M&M’s are evenly distributed. Preheat oven to 325°F and line a cookie sheet with parchment paper. Roll the dough into balls or use a 1.5” cookie scoop to drop the cookie dough onto the cookie sheet. Lightly flatten the top of each dough ball. Bake for 15 – 18 minutes. Remove from oven. Let the cookies cool for a few minutes then transfer onto a rack to cool completely. Yields about 15 2-inch cookies.
- For the Cookie Cups: Roll cookie dough between your hands to make dough balls about 1” – 1 ¼“ in diameter. Roll each cookie ball on a plate of granulated sugar to coat. Place in a non-stick muffin pan. Press your finger in the center to make a depression. Variation: Slightly beat 1 egg white in a bowl. Combine walnuts and sugar in a bowl. Dip cookie ball in the egg white then roll in the plate of finely diced walnuts to coat. Preheat oven to 325°F. Bake sugar coated cookie cups for 18 - 20 minutes. Bake walnut coated cookie cups for 20 – 23 minutes. Remove from oven and let cool for about 5 minutes before transferring cookies to a rack to cool completely. Yields about 21 cookie cups. Fill with chocolate filling.
- Chocolate Filling for the Cookie Cups: Place semi-sweet chocolate chips in a bowl. Heat whipping cream to simmering whisking occasionally. Pour the whipping cream all at once over the chocolate chips. Allow to sit for about 3 minutes. Use a wire whisk to mix until smooth and shiny. The filling will thicken after about half an hour. Fill a piping bag and use a small a star tip to pipe the filling into each cookie cup. Alternatively, you can use a Ziploc bag and snip a tiny hole in the corner to pipe the filling. Garnish with a Hershey Kiss, if desired.
All in One Cookie Recipe Makes 5 Delicious Cookie Flavors