The Conflicted Cookie

Conflicted Cookie

   
       That name is what happens when no one gives me any suggestions...but no matter. The name isn't really that important when we're talking about a giant conglomerate cookie that is not only stuffed, but also giant. (UPDATE - There was one suggestion for the "snickpea-choc-squared-chip ccokie," but it just sounds too much like chickpea to me. *shrug*)

       There wasn't a whole lot of method to the madness, aside from the fact that the snickerdoodle dough has to go on last so it can be rolled in cinnamon sugar. Other than that, you can put the layers in any order you please. Whichever dough you use for the center you will have the most leftover of, and for the outer layer, the least. I just used the leftover dough to make about a dozen smaller frankencookies, but you can probably also make another giant cookie and a half or so.

  

       I put a salted caramel Ghirardelli chocolate in the center. Other option include a Reese's cup, Oreo, Lindt chocolate, or pretty much any candy bar.

        The only downside of this cookie is that it's the work of four cookies for just one. You have to make four different doughs, but they all have the same ingredients with slight variations, so if you leave the ingredients out and make it in the right order so you don't have to wash the bowl each time, it's not so bad. I recommend making them in the order the recipes are listed in.

Snickerdoodle Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 1/4 cup brown sugar
• 1/2 egg + 1 yolk (crack an egg into a bowl, whisk it up and pour half in. Save the other half for the PB dough.)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 1/3 cups flour

Chocolate Chip Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 6 T brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup + 2 T flour
• 1 cup chocolate chunks

Peanut Butter Dough

• 1/4 cup butter, softened (1/2 a stick)
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup creamy peanut butter
• 1/2 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup flour

Chocolate White Chocolate Chip Dough

• 6 T butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 6 T unsweetened cocoa powder
• 1 cup flour
• 1 cup white chocolate chips

Instructions:

1. The process will be the same for each dough. Cream the butter (including peanut butter) and sugars together. Add the egg and vanilla, beat until incorporated. Add the baking soda, salt, (cream of tartar and cinnamon), (cocoa), and flour and gently mix until combined. Mix in the  chocolates by hand.
2. Take the chocolate, oreo, or whatever you've chosen as your core, and wrap it in the first layer of dough. I recommend starting with the peanut butter since there's the smallest amount of it. 
3. Flatten out the next dough of your choice into a disc ( I used chocolate chip). Place the first dough ball in the center and envelope it completely.
4. Repeat with next dough. 
5. Repeat once more with the snickerdoodle dough, then coat in cinnamon sugar. Place on a greased baking sheet and sprinkle generously with extra cinnamon sugar. Set in the freezer and set the oven for 350 degrees F. When the oven is preheated, bake the cookie for 30-40 minutes, depending on how brown you want to allow it to get on the outside. I really liked the crispy outside and doughy center it got from being baked for 40 minutes.