Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add the eggs and vanilla extract and mix until combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: Divide the dough evenly into separate bowls for each cookie flavor.
Step 7: For the red velvet cookies, mix cocoa powder, red food coloring, and crushed Oreos into one portion of dough.
Step 8: For the banana pudding cookies, mix in banana pudding mix, vanilla wafer crumbs, and white chocolate chips.
Step 9: For the chocolate chip cookies, fold chocolate chips into another portion of dough.
Step 10: For the cookies and cream cookies, fold crushed Oreos and white chocolate chips into the dough.
Step 11: For the Biscoff crunch cookies, mix in crushed Biscoff cookies and cookie butter.
Step 12: Scoop large portions of dough onto prepared baking sheets.
Step 13: Bake for 11 to 14 minutes or until the edges are lightly golden.
Step 14: Allow the cookies to cool slightly before adding toppings and frosting.
Step 15: Decorate the cookies with Oreo pieces, vanilla wafer crumbs, chocolate chunks, whipped topping, or crushed Biscoff cookies as desired.
Storage and Reheating Tips
Store cookies in airtight containers at room temperature for up to 5 days.
Keep frosted or cream-topped cookies refrigerated for best freshness.
Warm cookies in the microwave for 8 to 10 seconds for a soft bakery-style texture.
Freeze baked cookies in freezer-safe containers for up to 2 months and thaw at room temperature before serving.
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