Ever want to eat different cookie flavors, but don’t want to fill your kitchen with a bunch of batches of cookies? (Okay, that does sound amazing, but it’d also be a ton of work)

I decided to make my indecisive tastebuds dreams come true by using just ONE batch of cookies to make THREE different flavors of chocolate chip cookies. I decided to do a flavor inspired by white chocolate, milk chocolate, and dark chocolate. I’m so incredibly happy with how they all turned out!

The Cookie Dough

For anyone who loves to bake, you know there isn’t a ton of variation in the base for a chocolate chip cookie. This one is simple and is perfect for building off of with our different flavors.

White Chocolate Cheesecake

For the lightest cookies, I decided to use my favorite dessert as inspiration: cheesecake. We’ll be adding white chocolate and graham crackers to the dough and using some cream cheese as the filling for the perfect pop of creaminess.

Milk Chocolate Toffee

We can’t be too boring with the milk chocolate, right? Let’s add in some chocolate-covered toffee (Heath) and cocoa powder to keep things interesting. The touch of cocoa powder in these gives us a gradient in the final 3 cookies.

Dark Chocolate Espresso

For the darkest cookies, we’re adding extra cocoa powder as well as some espresso powder for a dark and rich cookie.

3-in-1 Chocolate Chip Cookie Trio

Makes 24 cookies

Ingredients

Cookie Base

2 ½ cups all purpose flour

1 tsp baking soda

½ tsp salt

2 sticks butter, room temperature

1 cup light brown sugar

½ cup granulated sugar

2 tsp vanilla extract

2 eggs, room temperature

Mix-ins

2 oz cream cheese, softened

1 Tbsp powdered sugar

1 full sheet graham cracker

⅓ cup white chocolate, chopped

⅔ cup Heath toffee bar, chopped

¼ tsp cocoa powder

1 tsp espresso

⅔ cup dark chocolate chips

2 tsp cocoa powder

Method

First, We Prep

Mix cream cheese and powdered sugar until combined. Set in refrigerator to cool while we make the rest.

Preheat oven to 375°F. Line a large baking sheet with parchment paper.

The Cookie Dough

Mix flour, baking soda, and salt in a medium mixing bowl. Set aside.

In a stand mixer with a paddle attachment, add butter and both of the sugars. Set to medium speed until everything is mixed well and color lightens.

Turn off mixer and add vanilla. Mix. Add eggs, one at a time, mixing well after each addition.

Using the lowest setting on your mixer, gradually add flour mixture.

Note: Don't overmix or you'll end up with tough cookies.

Split dough into 3 bowls. Set aside.

White Chocolate Cheesecake

Add chopped white chocolate and graham crackers to first bowl. Fold in.

Milk Chocolate Toffee

Add 1/4 tsp cocoa powder and chopped Heath bars to second bowl. Fold in until you don't have any streaks.

Dark Chocolate Espresso

Add remaining cocoa powder and espresso powder to the third bowl. Fold in until just incorporated. Add dark chocolate chips and fold in.

Let's Bake 'em

Leaving the white chocolate for last, begin scooping cookie dough into 3 Tablespoon balls. Roll them between your palms. Place 2 inches apart on baking tray.

Roll each of the white chocolate cookies into balls, then flatten in your hand. Scoop about 1 teaspoon of the cream cheese mixture into the center of each one. Carefully pinch the edges together and seal in the filling. Gently roll back into a ball shape. Bake for 8-12 minutes, until edges start to brown.

Note: if you want picture-perfect cookies, reserve a small amount of each chocolate and press into the tops as soon as you remove them from the oven. You can also use a round cookie/biscuit cutter or bowl that's a little larger than your cookies to swirl your cookies into perfectly shaped circles.

Leave on baking tray for 5-10 minutes until they're solid enough to move. Transfer to wire cooling rack.

Enjoy while still warm, or seal in an airtight container and enjoy over the next couple of days.