Kitchen Sink Cookies
These Kitchen Sink Cookies are the ultimate treat, packed with everything but the kitchen sink for a flavor explosion in every bite. Ready in just 25 minutes, they’re perfect for satisfying sudden cravings or impressing guests with minimal effort.
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar firmly packed (You may substitute light brown sugar)
- ½ cup granulated sugar
- 1 3.4 oz Instant vanilla pudding mix or preferred flavor
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 heaping cups small pretzel twists measure before crushing pretzels
- ⅔ cup toffee bits
- ¾ cup caramel bits or 15 caramels cut into quarters
- ½ cup mini M&Ms
- ½ cup chocolate chips milk chocolate or semisweet
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Place butter, sugars (dark brown sugar and granulated), and dry pudding mix in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to cream together until well-combined.
- Add egg, egg yolk, and vanilla extract and stir well to combine.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and stir until completely combined.
- Place pretzels in a ziploc bag ad use a rolling pin to smash a bit until broken (but not completely crushed). Add pretzels, toffee bits, caramel bits, mini M&Ms, and semisweet chips and stir until combined.
- Scoop cookies by 2 Tablespoon-sized scoops and place on prepared baking sheet, spacing cookies at least 2” apart.
- Gently flatten cookies by pressing down with your fingers, then bake for 10 minutes
- Allow cookies to cool completely on baking sheet.
Nutrition
Calories: 200kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 24mgSodium: 146mgPotassium: 59mgFiber: 1gSugar: 20gVitamin A: 223IUCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!