The concept of a kitchen sink cookie is simple: you put everything in but the kitchen sink. It is one of those recipes that works with almost anything and everything you have in your baking pantry. This means it is a great recipe to keep in your pocket when a baking emergency comes up, i.e an impromptu party or impromptu house guests.
For my version of kitchen sink cookies I use a combination that I find is well balanced, salty, sweet, and spicy. For salt I throw in pretzels and kettle cooked chips, kettle cooked so they retain their crunchiness. The sweet comes from butterscotch and chocolate chips. Finally, the spicy from some chipotle roasted peanuts.
If you do not have spicy peanuts you can throw red pepper into the cookie mix, roast your own peanuts in a spice mixture, or simply use plain peanuts.
The cookie base for the recipe is heavy in brown sugar and butter, which results a gooier more buttery cookie. In my book, the ultimate cookie is one that is cooked on the outside and still gooey on the center. The trick to a perfect texture is twofold, chilling the butter before baking and under baking the cookie. I take the cookies out of the oven when the edges just start to brown then I let them cool on the cookie sheet.
Chilling your cookie dough before baking it prevents the butter from spreading too much during baking. If the butter spreads too much the finished cookies will be thin and not thick and tender.
This recipe would also be delicious as a chocolate chip cookie using only chocolate chips as the add-in. And of course, I recommend a large glass of ice cold milk to accompany your fresh out of the oven warm cookies.
This cookie may be the strangest, most delicious, and well balanced cookie I have ever eaten.
For more tips on cookie making, see this post.
- 2 Sticks of Butter, softened
- 1/2 Cup of Brown Sugar
- 1/4 Cup of Sugar
- 2 1/2 Cups of All Purpose Flour
- 1 Tablespoon of Vanilla Extract
- 2 Large Eggs
- 1 Egg Yolk
- 1/2 Teaspoon of Baking Powder
- 1/4 Teaspoon of Salt
- 1/2 Cup of Chocolate Chips
- 1/2 Cup of Butterscotch Chips
- 1 Cup of Kettle Cooked Chips
- 1/2 Cup of Pretzels, crushed
- 1/2 Cup of Spicy Peanuts
- With your stand mixer on medium speed, cream together your sugars and softened butter. Mix until well combined.
- Next add in the eggs and egg yolk. Pour in eggs one at a time, mixing until well combined.
- Add in the vanilla extract, mixing until well combined.
- In a bowl combine the flour, salt, and baking powder.
- Pour the flour mixture into mixing bowl a little at a time. Continue to mix cookie dough until fully combined.
- Once cookie mixture is fully mixed, add in the chocolate chips, butterscotch chips, pretzels, chips, and peanuts.
- Mix the cookie dough over low speed until the add-ins are broken up and well distributed. This should take no more than 1 minute.
- Cover the cookie mixture well and place in the fridge to chill for 30 minutes. This will prevent too much spreading.
- While the cookie dough chills, preheat your oven to 350 degrees Fairenhiet.
- Prepare each cookie sheet with a layer of parchment paper.
- Bake the cookies for 10 minutes, or until lightly golden on the edges. If you are baking more than one cookie sheet at a time, it will take approximately 15 minutes for the cookies to bake.