Kitchen Sink Cookies
Servings 36 3 inch cookies
Calories 229kcal
Ingredients
- 2 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- 1 cup roughly chopped salted peanuts
- 1 cup broken pretzels
- 1/2 cup caramel bits (or bits-o-brickle)
Instructions
- In a medium-size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, cream together butter, granulated sugar, brown sugar and vanilla. Beat on medium-high until fully blended and light beige in color.
- Add the eggs one at a time beating well after each addition.
- Gradually add dry ingredients on low speed. Stop and scrape the sides of the bowl as needed. Continue until all is added. Beat just until fully combined.
- Use a large non-stick spoon or spatula to mix in chocolate chips, peanut butter chips, peanuts, pretzels and caramel bits by hand. The batter will be stiff. Continue to mix to evenly distribute ingredients through the dough. Cover and chill for 30 minutes.
- Bake: Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
- Using a 2 oz cookie scoop or a Tbsp to divide the dough. Transfer to pan leaving at least 2 inches between to allow for spreading.
- Bake for 14-16 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature.
Notes
This cookie dough may be kept in the fridge for 1 week or frozen for 2 months.
Nutrition
Serving: 1cookie | Calories: 229kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 114mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg