Cookies Recipes

How to Make Kitchen Sink Cookies

These Kitchen Sink Cookies are so named because they include everything but the kitchen sink!

RECIPE: https://sugarspunrun.com/kitchen-sink-cookies/

Ingredients
1 cup unsalted butter softened (226g)
1 cup dark brown sugar firmly packed (200g) You may substitute light brown sugar
1/2 cup granulated sugar 100g
1 3.4 oz packet Instant vanilla pudding mix or preferred flavor (96g)
1 large egg + 1 egg yolk room temperature preferred
1/2 teaspoon vanilla extract
2 ½ cups all-purpose flour 315g
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 heaping cups small pretzel twists measure before crushing pretzels (75g)
2/3 cup toffee bits 110g
¾ cup caramel bits 125g (or 15 caramels cut into quarters)
½ cup mini M&Ms 105g
½ cup chocolate chips (milk chocolate or semisweet) 85g

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Cookie sheet (Affiliate Link): https://amzn.to/36AXRkO

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.

Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam/
Pinterest: https://www.pinterest.com/source/suga…
Email List: https://sugarspunrun.com/subscribe/

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Video Transcription

Today on Sugar Spun Run I’ll be showing
you how to make kitchen sink cookies.Hey Sugar Spun Bakers!
So today I’m sharing a pretty simplecookie recipe. These are my kitchen sink
cookies and I call them that because Ithrow in just about everything except
the kitchen sink.We’ve got caramel. We’ve got pretzels.
We’ve got M&Ms. We’ve got chocolate chips.I really think you’re going to love these
cookies, at least I know I love them. Nowto get started you’ll want to pre-heat
your oven to 350 degrees Fahrenheit.There’s no chilling needed for this
recipe so you can go ahead and get thatoven started right now. Next, you are
going to need one cup, or two sticks, ofunsalted butter, and you want this to be
softened we’re going to add these to a large bowl.And we’re also adding one cup
of firmly packed dark brown sugar.You can use light brown sugar instead if you
prefer but I just like the extra flavorfrom the dark brown sugar and we’re also
adding 1/2 cup of granulated sugar.Now another ingredient that we’re adding to
these cookies is one packet of instantvanilla pudding. You could use
butterscotch pudding, or even caramelpudding if you prefer. I’m just using
vanilla today.And this is, of course, just the dry mix. You’re not going to actually prepare the pudding before adding intothe batter. Now we’re going to cream
these ingredients together until they’rewell combined, and light and fluffy now
you can absolutely use a stand mixer ifyou prefer today I’m just using my
electric hand mixer.This mixer is intense. I always have to be careful with it because even on low speed it likes to send my ingredients flying.The next thing we’re going to be adding is one egg and one large egg yolk.I like using this
extra yolk instead of a whole extra eggbecause it helps make the cookies a
little more rich, a little more tender, a little more chewy.There’s one egg.Let’s get rid of this white here.Add the extra egg yolkWe’re also going to stir
in just a 1/2 teaspoon of vanillaextract. We only need a little bit
because we’re already going to begetting a good bit of flavor from that
pudding. So we’ll stir everything together again.I’m just gonna use my spatula to make
sure everything is well combined.So we’ll set this aside and now we’ll need
a separate bowl for our dry ingredients.You’re going to need a two and a half cups of all-purpose flour. We’re going to add a teaspoon of baking powder.A teaspoon of baking soda.And a teaspoon of salt we’ll just whisk everything together until it’s well combined.Okay that looks
pretty good so we’ll bring back our wetingredients and we’re just gonna
gradually add our dry ingredients untileverything is completely combined. You’ll
want to use your electric mixer for this again.I’m just gonna add the flour in about
three parts.And now comes the fun part where we get
to add everything but the kitchen sink.So you can add pretty much anything you
want to this cookie dough, but I do havesome preferences that I’m going to
recommend. The first thing I like to addis about two cups of pretzels. Now you’ll
want to break these up. You can either dothat with a rolling pin or you can just
do it by handbefore you add them to the dough. If I’m
making these with my stand mixer I justtoss them into my mixer and the beater
will break them up for me.I’m also adding about a half cup of mini M&Ms.2/3 cups of toffee bits. Now sometimes theseare available at the store just as
toffee bits. Sometimes they are coated inmilk chocolate, either one is completely fine. About a half cup of semi-sweet or milk chocolate chips.Then I also love to
add some caramel. So you can use thosecaramel bits. You know you can get those
little balls of caramel at the store. Youwould need 2/3 cup of those, or you can
buy those soft caramels and I’m justgonna cut them into four pieces. If you like smaller bits of caramel you can cut them into your 6.Just break these up and add them in if you’re using soft caramels you’ll need about fifteen or sixteen.Now we’ll use our spatula to stir everything together until it’s completely combined.Or we’ll switch to a spoon because I’m worried I’m going to break my spatula.This dough gets pretty stiff. That’s mostly because of the pudding that we’ve added to it.Once you have all your ingredients combined all that’s
left to do is bake these cookies. Like Isaid, there’s no chilling required. Which
is really nice. So I’m going to be usingmy 1 and 1/2 tablespoon size cookie
scoop and I’m just gonna scoop a roundedportion of dough. So I have about 2
tablespoons of dough per cookie and thenbecause I like my cookies to look; I need
a little bit more cookie dough here;because I like my cookie to look nice,
and uniform, and round, I’m just gonna brieflyroll each ball in my palms, or between my
palms before baking. Now you’ll want tospace these cookies about two inches
apart because they are going to spreadsome in the oven.
Watch the pretzel pieces when you’rerolling your cookie dough because they
can be a little sharp.Alright now we’ll take these over to our 350 degree Fahrenheit preheated oven where they’regoing to need to bake for about 10
minutes.You’ll want to let these cookies cool
completely on their baking sheet andthen once they’ve cooled you can go
ahead and dig in. That is how easy it isto make these kitchen sink cookies. I
really think you’re going to love them.Let me know if you try different
substitutions, or different add-insinstead of the ones that I’ve used here
today. If you guys try this recipe out Iwould love to know what you think. Thank
you so much for watching and I’ll see you next time.mmm That’s good.

Leave a Reply

Your email address will not be published. Required fields are marked *