Everything But The Kitchen Sink Cookies

3h 23m
Serves 6
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Directions

  1. 1Brown two sticks of butter over medium heat until a beautiful golden brown color is achieved. This adds a toffee-like flavor to the cookies.
  2. 2Put the browned butter in a bowl and let it cool completely in the fridge.
  3. 3Roughly chop Reese's Peanut Butter Cups and Heath bars.
  4. 4Crush pretzels with your hands.
  5. 5In a bowl, measure out 14-15 tablespoons of the cooled brown butter.
  6. 6Add 3/4 cup of brown sugar and 1/2 cup of granulated sugar.
  7. 7Add 1 teaspoon of salt and 2 teaspoons of vanilla.
  8. 8Cream together the butter and sugars until fluffy (about 3-5 minutes).
  9. 9Add one egg and one egg yolk.
  10. 10Add 2 tablespoons of milk.
  11. 11In a separate bowl, combine 2 cups of flour and 3/4 teaspoon of baking powder.
  12. 12Pour the dry ingredients into the wet ingredients and gently fold until just combined.
  13. 13Add 1/4 cup of chocolate chips, the chopped Reese's and Heath bars, pretzels, marshmallows, butterscotch chips, and nuts. Fold into the mixture.
  14. 14Form large cookie dough balls (about 3 tablespoons of dough each) and place them on a baking sheet.
  15. 15Let the cookies rest in the fridge for 2-3 hours.
  16. 16Bake in a 375°F oven for 10-11 minutes.
  17. 17Use a glass to gently press down on each cookie to create a round shape.
  18. 18Top with flaky Maldon salt.

Ingredients

  • 2 sticks butter
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 2 cups flour
  • 0.75 teaspoon baking powder
  • 0.25 cup chocolate chips
  • 6 Reese's Peanut Butter Cups
  • 1 Heath bar
  • 1 cup pretzels
  • 1 cup marshmallows
  • 0.25 cup butterscotch chips
  • 0.25 cup nuts
  • 1 pinch Maldon salt

Equipment

panbowlfridgeknifemixer

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