Everything But The Kitchen Sink Cookies

203 mins
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. 2Brown two sticks of butter over medium heat until a beautiful golden brown color is achieved. This adds a toffee-like flavor to the cookies.
  3. 3Brown two sticks of butter over medium heat until a beautiful golden brown color is achieved. This adds a toffee-like flavor to the cookies.
  4. 4Put the browned butter in a bowl and let it cool completely in the fridge.
  5. 5Put the browned butter in a bowl and let it cool completely in the fridge.
  6. 6Put the browned butter in a bowl and let it cool completely in the fridge.
  7. 7Roughly chop Reese's Peanut Butter Cups and Heath bars.
  8. 8Roughly chop Reese's Peanut Butter Cups and Heath bars.
  9. 9Roughly chop Reese's Peanut Butter Cups and Heath bars.
  10. 10Crush pretzels with your hands.
  11. 11Crush pretzels with your hands.
  12. 12Crush pretzels with your hands.
  13. 13In a bowl, measure out 14-15 tablespoons of the cooled brown butter.
  14. 14In a bowl, measure out 14-15 tablespoons of the cooled brown butter.
  15. 15In a bowl, measure out 14-15 tablespoons of the cooled brown butter.
  16. 16Add 3/4 cup of brown sugar and 1/2 cup of granulated sugar.
  17. 17Add 3/4 cup of brown sugar and 1/2 cup of granulated sugar.
  18. 18Add 3/4 cup of brown sugar and 1/2 cup of granulated sugar.
  19. 19Add 1 teaspoon of salt and 2 teaspoons of vanilla.
  20. 20Add 1 teaspoon of salt and 2 teaspoons of vanilla.
  21. 21Add 1 teaspoon of salt and 2 teaspoons of vanilla.
  22. 22Cream together the butter and sugars until fluffy (about 3-5 minutes).
  23. 23Cream together the butter and sugars until fluffy (about 3-5 minutes).
  24. 24Cream together the butter and sugars until fluffy (about 3-5 minutes).
  25. 25Add one egg and one egg yolk.
  26. 26Add one egg and one egg yolk.
  27. 27Add one egg and one egg yolk.
  28. 28Add 2 tablespoons of milk.
  29. 29Add 2 tablespoons of milk.
  30. 30Add 2 tablespoons of milk.
  31. 31In a separate bowl, combine 2 cups of flour and 3/4 teaspoon of baking powder.
  32. 32In a separate bowl, combine 2 cups of flour and 3/4 teaspoon of baking powder.
  33. 33In a separate bowl, combine 2 cups of flour and 3/4 teaspoon of baking powder.
  34. 34Pour the dry ingredients into the wet ingredients and gently fold until just combined.
  35. 35Pour the dry ingredients into the wet ingredients and gently fold until just combined.
  36. 36Pour the dry ingredients into the wet ingredients and gently fold until just combined.
  37. 37Add 1/4 cup of chocolate chips, the chopped Reese's and Heath bars, pretzels, marshmallows, butterscotch chips, and nuts. Fold into the mixture.
  38. 38Add 1/4 cup of chocolate chips, the chopped Reese's and Heath bars, pretzels, marshmallows, butterscotch chips, and nuts. Fold into the mixture.
  39. 39Add 1/4 cup of chocolate chips, the chopped Reese's and Heath bars, pretzels, marshmallows, butterscotch chips, and nuts. Fold into the mixture.
  40. 40Form large cookie dough balls (about 3 tablespoons of dough each) and place them on a baking sheet.
  41. 41Form large cookie dough balls (about 3 tablespoons of dough each) and place them on a baking sheet.
  42. 42Form large cookie dough balls (about 3 tablespoons of dough each) and place them on a baking sheet.
  43. 43Let the cookies rest in the fridge for 2-3 hours.
  44. 44Let the cookies rest in the fridge for 2-3 hours.
  45. 45Let the cookies rest in the fridge for 2-3 hours.
  46. 46Bake in a 375°F oven for 10-11 minutes.
  47. 47Bake in a 375°F oven for 10-11 minutes.
  48. 48Bake in a 375°F oven for 10-11 minutes.
  49. 49Use a glass to gently press down on each cookie to create a round shape.
  50. 50Use a glass to gently press down on each cookie to create a round shape.
  51. 51Use a glass to gently press down on each cookie to create a round shape.
  52. 52Top with flaky Maldon salt.
  53. 53Top with flaky Maldon salt.
  54. 54Top with flaky Maldon salt.

Ingredients

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

Equipment

panbowlfridgeknifemixer