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