kitchen sink cookies

These are a worthy entry into the broad category of cookies with a hodge podge of add-ins sometimes called “kitchen sink cookies” or “garbage cookies.” The add-ins are flexible and can be adjusted to suit your tastes. These cookies need to chill at least an hour before baking, so plan ahead. I prefer to chill them overnight. These are big cookies, more along the lines of the size of cookies you often find at bakeries than those that usually come out of home ovens. Be sure to give them plenty of room to spread in the oven–only 6 cookies fit on a half sheet pan. These make amazing ice cream sandwiches.

Compost Cookies from Momofuku Milk Bar

(1 1/3 cups) all-purpose flour

baking powder

baking soda

salt

(1 cup, 2 sticks) unsalted butter

(1 cup) sugar

(2 tablespoons) glucose or corn syrup

vanilla extract

(3/4 cup) mini semisweet chocolate chips

(1/2 cup) butterscotch chips

(1/2 cup) graham crust, see below

(1/3 cup) old fashioned rolled oats

(2 1/2 teaspoons) ground coffee

(about 2 cups) sturdy potato chips,

(about 1 cup) mini pretzels

(a heaping 1/3 cup) graham cracker crumbs

(1 tablespoon) nonfat dry milk powder

(1 1/2 teaspoons) sugar

(1 tablespoon) unsalted butter, melted

(1 tablespoon) heavy cream

Make the graham crust. Add the graham cracker...

Make the graham crust. Add the graham cracker crumbs, milk powder, sugar, and salt to a small mixing bowl and whisk to combine.

In a separate bowl, whisk together the butter...

In a separate bowl, whisk together the butter and heavy cream. Add the dry ingredients and mix all of the ingredients together with your hands until the bits hold together in small clusters when you squeeze them.

Make the cookie dough. In a medium mixing...

Make the cookie dough. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars and glucose or corn syrup and beat on medium-high speed for about 3 minutes. Scrape down the sides of the bowl, add the vanilla extract and egg, and mix on medium-high speed for another 8 minutes. The mixture should look pale and fluffy.

Turn the mixer to the lowest speed and...

Turn the mixer to the lowest speed and slowly add the flour mixture. Mix just until combined, no more than a minute. Be careful not to overmix or the cookies will be tough.

Scrape down the sides and bowl of the...

Scrape down the sides and bowl of the mixer. Add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix on low speed until just incorporated. Add the potato chips and pretzels and mix again on low speed for about 30 seconds. Don’t worry if there are large pieces of potato chip or pretzel in the dough–these cookies can handle that.

Line a baking sheet with parchment paper, and...

Line a baking sheet with parchment paper, and clear a space for it in the refrigerator. With a 2 3/4-ounce ice cream scoop or a 1/3 cup measure, portion the dough onto the parchment-lined sheet pan. The dough mounds can be right next to each other–you’ll spread them out onto different sheet pans before baking. Gently flatten the rounded tops of the dough with your hand. Wrap with plastic wrap and refrigerate for at least an hour or overnight (don’t bake them unchilled, they’ll spread like mad).

Preheat oven to 375°F. Line a few sheet...

Preheat oven to 375°F. Line a few sheet pans with parchment paper. Place the chilled dough portions a good 4 inches apart on the parchment-lined sheet pans to allow for spreading. (Don’t attempt to crowd more cookies onto the pan–I could only fit 6 on a standard half sheet pan.)

Bake until the cookies are browned on the...

Bake until the cookies are browned on the edges but still yellow in the middle, about 18 minutes.

Allow the cookies to cool completely on the...

Allow the cookies to cool completely on the sheet pans before attempting to transfer them to a plate or container.

They’ll keep in an airtight container at room...

They’ll keep in an airtight container at room temperature for about 5 days.

https://mediavine-res.cloudinary.com/video/upload/kw6xpp2jiohnjewjb9xt.mp4

This Kitchen Sink Cookies recipe brings together everything you love about desserts into one cookie. The soft cookies are combined with the crunch of pretzels, with caramel and chocolate chips and then topped with sea salt. These cookies are sweet and salt, soft and crunchy and are absolutely amazing.

Kitchen Sink Cookies Recipe

C unsalted butter (browned)

TSP vanilla extract

C brown sugar

C sugar

eggs (room temperature)

C all-purpose flour

TSP baking powder

TSP sea salt +

C caramel bits +

chocolate

Line a large cookie sheet with parchment paper or silicone baking mat

Preheat oven to 350F degrees

To brown the butter: In a saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber

Immediately pour into a large heatproof bowl and use a spatula to scrape all the little brown bits into the bowl

Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple minutes, until it lightens a bit

Beat in eggs for about 30 seconds

Add the baking powder, 1/2 tsp. salt, and about a third of the flour.

Mix slowly, add another third of flour, mix, and add the last of the flour until just combined

Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed

Scoop out very large balls of dough and place on the prepared baking sheet, leaving plenty of space in between

Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference

Sprinkle with sea salt

Bake 13 minutes until golden around the edges

Remove and allow to cool on the sheet for 5 minutes

Then, transfer cookies to a wire rack to cool completely

Serve and enjoy!

Embrace your inner Cookie Monster with these M&amp;M and chocolate chip laden Monster Cookies that are also loaded with plenty of chewy oats and creamy peanut butter! Just try your best to resist the dough so you can actually bake some of these first!

Monster Cookies

butter

peanut butter

sugar

light brown sugar, (packed)

eggs

all-purpose flour, (scooped & leveled (141 grams))

cornstarch

table salt

quick oats

mini m&m's (divided)

semisweet chocolate chips (divided)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In the large bowl of a stand mixer, beat the butter, peanut butter, and sugars on medium-high speed for 2 minutes until creamy and light.

Add eggs and vanilla and beat again, scraping the sides and bottom of the bowl until everything is combined.

Add the oats, flour, baking soda, and salt. Mix just until combined.

Stir in 3/4 cup each of the mini m&amp;m's and chocolate chips.

Use a large 1/4 cup cookie scoop to scoop mounds of cookie dough onto the prepared baking sheets, about 8 cookies per sheet. Space them out so they can spread a bit without touching. Press the reserved m&amp;m's into the tops of each cookie.

Bake for 10 minutes, just until set around the edges. Do NOT overbake these cookies. They may look slightly underdone, but they will continue to set up on the pan. Immediately press a few of the reserved chocolate chips into the top of each cookie. Transfer the cookies to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628342949/rhbqb6cbptk4iypbhdtd.mp4

Embrace your inner Cookie Monster with these M&M and chocolate chip laden Monster Cookies that are also loaded with plenty of chewy oats and creamy peanut butter! Just try your best to resist the dough so you can actually bake some of these first!

Kitchen Sink Cookies

unsalted butter

brown sugar, packed

egg egg

all purpose flour

sea salt +

semi sweet chocolate, chopped

raisins

potato chips, lightly crushed (we used Lay’s)

pretzels, roughly chopped

Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.

In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.

In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate and other stir ins. Do not over mix.

Use a 1 ounce cookie to scoop the cookie dough into balls. Refrigerate the cookie dough for at least a half hour, or overnight.

When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Place the chilled cookie dough balls 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.

Sprinkle with sea salt. Allow to cool before eating!

ha, what fun, and it makes a nice texture and taste change from the default chocolate chip recipe, thank you!

These are so good! I like the original but I've also made it a habit of tossing assorted Trader Joe's candies in there and that's fun too (chocolate covered pretzels and chocolate covered caramels work especially well).

A babysitter made these for us many years ago using applejacks cereal  (which was great btw!) So it struck a nostalgic note when I recognized the recipe. I followed it as shown and took to a family gathering.  They were a hit.

Delicious. Thank you!!!! I didn’t have caramels….but did use both chocolates, pretzels and added walnuts. Next time I will make the original recipe.

These are my family’s favorite cookies! The brown butter sets them over the edge. Thank you for sharing your delicious recipes!

Simply put, this is a really delicious cookie with a lot of stuff in it. Adapted from Milk Bar’s famous recipe, this cookie has an abundance of sweet, salty, and crunchy ingredients. This rendition of the recipe has peanut-ty flavor with honey-roasted peanuts and peanut butter morsels in the mix. It also has semisweet chips, oats, crushed graham crackers, and ground coffee. A small amount of plain yellow cornmeal bumps up the texture of the cookie dough. If you don’t have any on hand, you can still make this recipe. Swap in 1/3 cup of all-purpose flour for the cornmeal.Be careful not to overbake these cookies. The cookies are done when the edges are brown and the center is just set and still soft and pale. 13 minutes was just right for my oven, but since ovens vary, I urge you to keep an eye on the cookies as they bake.

Compost Cookies

all-purpose flour

cornmeal (stone ground)

fine grain sea salt

peanuts

broken pretzel sticks (or tiny twists or a combination of the two)

graham crackers (about 8 squares)

chocolate chips

peanut butter morsels (such as Reese’s)

quick cooking oats

coffee grounds

unsalted butter (at room temperature)

light brown sugar (firmly packed)

egg (at room temperature)

In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl combine the peanuts, pretzels, graham crackers, peanut butter chips, oats, and coffee grounds. Stir to combine.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter, sugar, and brown sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract. Beat again until well combined.

Add the flour mixture to the creamed butter mixture and beat until just combined on low speed. Scrape down the bowl as needed and beat again briefly.

Pour in the mixture of add-ins and stir together on low speed until they are all well dispersed throughout the dough, about 15 seconds. Scrape down the bowl with a large rubber spatula to make sure there are no hidden pockets of plain batter. If you find some, incorporate them using a large rubber spatula.

Line large cookie sheets with parchment paper (avoid using dark-coated cookie sheets; light aluminum works best here). Scoop dough by the level 1/4 cup measures and place them on the cookie sheets, well-spaced because these cookies spread. Top with additional chips, nuts, and pretzels, if desired. Chill the dough on the sheets in the refrigerator for 30 minutes.

Preheat the oven to 375 F.

Bake the cookies for 13-15 minutes, or until the edges are browned and the centers are just set yet still soft. The centers will look underbaked. Let the cookies stay on the pans until they are firm enough to transfer, 5-7 minutes. If cookies aren’t perfectly round when they come out of the oven, use a butter knife to gently push the edges into shape while they are still hot. Transfer the cookies to wire racks to cool completely.

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