Kitchen Sink Cookies
Pretzel pieces, peanuts, and mini M&Ms add texture and flavor to these all but the Kitchen Sink Cookies
Servings: 12
Ingredients
- 1 ⅓ cups + 1 tablespoon (180g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (113g) unsalted butter softened
- ⅓ cup + 1 tablespoons granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoons pure vanilla extract
- ¼ cup M&Ms mini plus more for sprinkling on top
- ¼ cup chocolate chips
- ¼ cup peanuts
- ¼ cup pretzel pieces
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
- Stir together the flour, salt, baking powder, and baking soda; set aside.
- Using a hand or stand mixer, mix the butter and both sugars until light and fluffy. Add the eggs and vanilla- mix until combined. Stop and scrape down the bowl
- Add the flour mixture and mix on low speed until just combined.
- Stop and pour in all the mix-ins. Stir together.
- Scoop 3 tablespoon portions of dough and place on the prepared baking sheet - 2-inches apart.
- Bake for 10-12 min or until the edges begin to brown and centers are still slightly soft.
- Cool 10 min before moving to a wire rack.
Notes
If the dough ends up being too soft to scoop, chill it in the refrigerator for 30 to 90 minutes before baking.