Kitchen Sink Cookies
These kitchen sink cookies are so delicious and amazing, you won't be able to eat just one!
Servings 24 cookies
Preheat oven to 350 F.
In a large mixing bowl, combine the butter, vanilla, brown sugar and granulated sugar. Mix to combine into a creamy batter.
Add in eggs and mix well.
Add flour and baking powder and mix forming a dough.
Pour in the peanut butter, butterscotch, and chocolate chips and stir.
Mix in the caramel bits and shredded coconut.
Lastly, mix in the broken pretzel pieces.
Using an ice cream scoop, scoop onto a baking sheet. I like to use a whoopie pie pan. Be sure to spray with a cookie spray or use parchment paper.
Sprinkle each cookie with sea salt.
Bake for 13-15 minutes (time will depend on how big your cookies are). Cookies are done when the edges are lightly browned.
Remove from pan and allow to cool on a cooling rack.
Store in an airtight container.
- Add or takeaway any of the ingredients as you please. For example, leave out the coconut or pecan slivers if you don't like those.
Calories: 293kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 122mg | Potassium: 139mg | Fiber: 1g | Sugar: 28g | Vitamin A: 263IU | Calcium: 51mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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