I was shocked that I hadn’t baked kitchen sink cookies for SMiLes by Meg yet. I feel like all I make is cookies, and that I must have already covered all of the standards. Chocolate chip, snickerdoodle, gingerbread, sugar cookies… I seriously thought I’d hit them all.
Then, I was sitting in Alaska trying to decide what to bake that would be a good treat to bring hiking, and was thinking about how nice it would be to have a big chunky cookie full of fun stuff. Which, obviously, made me think of kitchen sink cookies. I searched it quick on the website (a step I’m finding I have to take more and more as this blog goes on), and was so excited to realize I could bake them this week without repeating a recipe.
Kitchen sink cookies are basically “put everything you’ve got in your pantry into a cookie” cookies. Erik’s pantry is less stocked than mine in the baking department, so I had to buy a couple of things, but these were exactly what I wanted post-kayaking trip: chocolate, sweet, salty, and chunky.
Start by browning half of the butter. Put 1 stick of butter in a pan over medium low heat and cook, stirring occasionally, until just starts to turn brown and smell nutty.
Let that cool completely.
Then, once cool, combine the browned butter and softened butter in a large bowl, beating on medium speed of an electric beater until light and fluffy.
Erik has an immersion blender, which I decided was close enough to a hand mixer, so that’s the contraption you see in the photos.
Next, add the sugar and brown sugar and beat again until light and fluffy.
Then, stir in the molasses and vanilla extract.
Next, use a wooden spoon to stir in the egg and egg yolk.
Stir in the flour, baking soda and salt until dough comes together.
Finally, fold in the mix-ins. I used chocolate chips, chopped heath bars, ruffles potato chips, and pretzels. You should use whatever you have around or decide you want in cookies.
Allow the dough to chill, covered in the fridge, at least 1 hour and up to 3 days. I let mine chill for about 45 minutes, but then saved some for a 3 day taste-test (we were going on a multi-day kayaking trip). The 45-minute cookies were great. I’ve got the 3-day cookies in the oven now and will report back – Erik’s doing a blind taste test tomorrow, in the name of science.
Anyways, when ready to bake, roll into 3-tablespoon balls and bake at 350°F for about 14 minutes, until golden at the edges.
Allow to cool on the pan 2 minutes before transferring to a wire rack to cool completely.
And that’s it! Super easy cokes, fulfilling everything you want for a hiking treat.
Kitchen Sink Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 1/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped dark chocolate
- 2/3 cup broken pretzels
- 2/4 cup chopped wavy potato chips
- 2/3 cup chopped Heath bars
- In a small pan over medium-low heat, melt 1/2 cup butter, chopped, until browned, stirring frequently. Set aside to cool completely.
- Combine browned butter and softened butter in a large bowl and beat on medium speed of an electric mixer until light and fluffy.
- Add sugar and brown sugar and beat again until light and fluffy.
- Beat in molasses and vanilla extract.
- Stir in egg and egg yolk.
- Stir in flour, baking soda and salt until dough comes together.
- Fold in chopped chocolate, pretzels, potato chips and Heath bar until incorporated.
- Cover and chill dough at least 1 hour and up to 3 days.
- When ready to bake, roll dough into 3-tablespoon balls and place on a cookie sheet. Bake at 350°F for 12-14 minutes, until edges are golden.
- Remove from oven and allow to cool 2 minutes on pan before transferring to a wire rack to cool completely.