Kitchen Sink Cookies
These cookies are loaded with a delightful mix of sweet and salty ingredients like chocolate chips, M&Ms, pretzels, and marshmallows, creating a uniquely satisfying flavor profile in every bite. They are soft, chewy, and perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 0.25 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- 3.4 oz box vanilla instant pudding mix
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 cup semi-sweet chocolate chunks
- 0.25 cup mini marshmallows
- 0.25 cup red and green M&Ms
- 0.25 cup crushed pretzels
Instructions
Preparation Steps
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
- Beat in the eggs, egg yolk, vanilla extract, and instant pudding mix until the batter is smooth.
- With the mixer on low speed, gradually add the flour, baking soda, and salt. Mix until just combined.
- Stir in the chocolate chunks, mini marshmallows, M&Ms, and crushed pretzels until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 1 hour, or up to overnight.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 3 tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are set and the tops are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Notes
These cookies are best stored in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to 3 months. Layer with parchment paper to prevent sticking.