Everything but the Kitchen Sink Chocolate Chip Cookies
Indulge in the ultimate treat with these *Everything but the Kitchen Sink Chocolate Chip Cookies*, a decadent fusion of sweet, salty, and crunchy flavors that will keep you coming back for more! This recipe takes classic chocolate chip cookies to new heights by adding a medley of irresistible mix-ins like crushed pretzels, mini marshmallows, chopped candy bars, and optional shredded coconut or nuts. With a soft, chewy center and a golden-brown edge, these cookies are perfect for satisfying your sweet tooth or impressing at bake sales and parties. Ready in under 30 minutes, this versatile recipe is ideal for using up pantry staples and creating a crowd-pleasing dessert with endless flavor. Bake up a batch of these over-the-top cookies today!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 none large eggs
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 0.5 cup chopped nuts (optional, pecans or walnuts work well)
- 0.5 cup crushed pretzels
- 0.25 cup shredded sweetened coconut (optional)
- 0.5 cup mini marshmallows
- 0.5 cup coarsely chopped candy bars (e.g., Snickers, Reese's, or M&M's)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add vanilla extract and eggs, one at a time, to the butter mixture, beating until fully incorporated after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chocolate chips, chopped nuts, crushed pretzels, coconut, mini marshmallows, and candy bar pieces until evenly distributed throughout the dough.
Scoop 2-tablespoon-sized portions of dough (or use a medium cookie scoop) and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these decadent cookies with a glass of milk, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
7083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.9 g | 470% | |
| Saturated Fat | 202.1 g | 1010% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 874.7 g | 318% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 550.9 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 652 mg | 50% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
