Everything But the Kitchen Sink Cookies
With so many tasty options, it can be tough to decide what kind of cookie to make. Maybe you’re feeling classic chocolate chip, or maybe you want something a bit more fun and colorful, like M&M cookies. Luckily with my kitchen sink cookies, you don’t have to decide, because they include just about every add-in you could possibly want! Well, everything but the kitchen sink, that is…😉 Today’s recipe uses the dough from my pudding cookies as a base. It’s quick and easy to mix together with no chilling required and yields super soft and chewy results. We’ll load up that dough with plenty of candies and add-ins (pretzels in cookies? Yes!) before baking and diving in. You can of course substitute your favorite candies or add-ins; nuts, potato chips, and chopped peanut butter cups are all great options. Feel free to get creative!
Why use my recipe:
Freezes easily for cookies on-demand.Carefully designed to be perfectly soft and chewy.Quick–less than half an hour from start-to-finish!Completely customizable–add your favorite mix-ins.No chilling!
What You Need
The base of these cookies is pretty simple, but you can get as creative with the mix-ins as you like! Here’s what you need:
Flour. Use all purpose flour for today’s recipe (do not use self-rising). Make sure to measure your flour properly, otherwise your cookie dough could be dry and crumbly (which will ultimately make your cookies dry).Instant pudding mix. You know I’m a big fan of 100% from-scratch recipes, so you may be surprised to see boxed instant pudding mix in this ingredient list. There’s just something about cookies made with it though; they’re just SO soft and chewy! Use just the dry mix (not the milk or any other ingredient called for on the side of the box). You can use your favorite flavor; I like vanilla, caramel, and butterscotch. Egg + egg yolk. An extra egg yolk helps make the cookies tender, rich, and chewy. I do this with a lot of my cookie recipes (like my brown sugar cookies!).Pretzels. I use the small pretzel twists. Make sure to measure before breaking and smashing them up, but don’t pulverize them to dust or you’ll lose that nice crunch that they add.Candy. I like to use caramel bits (or chopped up caramels), M&Ms, chocolate chips (milk or semisweet), and toffee bits (with or without the chocolate coating). Most of the candy in this recipe can be substituted with your favorite candy–just don’t use fruity or hard candies.
SAM’S TIP: Never place cookie dough on a hot baking sheet! Let cookie sheets cool completely before adding more cookie dough, or the cookies will begin to melt. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
SAM’S TIP: These cookies hold their shape pretty well thanks to the added pudding mix, so you’ll need to flatten them slightly with your fingertips before baking to encourage them to spread a bit (and not stay in a round ball). These cookies will stay fresh in an airtight container at room temperature for up to 5 days…if they last that long! 😉 Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook This recipe was originally published June of 2014. Photos, text, and recipe have been updated and a new video has been added.
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