Kitchen Sink Cookies (Inspired By Ben & Jerry’s “Everything but the….” Ice Cream)
Kitchen Sink Cookies are made with marbled white chocolate and chocolate cookie doughs loaded with peanut butter cups, almonds, toffee, and white chocolate inspired by Ben & Jerry’s famous ice cream flavor.
Kitchen Sink Cookie: The Perfect Mix of Salt and Sweet
We took the deliciously salty, sweet, chocolate, and vanilla flavors and mirrored them from the ice cream into these homemade baked cookies! And yes, these cookies are also filled with peanut butter cups, toffee bits, white chocolate chunks, and chocolate-covered almonds – just like the ice cream!
To make them the best Kitchen Sink Cookies around, we took the extra step of splitting the dough in half. Making half chocolate and the other white chocolate flavored, the two kinds are then marbled together in the cookie scoop to bake up to perfection!
I loved these with some flakey sea salt sprinkled over the top of the dough right before baking for an extra sweet and salty flavor. But you can bake them without too!
Kitchen Sink Cookies Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Instant Vanilla Pudding Mix
- Malted Milk Powder
- Baking Powder
- Baking Soda
- Salt
- Cocoa Powder
- Chocolate Covered Almonds
- Bits Of Birck Toffee Pieces
- Reese’s Minis Unwrapped
- White Chocolate
- Semi-Sweet Chocolate Chips
If you’re unable to find malted milk powder, then powdered milk or powdered coffee creamer can be used instead.
Though this ingredient isn’t necessary for the structure of the cookie, it does give it an unforgettable flavor that you don’t want to miss out on! I also use it in my Chunky Monkey Pudding Cookies, making them a big hit!
Everything But The Kitchen Sink Cookie Recipe: Mix-In Variations
The great thing about this Kitchen Sink Cookie recipe is that you can add in any mix-ins you have on hand! As well as skip over the mix-ins on the recipe card that you don’t have. Here are some mix-in variations for kitchen sink cookies that you may want to try:
- Chopped up pretzels.
- Lightly crushed potato chips, any flavor!
- Butterscotch chips, peanut butter chips, milk chocolate chips, white chocolate chips, or even chocolate chunks!
- Nuts such as pecans, walnuts, or peanuts.
- Dried fruit like cranberries, cherries, or raisins.
- Any candies or sprinkles that may be leftovers waiting in your pantry to be used up!
- For some tasty texture, add in some mini marshmallows or caramel bits!
How To Make Kitchen Sink Cookies
1. Cream the salted butter, light brown sugar, and granulated sugar together at medium-high speed. Stopping at least once to scrape the sides of the bowl down!
2. Add in the large eggs and additional large egg yolk one at a time. Mixing after each addition.
3. Pour in the vanilla extract and beat on medium speed for one minute.
4. Stir the all-purpose flour, malted milk powder, baking powder, baking soda, and salt together in a separate bowl.
5. Add the dry ingredients to the wet ingredients a little to a time, mixing until combined. The dough will seem soft; this is normal – once the add-ins are added, it will have a stronger structure.
6. Divide the dough in half and transfer the halves into separate bowls, leaving one half in the mixing bowl.
7. Add in the chocolate-covered almonds and Heath bits of brickle toffee bits to the vanilla cookie dough. Then, remove this dough from the mixing bowl and transfer the second half of the dough into the mixing bowl to prepare it.
8. Add instant cocoa powder to the dough and mix until combined. Fold in the Reese’s Minis unwrapped and white chocolate to the chocolate dough.
9. Alternate adding small portions of each dough to a #16 cookie scoop, giving the scoop of cookie dough a marbled look.
10. Place the scoop of marbled cookie dough balls onto the prepared baking sheet—press semi-sweet chocolate chips into the tops of the cookies.
11. Bake cookies until golden brown. Afterward, cool on the pan for a couple of minutes and then transfer them to a wire rack to cool to room temperature.
Rebecca’s Tips
- Measuring Flour – To yield the best chewy cookies, be sure to measure the flour correctly. It takes minimal effort to do it correctly, yet it can greatly impact the recipe if done incorrectly!
- Two Baking Sheets – I always suggest using two baking sheets when baking any homemade cookie recipe. This will prevent the cookie dough from being dropped on a hot cookie sheet that’s just come out of the oven. When cookie dough is dropped on a hot cookie sheet, it changes the structure of the cookie and can cause it to spread, resulting in a thin cookie.
- Cookies Per Sheet – I’d recommend baking no more than six cookies per 15×17-inch baking sheet. This will allow them plenty of space to bake without running into each other.
- Perfectly Round Cookies – For perfectly round cookies, take an extra-large cookie cutter and swirl each warm cookie inside of it on the baking sheet. A quick and easy kitchen hack that makes the cookies look absolutely perfect!
Storage Instructions For Kitchen Sink Cookies
For room temperature storage, keep the Kitchen Sink Cookies in an airtight container or Ziploc bag with the excess air squeezed out of it. Cookies will then be good for up to 4 days.
How To Freeze Homemade Cookies
For freezer storage, bake the cookies and then allow them to fully cool to room temperature. Afterward, transfer the cookies to the freezer in a single layer on a baking sheet.
This will flash freeze the cookies, which will prevent them from sticking together while they’re in frozen storage. Then, transfer the frozen cookies into a Ziploc bag freezer bag with the excess air squeezed out of it or an airtight container with parchment paper separating the layers.
Store the cookies in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature.
More Cookie Recipes With Mix Ins:
- Cowboy Cookies – Stuffed with shredded coconut, pecan pieces, and chocolate chips!
- Mama Kelce’s Chocolate Chip Cookies – Two types of chocolate and crunchy pecans!
- Salted Pistachio Toffee Chocolate Chip Cookies – A salty, sweet treat!
- Serenity Cookies (Sweet Magnolias) – Brown butter dough filled with dark chocolate and walnuts!
- Rocky Road Pudding Cookies – Loaded with chocolate chips, almonds, and marshmallows!
Did You Make This Recipe?
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Everything But The Kitchen Sink Cookies
Ingredients
- 1 cup salted butter 224g, softened
- ¾ cup light brown sugar 170g, packed
- ¼ cup granulated sugar 55g
- 2 large eggs
- 1 additional large egg yolk
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour 380g
- 1 (3.3oz.) box Instant white chocolate pudding mix 93g, unprepared
- 2 tablespoons malted milk powder 22g, or powdered milk or coffee creamer
- 1 teaspoon baking powder 4g
- 1 teaspoon baking soda 6g
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder 23g
- ½ cup chocolate covered almonds 134g, chopped
- ½ cup bits of brickle toffee pieces 78g
- ⅔ cup Reese's Minis unwrapped 106g, about 32, halved
- 4 ounces white chocolate 113g, chopped
- ⅓ cup semi-sweet chocolate chips for topping
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer, cream together 1 cup salted butter , ¾ cup light brown sugar, and ¼ cup granulated sugar on medium-high speed for 2 minutes. Scrape down at least once, about halfway through.
- Add the 2 large eggs and 1 additional large egg yolk one at a time, mixing after each addition.
- Add 1 teaspoon pure vanilla extract and beat for 1 minute on medium speed.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 (3.3oz.) box Instant white chocolate pudding mix, 2 tablespoons malted milk powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add the dry ingredients to the wet ingredients a little at a time and mix until combined.
- Divide the dough in half, transferring half to the bowl that had the flour in it and leaving the rest in the mixing bowl.
- Add ½ cup chocolate covered almonds and ½ cup bits of brickle toffee pieces to the vanilla dough and mix just until incorporated. Remove the vanilla dough from the bowl and set aside.
- Transfer the remaining dough back to the mixing bowl and mix with the ¼ cup unsweetened cocoa powder until fully combined.
- Add the ⅔ cup Reese's Minis unwrapped to the chocolate dough.
- Fold in ⅔ cup Reese's Minis unwrapped and the chopped 4 ounces white chocolate.
- Add small portions of each kind of dough to a #16 cookie scoop, alternating as you add to the scoop so you have a sort of marble look. The balls of dough should weigh about 3 ounces each.
- Place the scoop of dough about 4 inches apart on the prepared baking pans. I recommend 6 cookies per 15×17-inch baking sheet.
- Press ⅓ cup semi-sweet chocolate chips into the tops of the cookies before baking, about 5 chips per cookie.
- Bake for 10 to 12 minutes.
- Cool on pan for a couple of minutes before transferring to a cooling rack.
Notes
- We also tested this recipe with a #24 scoop when baked for 9 to 10 minutes and made about 32 cookies.
Nutrition
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Loved this recipe. Made them gluten-free, used sugar free pudding and black cocoa for the chocolate half of dough. Turned out amazing!
So glad you enjoyed them, Gail! Did you just use a gluten free 1-for-1 flour option instead?