Everything But The Kitchen Sink Cookies
Servings 18 cookies
Marbled vanilla and chocolate cookie doughs are loaded with peanut butter cups, almonds, toffee, and white chocolate to make these cookies inspired by Ben & Jerry's famous ice cream flavor.
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 15x17-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
Calories: 392kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 274mg | Potassium: 195mg | Fiber: 2g | Sugar: 26g | Vitamin A: 429IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg
Find it online: www.sugarandsoul.co/kitchen-sink-cookies/