Kitchen Sink Cookies: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=8-9 min @ 350 |Source=''100 Cookies'' by Sarah Kieffer (pg 73-74) |Yield=~3 dozen |Rating={{unrated}} }} === Ingredients === * 8 T unsalted butter, at room temperature * 1 c sugar * 1 c brown sugar * 2 T corn syrup * 1 1/2 c creamy peanut butter * 3 large eggs * 1 t vanilla extract * 3/4 t salt * 2 t baking soda * 4 1/2 c rolled oats * 1 c kettle-cooked potato chips * 1 c pretzels * 1 c mini marshmallows * 2/3 c chocolate chips..." |
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Adjust the oven rack to the middle position of the oven. Preheat the oven to 350. Line five sheet pans with parchment paper. | Adjust the oven rack to the middle position of the oven. Preheat the oven to 350. Line five sheet pans with parchment paper. | ||
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and corn syrup, and beat on medium speed until light and fluffy, 2-3 minutes. Add the peanut butter and beat on medium speed until fully combined. Add the eggs and vanilla, and beat on medium speed until smooth. Add the salt and baking soda, and mix on low speed until combined. Add the potato chips and pretzels, and mix on low speed until they are crushed into various-size pieces, about 1 minute. Add the mini marshmallows and chocolate and butterscotch chips, and mix on low speed until combined. | In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and corn syrup, and beat on medium speed until light and fluffy, 2-3 minutes. Add the peanut butter and beat on medium speed until fully combined. Add the eggs and vanilla, and beat on medium speed until smooth. Add the salt and baking soda, and mix on low speed until combined. Add the oats and mix on low speed until combined. Add the potato chips and pretzels, and mix on low speed until they are crushed into various-size pieces, about 1 minute. Add the mini marshmallows and chocolate and butterscotch chips, and mix on low speed until combined. | ||
Form the dough into 1 1/2 oz balls (~2 tablespoons). Place 7 balls on each sheet pan. Using the back of a glass or measuring cup, flatten each ball of dough so it's roughly 2 inches across. After flattening the dough, if there are marshmallows along the edges of the cookies, gently remove them and place them on the top of the cookie.<ref>If the marshmallows are on the edges when baking, they will melt wonkily. However, if they are tucked inside the dough or are on top, they will retain their shape much better.</ref> | Form the dough into 1 1/2 oz balls (~2 tablespoons). Place 7 balls on each sheet pan. Using the back of a glass or measuring cup, flatten each ball of dough so it's roughly 2 inches across. After flattening the dough, if there are marshmallows along the edges of the cookies, gently remove them and place them on the top of the cookie.<ref>If the marshmallows are on the edges when baking, they will melt wonkily. However, if they are tucked inside the dough or are on top, they will retain their shape much better.</ref> | ||
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Transfer the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days. | Transfer the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days. | ||
=== Notes === | === Notes === | ||
<references /> | <references /> | ||
[[Category:Cookies]] | [[Category:Cookies]] | ||
Latest revision as of 23:13, 27 April 2025
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 8-9 min @ 350 |
| Source | 100 Cookies by Sarah Kieffer (pg 73-74) |
| Yield / serves | ~3 dozen |
| Rating | (unrated) |
Ingredients
- 8 T unsalted butter, at room temperature
- 1 c sugar
- 1 c brown sugar
- 2 T corn syrup
- 1 1/2 c creamy peanut butter
- 3 large eggs
- 1 t vanilla extract
- 3/4 t salt
- 2 t baking soda
- 4 1/2 c rolled oats
- 1 c kettle-cooked potato chips
- 1 c pretzels
- 1 c mini marshmallows
- 2/3 c chocolate chips
- 2/3 c butterscotch chips
Preparation
Adjust the oven rack to the middle position of the oven. Preheat the oven to 350. Line five sheet pans with parchment paper.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and corn syrup, and beat on medium speed until light and fluffy, 2-3 minutes. Add the peanut butter and beat on medium speed until fully combined. Add the eggs and vanilla, and beat on medium speed until smooth. Add the salt and baking soda, and mix on low speed until combined. Add the oats and mix on low speed until combined. Add the potato chips and pretzels, and mix on low speed until they are crushed into various-size pieces, about 1 minute. Add the mini marshmallows and chocolate and butterscotch chips, and mix on low speed until combined.
Form the dough into 1 1/2 oz balls (~2 tablespoons). Place 7 balls on each sheet pan. Using the back of a glass or measuring cup, flatten each ball of dough so it's roughly 2 inches across. After flattening the dough, if there are marshmallows along the edges of the cookies, gently remove them and place them on the top of the cookie.[1]
Bake the cookies one pan at a time, rotating halfway through baking. Bake the cookies for 6 minutes, then give the pan a tap and then continue to bake for 2-3 minutes more, until the edges are light golden brown.
Transfer the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days.
Notes
- ↑ If the marshmallows are on the edges when baking, they will melt wonkily. However, if they are tucked inside the dough or are on top, they will retain their shape much better.
