Everything But the Kitchen Sink Cookies are something of my own creation. Being at school, I am missing the kitchen at home so much. I miss concocting new recipes, seeing how they’re going to turn out. These cookies were definitely a success.
If you’re looking for a recipe that’s a little more exciting than traditional chocolate chip, this is the one for you. I remember my mom making “Stone Soup” when I was younger; she loved to make meals where you just threw everything in together at random. There are so many dishes where you can use this method, be it savory or sweet. The simple method of taking whatever you’ve got in the fridge or cupboard and adding it to a meal is so creative and experimental it really makes cooking or baking fun.
The first step in creating your Everything But the Kitchen Sink Cookies is to select your favorite chocolate chip cookie recipe. I made a post a few months ago with my go to, a recipe I would highly recommend.
Once you have your cookie batter made, pull everything and anything sweet that you have out onto the counter. For the cookies above, I used pretzels, reese’s peanut butter cups, marshmallows, and chocolate chips- both dark and white. Feel free to get creative and try out different add-ins to see the result.
These cookies are best baked at 350 degrees. I normally bake mine for 10-12 minutes, but I found that some of the different add-ins shift the time slightly. For example, the marshmallows, which spread throughout the cookies when they’re in the oven, will harden once cooled. For a chewier cookie, I gave them less time.
These cookies were a big hit, with their varying flavors and textures. Everyone loves a traditional cookie, but adding different bits and bobs makes these so much more interesting. I hope you will try them out for yourself!