Peanut Butter Kitchen Sink Cookies

Name: Peanut Butter Kitchen Sink Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 48 Cookies
Ingredients: 1 cup salted butter; 1 cup creamy peanut butter (I use Skippy or Jiffy); 1 cup granulated sugar; 1 cup packed light or dark brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ¾ teaspoon salt; 2 large eggs; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 cup chocolate chips (I use semisweet); 1 cup peanut butter chips; 1 cup caramel balls (see note) or chopped soft caramels; 1 cup M&Ms (regular, caramel, etc); 1 cup chopped, toasted pecans; 2 cups coarsely chopped pretzels

User Reviews

4.6

258 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings
48 Cookies
Course
Dessert
Cuisine
American

Peanut Butter Kitchen Sink Cookies

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 cup salted butter softened
1 cup creamy peanut butter (I use Skippy or Jiffy)
1 cup granulated sugar
1 cup packed light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 cup chocolate chips (I use semisweet)
1 cup peanut butter chips
1 cup caramel balls (see note) or chopped soft caramels
1 cup M&Ms (regular, caramel, etc)
1 cup chopped, toasted pecans
2 cups coarsely chopped pretzels

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Instructions

Preheat the oven to 350 degrees F and line a couple baking sheets with parchment paper.
In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, mix together the butter, peanut butter, granulated sugar, brown sugar, baking powder, baking soda and salt until well-combined and super creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
Add the eggs and vanilla and mix well, 1-2 minutes.
Add the flour and mix briefly until the flour is partly combined. Add the chocolate chips, peanut butter chips, caramel, M&Ms, and pecans. Stir with a wooden spoon or spatula (or mix very slowly with the electric mixer) until evenly combined.
Scoop out several tablespoons of cookie dough (I use a #40 cookie scoop) and roll into balls. They won't be perfectly round as all those add-ins will create some bumps. Don't stress. Press the top of each cookie ball into the chopped pretzels (and then lightly press the pretzels into the cookie dough to stick) and place the cookie dough balls several inches apart on the prepared baking sheets.
Bake for 9-11 minutes. These cookies stay fairly puffy (thanks to all the add-ins); for slightly flatter cookies, press them lightly into more of a disc-shape before baking or bake at 325 degrees F. If, for some reason, your cookies are flattening too much, try increasing the baking temperature to 375 degrees F.

Notes

Caramel: the caramel balls I'm talking about in this recipe are the unwrapped soft caramel bits about the size of large chocolate chips sold by Kraft (usually in the baking aisle). When I haven't been able to find those, I unwrap soft caramels (either Kraft or Trader Joe's) and cut into pieces with a bench knife. It's a labor of love, but so worth it for these cookies!

Nutrition Information

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Serving 1 Cookie Calories 236kcal (12%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 19mg (6%) Sodium 195mg (8%) Fiber 1g (4%) Sugar 18g (36%)