Peanut Butter Kitchen Sink Cookies
User Reviews
4.6
Peanut Butter Kitchen Sink Cookies
Description
This cookie dough starts with creaming softened butter and creamy peanut butter with granulated and brown sugars, followed by leavening agents and salt. Eggs and vanilla add moisture and flavor. Flour is mixed in just until combined, then an abundance of mix-ins—semisweet chocolate chips, peanut butter chips, chopped soft caramels, M&Ms, and toasted chopped pecans—are stirred through. Each cookie dough ball is pressed into chopped pretzels before baking, adding a salty crunch on top.
The large amount of varied ingredients means the cookies aren't perfectly smooth but have a rustic texture. Baking at 350°F until golden yields a chewy, peanut butter-rich cookie balancing sweet caramel, chocolate, nuts, and salty pretzels in every bite.
These cookies offer a decadent treat with layered flavors and textures that feel indulgent and substantial.
You can find soft caramel bits in baking aisles or make your own by chopping unwrapped soft caramels. Using a cookie scoop helps portion consistent cookies. Don't worry about uneven shapes due to the chunky mix-ins; this is part of their character.
Ingredients
- 1 cup butter softened, salted
- 1 cup peanut butter creamy, varieties used: Skippy or Jiffy
- 1 cup granulated sugar
- 1 cup light brown sugar or dark brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 egg large
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup chocolate chips semisweet
- 1 cup peanut butter chips
- 1 cup caramel balls or chopped soft caramels, see note
- 1 cup M&Ms regular, caramel, etc
- 1 cup pecans chopped, toasted
- 2 cups pretzel coarsely chopped
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
- Use unwrapped soft caramel bits from the baking aisle or chop soft caramels into pieces for the recipe.
- A cookie scoop helps form evenly sized cookies despite the chunky mix-ins.
- Expect irregular cookie shapes given the variety of add-ins; this adds to their rustic appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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