Cookie butter kitchen sink cookies are bound to impress even the biggest sweet and savory skeptics. With an entire cup of pretzels and potato chips, these are the ultimate sweet/salty experience. These cookies have everything but the kitchen sink combined with white chocolate chips and a melty cookie butter center. You will love them!
Author: Lauren Holdcroft at SideChef
Biscoff Cookie Spread
, firmly packed
White Chocolate Chips
Sea Salt Flakes
Spoon 24 teaspoons of
Biscoff Cookie Spread (1/2 cup)
onto a lined baking sheet, it's ok if they are a little messy. Place in the freezer.
Preheat the oven to 325 degrees F (160 degrees C).
In a separate bowl, combine the
All-Purpose Flour (2 3/4 cups)
Baking Powder (1 tsp)
Baking Soda (3/4 tsp)
In a large mixing bowl, cream together
Unsalted Butter (1 cup)
Brown Sugar (1 cup)
Granulated Sugar (3/4 cup)
until pale and fluffy.
, one at a time until combined, then add the
Vanilla Extract (1/2 Tbsp)
and mix until combined.
Add dry ingredients to the wet ingredients in 2 batches, mixing until just combined.
Salted Pretzels (1 cup)
Potato Chips (1 cup)
White Chocolate Chips (1/2 cup)
and fold into the dough.
Make 24 balls of dough. As you make them, press a piece of the chilled cookie butter into the center of each one (the final size should be a little bit bigger than a golf ball). Place on a lined baking sheet with 3-inches between each one.
If desired, press a few extra crumbs of pretzel and chips into the top of each cookie. Not necessary, but it looks nice when they come out of the oven.
Bake for 10-13 minutes, until the edges are just turning golden brown.
Remove from the oven and sprinkle with
Sea Salt Flakes (to taste)
if using. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Serve cookies or store in an airtight container for up to a week.
Yields 24 cookies.
Nutrition Per Serving
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