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!
Total Time
35min
4.2
5 Ratings
Author: Lauren Holdcroft at SideChef
Servings:
16
Ingredients
•
1/2
cup
Biscoff Cookie Spread
•
1
cup
Unsalted Butter
, softened
•
3/4
cup
Granulated Sugar
•
1
cup
Brown Sugar
, firmly packed
•
2
Eggland's Best Classic Eggs
•
2
tsp
Vanilla Extract
•
2 3/4
cups
All-Purpose Flour
•
1/2
tsp
Baking Soda
•
1
tsp
Baking Powder
•
1/2
cup
White Chocolate Chips
•
1
cup
Crushed
Salted Pretzels
•
1
cup
Crushed
Potato Chips
•
to taste
Sea Salt Flakes
Cooking Instructions
1.
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.
2.
Preheat the oven to 325 degrees F (160 degrees C).
3.
In a separate bowl, combine the All-Purpose Flour (2 3/4 cups), Baking Powder (1 tsp), and Baking Soda (1/2 tsp).
4.
In a large mixing bowl, cream together Unsalted Butter (1 cup), Brown Sugar (1 cup), and Granulated Sugar (3/4 cup) until pale and fluffy.
5.
Add the Eggland's Best Classic Eggs (2), one at a time until combined, then add the Vanilla Extract (2 tsp) and mix until combined.
6.
Add dry ingredients to the wet ingredients in 2 batches, mixing until just combined.
7.
Add the Salted Pretzels (1 cup), Potato Chips (1 cup), and White Chocolate Chips (1/2 cup) and fold into the dough.
8.
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.
9.
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.
10.
Bake for 10-13 minutes, until the edges are just turning golden brown.
11.
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.
12.
Serve cookies or store in an airtight container for up to a week.
Author's Notes
Yields 24 cookies.
Nutrition Per Serving
CALORIES
403
FAT
17.0 g
PROTEIN
4.8 g
CARBS
56.9 g
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