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SideChef
Recipes
Cookie Butter Kitchen Sink Cookies
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13 INGREDIENTS • 12 STEPS • 35MINS

Cookie Butter Kitchen Sink Cookies

Recipe
4.0
4 ratings
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!
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Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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!
35MINS
Total Time
$0.70
Cost Per Serving
Ingredients
Servings
16
us / metric
Biscoff Cookie Spread
1/2 cup
Biscoff Cookie Spread
Unsalted Butter
1 cup
Unsalted Butter, softened
Brown Sugar
1 cup
Brown Sugar, firmly packed
Baking Soda
1 tsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
White Chocolate Chips
1/2 cup
White Chocolate Chips
Salted Pretzels
1 cup
Crushed Salted Pretzels
Potato Chips
1 cup
Crushed Potato Chips
Nutrition Per Serving
VIEW ALL
Calories
403
Fat
17.0 g
Protein
4.8 g
Carbs
56.9 g
Add to plan
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Cookie Butter Kitchen Sink Cookies
Save
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

Author's Notes

Yields 24 cookies.
Cooking InstructionsHide images
step 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.
step 2
Preheat the oven to 325 degrees F (160 degrees C).
step 3
In a separate bowl, combine the All-Purpose Flour (2 3/4 cups), Baking Powder (1 tsp), and Baking Soda (1 tsp).
step 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.
step 5
Add the Eggs (2), one at a time until combined, then add the Vanilla Extract (2 tsp) and mix until combined.
step 6
Add dry ingredients to the wet ingredients in 2 batches, mixing until just combined.
step 7
Add the Salted Pretzels (1 cup), Potato Chips (1 cup), and White Chocolate Chips (1/2 cup) and fold into the dough.
step 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.
step 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.
step 10
Bake for 10-13 minutes, until the edges are just turning golden brown.
step 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.
step 12
Serve cookies or store in an airtight container for up to a week.
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Tags
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American
Snack
Shellfish-Free
Kid-Friendly
Cookies
Vegetarian
Dessert
Quick & Easy
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