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RECIPE
13 INGREDIENTS 12 STEPS 35min

Cookie Butter Kitchen Sink Cookies

3.5
2 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!
Cookie Butter Kitchen Sink Cookies Recipe | SideChef
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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!
Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
35min
Total Time
$0.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
16
Serves 16
1/2 cup
Biscoff Cookie Spread
1 cup
Unsalted Butter , softened
1 cup
Brown Sugar , firmly packed
2 3/4 cups
3/4 tsp
Baking Soda
1 tsp
Baking Powder
1/2 cup
White Chocolate Chips
1 cup
Crushed Salted Pretzels
1 cup
Crushed Potato Chips

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Nutrition Per Serving

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CALORIES
403
FAT
17.0 g
PROTEIN
4.8 g
CARBS
57.2 g

Author's Notes

Yields 24 cookies.

Cooking Instructions

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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 (3/4 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 (1/2 Tbsp) 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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Nutrition Per Serving
Calories
403
% Daily Value*
Fat
17.0 g
22%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
52.9 mg
18%
Carbohydrates
57.2 g
21%
Fiber
1.0 g
4%
Sugars
29.8 g
--
Protein
4.8 g
10%
Sodium
258.8 mg
11%
Vitamin D
0.1 µg
0%
Calcium
25.0 mg
2%
Iron
1.6 mg
9%
Potassium
81.8 mg
2%
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