Recipe courtesy of Heather Baird
Recipe courtesy of Heather Baird
Watch how to make this recipe.
Giant Kitchen Sink Cookie
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- Level: Easy
- Total: 1 hr 15 min (includes chilling and cooling times)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 244
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 52 mg
- Sodium
- 122 mg
This cookie is absolutely loaded with all things sweet, salty, crunchy and munchy. It’s the perfect way to amplify snack time for a houseful of hungry guests. Chocolate morsels, crispy rice cereal, candy pieces, salty potato chips and more make this cookie the ultimate snacking sensation. Don’t be afraid to swap in whatever snacky ingredient you have in your pantry!
- Level: Easy
- Total: 1 hr 15 min (includes chilling and cooling times)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 244
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 52 mg
- Sodium
- 122 mg
Ingredients
Cookie Dough:
Mix-ins:
Directions
- For the cookie dough: Place the melted butter, brown sugar and granulated sugar in a large mixing bowl. Beat until smooth with an electric hand mixer on medium speed. Beat in the egg yolks and vanilla. Add the flour, baking soda and salt. Beat on low speed until just combined.
- For the mix-ins: Add the chocolate chips, caramel bits, kettle chips, candy-coated chocolate pieces, sandwich cookies, pretzels, peanuts and crispy rice cereal to the dough (hold back a bit of the mix-ins for topping the cookie before baking if you'd like) and fold together using a rubber spatula. Cover with plastic wrap and refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Transfer the cookie dough to the prepared pan and pat into a circle. If you saved extra mix-ins for toppings, press them into the top of the cookie now.
- Bake until the cookie is lightly brown around the edges and soft-set in the center, 20 to 22 minutes. Remove the cookie from the oven and carefully lift it onto a work surface. While the cookie is still hot, place a 9- or 10-inch round cake or pie pan over the cookie upside down. (It should be bigger than the cookie.) Use a swirling motion to gently tap the edges of the cookie with the pan to form a perfectly round cookie.
- Allow the cookie to cool completely. Place on a serving tray or plate and encourage guests to break off pieces and enjoy.
