Giant Kitchen Sink Cookie
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 244
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 3
- Cholesterol
- 52
- Sodium
- 122
- Total: 1 hr 15 min (includes chilling and cooling times)
- Active: 15 min
Ingredients
Cookie Dough:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
Pinch of fine-grain salt
Mix-ins:
3 tablespoons semisweet chocolate chips
1/4 cup caramel bits
1/4 cup broken kettle chips (a handful)
3 tablespoons candy-coated chocolate pieces, such as M&Ms
4 chocolate cream-filled sandwich cookies, coarsely broken
1/4 cup tiny pretzel twists (or regular-sized pretzel twists broken)
1/4 cup honey-roasted salted peanuts
3 tablespoons crispy rice cereal
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.