Kitchen Sink Cookies
Make This Recipe
Ingredients
- 2 sticks butter, softened (I used salted)
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 Eggland’s Best Eggs (large)
- 2 1/2 cups all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup white chocolate chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup Mini Marshmallow Bits
- 1/4 cup salted peanuts
- 1/2 cup mini pretzel twists
Preparation
Preheat oven to 350 degrees F. and line a 9 x 13-inch baking dish with parchment paper.
In a large bowl, cream butter and sugars until well combined.
Add eggs and vanilla mixing until well combined.
Slowly add flour, pudding mix, baking soda, and salt. Stir gently to combine.
Stir in white chocolate chips, butterscotch chips, marshmallow bits, peanuts, and pretzels. Stir to combine then transfer to baking dish pressing evenly.
Bake for 35 minutes or until golden and baked through.
Let cool completely then cut into squares and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn MoreServing Size | 1 |
---|---|
Calories | 439 |
Fat | 22 g |
Saturated Fat | 14 g |
Cholesterol | 71 mg |
Sodium | 484 mg |
Carbohydrates | 55 g |
Dietary Fiber | 1 g |
Protein | 6 g |