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BETH’S KITCHEN SINK COOKIE RECIPE
Makes (15) 3″ Cookies
PRINT RECIPE HERE: https://entertainingwithbeth.com/kitchen-sink-cookies/
1 cup butter (use salted in USA, Unsalted outside USA)
1 1/4 cups brown sugar
1/4 cup white sugar
1 Tbsp vanilla extract
1 3/4 cup of purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips
1 cup salted mini pretzels
1 cup Reese’s Peanut Butter Cups, chopped
1 cup Snickers, Chopped
Preheat oven to 350F.
Cream together the butter and sugars until fluffy. Then add the vanilla, and egg, beat until combined and set aside.
In a small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients, in thirds, beating in between each addition.
Add the mix-ins, and beat just enough to crush the pretzels and combine the candy.
Line a cookie sheet with parchment paper. This will prevent the cookies from browning too much on the bottom.
Scoop out the cookie dough with a 2 oz cookie scoop, allowing room for the cookies to spread. Do not add more than 5 scoops at a time.
Bake for 15-17 minutes (although with my oven 16 minutes was perfect) allow to cool for 10 minutes, then devour!
These cookies also freeze well too! Allow to cool completely then place in a freezer bag and freeze for up to 1 month.
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.