Big Kitchen Sink Cookies

So you guys know that I am obsessed with big cookies! Sitting around the house, I was thinking to myself "Could I make these more indulgent?" Turns out, the answer is yes! These cookies are a peanut butter base, with chocolate chips, butterscotch chips, heath bits, and pretzel pieces. Do I really have to explain anymore? Are these a health food by any stretch of the imagination? Absolutely not. Are they good for your soul? Absolutely. In the words of Donna and Tom "Treat yo self" with these! Remember, if you make any of these recipes, be sure to snap a picture and tag me! Instagram- @lifewithsarahdavis Facebook- @SarahElizabeth

Author: Sarah Davis

Prep Time: 15 minutes

Chill Time: 2-24 hours

Cook Time: 18-23 minutes

Servings: 6-8 Cookies (depending on how big you like them)

Keywords: cookie, baking, dessert, everything, chocolate chip, butterscotch, heath, pretzel fat cookie, thick cookie, big cookie, kitchen sink cookie

Ingredients:

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 stick unsalted butter
• 3/4 cup creamy peanut butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs plus 1 egg yolk
• 3/4 cup semi sweet chocolate chips (I used mini chocolate chips, but regular works just fine)
• 1/2  cup butterscotch chips
• 1/2 cup heath bits
• 1/2 cup pretzels, crushed

Instructions:

1. In a heat safe bowl, melt the butter in the microwave until completely melted. Then stir in the peanut butter.

2. Add the sugars gradually to the peanut butter mixture, and stir until well combined. Then add the eggs, 1 at a time, stirring until well combined. Finally, add the vanilla.

3. In a separate bowl, mix together flour, salt,baking powder, and baking soda until well combined.

4. Add the flour mixture to the butter mixture in 2-3 small batches. Mix with mixer or whisk until well combined, use a spatula to scrape the sides of the bowl as needed. Mix until just combined. It is very important to not overwork the dough.

5. Measure out the pretzels and place them in a plastic bag. Seal the bag and crush the pretzels into smaller pieces. Around the size of your other chips is what you're aiming for. Take this time to get your frustrations out, LOL.

5. Stir in chocolate chips, butterscotch chips, heath bits, and pretzel pieces gently using a spatula.

6. Scoop out 1/3-1/2 cup of dough and shape into a large ball. Place on a cookie sheet lined with parchment paper about 4 inches apart. (If you plan to chill for 24 hours, you can leave the cookie dough in the bowl and shape before baking)

7. Chill shaped cookies in the refrigerator for a minimum of 2 hours. *THIS IS IMPORTANT TO KEEP THE COOKIES THICK*

8. After the cookies have chilled, preheat the oven to 350 F.

9. Bake cookies at 350 F for 18-23 minutes. Cookies should be golden brown on the bottom and slightly golden brown on the top with a soft center.

Notes:

1. If you get nervous like me, feel free to use a spatula to make sure the cookies aren't stuck to the pan before putting them into the oven .

2. Allow cookies to cool before enjoying.

3. Feel free to increase baking time as needed to cook the cookies to your liking.

4. Feel free to experiment with cookies by placing small candies into the center before shaping and baking or use whatever sweet baking chips you like instead of the ones listed!

5. Store leftover cookies in a covered container on the counter.