Ingredients: |
Ingredients: 3/4 cup salted butter
1 cup packed brown sugar
1/4 cup granulated sugar
1 egg and 1 egg yolk
1 splash vanilla
1 1/2 cup flour
3/4 teaspoon baking soda
sea salt for topping
Mix Ins: (use whatever you like!)
1/2 cup Reese’s peanut butter chips
1/4 cup potato chips, lightly crushed
1 Tony’s Milk Chocolate Bar, roughly chopped
1/2 cup pretzels, roughly chopped
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Directions: |
Directions:1. Brown the butter on low-medium heat stirring constantly. It should start to turn lightly golden brown, foam up a little bit, and get some caramelized bits. Once it’s browned, take the butter off the heat and set aside to cool.
2. In a large mixing bowl, combine the cooled butter, brown sugar, and granulated sugar. Add in the egg and egg yolk and vanilla extract and mix well.
3. In a smaller bowl, combine the flour and baking soda. Add about half of the dry mixture into the wet mixture and mix until everything comes together. Slowly add in the rest of the dry mixture a little at a time so it doesn’t get too dry. It’s okay if you don’t use all of the dry mixture. Fold in your mix ins of choice.
3. Line a sheet tray with parchment paper. Form about 2 tbsp of dough into a ball, making sure to get a good mix of everything in each cookie. We made 10 very large cookies so use your own discretion.
4. Put your cookies in the fridge for at least 30 mins. When you’re ready to bake, preheat the oven to 350. Make sure to leave enough room in between them. Bake your cookies for 11-14 minutes depending on how gooey you want them.
5. When they come out, immediately sprinkle a little sea salt on top. Let the cookies cool on the tray for about 10 minutes so they can finish firming up. Once cooled, enjoy! |
This recipe for Kitchen Sink Cookies is from