13 INGREDIENTS • 12 STEPS • 35MINS

Cookie Butter Kitchen Sink Cookies

Name: Cookie Butter Kitchen Sink Cookies
Total time: PT2100.0S
Yield: 16
Ingredients: 1/2 cup Biscoff Cookie Spread; 1 cup Unsalted Butter; 3/4 cup Granulated Sugar; 1 cup Brown Sugar; 2 Egg; 2 teaspoon Vanilla Extract; 2 3/4 cup All-Purpose Flour; 3/4 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 cup White Chocolate Chips; 1 cup Salted Pretzels; 1 cup Potato Chips; to taste Sea Salt Flakes

Cookie butter kitchen sink cookies are bound to impress even the biggest sweet and savory skeptics. With an entire cup of pretzels and potato chips, these are the ultimate sweet/salty experience. These cookies have everything but the kitchen sink combined with white chocolate chips and a melty cookie butter center. You will love them!

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35MINS

Total Time

$0.70

Cost Per Serving

Ingredients

Servings

us / metric

1/2 cup

Biscoff Cookie Spread

1 cup

Unsalted Butter, softened

3/4 cup

Granulated Sugar

1 cup

Brown Sugar, firmly packed

Eggs

2 tsp

Vanilla Extract

2 3/4 cups

All-Purpose Flour

1/2 tsp

Baking Soda

1 tsp

Baking Powder

1/2 cup

White Chocolate Chips

1 cup

Crushed Salted Pretzels

1 cup

Crushed Potato Chips

to taste

Sea Salt Flakes

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Author's Notes

Yields 24 cookies.

Cooking Instructions

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step 1

Spoon 24 teaspoons of Biscoff Cookie Spread (1/2 cup) onto a lined baking sheet, it's ok if they are a little messy. Place in the freezer.

step 2

Preheat the oven to 325 degrees F (160 degrees C).

step 3

In a separate bowl, combine the All-Purpose Flour (2 3/4 cups), Baking Powder (1 tsp), and Baking Soda (1/2 tsp).

step 4

In a large mixing bowl, cream together Unsalted Butter (1 cup), Brown Sugar (1 cup), and Granulated Sugar (3/4 cup) until pale and fluffy.

step 5

Add the Eggs (2), one at a time until combined, then add the Vanilla Extract (2 tsp) and mix until combined.

step 6

Add dry ingredients to the wet ingredients in 2 batches, mixing until just combined.

step 7

Add the Salted Pretzels (1 cup), Potato Chips (1 cup), and White Chocolate Chips (1/2 cup) and fold into the dough.

step 8

Make 24 balls of dough. As you make them, press a piece of the chilled cookie butter into the center of each one (the final size should be a little bit bigger than a golf ball). Place on a lined baking sheet with 3-inches between each one.

step 9

If desired, press a few extra crumbs of pretzel and chips into the top of each cookie. Not necessary, but it looks nice when they come out of the oven.

step 10

Bake for 10-13 minutes, until the edges are just turning golden brown.

step 11

Remove from the oven and sprinkle with Sea Salt Flakes (to taste) if using. Let cool for 5 minutes before transferring to a wire rack to cool completely.

step 12

Serve cookies or store in an airtight container for up to a week.

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