Peanut Butter Kitchen Sink Cookies
Sometimes you just don’t want to have to decide on only one snack. I get it, there are so many delicious options to choose from! “Kitchen sink” cookies have become a great solution to that problem - cookies loaded with other goodies so you can have a little bit of a lot of flavors. In this recipe I started with a soft peanut butter cookie base and added chocolate chips, Oreo pieces, and pretzel pieces. The dough doesn’t need chilling, so you can have these delicious treats ready in under an hour!
Mix the Dough
To make this simple cookie dough, follow these steps:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat peanut butter, oil, brown sugar, and granulated sugar on medium speed until light and fluffy.
Add eggs and vanilla extract and mix on medium speed until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. This will be a crumbly dough (see the picture below). It will come together when you shape it into balls.
Add chocolate chips, Oreos, and pretzels and mix until evenly incorporated.
Want to try other mix-ins? No problem! Just make sure you limit the total amount of mix-ins to 1.5 cups.
Shape the Dough
Shape the dough into approximately 1.5 tablespoon balls using your hands. See the image below for size - they will be about the size of a golf ball.
Place the balls on baking sheets lined with parchment paper or silicone baking mats at least 2 inches apart. Slightly flatten the balls using the palm of your hand. These cookies do not spread much, so this step helps create the final shape.
Bake the Cookies
Bake at 350°F for 12-14 minutes until the cookies start to brown around the edges. They will still be slightly soft in the center. Allow the cookies to cool and set on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Peanut Butter Kitchen Sink Cookies
Ingredients
- 1 and 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup crushed Oreos
- 1/2 cup crushed pretzels
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the peanut butter, oil, and sugars until on medium speed until light and fluffy.
- Add the eggs and vanilla and mix on medium speed until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. This will be a crumbly dough.
- Add the chocolate chips, Oreos, and pretzels and mix until evenly incorporated.
- Using approximately 1.5 tablespoon portions, shape the dough into balls and place on the prepared baking sheets at least 2 inches apart. Gently flatten the balls with your palm.
- Bake for 12-14 minutes until the cookies begin to brown around the sides. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Storage Instructions: Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Variations: Feel free to experiment with any sort of mix ins you would like, but make sure the total amount of mix ins is no more than 1 and 1/2 cups.
