Zach likes to joke (or… maybe not really joke) about how indecisive I am.
When we were looking at houses, he said there was no way we could get a split level because each time I entered I’d have to decide if I wanted to go upstairs or downstairs, and I’d never be able to handle that level of decision-making on a daily basis.
So, while that’s a bit of an over-exaggeration… he’s not completely off base.
I’ll admit I struggle with some of the most basic decisions (when choosing what to order off of a menu I feel like a colorblind bomb defuser trying to decide which wire to cut).
I blame it on the fact that there are just so many choices out there and I feel like I have to make the best possible one. How am I supposed to choose just one option when there are so many possibilities!
These cookies are a testament to that struggle ;). They’re kind of my way around actually making a decision because instead of choosing one thing to add into them, I’ve just included everything.
I call them Kitchen Sink cookies because of this. This recipe includes all the best add-ins… butterscotch pudding, Heath bar bits, dark chocolate chips, mini M&Ms, chopped up milk chocolate/caramel Rolos…
Everything but the kitchen sink.
These cookies are chewy and jam-packed with tons of candy bits. This flavor combo is perfect (oh, and it also makes literally the best tasting cookie dough I’ve ever had).
I also struggle mightily with deciding when to stop eating cookies.
The struggle continues.
Kitchen Sink Cookies
- 1 cup butter softened to room temperature, 2 sticks
- 2 cups light brown sugar packed
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 eggs + 1 egg yolk room temperature
- 3 cups flour
- 1 packet Instant Butterscotch Jello pudding 3.4 oz
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chips
- 1 cup mini M&Ms
- 1 cup Heath bar bits
- 1 cup Rolos chopped in half
In mixer, combine butter, sugars, and vanilla. Beat until creamed.
Add eggs and egg yolk, one at a time, mixing well after each addition.
In a separate bowl combine flour, dry pudding mix, baking powder and salt.
Gradually add dry mixture to butter and sugar mix until evenly incorporated.
Stir in candy, 1/2 cup at a time, until combined.
Chill dough in refrigerator for 1 hour
Preheat oven to 375 degrees
Prepare cookie sheets with parchment paper.
Roll dough into 1 1/2"-sized balls*
Bake on center rack of 375 degree oven for 10 minutes.
Remove from oven and allow cookies to cool for 5 minutes before removing to cooling rack to cool completely.
Recipe Notes*The caramel in the Rolos can make these cookies a bit tricky to cook with as it can ooze out and burn. To prevent this, be conscious of where the caramel is as you roll the cookies and try to cover exposed caramel with cookie dough.
For more colorful cookies, press additional mini M&Ms into the tops of your balls of dough just before cooking.