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.
- 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.