Ingrédients pour Kitchen Sink Chocolate Chunk Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup peanut butter chips
- 1/2 cup toffee pieces
- 1/2 cup miniature marshmallows
- 1 cup semisweet chocolate chunks
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Comment préparer Kitchen Sink Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the peanut butter chips, toffee chips, mini marshmallows, and chocolate chunks until evenly distributed.
- Cover the bowl and refrigerate the dough for at least 2 hours, or preferably overnight. This helps prevent the cookies from spreading too much during baking.
- Once chilled, scoop heaping tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-18 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
66g
Fat
27g
Carbs
8g
