Kitchen Sink Chocolate Chunk Cookies Recipe

Ingredients for Kitchen Sink Chocolate Chunk Cookies

• Unsalted Butter
• 1 cup packed dark brown sugar
• Granulated Sugar
• 2 large eggs
• Vanilla Extract
• All Purpose Flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup peanut butter chips
• Toffee Pieces
• Miniature Marshmallow
• Semisweet Chocolate Chunks

How to Make Kitchen Sink Chocolate Chunk Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream together the softened butter, brown sugar, and granulated sugar in a large bowl using an electric mixer until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, salt, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in the peanut butter chips, toffee chips, mini marshmallows, and chocolate chunks until evenly distributed.
7. 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.
8. Once chilled, scoop heaping tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. 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.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!