(Don't get these confused with monster cookies. That's a completely different kind of cookie! Traditionally, monster cookies use peanut butter, oats, M&Ms and chocolate chips.)
Browned butter and nutmeg (along with the peanut butter chips) give these kitchen sink cookies a nutty flavor, which pairs perfectly with the chocolate chunks and crunchy saltiness of the pretzels. Let me know what combo of add-ins you love the most!
Browning butter is simple. Melt one stick of butter in a small pan on the stovetop over medium heat, stirring frequently. The butter will foam as it begins to melt. Once the foam begins to disappear you'll notice the milk solids settling on the bottom of the pan and beginning to brown. As the butter browns you'll start to smell a nutty aroma. When the melted butter turns a light brown color quickly remove it from the heat and pour into a glass bowl. There's a fine line between deliciously nutty brown butter and burnt butter, so be careful.
Tag me on Instagram @rosesandwhiskers if you try this kitchen sink cookie recipe. Can't wait to hear what you think!
Kitchen Sink Cookies
These "kitchen sink" cookies are soft and chewy, and loaded with chocolate chunks, chopped pretzels and peanut butter chips. The best thing about this recipe is that it's completely customizable. You can substitute these add-ins with whatever you have in your kitchen. They can be made gluten free or not.
- 1/2 cup unsalted butter (browned and slightly cooled (see recipe notes))
- 1 1/4 cup gluten free 1-1 baking flour (or substitute regular all-purpose flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chunks (or substitute a different add-in)
- 2/3 cup peanut butter chips (or substitute a different add-in)
- 1/3 cup chopped gluten free pretzels (or substitute a different add-in)
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Brown the butter, pour it into a large glass bowl and let it cool slightly.
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In a separate, small bowl, whisk together the flour, baking soda, salt and nutmeg.
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In another separate bowl, whisk together the egg and vanilla.
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Whisk the brown and granulated sugars into the browned butter. Then whisk in the egg and vanilla mixture.
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Fold in the dry ingredients, followed by the add-ins.
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Line a baking sheet with parchment paper. Scoop three small balls of dough using a regular-sized cookie dough scoop, and roll this together into one larger ball. There should be enough for 12 cookies. Flatten each ball into a disc, and bake at 350 degrees for 11-13 minutes, until lightly browned around the edges. The middle should still be a little soft.
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Let the cookies rest on the baking sheet for 10 minutes before removing them to a wire cooling rack.
To brown butter, melt it on the stovetop over medium heat, stirring frequently. The butter will foam as it begins to melt. Once the foam begins to disappear you'll notice the milk solids settling on the bottom of the pan and beginning to brown. As the butter browns you'll start to smell a nutty aroma. When the melted butter turns a light brown color quickly remove it from the heat and pour into a glass bowl. There's a fine line between deliciously nutty brown butter and burnt butter, so be careful. It takes practice!