Kitchen Sink Cookies

Prep Time
10 min
Cook Time
45 min
Yield
12 cookies
Recipe by:

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Ingredients

  • 2 sticks butter, softened (I used salted)
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 Eggland’s Best Eggs (large)
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons instant vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup white chocolate chocolate chips
  • 1/4 cup butterscotch chips
  • 1/4 cup Mini Marshmallow Bits
  • 1/4 cup salted peanuts
  • 1/2 cup mini pretzel twists

Preparation

Preheat oven to 350 degrees F. and line a 9 x 13-inch baking dish with parchment paper.

In a large bowl, cream butter and sugars until well combined.

Add eggs and vanilla mixing until well combined.

Slowly add flour, pudding mix, baking soda, and salt. Stir gently to combine.

Stir in white chocolate chips, butterscotch chips, marshmallow bits, peanuts, and pretzels. Stir to combine then transfer to baking dish pressing evenly.

Bake for 35 minutes or until golden and baked through.

Let cool completely then cut into squares and serve.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 439
Fat 22 g
Saturated Fat 14 g
Cholesterol 71 mg
Sodium 484 mg
Carbohydrates 55 g
Dietary Fiber 1 g
Protein 6 g