How-To Make the MOST Addictive Cookie Recipe! (Kitchen Sink Cookies)

#entertainingwithbeth #CookingChannel #KitchenSinkCookies PRODUCTS SEEN IN THIS VIDEO: This link goes to Amazon where I am compensated for products sold at no cost to the consumer FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! BETH’S KITCHEN SINK COOKIE RECIPE Makes (15) 3“ Cookies PRINT RECIPE HERE: INGREDIENTS: 1 cup butter (use salted in USA, Unsalted outside USA) 1 1/4 cups brown sugar 1/4 cup white sugar 1 egg 1 Tbsp vanilla extract 1 3/4 cup of purpose flour 1 tsp baking soda 1/2 tsp salt MIXINS: 1 cup dark chocolate chips 1 cup salted mini pretzels 1 cup Reese’s Peanut Butter Cups, chopped 1 cup Snickers, Chopped METHOD: Preheat oven to 350F. Cream together the butter and sugars until fluffy. Then add the vanilla, and egg, beat until combined and set aside. In a small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients, in thirds, beating in between each addition. Add the mix-ins, and beat just enough to crush the pretzels and combine the candy. Line a cookie sheet with parchment paper. This will prevent the cookies from browning too much on the bottom. Scoop out the cookie dough with a 2 oz cookie scoop, allowing room for the cookies to spread. Do not add more than 5 scoops at a time. Bake for 15-17 minutes (although with my oven 16 minutes was perfect) allow to cool for 10 minutes, then devour! These cookies also freeze well too! Allow to cool completely then place in a freezer bag and freeze for up to 1 month. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!