Kitchen Sink Cookies
kodiakcakes.com/blogs/recipes/kitchen-sink-cookies
It’s everything but the kitchen sink — literally. These Kitchen Sink Cookies have it all: protein, whole grains, sweet chocolate chips, and salty pretzels. Curb those mid-afternoon cravings with a sweet and salty snack or slip this wholesome, yet delicious, treat in the kiddos lunchbox. These easy and oh-so-delicious cookies come together in just 20 short minutes... so you bet we’ll be whipping up a batch any chance we get.
Recipe provided by Kitchen McCabe
- Calories210
- Protein4g
- Total Fat10g
- Carbs28g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 8 tablespoons butter, softened
- 1 cup light brown sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 1-1/2 cups Kodiak Chocolate Chip Power Cakes Flapjack & Waffle Mix
- 1/2 cup chocolate chips
- 1/3 cup mini pretzels
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place softened butter and brown sugar in a large mixing bowl. Beat with an electric mixer for five minutes until very light and fluffy.
- Beat in the egg yolks, one at a time. Add the vanilla and beat in.
- Add the chocolate chip waffle mix to the bowl and beat in until a thick dough forms.
- Fold in the chocolate chips and mini pretzels until evenly distributed.
- Scoop mounds of batter (about one scant quarter cup in volume) onto the prepared, baking sheet, spacing mounds, 2 inches apart.
- Press the mountains down about halfway with your hand to flatten slightly.
- Bake in the preheated oven for 10 minutes. Let cool for two minutes on sheet then move to rack. Store in an airtight container.