Peanut Butter Kitchen Sink Cookies

This cookie recipe, Peanut Butter Kitchen Sink Cookies, leans on salted butter, creamy peanut butter and granulated sugar. It makes 48 Cookies and takes about 50 minutes.

• Yield 48 Cookies
• Ready in 50 minutes
• Prep 40 minutes
• Cook 10 minutes

Ingredients

• 1 cup salted butter (softened)
• 1 cup creamy peanut butter (I use Skippy or Jiffy)
• 1 cup granulated sugar
• 1 cup packed light or dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup chocolate chips (I use semisweet)
• 1 cup peanut butter chips
• 1 cup caramel balls or chopped soft caramels
• 1 cup M&Ms (regular, caramel, etc)
• 1 cup chopped, toasted pecans
• 2 cups coarsely chopped pretzels

Instructions

1. Preheat the oven to 350 degrees F and line a couple baking sheets with parchment paper.
2. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, mix together the butter, peanut butter, granulated sugar, brown sugar, baking powder, baking soda and salt until well-combined and super creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
3. Add the eggs and vanilla and mix well, 1-2 minutes.
4. Add the flour and mix briefly until the flour is partly combined. Add the chocolate chips, peanut butter chips, caramel, M&Ms, and pecans. Stir with a wooden spoon or spatula (or mix very slowly with the electric mixer) until evenly combined.
5. Scoop out several tablespoons of cookie dough (I use a #40 cookie scoop) and roll into balls. They won't be perfectly round as all those add-ins will create some bumps. Don't stress. Press the top of each cookie ball into the chopped pretzels (and then lightly press the pretzels into the cookie dough to stick) and place the cookie dough balls several inches apart on the prepared baking sheets.
6. Bake for 9-11 minutes. These cookies stay fairly puffy (thanks to all the add-ins); for slightly flatter cookies, press them lightly into more of a disc-shape before baking or bake at 325 degrees F. If, for some reason, your cookies are flattening too much, try increasing the baking temperature to 375 degrees F.

Let the center settle before you cut it, or the slices will slump.