Craving something sweet, salty, crunchy, chewy, delicious and homemade all at the same time? Yeah, me too. That’s where these Everything Cookies save the day — chockfull of two types of chocolate, pretzels, toffee bits and corn flake cereal, these cookies are a “I-want-it-all” dessert lover’s dream come true.
Everything Cookies Recipe
Hiiii, I brought you cookies! But not just any cookies; cookies with all good things baked inside. When I got my March issue of Martha Stewart’s magazine and saw the original recipe for these cookies, I knew I had to make them a reality in my life and on this blog ASAP.
You might be thinking, “All this stuff in a cookie; is it really worth it?” And lemme tell you, IT IS. You can a combination of crunchy and chewy, salty and sweet flavors and textures in every single bite. Some people call these cookies “kitchen sink cookies,” or “everything but the kitchen sink cookies”; I just call them delicious. Here is what you can expect from these cookies:
- Crisp, golden-brown edges and chewy centers
- Oversized cookie goodness
- A mix of giant melty puddles of semisweet chocolate and tender chips of white chocolate
- A balance of crunchy corn flakes, sweet toffee bits and salty pretzels
- A rich, caramelly flavor from the brown sugar and vanilla extract
- A one-bowl dough and NO CHILL TIME
Are you ready for these cookies? Can you HANDLE these cookies? I think you can. You got this.
Best Ingredients You’ll Need
To make these incredible, indulgent, easy-peasy cookies, here are the ingredients you’ll need:
- Unsalted butter
- Dark or light brown sugar (dark brown sugar will yield a richer, more caramelized flavor)
- Baking powder, baking soda, and salt
- Large eggs
- Vanilla extract (use pure/real vanilla for best results!)
- All-purpose flour
- Corn flake cereal (not the frosted kind; just plain corn flakes will do!)
- White chocolate chips
- Semisweet chocolate baking bar (I prefer this over chocolate chips so you can get big hunks of melty chocolate throughout)
- Mini pretzels
- Toffee bits (you can use the pre-chopped bits from the baking aisle, or chop up a Heath bar)
How to Make Everything Cookies
Now that you’ve got everything you need to make these Everything Cookies (ha), let’s take a walk through the recipe, shall we? Note: Scroll down to the bottom of the post for the FULL recipe with ingredient amounts and detailed directions!
- Step One: Make the cookie dough. Mix the butter, sugars, baking powder, baking soda, and salt until light and fluffy. Beat in the eggs and vanilla. Stir in the flour, then the mix-ins. Sneak a bite (I won’t tell anyone).
- Step Two: Shape the dough. Scoop the dough into 1/4 cup balls, then place them on parchment paper-lined baking sheets. Press down slightly, then top the cookies with extra mix-ins, if desired.
- Step Three: Bake. Bake the cookies one sheet at a time for 8 minutes. After 8 minutes, bang the pan down once (this gives the cookies a crisp, rippled edge that is so so good), then bake for another 8 to 9 minutes or until the cookies are just set in the centers and golden brown on the edges.
- Step Four: Cool and eat. Let the cookies cool for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Commence devouring.
It’s really that simple!
Do I Need to Chill the Dough?
No! Since you’ll likely be baking these large cookies in batches, you can just leave the dough out on the counter while you bake the cookies. And you don’t need to chill the dough ahead of time, either.
These Snickerdoodle Cookies are another no-chill favorite!
Can I Make Some Ingredient Swaps?
It depends. In general, the ingredients in this recipe are specifically called for because it yields the best results. That said, you can swap dark brown sugar for light brown sugar, leave out the white chocolate chips and use 2 bars of semisweet chocolate (8 oz total), and adjust the amounts of corn flakes, toffee bits or mini pretzels (keeping the total amount of mix-ins to 3 cups).
How to Store Everything Cookies
You can store these cookies covered in an airtight container at room temperature for up to 3 to 4 days. After that, I recommend freezing the cookies in a resealable food storage bag for up to 1 month.Print
Sweet, salty, chewy, crunchy, these cookies have it all! Made with two types of chocolate, pretzels, corn flake cereal, and toffee bits, every bite of these oversized treats is a flavor party.
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups packed dark or light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 cups corn flake cereal (not the frosted kind), plus more for topping (optional)
- 1 cup white chocolate chips
- 1 (4 oz) semisweet chocolate baking bar, coarsely chopped
- 1 cup coarsely chopped mini pretzels, plus more for topping (optional)
- 1/2 cup toffee bits (such as Heath)
- Preheat your oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat butter, both sugars, baking powder, baking soda and salt on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract until just combined. Add flour; stir on low speed or with a spatula to combine. Stir in cereal, chocolate chips, chopped chocolate, pretzels and toffee bits until just combined.
- Scoop approximate 1/4-cup balls of dough; roll into a ball, then place on parchment paper-lined baking sheets, spaced at least 2 inches apart (you will only be able to fit 6-8 cookies on each baking sheet, so you’ll be baking in batches). Press down each dough ball slightly, then top with extra cereal and pretzels, as desired.
- Bake for 8 minutes, then briefly remove cookies from the oven and bang the baking sheet on a counter or stovetop. Return the cookies to the oven and bake another 7 to 9 minutes or until the cookies are just set in the centers and golden-brown along the edges. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- Recipe adapted from Martha Stewart Living magazine.
- Store cookies in an airtight container at room temperature for up to 3 days; freeze in a resealable food storage bag for up to 1 month.
- If you can’t find toffee bits in the baking aisle, you can finely chop a couple of Heath candy bars and use those instead.
Keywords: pan banging cookies, chocolate chip cookies, kitchen sink cookies, corn flake cookies