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a cookie with a bite taken out of it on a surface

Everything Cookies

  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

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.


Ingredients

Units Scale
  • 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)

Instructions

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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