Last week the kids missed two days of school (Monday and Tuesday) due to ice, sleet and snow. Let me remind you that I live in Dallas, TX – not exactly a city that does well with snow. Then on Friday morning, when my kids went to school at 8:30 there was not a snowflake in the sky but by noon the snow was falling hard and school closed early. Rare snow days in Texas mean two things – 1) I end up digging through the kids drawers, trying to find them warm clothes so they can go sledding and 2) I make cookies and hot chocolate for them when they get in from the cold.
Since it was a crazy week of weather, I went a little crazy with the cookies too. I couldn’t serve plain old chocolate chip cookies on the one snow day we get each year! First I mixed up the batter, then searched the pantry for mix-ins, where I found Heath toffee bits, peanut butter chips, pretzel sticks and of course, chocolate chips. Basically, I added everything to these cookies but the kitchen sink – which is how they got their name. Kitchen Sink cookies!
You can eat these cookies warm out of the oven with a glass of milk or hot chocolate. Then once the cookies cool, you can place of scoop of vanilla ice cream between two cookies and make an ice cream cookie sandwich! If you are a super “pinteresty” mom, you could even make your own “snow cream” for the ice cream cookie sandwiches! But I draw the line at making my own snow cream, I would just rather sit on the couch curled up with a book in front of the fire and eat cookies after the kids play in the snow.
Next time you are stuck inside on a snowy day (which may happen again this week in Dallas), whip up your own batch of Kitchen Sink cookies. Trust me, the people who live in your house will think you are a genius, (you can even tell them you found the recipe on Pinterest, which will make you a super Pinteresty mom)!
- 2 cups plus 2 Tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup of peanut butter chips
- 2 Tablespoons toffee chips
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup cushed pretzel sticks
- Preheat oven to 350 and coat a baking sheet with non-stick spray.
- In a small bowl, combine flour, baking soda and salt then set aside.
- Using a hand held or stand mixer, cream the sugars and butter together until light and fluffy (about 2 minutes). Add the vanilla extract and egg, mix well. Gradually add the flour mixture until fully incorporated. Stir in peanut butter chips, toffee bits, chocolate chips and pretzel sticks.
- Scoop rounded tablespoons of batter onto a cookie sheet, about 2 inches apart.
- Bake for 8-10 minutes or until edges are lightly browned. Allow to cool on cookie sheet for 2 minutes before transferring to a cooling rack.