Best Kitchen Sink Cheesecake Cookies Recipes

KITCHEN SINK CHEESECAKE COOKIES

Kitchen Sink Cheesecake Cookies image

The ingredients list may seem unorthodox but trust me, these cookies are delicious. The marshmallows melt, creating a delightfully gooey texture and caramelized melty goodness oozing from the cookies. Perfect to customize to suit kids' (or adults') preferences! This recipe is quite resilient to substitutions and omissions.

Provided by Gwyn Chilcoat

Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate

Time 35m

Yield 12

Number Of Ingredients 18

Ingredients

1 large egg
2 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
¼ cup white sugar
¼ cup brown sugar
½ (3.5 ounce) package vanilla pudding mix
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon all-purpose flour
1 cup cake flour
1 tablespoon cake flour
¾ tablespoon cornstarch
½ teaspoon baking soda
1 pinch salt
2 tablespoons miniature semisweet chocolate chips
2 tablespoons white chocolate chips, chopped
2 tablespoons miniature marshmallows
2 tablespoons crushed chocolate sandwich cookies (such as Oreo®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie pan with parchment paper.
Whisk egg in a bowl. Discard half of the mixture or reserve for another use.
Beat cream cheese in a stand mixer until smooth, about 3 minutes. Add butter and beat until combined, about 1 minute. Add white and brown sugars; beat until creamy, about 3 minutes, scraping down the sides as needed. Mix in pudding mix. Add the remaining beaten egg and vanilla extract; mix until combined.
Whisk 1 cup plus 1 tablespoon flour, 1 cup plus 1 tablespoon cake flour, cornstarch, baking soda, and salt together in a medium bowl. Gradually add dry ingredients to wet ingredients, mixing on low speed and scraping down the sides as needed, until just combined. Add chocolate chips, white chocolate chips, marshmallows, and crushed cookies; fold in with a spatula or mix on low speed with the stand mixer.
Roughly shape heaping tablespoonfuls of batter into balls and evenly space them on the prepared pan.
Bake in the preheated oven until the bottoms are golden brown, about 15 minutes.
Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 34.7 g, Cholesterol 36.4 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 153.7 mg, Sugar 14.6 g

KITCHEN SINK COOKIES

Kitchen Sink Cookies image

These cookies are loaded with lots of tasty ingredients - everything but the kitchen sink! Everyone in our family knows you have to be quick on the draw to get your share. Even though the recipe makes a big batch, folks are left asking, "Where did all the cookies go?"

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 9 dozen.

Number Of Ingredients 16

Ingredients

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup crisp rice cereal
1 cup sweetened shredded coconut
1 cup butterscotch chips
1 cup raisins
1 cup chopped walnuts

Steps:

In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts :