KITCHEN SINK COOKIES RECIPES

Steps:

• Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Beat in vanilla until combined. Beat in eggs 1 at a time on medium-low speed until just combined, about 20 seconds. 
• Whisk together all-purpose flour, cake flour, baking soda, baking powder, and kosher salt in a medium bowl until combined. Gradually add to butter mixture, beating on low speed until well combined, about 2 minutes. Add candy-coated chocolate pieces, pretzels, chocolate chips, and marshmallows; fold into dough using a rubber spatula. Cover; chill at least 1 hour or up to overnight (8 hours).
• Preheat oven to 400°F. Line 3 baking sheets with parchment paper. Remove dough from refrigerator, and unwrap. Scoop 12 dough balls using a 2-inch cookie scoop (about 3 tablespoons each), and arrange 2 inches apart on 1 prepared baking sheet. (Return remaining dough in bowl to refrigerator until ready to bake.) Bake until edges are golden, 10 to 12 minutes. Remove from oven; immediately sprinkle with sea salt. Cool on baking sheet 5 minutes. Transfer to wire racks; cool cookies completely, about 20 minutes. Repeat procedure twice with remaining dough.

Steps:

• Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
• Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.