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Triple Chocolate Spiced Kitchen Sink Cookies | Recipeish | Gustus Vitae

  • Yield: 1 Big batch of cookies.
  • Time Estimate: Around 35 minutes.
  • Storage Notes: Delicious warm from the oven, will keep for up to 4 days in a ziplock bag or cookie tin.
  • Difficulty: Easy.

Contrary to the cliché of 'less is more', we think a more accurate ideology is 'more is more'. Case in point: these cookies.

We like walnuts - why not throw in some hazelnuts too? We like chocolate bits - why not have 3 different types? And so on. Make these kitchen sink cookies and enjoy the best of everything, all at once. Our infused cane sugars are perfect for recipes like this, baking in all natural flavor from the beginning, so you get unique pops of flavor in each and every bite. Different, delicious yums from end-to-end.


  • 2 1/4 Cups flour
  • 1 Tsp baking soda
  • 1 Tsp California Sea Salt
  • 1 Stick unsalted butter
  • 1 Cup almond butter (we prefer crunchy, but that's just us)
  • 1 Whole tin Spicy Chocolate Cinnamon Cane Sugar
  • 1 Whole tin Gingerbread Cane Sugar
  • 1 Cup packed light brown sugar
  • 2 Eggs
  • 1/2 Cup rough chopped roasted walnuts
  • 1/2 Cup rough chopped roasted hazelnuts
  • 1/2 Cup rough chopped Guittard super cookie chips
  • 1/2 Cup mini M&Ms
  • 1/2 Cup rough chopped vanilla chips
  • 3/4ths Cup crumbled Biscoff cookies
    • Preheat oven to 375F.
    • In a large mixing bowl, sift in flour and whisk to combine with California Sea Salt and baking soda. 
    • In another large mixing bowl, use a hand blender to combine room temperature butter, Spicy Chocolate Cinnamon Cane Sugar, Gingerbread Cane Sugar, and light brown sugar. 
    • Beat eggs then pour in, half at a time, mixing well to incorporate before adding the remainder, and repeating.
    • Gradually, in 4 or 5 stages, add in flour mixture, thoroughly combining at each step before adding more to avoid any lumps.
    • Use a large spoon to drop similar-sized cookie dough lumps on ungreased cookie sheets - we usually end up using about 1 & 1/2 sheets.
    • Bake for 9-11 minutes, depending on how soft/crunchy you like your cookies, starting to check on them at the 8 minute mark to account for different elevations, oven types, etc.
    • Cool on a rack for 5 minutes, then try not to eat all of them. We usually make a double batch to share - they pack well for shipping and are lovely as Holiday gifts for friends and family.