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Smoky Pineapple Kitchen Sink Cookies


12 large cookies

Granola Variety:

Smoky Pineapple

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About the Recipe

an original For Good Granola recipe

We get our flavor shortcuts in these awesome cookies from our Smoky Pineapple granola and store-bought peanut butter filled pretzels and toffee bits. These as-big-as-your-head cookies are a crowd-pleaser with the perfect ratio of crisp edge to chewy center.

Semi-chilled dough always allows for the best spread when baking cookies. If dough is warm after mixing, chill in fridge for 10 minutes before baking. If baking in batches, it is best to hold the dough in the fridge until you are ready to portion and bake.


  • 2 1/4 cup flour, all-purpose

  • 1 t baking soda

  • 1/2 t kosher salt

  • 1 cup butter, room temperature

  • 1 cup light brown sugar, packed

  • 1/2 cup granulated sugar

  • 1 t vanilla bean extract (substitute 1:1 vanilla extract)

  • 1 large egg, room temperature

  • 1 cup peanut butter filled pretzels, chopped into 1/4-inch pieces (Trader Joe’s brand, or comparable)

  • 3/4 cup toffee bits


Step 1

Preheat oven to 350 degrees and adjust oven racks to upper middle and lower middle positions. Line 2-3 rimmed baking sheets with parchment paper. In medium bowl, whisk together flour, baking soda, and salt. Set aside until ready to use.

Step 2

In bowl of stand mixer, fitted with paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Drop speed to low and add vanilla and egg and continue mixing until just combined. Turn off mixer and add flour mixture. Return mixer to low speed until flour begins to mix in, then increase to medium until fully incorporated, being sure to not overmix. Turn off mixer and scrape down sides and bottom of bowl using a rubber spatula to ensure all flour is incorporated. Add granola, chopped peanut butter pretzels and toffee bits to bowl. Mix in on low speed using stand mixer, or by hand using rubber spatula.

Step 3

Drop 1/2-cup rounds of dough 4 inches apart on prepared baking sheets, 4-5 cookies per sheet. Using a 1/2-cup spring loaded portion scoop works best here. Using the back of a 1 cup measuring cup, flatten cookies slightly (dampen back of measuring cup with water to avoid sticking). Sprinkle tops of dough with additional Smoky Pineapple granola before baking. 

Step 4

Bake 15-17 minutes or until light brown around edges. Centers will be soft. Cool cookies on baking sheet for 10 minutes before transferring to cooling rack. 

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