Uploaded August 2026 | Updated September 2026, 2 weeks ago
This is Molly’s farm version of an *everything but the kitchen sink* cookie. It has peanut butter-filled pretzels that Nick has by the gallon in the shop, espresso beans to keep the beet truck drivers awake during the long harvest days and rich cocoa powder that mimics the nutrient-dense soil! Bonus: Once they’re baked, the mix-ins look like organic matter in the soil. Fun.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Cookies
Get the recipe ▶ foodtv.com/458aGUl
Subscribe to Food Network ▶ foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Combine Cookies
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 20 min
Yield: 12 to 13 big cookies
Ingredients
1 cup (2 sticks/226 grams) unsalted butter, melted and cooled slightly
1 cup (200 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 tablespoon (13 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces (113 grams) white chocolate, coarsely chopped
1/3 cup (60 grams) rainbow chips
2/3 cup (65 grams) peanut butter pretzels, coarsely crushed
1/3 cup (60 grams) caramel bits
1/3 cup (60 grams) chocolate-covered espresso beans
Flaky salt
Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper and set aside.
In a large bowl, whisk together the butter, brown sugar and granulated sugar to combine. Whisk in the eggs one at a time, mixing well after each, then whisk in the vanilla. Sprinkle the flour and cocoa evenly over the surface of the mixture, followed by the kosher salt, baking powder and baking soda. Give the dry ingredients a rough little whisk to combine, then whisk them into the rest of the batter until mostly incorporated. Switch to a rubber spatula and fold in most of the white chocolate (reserving a handful for the top), most of the rainbow chips (reserving a handful for the top), most of the peanut butter pretzels (reserving a handful for the top) and all of the caramel bits and espresso beans.
Scoop heaping 1/4‐cup (100-gram) balls of dough onto the prepared sheet pans, 2 1/2 inches apart, evenly spacing out 6 balls of dough per pan. Flatten slightly and top with the remaining white chocolate, rainbow chips, peanut butter pretzels and a pinch of flaky salt. It’ll look a little crowded on top of these cookies but they’ll spread.
For the best results, bake one pan at a time in the center of the oven. If you’re short on time, you can bake both pans at once, on the upper middle and lower middle racks, switching each pan to the other rack and rotating the pans 180 degrees a little over halfway through the bake time. Bake until the cookies are puffed and set around the edges but still gooey in the middle; begin checking for doneness after 12 minutes. If you have an instant-read thermometer handy, aim for an internal temperature in the range of around 175 degrees F. Let cool completely on the pans (or sneak a warm one if you must).
Store in an airtight container at room temperature. These are best within a few days of baking. After that they’ll be okay for a few more days, but if you anticipate that you won’t finish the batch in that time, I’d recommend freezing unbaked balls of dough and baking one or two at a time whenever the craving strikes. Unbaked balls of dough can be frozen in an airtight container for up to 3 months. Bake from frozen and add a few minutes onto the baking time.
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Molly Yeh's "Everything But The Kitchen Sink" Cookie 🍪 | Girl Meets Farm | Food Network
youtu.be/yRFl2436Wag
This is Molly’s farm version of an *everything but the kitchen sink* cookie. It has peanut butter-filled pretzels that Nick has by the gallon in the shop, espresso beans to keep the beet truck drivers awake during the long harvest days and rich cocoa powder that mimics the nutrient-dense soil! Bonus: Once they’re baked, the mix-ins look like organic matter in the soil. Fun.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Cookies
Get the recipe ▶ foodtv.com/458aGUl
Subscribe to Food Network ▶ foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Combine Cookies
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 20 min
Yield: 12 to 13 big cookies
Ingredients
1 cup (2 sticks/226 grams) unsalted butter, melted and cooled slightly
1 cup (200 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 tablespoon (13 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces (113 grams) white chocolate, coarsely chopped
1/3 cup (60 grams) rainbow chips
2/3 cup (65 grams) peanut butter pretzels, coarsely crushed
1/3 cup (60 grams) caramel bits
1/3 cup (60 grams) chocolate-covered espresso beans
Flaky salt
Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper and set aside.
In a large bowl, whisk together the butter, brown sugar and granulated sugar to combine. Whisk in the eggs one at a time, mixing well after each, then whisk in the vanilla. Sprinkle the flour and cocoa evenly over the surface of the mixture, followed by the kosher salt, baking powder and baking soda. Give the dry ingredients a rough little whisk to combine, then whisk them into the rest of the batter until mostly incorporated. Switch to a rubber spatula and fold in most of the white chocolate (reserving a handful for the top), most of the rainbow chips (reserving a handful for the top), most of the peanut butter pretzels (reserving a handful for the top) and all of the caramel bits and espresso beans.
Scoop heaping 1/4‐cup (100-gram) balls of dough onto the prepared sheet pans, 2 1/2 inches apart, evenly spacing out 6 balls of dough per pan. Flatten slightly and top with the remaining white chocolate, rainbow chips, peanut butter pretzels and a pinch of flaky salt. It’ll look a little crowded on top of these cookies but they’ll spread.
For the best results, bake one pan at a time in the center of the oven. If you’re short on time, you can bake both pans at once, on the upper middle and lower middle racks, switching each pan to the other rack and rotating the pans 180 degrees a little over halfway through the bake time. Bake until the cookies are puffed and set around the edges but still gooey in the middle; begin checking for doneness after 12 minutes. If you have an instant-read thermometer handy, aim for an internal temperature in the range of around 175 degrees F. Let cool completely on the pans (or sneak a warm one if you must).
Store in an airtight container at room temperature. These are best within a few days of baking. After that they’ll be okay for a few more days, but if you anticipate that you won’t finish the batch in that time, I’d recommend freezing unbaked balls of dough and baking one or two at a time whenever the craving strikes. Unbaked balls of dough can be frozen in an airtight container for up to 3 months. Bake from frozen and add a few minutes onto the baking time.
Copyright 2025 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: foodnetwork.com
▶ STREAM ON HBO MAX: foodtv.com/StreamOnHBOMaxYT!
▶ FACEBOOK: facebook.com/FoodNetwork
▶ INSTAGRAM: instagram.com/FoodNetwork
▶ TWITTER: twitter.com/FoodNetwork
▶ TIKTOK: tiktok.com/@foodnetwork
Molly Yeh's "Everything But The Kitchen Sink" Cookie 🍪 | Girl Meets Farm | Food Network
youtu.be/yRFl2436Wag
