Kitchen Sink Cookies

No ratings yet

These kitchen sink cookies are buttery with crispy edges, gooey centers and loaded with everything but the kitchen sink - chocolate chips, pretzels, and toffee bits. They're the ultimate, totally "extra" cookie recipe you'll make on repeat!

Prep Time10

Cook Time9

Chilling1

Total Time1 19

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $8

Equipment

Ingredients

½ cup salted butter (softened)
¼ cup white sugar
¾ cup light brown sugar
1 tsp pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp sea salt
¾ cup chocolate chips (5 ounces)
½ cup pretzels (chopped, measured after chopping)
¼ cup toffee bits (or caramel bits)*
Flaky sea salt

US Customary - Metric

Instructions

In a medium bowl, combine baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
Add egg and vanilla and beat on medium-high speed for an additional 1 minute, until the mixture is light and fluffy.
Add the dry ingredients, beat on medium speed until combined.
Add the pretzels, toffee and chocolate chips and stir until evenly distributed throughout the dough.

Chill the Dough

Transfer the dough to an airtight container and chill for 2 hours (and up to two days).

Bake & Cool

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two large baking sheets with silicone baking mats or parchment paper, set aside.
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.
Press extra toffee/caramel bits, chocolate chips and pretzel bits on top for looks if desired
Bake in preheated oven for 9 to 11 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and immediately sprinkle with flaky sea salt. Then, let the cookies cool on the baking sheet for 5-10 minutes.
After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter, vegan butter sticks (like Earth's Balance) and coconut oil are good substitutes.
Granulated sugar. I recommend using organic cane sugar or white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark or milk chips! You could substitute some of the chocolate chips for caramel chips too.
Pretzels. I suggest using small pretzels or pretzel sticks. Use gluten-free pretzels (with the flour) to make these gluten-free. Or, you can replace pretzels with potato chips.
*Toffee. I preferred these cookies with toffee bits. I tried using caramels – dicing each piece into 4. It worked well but the caramel was very chewy (kraft caramels), almost unpleasantly so. So if you want to use caramel I suggest a high-quality, very soft, variety so it doesn’t get too hard during baking (or make your own homemade caramels). Or use caramel bits, or caramel baking chips from Trader Joe's - although these are very sweet.

Store/Freeze Baked Cookies

Once cooled, store kitchen sink cookies cookies in an airtight container at room temperature for 3-5 days, or in the freezer for up to 2 months.

Thaw the kitchen sink cookies at room temperature until soft. Or you can warm them in the oven set to "warm" or in the microwave for a few seconds.

Freeze the Dough

Roll the dough into balls and arrange them in a single layer in an airtight container (or ziploc back). Freeze for up to 2 months.

To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. B

Nutrition