Kitchen Sink Cookies
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5.0
3 reviews
Excellent
Kitchen Sink Cookies
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When you can’t decide what type of cookie to bake, make kitchen sink cookies! With a combination of sweet, salty, chocolate, and toffee, there is a little bit of everything in each bite!
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Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter unsalted, softened to room temperature
- 1 cup brown sugar lightly packed
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup Toffee bits
- 1 cup mini pretzel twists roughly chopped
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In a medium bowl, add the flour, baking soda, and salt and whisk together.
- In a large mixing bowl, add the softened butter, and both sugars and cream together on medium high speed for about 2 minutes until fluffy. (you can also use the bowl of a stand mixer fitted with the paddle attachment).
- Add in the eggs and vanilla extract and blend on medium speed to combine, scraping down the sides of the bowl a few times
- Add the dry ingredients to the wet ingredients in batches of ½ cup, mixing until just barely combined.
- Add in the toffee bits, chopped pretzels, and both chocolate chips and gently stir to mix them in.
- Scoop out 3-tablespoon sized portions and place them at least 3” apart on the parchment lined baking sheet.
- Bake for 12 minutes or until the edges are lightly golden.
- Remove from the oven and gently tap the baking sheet on the counter to sink the centers of the cookies. (you can use a large round cookie cutter around the edges of the cookies to shape them back into perfectly round circles if you'd like).
- Return the baking sheets to the oven and bake the cookies for another 3 minutes, or until golden brown.
- Allow the cookies to cool for 4-5 minutes on the baking tray before transferring to a wire wrack to cool completely.
- Sprinkle them with flakey sea salt if desired.
Notes
- Store any leftover cookies in an airtight container at room temperature for up to 4-5 days.
- Use all brown sugar is desired. (light or dark brown sugar)
- Although I like using a combination of chocolate chips, you can use all semi-sweet chocolate chips or milk chocolate chips.
- Add ½ cup of butterscotch chips, white chocolate chips or peanut butter chips in place of some of the chocolate chips.
- Make sure to measure the flour by spooning the flour into a measuring cup and leveling it off with the back of a butter knife. Adding too much flour will result in more crumbly, dry cookies.
- Let the butter and eggs sit on the counter for about 30 minutes to reach room temperature.
Nutrition Information
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Serving
1cookie
Calories
475kcal
(24%)
Carbohydrates
65g
(22%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
313mg
(13%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
599IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 475kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 313mg | 13% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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