Kitchen Sink Cookies
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
30 cookies
-
Course
Baked Goods
Kitchen Sink Cookies
Description
The recipe starts by creaming room temperature unsalted butter with granulated and light brown sugars until fluffy. Vanilla extract and eggs are added to enrich and help structure the dough. A mixture of all-purpose flour, baking soda, and sea salt is folded in to provide the main structure and leavening. Then semisweet chocolate chips, English toffee pieces, caramel bits, and chopped salted pretzel sticks are incorporated, contributing sweetness, caramel notes, and contrasting salty crunch.
The dough is chilled for at least two hours to firm up, which prevents cookies from spreading too much and allows the flavors to meld. Baking at 350°F results in cookies with a soft chewy crumb, pockets of melted chocolate, and crunchy bits from the candy and pretzels. A sprinkling of flaky sea salt on top enhances the salty-sweet contrast.
These cookies do well as a substantial treat or dessert, balancing multiple textures and flavors in one bite. They keep well and can be portioned in advance. Avoid overmixing flour to maintain tenderness.
Helpful notes emphasize proper flour measuring, softening butter quickly if needed, and substituting brown sugar if unavailable.
Ingredients
- 1 ½ cups butter room temperature, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract pure
- 2 egg large
- 3 ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- 1 ¼ teaspoons salt sea salt
- 2 cups semisweet chocolate chips
- 8 ounces English toffee pieces Heath Bits O’Brickle
- 1 cup caramel bits Kraft brand
- 1 heaping cup pretzel sticks coarsely chopped, salted
- sea salt flaky, for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat butter and sugars until light and fluffy; about 4 minutes. Add in vanilla and eggs and continue beating on medium speed for an additional 3-4 minutes.
- In a large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Add in the chocolate chips, Heath Bits and Caramel Bits. Mix until everything is evenly distributed through the dough. Gently mix in the chopped pretzel sticks. Cover and chill dough for at least 2 hours or overnight.
- When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven to 350°F and line baking sheets with parchment paper.
- Portion dough into 2 tablespoon balls and place them at least 2 inches apart on the prepared baking sheets. If you want the cookies to be as pictured, you can press additional chocolate chips, caramel bits and pretzel pieces onto the tops of each dough ball before baking.
- Bake 13-15 minutes or until golden brown (centers will be soft). If desired, sprinkle the tops of each cookie with flaky sea salt. Cool 2-3 minutes on the cookie sheet before removing the cookies to a cooling rack to cool completely.
Notes
- Measure flour correctly by spooning and leveling to ensure ideal cookie texture.
- If butter is not softened, use quick softening methods to reach room temperature for proper creaming.
- Brown sugar can be replaced with a simple homemade substitute if unavailable.
User Reviews
Overall Rating
4.8
You'll Also Love
