Kitchen Sink Cookies
User Reviews
5
Kitchen Sink Cookies
Description
This recipe starts by browning unsalted butter on the stove, which intensifies its flavor and adds a deeper aroma to the cookies. The butter is mixed with vanilla extract and sugars until fluffy, then eggs are incorporated. Flouring ingredients along with baking powder and salt are added gradually to form the dough.
Pretzels, caramel bits, and semi-sweet chocolate chips are folded into the dough for a combination of salty crunch, sweet chewiness, and melted chocolate. Extra mix-ins are placed on top of the large dough balls before baking to create a visually appealing and texturally interesting cookie surface.
These cookies balance rich, sweet, and savory notes, offering a hearty bite that combines tender and crunchy elements. They can be enjoyed as a snack or dessert with various beverages.
Ingredients
- 1 cup butter browned, unsalted
- 1 1/2 tsp vanilla extract
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 egg room temperature
- 2 1/2 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp sea salt plus more for sprinkling
- 3/4 cup pretzels broken, plus more for top
- 1 1/2 cup caramel bits plus more for top
- 3/4 cup semi sweet chocolate chips plus more for top
Instructions
- Line a large cookie sheet with parchment paper or silicone baking mat.
- Preheat oven to 350F degrees.
- To brown the butter: In a saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber.
- Immediately pour into a large heatproof bowl and use a spatula to scrape all the little brown bits into the bowl.
- Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple minutes, until it lightens a bit.
- Beat in eggs for about 30 seconds.
- Add the baking powder, 1/2 tsp. salt, and about a third of the flour.
- Mix slowly, add another third of flour, mix, and add the last of the flour until just combined.
- Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed.
- Scoop out very large balls of dough and place on the prepared baking sheet, leaving plenty of space in between.
- Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference.
- Sprinkle with sea salt.
- Bake 13 minutes until golden around the edges.
- Remove and allow to cool on the sheet for 5 minutes.
- Then, transfer cookies to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 79mg | 3% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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