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Kitchen Sink Cookies Recipe

Kitchen Sink Cookies are soft and chewy and loaded with chocolate chunks, chocolate chips, pretzel pieces, pecans and caramels. These fun cookies are easy to make in just one bowl, ready in 30 minutes and always a hit!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 24 cookies
Calories: 368 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cup semi-sweet chocolate chunks divided
  • 1 ½ cup milk chocolate chips divided
  • 1 ½ cup coarsely crushed pretzels divided
  • 1 ½ cup Chopped Pecans divided
  • 1 cup Werther’s SOFT caramels cut in half
  • flaked sea salt optional

Instructions

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  1. Preheat the oven to 350℉. Line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, cream butter, sugar, and brown sugar together with an electric mixer (paddle attachment), until light and fluffy, about 1-2 minutes.
  3. Add eggs and vanilla and combine.
  4. Add flour, baking soda, and salt and mix until just combined.
  5. Mix in 1 cup each of the chocolate chunks, chocolate chips, pretzels, and pecans, saving the extra ½ cup to add after baking. Fold in by hand until combined.
  6. Scoop about 2 Tablespoons for each cookie, and place about 2” apart on the cookie sheet. 
  7. Place ½ of the SOFT caramel on the top of each cookie, and cover with about 1 teaspoon of dough. Sprinkle with a pinch of flaked sea salt, if desired.
  8. Bake for 10-12 minutes or until the edges of the cookies are lightly browned. DO not overbake as the cookies are best underbaked for the softest, chewiest texture.
  9. Immediately after removing the cookies from the oven, press additional chunks, chips, pretzels, and pecans into the tops of the cookies.
  10. Let cookies cool on pans for at least 5 minutes. Transfer to a rack to cool completely.

Notes

  • Store baked cookies in an airtight container, at room temperature, for up to a week.
  • Baked cookies freeze very well in an airtight container or freezer bag for up to 3 months. It is recommended that the cookies be wrapped individually and then placed in a freezer bag. 
  • Cookie dough may be scooped into balls and frozen, in a single layer, on a pan, then placed in a freezer bag and frozen for up to 2 months. When ready to bake, place frozen dough balls on a baking sheet, and bake 1 minute longer than the original directions. Use our guide on how to freeze cookie dough.
  • Shaping the cookies into balls when placing them on the cookie sheet helps them to spread less. However, it isn’t required.
  • This recipe was tested with Werther’s brand SOFT caramels with good results. These are different from Werther’s hard candy. The Kraft caramels individually wrapped will work too.
  • Want a perfectly round cookie? Immediately after taking the cookies out of the oven, use a glass or the ring of a canning lid to “scooch” in the edges and make a rounder cookie and more uniform cookie batch.

Nutrition Information

Serving 1cookie Calories 368kcal (18%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 10g Cholesterol 39mg (13%) Sodium 211mg (9%) Fiber 2g (8%) Sugar 30g (60%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 368

% Daily Value*

Serving 1cookie
Calories 368kcal 18%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 10g 59%
Cholesterol 39mg 13%
Sodium 211mg 9%
Fiber 2g 8%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.