0 from 6 votes
Salted Kitchen Sink Cookies
These bakery-style kitchen sink cookies are soft and chewy, and oh so delicious!
Prep Time
15 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 20 servings
Calories: 336 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Dry ingredients
- 2 2/3 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- pinch kosher salt
Wet ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 Tbsp vanilla extract
Stir-ins
- 1 1/2 cups mini pretzel twists roughly chopped/broken
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 3/4 cup chopped Kraft caramels the ones that are individually wrapped
Garnish
- pinch Flaky sea salt for after baking, while cookies cool
Instructions
Combine dry ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt, then set aside.
Cup of Yum
Combine wet ingredients
- To a separate large mixing bowl, add the butter, brown sugar, granulated sugar, eggs, and vanilla extract. Beat with a hand mixer (or you could use a stand mixer), until creamed together and well combined (this should take a few minutes).
Mix both together
- Scrape down the sides of the bowl if needed, then add the dry ingredients and beat until just combined and no flour steaks remain.
Mix the stir-ins into the dough
- Stir in the chopped pretzels, both kids of chocolate chips, and the chopped caramel pieces. I find using a wooden spoon or sturdy rubber spatula works best for this.
Scoop and chill
- Use a large cookie scoop or a 1/4 cup measuring cup, scoop equal sized balls of dough, place on a wax paper lined baking sheet (or a large plate).
- Flatten the balls of dough slightly, then cover with plastic wrap and chill in the refrigerator for about 2 hours.
Bake
- Preheat oven to 350°F, and line a baking sheet with parchment paper.
- Place the balls of dough on the prepared baking sheet, about 2 inches apart, and if desired, top with some additional pieces of chocolate and/or pretzel pieces.
- Bake in preheated oven for about 10-12 minutes, or until the edges are set. Even if the tops look under-done, it’s okay, they’ll firm up as they cool.
Cool
- Remove from the oven, sprinkle with flaky sea salt, and let cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack.
Notes
- This recipe should yield around 20 large cookies, which you're free to divide into as many servings as you'd like.
- Please note that all ovens cook differently, so use the baking time as a guideline, and look for the cookies to have their edges set and the centers to look a a bit soft and under-done.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
54mg
(18%)
Sodium
132mg
(6%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
341IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 132mg | 6% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.