Kitchen Sink Cookies are one highly addictive cookie recipe! They practically put a spell on you and won't let you go!
The chewy texture, the chocolaty centers, those crunchy, salty pretzels, and that gooey caramel. You seriously should not be left alone with them or you'll end up eating the whole batch, they are that good! OK, consider yourself warned!
What is a Kitchen Sink Cookie?
A kitchen sink cookie gets its name from the number of mix-ins that go into it, basically everything but the kitchen sink! It's essentially a chocolate chip cookie with a whole bunch of other mix-ins stirred into the dough. Popular mix-ins include; caramel, pretzels, potato chips, toffee bits, peanut butter cups, nuts, you name it, if it sounds good throw it in!
For me I personally like this combination:
- Dark Chocolate Chips
- Mini Salted Pretzels
- Reeses' Peanut Butter Cups
- Snickers Bars (this combines, caramel, nougat and nuts in one!)
- Butter If you live in the U.S.A use salted butter, since it will give you more flavor. But if you live outside the U.S.A use unsalted butter, since salted butters outside the U.S.A tend to be pretty salty.
- Brown Sugar I like to use a majority of brown sugar for ultimate chewiness and flavor.
- White Sugar for crispy edges
- Egg I only use one egg to prevent the cookies from being too cakey.
- Vanilla Extract I use one full tablespoon of vanilla for the best flavor.
- All-Purpose Flour I don't use too much flour for fear of loosing the chewiness of the cookie. So easy does it! Measure well.
- Baking Soda for chewy cookies! If you use baking powder they won't have the same chewiness, they will be more cakey.
- Salt to boost all the flavors
- You want to make sure the dough stays chunky, otherwise, if the mix-ins are too ground up they will lose their distinct flavors.
- When adding the pretzels toss them in whole and let the mixer crush them up in the dough, this will prevent over-mixing.
- When adding the candy, chop it into small pieces (about a ½ inch in size) and mix them for a few seconds until they get worked into the dough.
These Cookies Spread Out
- Only scoop out 4-5 scoops per baking tray to allow the cookies to spread out without sticking together.
- Be sure to line the baking tray with parchment paper to avoid the bottoms from getting too browned while baking.
- Store the cookies in a resealable plastic bag at room temperature. They will be great for 2-3 days if you can keep them around that long!
- These cookies also freeze well too. Allow them to cool completely and then transfer them to a resealable freezer bag and place them in the freezer for up to one month.
- To defrost the cookies take them out of the freezer and allow them to rest at room temperature for 15 minutes to thaw out.
- 1 cup butter (use salted in USA, Unsalted outside USA)
- 1 ¼ cups brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 ¾ cup of purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
- 1 cup salted mini pretzels
- 1 cup Reese's Peanut Butter Cups, chopped
- 1 cup Snickers, Chopped
- Preheat oven to 350F.
- Cream together the butter and sugars until fluffy. Then add the vanilla, and egg, beat until combined and set aside.
- In a small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients, in thirds, beating in between each addition.
- Add the mix-ins, and beat just enough to crush the pretzels and combine the candy.
- Line a cookie sheet with parchment paper. This will prevent the cookies from browning too much on the bottom.
- Scoop out the cookie dough with a 2 oz cookie scoop, allowing room for the cookies to spread. Do not add more than 5 scoops at a time.
- Bake for 15-17 minutes (although with my oven 16 minutes was perfect) allow to cool for 10 minutes, then devour!
- These cookies also freeze well too! Allow to cool completely then place in a freezer bag and freeze for up to 1 month.