Kitchen Sink Cookies
These Kitchen Sink Cookies are the ultimate sweet and salty cookie. They're loaded with everything you love in one delicious cookie bite, with a mix of sweet and salty ingredients like chocolate, pretzels, chips, and toffee bits.
Servings: 30 cookies
Calories: 224kcal
Equipment
Ingredients
- 1 cup unsalted butter (softened, two sticks)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour (add more 1 TBS at a time if dough is too sticky, or if cookies come out too flat)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup toffee bits
- 1 cup chocolate chips
- 1 cup crumbled ruffles chips
- 1 cup chopped pretzels
Instructions
- Add the butter and sugars to a large bowl and beat together for about 2-3 minutes until smooth. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add in the eggs and vanilla extract and beat until just incorporated. 2 large eggs, 1 tsp vanilla extract
- Dump in the flour, baking soda, baking powder, and salt. Mix together until you have a soft cookie dough. 2 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- Pour in the toffee bits, chocolate chips, chips, and pretzel pieces, and fold them into the dough.1 cup chocolate chips, 1 cup chopped pretzels, 1 cup toffee bits, 1 cup crumbled ruffles chips
- Cover the cookie dough and place it in the fridge for at least 1 hour, up to overnight.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Measure out the batter to be 2 heaping tablespoons. Roll the dough into balls.
- Place 6-9 cookies per cookie sheet, about 3 inches apart each.
- Place in the oven to bake for about 10-12 minutes, or until the cookie top and bottom are golden. (Mine usually take 10 minutes)
- Remove the cookies from the oven and use a large cup or round cookie cutter placed around the cookies, and gently swirl them together to make the cookies round.
- Top each cookie with extra chocolate chips, toffee pieces, pretzel pieces, and chips.
- Allow the cookies to rest on the pan for about 5 minutes.
- Remove to a cooling rack to cool completely, or enjoy warm.
Notes
- Try other Mix Ins: You don't want to end up with more than 4 cups of mix ins, because we're already adding in a lot. But feel free to substitute something else for some of the mix ins, or lower the amount of some, to add a few others. Other delicious choices would be milk chocolate chips, dark chocolate, peanut butter chips, nuts, toffee bits, chopped up caramel pieces, butterscotch chips, or chopped up candy bars.
- Chill the Dough - This is one recipe I recommend chilling the cookie dough. I try to avoid this in baking because I know we all want our cookies fast, but in my test batches these turned out with a much better flavor and texture when chilled for at least one hour.
- For Pretty Cookies - After the cookies have finished baking, take a large glass or cookie cutter (larger than the cookie) and place it over the top. Gently swirl the glass around a couple times, pushing it on the edge of the cookies to make the cookies more round. Then top each cookie with extra pieces of each mix-in, a few extra m&ms, white chocolate chips, pretzel pieces, etc. to look extra nice.
Nutrition
Calories: 224kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 131mg | Potassium: 51mg | Fiber: 1g | Sugar: 19g | Vitamin A: 311IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg