This Kitchen Sink Cookies recipe brings together everything you love about desserts into one cookie. The soft cookies are combined with the crunch of pretzels, with caramel and chocolate chips and then topped with sea salt. These cookies are sweet and salt, soft and crunchy and are absolutely amazing.
If you love chocolate and caramel desserts, you will love Twix Caramel Apple Salad.
Kitchen Sink Cookies Recipe
These Kitchen Sink Cookies are the perfect cookies when you want something sweet, want something salty and want something crunchy. These cookies have all the best flavors combined into one amazing cookie. These cookies are fantastic for a simple dessert, for a get together or for a bake sale.
We packed these cookies (a different twist on our popular Chocolate Chip Cookies Recipe) full of sweet and salty goodies that make them extra special!
Ingredients You Will Need:
- Butter – you will need unsalted butter.
- Vanilla extract – this will add a nice flavor.
- Sugar – brown sugar and granulated sugar are both used.
- Eggs – 2 eggs are needed.
- Dry ingredients – All-purpose flour, baking powder and sea salt.
- Pretzels – make sure to use salted pretzels to give that sweet and salty flavor.
- Caramel bits – if you don’t have caramel bits, you can use chopped caramels.
- Chocolate chips – we use semi-sweet, but you can also use milk or dark chocolate.
How to Make Kitchen Sink Cookies
- Preheat the oven to 350 degrees
- First, you will need to brown the butter.
- Mix the vanilla and sugars into the browned butter.
- Add the eggs and beat for 30 seconds.
- Whisk dry ingredients then mix into butter/sugar mixture.
- Fold in the pretzels, caramel pieces, and chocolate chips.
- Stir until evenly distributed throughout the dough.
- Scoop the cookie dough into balls and place them on the cookie sheet.
- Add more of the pretzels, caramel and chocolate chips on top.
- Sprinkle with sea salt.
- Bake the cookies for 13 minutes until the edges are golden brown.
- Remove the cookies from the oven and let cool for 5 minutes.
- Then move the cookies to a cooling rack to let them cool completely.
Why are They Called Kitchen Sink Cookies?
These cookies are called Kitchen Sink cookies because you are adding everything except the kitchen sink in them. These type of cookies bring in a lot of different flavors. The pretzels, caramel and chocolate chips cookies are topped with sea salt and all together this delicious cookie has everything but the kitchen sink.
Can I Freeze This Cookie Dough?
If you want to freeze this cookie dough, I would make the dough up to adding the pretzel pieces. The pretzels will lose their crunch and it will take away from the cookies. When you get to the pretzel step, freeze the cookie dough. Then once you are ready to bake the cookies, add the pretzels, caramel and chocolate chips and then bake the cookies. If you want to have these ready in cookie dough balls that can go right to the oven, you can skip the pretzels and then before baking add the pretzels to the tops. In this case, the pretzels will not be inside the cookies but by adding them to the top, you can still have the ease of baking and have the crunch of the pretzel.
Kitchen Sink Cookies
- 1 cup unsalted butter browned
- 1 1/2 tsp vanilla extract
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 1/2 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp sea salt + more for sprinkling
- 3/4 cup broken pretzels + more for top
- 1 1/2 cup caramel bits + more for top
- 3/4 cup semi sweet chocolate chips + more for top
- 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!