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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.
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5 from 16 votes

Kitchen Sink Cookies Recipe

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.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: kitchen sink cookies
Servings: 24
Author: Jill

Ingredients

  • 1 C unsalted butter browned
  • 1 1/2 TSP vanilla extract
  • 1 1/2 C brown sugar
  • 1/2 C granulated sugar
  • 2 eggs room temperature
  • 2 1/2 C all-purpose flour
  • 2 1/2 TSP baking powder
  • 1/2 TSP sea salt + more for sprinkling
  • 3/4 C broken pretzels + more for top
  • 1 1/2 C caramel bits + more for top
  • 3/4 C semi sweet chocolate chips + more for top

Instructions

  • 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!