Description
Delight in these irresistible Kitchen Sink Cookies, packed with a variety of sweet and salty ingredients like milk and semisweet chocolate chips, caramel bits, and crunchy pretzels. With a buttery, chewy base and a perfect sprinkle of flaky sea salt, these cookies are a perfect treat for those who love a mix of textures and flavors in every bite.
Ingredients
Dry Ingredients
- 2 1/4 cups enriched wheat flour (can also use all purpose flour)
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Add-ins
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chips
- 3/4 cup junior caramels (toffee bits)
- 3/4 cup chopped pretzels
For Finishing
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to heat while you prepare the dough.
- Cream Butter and Sugars: In a stand mixer bowl, blend the salted butter with brown and granulated sugars until the mixture is smooth, light-colored, and fluffy, which should take several minutes to achieve the perfect texture.
- Add Egg and Vanilla: Scrape down the bowl sides, then add the egg and vanilla extract, mixing until fully incorporated and the mixture is homogeneous.
- Mix Dry Ingredients: Stop mixing and add the flour, baking soda, and salt. Begin to mix slowly, incorporating these dry ingredients into the wet base.
- Add Mix-Ins: When the flour is halfway mixed into the dough, add the milk chocolate chips, semisweet chocolate chips, chopped pretzels, and junior caramels (toffee bits). Continue mixing until everything is evenly combined and the dough forms properly.
- Portion Dough: Measure the dough into desired cookie sizes: use 1 1/2 tablespoons for smaller cookies or 3 tablespoons for larger cookies like in the photo. Scoop and shape the dough accordingly.
- Arrange on Baking Sheet: Place the dough balls onto a parchment paper-lined cookie sheet, spacing them evenly to allow spreading.
- Bake: Bake in the preheated oven at 350°F until the cookies spread and edges begin to turn golden brown—about 7-9 minutes for small cookies or 9-11 minutes for larger ones.
- Shape Cookies: Immediately upon removing from the oven, use the back of a metal spoon to gently push the edges of each cookie toward the center, creating a perfect circle shape.
- Sprinkle Sea Salt: While the cookies are still warm, sprinkle flaky sea salt on top to enhance the flavors.
- Cool and Serve: Let the cookies cool on the baking sheet for 20 minutes. Serve warm for the best chewy, melty experience.
Notes
- Junior caramels can be substituted with any soft caramel bits or toffee pieces.
- For a gluten-free version, use a gluten-free all-purpose flour blend instead of wheat flour.
- Pressing the edges of the cookie after baking helps maintain a uniform round shape and improves presentation.
- The flaky sea salt topping balances the sweetness and adds a gourmet touch.
- Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
