Kitchen Sink Cookies
Indulge in Kitchen Sink Cookies! This loaded recipe combines chocolate, toffee, caramel, and pretzels for a chewy, salty-sweet dessert.
Ingredients
- 1 1/2 cups unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 3/4 cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- 1 1/4 teaspoons sea salt
- 2 cups semisweet chocolate chips
- 8 ounces Heath Bits O'Brickle English Toffee Pieces
- 1 cup Kraft Caramel Bits
- 1 heaping cup coarsely chopped salted pretzel sticks
- Flaky sea salt for topping
Instructions
- Cream the butter and sugars. Using a stand mixer with a paddle attachment or an electric hand mixer, beat the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 4 minutes. Then, add the vanilla and eggs, beating for another 3 to 4 minutes on medium speed.
- Combine dry ingredients. In a separate large bowl, whisk together the flour, baking soda, and sea salt. Gradually mix these dry ingredients into the butter mixture on low speed until just combined. Fold in the chocolate chips, toffee pieces, and caramel bits until they're evenly distributed. Cover the dough and chill for at least 2 hours, or overnight for best results.
- Prepare for baking. When you're ready to bake, take the dough out of the refrigerator. Gently stir in the chopped pretzel sticks. Preheat your oven to 350°F and line your baking sheets with parchment paper for easy cleanup.
- Shape the cookies. Scoop the dough into 2 tablespoon-sized balls and place them at least 2 inches apart on the prepared baking sheets. For an extra touch of goodness, press a few more chocolate chips, caramel bits, and pretzel pieces onto the top of each dough ball.
- Bake to perfection. Bake the cookies for 13 to 15 minutes, or until they are golden brown with soft centers. If you like, sprinkle a pinch of flaky sea salt on top of each cookie right after baking. Let them cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
Nutrition
Calories: 339kcalCarbohydrates: 43gProtein: 3gFat: 17gSaturated Fat: 10gSodium: 209mgFiber: 1g
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