Kitchen Sink Cookies
Get ready to indulge in the ultimate treat with these Kitchen Sink Cookies—a delightful mashup of sweet, salty, crunchy, and chewy in every bite! True to their name, these cookies feature a little bit of everything, from melty semi-sweet chocolate chips and buttery toffee bits to salty crushed pretzels and optional chopped nuts. The dough is perfectly balanced with hints of vanilla and a sprinkle of flaky sea salt for that gourmet finish. Easy to make and ready in under 30 minutes, these cookies are ideal for satisfying cravings or impressing guests with their irresistible texture and flavor. Whether you're using up pantry staples or creating a dessert masterpiece, these fully loaded cookies will disappear faster than you can bake them! Perfect for bake sales, potlucks, or a cozy treat at home, this recipe guarantees crowd-pleasing results.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup toffee bits
- 0.5 cup crushed pretzels
- 0.5 cup chopped nuts (optional)
- 0.25 teaspoons flaky sea salt (for sprinkling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chocolate chips, toffee bits, crushed pretzels, and chopped nuts (if using) to distribute them evenly throughout the dough.
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle a small pinch of flaky sea salt on top of each cookie dough ball for added flavor.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake; they will continue to firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Transfer to a wire rack to cool completely.
Serve and enjoy your fully loaded Kitchen Sink Cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.1 g | 391% | |
| Saturated Fat | 168.6 g | 843% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 3849 mg | 167% | |
| Total Carbohydrate | 877.8 g | 319% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 544.0 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 410 mg | 32% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
