Description
A recipe for ‘Kitchen Sink Cookies’, which are loaded with various mix-ins such as chocolate chips, pretzels, and toffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (milk, semi-sweet, or a mix)
- 1 cup crushed pretzels
- ¾ cup toffee bits
- ½ cup rolled oats (optional)
- ½ cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips, crushed pretzels, toffee bits, and any optional mix-ins (oats, nuts).
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The ‘kitchen sink’ concept means you can customize the mix-ins based on what you have and prefer. Other additions could include potato chips, dried fruit, or different types of candy.
- Ensure the butter is truly softened (room temperature) for the best texture.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20-30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert/Baking
- Method: Baking
- Cuisine: American