Kitchen Sink Cookies
$0.00 Cooking Fee
Serving Size: 1 large 4-inch cookie
https://www.designeatrepeat.com/kitchen-sink-cookies/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 9
Instructions
- Preheat oven to 350°F.
- Chop half of the chocolate chips into small shards and slivers. Cut caramels into small chunks (about the size of the chocolate chips) and break up the pretzels. Set aside.
- In a medium sized microwave-safe bowl, add butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done
- Add in brown sugar and granulated sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
- Stir in egg and vanilla extract. Next, mix in baking soda and salt.
- Add flour and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
- Mix the chopped chocolate chips, whole chocolate chips, pretzels, and caramel into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
- Line a baking sheet with parchment paper. Scoop dough into 1/4 cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
- If desired, press extra pretzel pieces into the top.
- Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
- Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
- Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
- Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!
Cook Times
Active Prep15
Hands-On Cook12
Hands-Off Cook0
Passive0
Total Time27 minutes minutes
Recipe Serving Size9
Ingredients
Ingredients
- ½ cup unsalted butter 1 stick
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 ¼ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- ½ cup pretzels chopped
- ½ cup caramel squares chopped
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paperNutrition
Calories: 414kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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