Kitchen Sink Cookies are a super easy cookie recipe that you can really get creative with what you mix in! A little salty, a little sweet!
- 1 cup salted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 2 1/4 cups all-purpose flour
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk chocolate chips
- 3/4 cup chopped pretzels
- 1/2 cup toffee bits
- optional – flaked sea salt to sprinkle on top after they’re baked
- In a large saucepan over medium heat melt the butter. Stirring very frequently, bring the butter to a boil and continue cooking until it becomes a golden amber color. Remove from the heat and allow to cool for 25 minutes.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Add the brown sugar and granulated sugar into the pan with the butter, stirring to combine. Stir in the vanilla, eggs, baking soda and salt until evenly incorporated. Add the flour and mix to combine.
- Stir the chocolate chips, pretzels, and toffee bits into the dough. *see note
- Using a large cookie scoop (1/4- cup) portion out the dough onto the prepared baking sheet, leaving room for the cookies to spread.
- Bake for 12- 14 minutes until the edges are golden and the tops are just set.
- Sprinkle the cookies with a little flaked sea salt if desired.
- Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
*if the mixture is too thick for you to stir, you can transfer it to a stand mixer and use the paddle attachment to mix everything together.
Store airtight at room temperature for up to 3 days.
Keywords: cookies and cups, kitchen sink cookies, cookie recipe