Kitchen Sink Cookies
Kitchen sink cookies combine milk chocolate, semisweet chocolate, caramel, and pretzels. Even better than Panera's version because these are homemade and fresh from the oven!
Servings 20 cookies
Calories 400kcal
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup butter at room temperature
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 Tbsp. vanilla extract
- 1 cup milk chocolate chips
- 1 cup semi-sweet or dark chocolate chips
- 3/4 cup chopped pretzels
- 3/4 cup caramel bits
- kosher salt for sprinkling
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, if desired.
- Sift flour, baking soda, and salt into a bowl. Set aside.
- Cream butter and sugars together until fluffy. Mix in eggs and vanilla.
- Stir in flour mixture and mix until just combined. Mix in chocolate chips, pretzels, and caramel bits.
- Scoop dough into 1/4 cup balls. (If you are using a medium cookie scoop use two scoops then roll them together to create a dough ball).
- Sprinkle cookie dough balls with kosher or sea salt, if desired.
- Bake 3-6 cookies per sheet for 14-15 minutes.
- Cool 2-3 minutes on a cookie sheet and transfer to wire racks.
Video
Notes
- These cookies can be made with a Danish dough whisk, electric hand mixer or stand mixer. It's a big batch of cookie dough with lots of mix-ins so I like using my stand mixer with the paddle attachment to make the cookie dough.
- I use salted butter for all of my cookie recipes, but you can use unsalted.
- Note: if making regular-sized cookies, use a medium cookie scoop (2 Tbsp. size) and bake 6-9 cookies per sheet for 12-14 minutes.
- Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Cookies are delicious at room temperature or warmed slightly in the microwave 5-8 seconds.
Nutrition
Calories: 400kcal