Kitchen Sink Cookies Recipe

I absolutely love this Kitchen Sink Cookies Recipe because it’s like a treasure hunt with every bite—chocolate chunks, pretzels, caramel all mixed together in one delicious, gooey cookie. When I first tried this recipe, I was amazed at how the contrasting textures and flavors play so well, making each cookie exciting and satisfying. Whether you want a fun weekend baking project or an anytime treat to wow your family, this cookie recipe hits all the right notes.

You’ll find that the Kitchen Sink Cookies Recipe is wonderfully forgiving, which is great if you’re like me and sometimes want a bit of improvisation in the kitchen. It’s perfect for using up random bits you’ve got lying around, and the best part? Those melty caramel pieces and crunchy pretzels add such a delightful twist that it feels way more special than your average cookie. Trust me—you’re going to want to keep this recipe in heavy rotation.

Ingredients You’ll Need

The ingredients in this Kitchen Sink Cookies Recipe work so well because they balance each other out—sweet, salty, soft, and crunchy all at once. When shopping, look for quality caramel bits and fresh pretzels to get the best flavor and texture.

• Unsalted Butter: Melting the butter creates a tender, chewy cookie texture that I love.
• Light Brown Sugar: Adds moisture and a slight caramel note that complements the other flavors.
• Granulated Sugar: For that perfect bit of crispness on the cookie edge.
• Egg: Binds everything and keeps the cookie soft and moist.
• Vanilla Extract: Brings warmth and depth to the overall flavor.
• Baking Soda: Gives cookies a nice rise without making them cakey.
• Salt: Heightens the sweetness and balances the flavors.
• All-Purpose Flour: The base for your dough; be sure to scoop and level it for accuracy.
• Chocolate Chips: I like mixing semi-sweet and milk chocolate for variety in taste and melt.
• Pretzels: Chopped pretzels add a delightful crunch and a salty punch.
• Caramels: Chopped into small chunks, these melt beautifully inside the cookie for gooey pockets of caramel.

Variations

I love how flexible the Kitchen Sink Cookies Recipe is—you can swap out ingredients or add new ones to suit your cravings or what you have on hand. It’s fun to experiment, and each version still turns out delicious.

• Nutty Twist: I once added chopped walnuts instead of pretzels for a nice earthy crunch, and my family went crazy for it.
• Gluten-Free Option: Try using a gluten-free flour blend instead of all-purpose flour; just watch the dough consistency and add a bit more flour if needed.
• Fruit Infusion: Adding dried cranberries or cherries adds a tart burst that complements the sweetness beautifully.
• Different Chocolates: Swap chocolate chips with butterscotch or white chocolate for a unique flavor vibe.

How to Make Kitchen Sink Cookies Recipe

Step 1: Prep Your Ingredients Thoughtfully

Start by chopping half the chocolate chips into smaller slivers, cutting the caramels into chunks, and breaking up the pretzels. I’ve found this prep step makes the cookie texture more interesting because you get those little pockets of melted caramel and crunchy pretzel bite throughout. Set these all aside so they’re ready when you mix the dough.

Step 2: Melt Butter and Mix Sugars Carefully

I melt the butter in the microwave—covering the bowl with a paper towel to stop any splatter—is a quick way to get that rich base. Pour it into a mixing bowl and stir in your brown and granulated sugars right away with a spatula (no electric mixer here!). Let it cool a bit before adding eggs so you don’t accidentally cook them.

Step 3: Add the Rest of the Wet Ingredients

Next up, stir in your egg and vanilla extract until smooth. Then sprinkle in baking soda and salt, mixing them in so the leavening is evenly distributed. This step gives the cookies the perfect rise without making them cakey.

Step 4: Incorporate the Flour Gently

Add your all-purpose flour by scooping and leveling it with a knife to keep the measurement accurate. Fold it in carefully with a spatula until the flour just disappears; the dough will be sticky—that’s totally normal! Let it rest a minute or two before adding mix-ins so the dough firms up a bit.

Step 5: Fold in Your Mix-Ins and Shape the Dough

Now stir in your chopped chocolate chips, whole chips, chopped pretzels, and caramel chunks. The dough will still be sticky, but that’s the fun of it. After mixing, wait a minute for it to settle, then scoop ¼ cup portions and roll them gently into balls. Flatten them slightly into thick discs for that perfect cookie shape and press extra pretzels on top if you like that rustic look.

Step 6: Bake and Shape for Even Baking

Bake your cookies at 350°F (175°C) for about 12-14 minutes. I found 13 minutes nails it with golden edges and a center that’s just slightly underbaked for melt-in-your-mouth softness. If your cookies come out a little wonky, gently “wiggle” them back into a circle shape right when they come out of the oven using a slightly larger bowl. It’s a neat little trick I learned that makes your cookies look bakery-perfect!

Step 7: Cool and Enjoy

Let the cookies cool directly on the hot baking sheet for 10-15 minutes to finish cooking through and set up without drying out. Then, carefully transfer them to a wire rack. Feel free to eat them warm for gooey caramel goodness or let them cool fully—both ways are equally delicious.

How to Serve Kitchen Sink Cookies Recipe

Garnishes

I usually press some extra chopped pretzels or chocolate chips right onto the warm cookie tops before baking—looks so inviting and adds a nice crunch. Sometimes, a light sprinkle of flaky sea salt on top really makes the flavors pop in the finished cookie, especially if you’re a salt fan like me.

Side Dishes

These cookies are amazing with a cold glass of milk or a cup of fresh coffee—my go-to combo! For a party, I like serving them alongside fresh fruit or vanilla ice cream, turning a simple cookie into a more decadent dessert experience.

Creative Ways to Present

For birthdays or holidays, I’ve arranged these Kitchen Sink Cookies Recipe cookies in a colorful tin with parchment paper between layers. They also make great edible gifts when packed in a mason jar with a handwritten note. Another fun idea is to serve them warm on a platter with small bowls of extra mix-ins for friends and family to customize their cookies even more.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cookies in an airtight container at room temperature—if I can resist eating them right away! They stay soft and tasty for 3-4 days this way without losing that chewiness.

Freezing

When I want to stash some extras, I freeze the dough balls on a baking sheet lined with parchment, then transfer them to a freezer bag. Later, bake them from frozen by adding a couple of extra minutes to the baking time—super convenient and still delicious.

Reheating

The best way I’ve found to bring leftover cookies back to life is to warm them in the oven for 5-7 minutes at 300°F. It revives that gooey caramel and soft centers perfectly without drying the cookie out.

FAQs

Final Thoughts

Honestly, this Kitchen Sink Cookies Recipe has become one of my absolute favorites because it brings together so many of my favorite flavors and textures all in one cookie. It’s my go-to when I want something simple yet special, and I know you’ll enjoy it just as much. So next time you’re craving a sweet treat or want to bake up something that always impresses, give this recipe a try—you’ll be so glad you did!

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