Description
Kitchen sink cookies are the ultimate treat that includes all your favorite mix-ins for an irresistible combination of flavors and textures. With ingredients ranging from semi-sweet chocolate chips to crunchy pretzels and chewy toffee bits, these cookies are sweet, salty, and satisfyingly crunchy. Perfect for bake sales, family gatherings, or simply indulging at home, these cookies can be customized to fit your taste and pantry contents.
Ingredients
- Unsalted butter: 1 cup (softened)
- Granulated sugar: ½ cup
- Brown sugar: 1 cup (packed)
- Large eggs: 2
- Vanilla extract: 2 teaspoons
- All-purpose flour: 2 ½ cups
- Baking soda: 1 teaspoon
- Baking powder: ½ teaspoon
- Salt: ½ teaspoon
- Semi-sweet chocolate chips: 1 cup
- Toffee bits: ½ cup
- Crushed pretzels: 1 cup
- Sweetened shredded coconut: ½ cup
- Chopped nuts (pecans or walnuts): ½ cup
- Mini marshmallows (optional): ½ cup
- Sea salt flakes: Optional for sprinkling
Instructions
- Prep your oven and baking sheets:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Cream the butter and sugars:
- In a large bowl, beat 1 cup of unsalted butter, ½ cup granulated sugar, and 1 cup brown sugar until light and fluffy (2-3 minutes).
- Add the wet ingredients:
- Mix in the 2 large eggs, one at a time, followed by 2 teaspoons of vanilla extract.
- Combine the dry ingredients:
- In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.
- Mix wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the mix-ins:
- Gently incorporate 1 cup of semi-sweet chocolate chips, ½ cup of toffee bits, 1 cup of crushed pretzels, ½ cup of shredded coconut, and ½ cup of chopped nuts (plus mini marshmallows if using).
- Shape the dough:
- Use a cookie scoop or two tablespoons to form dough balls and place them on the baking sheets, spaced 2 inches apart.
- Bake:
- Bake for 10-12 minutes or until the edges are golden brown and the centers are just set.
- Cool and serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Customization tip: Feel free to swap or add mix-ins like white chocolate chips, M&Ms, or dried cranberries for a different twist.
- Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze the dough for up to 3 months.
- Serving idea: Pair with a glass of cold milk or a cup of coffee for an ultimate treat.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg