Everything But the Kitchen Sink Cookies Recipe

Course: cookie

Cuisine: American

Prep Time: 20

Cook Time: 16

Total Time: 36

Servings: cookies

Calories: 326kcal

Author: Becky Hardin - Easy Dessert Recipes

These Kitchen Sink Cookies are stuffed full of pretzels, chocolate chips, and toffee.

Print Recipe

Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer
Cookie Portion Scoop

Ingredients

1 cup unsalted butter 226 grams, room temperature (2 sticks)
½ cup brown sugar 107 grams
1 cup granulated sugar 100 grams
2 teaspoons kosher salt 6 grams, divided
1 tablespoon pure vanilla extract 12 grams
2¼ cups all-purpose flour 270 grams
1 teaspoon baking soda 6 grams
1 large egg 50 grams, room temperature
½ cup mini chocolate chips 89 grams
½ cup pretzels 20 grams
1 cup Heath Milk Chocolate Toffee Bits 156 grams

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, add the butter, sugars, 1 teaspoon salt, and vanilla extract. Using a hand mixer, beat together for a few minutes.
1 cup unsalted butter, ½ cup brown sugar, 1 cup granulated sugar, 2 teaspoons kosher salt, 1 tablespoon pure vanilla extract
Add the flour, baking soda, and egg. Mix until everything is completely blended and there are no lumps.
1 large egg, 2¼ cups all-purpose flour, 1 teaspoon baking soda
Use a spatula to fold in the mini chocolate chips, pretzels, and toffee bits.
½ cup mini chocolate chips, ½ cup pretzels, 1 cup Heath Milk Chocolate Toffee Bits
Use a cookie portion scoop to scoop cookie dough into small balls.
Spacing the cookies about 2 inches apart place them on the prepared baking sheet. Depending on your pan size, you should be able to fit about 8-12 per pan.
Place in oven and bake for 16-20 minutes, rotating the sheet halfway through baking. Cookies are done when they are a light golden brown color and a toothpick comes out clean.
These continue to cook a little on the pan once you pull them out, so err on the side of caution. They should be a lighter cookie.
Allow to cool on rack.
Sprinkle with a pinch of salt and enjoy!

Notes

Heath Milk Chocolate Toffee Bits can be found in the baking aisle but, you could also use any type of toffee.
The pretzels I used are Snyder’s Itty Bitty Pretzels found at most major retailers, you could also use bigger pretzels and break them up in to pieces!
These are called Kitchen Sink Cookies because of the addition of the extra mix-ins. Feeling creative? Add in some of your own favorites: craisins, white chocolate chips, M&Ms, and even nuts would all be great in this cookie!
Use a cookie scoop to make the dough balls! That way, all cookies are the same size and will all cook evenly.
Speaking of cooking evenly, don't forget to turn that cookie sheet halfway!
If you're nervous about your cookies spreading while they bake, refrigerate the dough for 30 minutes prior to popping them in the oven.

Storage: Store kitchen sink cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition