Kitchen Sink Cookies
These Kitchen Sink Cookies are thick, soft, and chewy bakery-style cookies packed with chocolate chips, colorful M&M’s, crunchy pretzels, buttery toffee bits, and gooey caramel or peanut butter chips. They’re called “kitchen sink” cookies because you can throw in everything but the kitchen sink.
Servings: 18
Ingredients
- 1 cup Butter (softened)
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt (if using unsalted butter, increase to 3/4-1 tsp)
Mix-ins:
- 1 cup M&M's (mini or regular)
- 3/4 cup Chocolate Toffee Chunks (Heath bars, chopped into pieces)
- 1 cup Pretzels
- 1/2 to 3/4 cup Butterscotch, Peanut Butter, or Caramel Chips
- 1/2 cup Semi-Sweet Chocolate Chips
- Optional additions: Reeses Pieces, potato chips, caramel bits, Reeses peanut butter cups
Instructions
- Preheat your oven to 375 degrees and line baking sheets with parchment paper. I suggest using light colored baking sheet. In a large bowl, beat together softened butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes, scraping the sides of the bowl halfway through.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Fold in flour, baking soda, and salt. Mix just until combined.
- Set aside a small amount of the mix-ins to place on top of the cookies once they are baked. Gently fold in M&M's, pretzels, chocolate toffee chunks, butterscotch, caramel or peanut butter chips, and chocolate chips. Don't overmix to avoid breaking down the mix-ins too much.
- Scoop about 3-ounce portions of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden and the centers looks slightly underbaked.
- As soon as the cookies come out of the oven, use a small spatula or the back of a spoon to gently nudge the edges into a perfect circle while they're still warm and pliable. Press a few extra M&M's, pretzel pieces, chocolate chips, toffee chunks, into the tops for gourmet cookies. I like to snap the mini pretzels in half and place two halves on each cookie and extra M&M's.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I like to buy mini Heath bars and cut them into large chunks.
Make sure to set aside some of the mix-ins to place on top of the cookies once they are done baking to make them look more gourmet and show what is inside the cookie.
Nutrition
Calories: 404kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 316mg | Potassium: 86mg | Fiber: 2g | Sugar: 35g | Vitamin A: 374IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 2mg
