Kitchen Sink Cookies

Packed with a medley of flavors, these Kitchen Sink Cookies feature a delicious blend of chocolate chips, nuts, pretzels, and more.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 202kcal

Ingredients

¾ cup butter - room temperature
¾ cup brown sugar - packed
¼ cup granulated sugar
2 egg yolks
1 tbsp vanilla extract
1 ½ cups all-purpose flour - spooned and leveled
½ tsp baking powder
½ tsp baking soda
½ tsp table salt
⅔ cup pretzels - chopped + more for the tops
½ cup semi-sweet chocolate chips + more for the tops
½ cup white chocolate chips + more for the tops
⅓ cup toffee pieces/bits - such as a crushed Heath bar

Instructions

Preheat the oven to 350 degrees.
Line 2 baking sheets with parchment. Set aside.
Combine the butter, brown sugar, and granulated sugar in the mixing bowl. Beat well until combined and light and fluffy.
Add the egg yolks and vanilla, mixing until fluffy again.
Slowly mix in the flour, baking powder, baking soda, and salt. Mix until combined and creamy.
Fold in the pretzels, both varieties of chocolate chips, and the toffee pieces.
Portion the dough into 20-22 balls, placing them at least 2” apart on the prepared baking sheet.
Bake for 10-12 minutes.
Remove and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before storing.

OPTIONAL- immediately use a large, round cookie cutter - swirl it around each cookie to form a perfectly round cookie.

OPTIONAL - immediately top each cookie with additional chocolate chips and pretzel pieces before they cool.

Notes

NOTE - if you want the cookies to spread less when baking, chill the dough balls for 15 minutes after they are formed - before baking.

ALWAYS use the spoon and level method for measuring the flour for this cookie recipe. Scooping the measuring cup into the flour can compact the flour and ultimately add too much to the dough. This creates a dry cookie.

Nutrition