Description
Kitchen Sink Cookies are a delightful, loaded treat that combines sweet, salty, and crunchy elements in every bite. Packed with chocolate chips, butterscotch, pretzels, nuts, coconut, toffee bits, and mini M&Ms, these cookies are perfect for using pantry staples and satisfying diverse cravings all at once.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup butterscotch chips
- ½ cup crushed pretzels
- ½ cup chopped pecans or walnuts
- ½ cup shredded coconut
- ½ cup toffee bits
- ½ cup mini M&Ms
- flaky sea salt for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which could toughen the cookies.
- Fold in Add-ins: Gently fold in the chocolate chips, butterscotch chips, crushed pretzels, chopped nuts, shredded coconut, toffee bits, and mini M&Ms to distribute them evenly throughout the dough.
- Scoop and Shape Cookies: Using a tablespoon or cookie scoop, place heaping scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press each scoop to slightly flatten and sprinkle with flaky sea salt if desired for a sweet and salty finish.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain just set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Customize your add-ins based on pantry availability—try dried fruits, white chocolate chips, or crushed potato chips for a unique twist.
- These cookies freeze well both before baking and after baking, making them perfect for meal prep or gifts.
- Ensure butter is softened but not melted for optimal dough texture and cookie rise.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
