Kitchen Sink Cookies
A mouthwatering Kitchen Sink Cookie Recipe that is filled with all the delicious sweet and savory bits! These cookies are so easy to make, freeze extremely well and make the best edible gifts!
Servings: 28 Cookies
Calories: 234kcal
Ingredients
cookie dough base
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup superfine sugar granulated is fine
- ½ cup light brown sugar
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
kitchen sink mix-ins
- 1 cup dark chocolate, chopped
- ⅔ cup broken pretzels
- ⅔ cup roughly crushed wavy potato chips
- ⅔ cup rice krispies
- ⅔ cup roughly chopped malt balls
- ⅔ cup toffee chips
- 2 tbsp sea salt flakes for sprinkling
Instructions
- Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and becomes lightly browned. Remove from heat and cool completely.
- Place both butters in a bowl and using an electric mixer (or stand mixer fitted with a paddle attachment), beat until light and fluffy.
- Add both sugars and continue to beat together until light and fluffy.
- Scrape down sides of the bowl, add molasses and vanilla and continue to beat together.
- Beat in egg and egg yolk.
- In another bowl whisk dry ingredients together.
- Add dry ingredients to the butter mixture. Beat together until a dough comes together.
- Fold in chopped chocolate, rice cereal, potato chips, pretzels, whoppers, and toffee bits until fully combined (you can also reserve a little of each mix-in to press onto the top of each cookie, before baking).
- Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days. (If chilling dough overnight, allow dough to sit at room temperature for about 1 hour before scooping onto a baking sheet, so dough is still cold, but just soft enough to scoop)
- Preheat oven to 350˚F.
- Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart.
- Press any extra mix-in into the tops of the cookie and then sprinkle cookies with sea salt flakes and bake for 12 to 14 minutes or until cookies are golden brown.
- Cool cookies for 5 minutes before transferring to cooling rack.
- Continue to cool cookies. Serve.
Video
Notes
Tips and Tricks:
- Chill the dough - this will prevent the dough from spreading too much when baked.
- Don't over mix - over-mixing with cause the cookies to become flat and crispy, instead of soft and chewy.
- Press extra mix-ins into tops of cookie dough scoops - we love doing this to make the cookies even more visually appealing!
- The dough can be made, wrapped in a disc and chilled up to 5 days ahead of time.
- Scoop chilled dough into individual cookies and place onto a baking sheet lined with parchment (make sure the scoops of dough aren't touching one another). Place baking sheet in freezer until scoops are fully frozen. Remove frozen cookie dough scoops from freezer and transfer to resealable freezer bag. Remove as much air from bag as possible and seal. Place bag in freezer for up to three months.
- When ready to bake cookies, transfer frozen scoops onto a parchment lined baking sheet about 1 1/2 inches apart and bake for 17 to 20 minutes.
- Place baked (and cooled) cookies onto a parchment lined baking sheet, in a single layer, and freeze. Once cookies are frozen, transfer to a resealable freezer bag. Remove as much air as possible from the freezer bag and seal. Place cookies in freezer for up to 3 months.
- When ready to serve/eat. Remove cookies from freezer and set out at room temperature until cookies have thawed, about 30 minutes.
Nutrition
Serving: 1cookie | Calories: 234kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 672mg | Potassium: 108mg | Fiber: 1g | Sugar: 16g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg