Kitchen Sink Cookies Recipe

I absolutely love this Kitchen Sink Cookies Recipe because it’s like a flavor explosion with every bite! You’re tossing in a little bit of everything—chocolate, pretzels, caramel—all mixed into one gooey, chewy cookie. It’s perfect when you just want to use up odds and ends from your pantry without worrying about strict measurements or fancy baking techniques.

When I first tried this recipe, I was amazed at how the salty pretzels and sweet caramel chunks balanced each other out. You’ll find that it works great for when friends drop by unexpectedly or when you just want a no-fuss sweet treat that feels special. Trust me, these cookies will become your new go-to anytime snack or dessert.

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Ingredients You’ll Need

The ingredients in this Kitchen Sink Cookies Recipe come together beautifully, balancing sweetness, saltiness, and texture. Each one plays a role, whether it’s the rich butter for moisture or the pretzels for that satisfying crunch.

• Unsalted butter: Melting it gives the dough a wonderful texture and depth of flavor without being greasy.
• Light brown sugar: Adds moisture and a slight caramel note that meshes well with the caramel chunks.
• Granulated sugar: Helps with a slight crispiness around the edges—don’t skip it!
• Egg: Binds everything together, making the dough rich and chewy.
• Vanilla extract: The secret ingredient that enhances all the flavors in the cookie.
• Baking soda: Ensures these cookies get just the right amount of rise and softness.
• Salt: Balances the sweetness and intensifies the chocolate and caramel flavor.
• All-purpose flour: Gives the dough structure but keeps it soft and chewy when not overmixed.
• Chocolate chips: I like to split semi-sweet and milk chocolate for variety in every bite.
• Pretzels: The salty crunch takes these cookies from ordinary to unforgettable.
• Caramels: Chopped chunks melt into gooey pockets that are pure bliss.

Variations

I love tweaking this Kitchen Sink Cookies Recipe based on what’s in my pantry or what my family is craving. Don’t be afraid to experiment—you can really make this recipe your own.

• Nutty Delight: I sometimes add chopped walnuts or pecans, which add a warm crunch that pairs so well with the sweet caramel bits.
• Double Chocolate: For a richer cookie, swap out half the flour for cocoa powder—your chocolate lovers will be thrilled.
• Gluten-Free: I’ve had success subbing a 1:1 gluten-free flour blend; just make sure you don’t overmix.
• Vegan Version: Use a flax egg and dairy-free butter to make these cookies vegan-friendly without compromising on taste.

How to Make Kitchen Sink Cookies Recipe

Step 1: Prep Your Mix-Ins

Start by chopping half your chocolate chips into small shards and slivers—this helps create those little pockets of melty chocolate goodness. Next, cut your caramels into chunks roughly the same size as the chocolate and break up the pretzels into bite-sized bits. Set all these aside so they’re ready to fold in later.

Step 2: Melt Butter and Mix Sugars

Pop your unsalted butter in the microwave, covered with a paper towel to avoid splatters, for about 30 to 60 seconds until completely melted and hot. Stir in light brown sugar and granulated sugar using a spatula—this is one time I skip the mixer! Letting the sugars cool the butter naturally helps the dough form better without cooking the egg.

Step 3: Add Egg, Vanilla, and Leavening

Next, stir in the egg and vanilla extract until smooth. Then sprinkle in baking soda and salt, mixing gently to combine. These steps give your cookies that perfect balance of rise and flavor.

Step 4: Incorporate Flour and Mix-Ins

Add the all-purpose flour and mix until just combined—the dough will feel wet and sticky, which is totally normal. Now fold in your chopped chocolate, whole chocolate chips, pretzels, and caramel chunks. Letting the dough rest for a couple of minutes helps it firm up so it’s easier to handle; if it’s still too sticky, sprinkle in a tablespoon or two of flour.

Step 5: Shape and Bake

Line your baking sheet with parchment paper, then scoop roughly ¼ cup of dough and roll into balls. Flatten the top slightly into thick discs; this step is key for achieving that lovely chewy texture with crispy edges. If you want, press some extra pretzel pieces on top—my family thinks it makes the cookies look extra inviting. Pop them into the oven at 350°F for 12 to 14 minutes—aim for golden edges and slightly underbaked centers for that perfect gooey bite.

Step 6: Cool and Enjoy

When the timer goes off, if your cookies look wonky, quickly press them back into shape using a bowl just a little bigger than the cookie—this trick saves the day every time! Then place the pan on a cooling rack and let the cookies finish cooking for 10 to 15 minutes before moving them to a wire rack. Warm or fully cooled, these cookies are delicious—you might want to eat them right away when the caramel is still melty.

How to Serve Kitchen Sink Cookies Recipe

Garnishes

I usually garnish mine just with extra pretzel pieces pressed right on top before baking because it adds a lovely texture and makes the cookies look extra inviting. Sometimes I sprinkle a little flaky sea salt on top after baking for that perfect sweet-salty contrast.

Side Dishes

These cookies are amazing just on their own, but I love pairing them with a big glass of cold milk or a cup of strong coffee. They’re also great alongside a bowl of vanilla ice cream for an indulgent dessert treat.

Creative Ways to Present

For special occasions, I like to stack the cookies on a pretty platter with small bowls of extra chocolate chips and caramel candies around, so guests can “add more” if they want. Wrapping a few in parchment paper tied with twine makes a charming homemade gift!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container keeps them soft, a little trick I discovered that works wonders to maintain that fresh-baked texture.

Freezing

These cookies freeze beautifully! I wrap each cookie in plastic wrap, then place them in a freezer-safe bag. When I’m ready to eat one, I just let it thaw for an hour or so at room temp, and it tastes just like fresh.

Reheating

To enjoy a freshly-baked feel, I pop my leftover cookies in a 350°F oven for about 5 minutes. This revives the gooey caramel and melty chocolate, making them taste like they just came out of the oven.

FAQs

Final Thoughts

This Kitchen Sink Cookies Recipe has become one of those comforting, go-to treats I love making when I want a hug in cookie form. It’s simple, forgiving, and packed with so many delicious surprises in every bite. I hope you enjoy making and sharing these as much as my family and I do—let them bring a little extra joy and warmth to your kitchen.

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