Salted Kitchen Sink Cookies
These bakery-style kitchen sink cookies are soft and chewy, and oh so delicious!
Servings: 20 servings
Calories: 336kcal
Ingredients
Dry ingredients
- 2 2/3 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- pinch kosher salt
Wet ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 Tbsp vanilla extract
Stir-ins
- 1 1/2 cups mini pretzel twists roughly chopped/broken
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 3/4 cup chopped Kraft caramels the ones that are individually wrapped
Garnish
- pinch flaky sea salt for after baking, while cookies cool
Instructions
Combine dry ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt, then set aside.
Combine wet ingredients
- To a separate large mixing bowl, add the butter, brown sugar, granulated sugar, eggs, and vanilla extract. Beat with a hand mixer (or you could use a stand mixer), until creamed together and well combined (this should take a few minutes).
Mix both together
- Scrape down the sides of the bowl if needed, then add the dry ingredients and beat until just combined and no flour steaks remain.
Mix the stir-ins into the dough
- Stir in the chopped pretzels, both kids of chocolate chips, and the chopped caramel pieces. I find using a wooden spoon or sturdy rubber spatula works best for this.
Scoop and chill
- Use a large cookie scoop or a 1/4 cup measuring cup, scoop equal sized balls of dough, place on a wax paper lined baking sheet (or a large plate).
- Flatten the balls of dough slightly, then cover with plastic wrap and chill in the refrigerator for about 2 hours.
Bake
- Preheat oven to 350°F, and line a baking sheet with parchment paper.
- Place the balls of dough on the prepared baking sheet, about 2 inches apart, and if desired, top with some additional pieces of chocolate and/or pretzel pieces.
- Bake in preheated oven for about 10-12 minutes, or until the edges are set. Even if the tops look under-done, it’s okay, they’ll firm up as they cool.
Cool
- Remove from the oven, sprinkle with flaky sea salt, and let cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack.
Notes
- This recipe should yield around 20 large cookies, which you're free to divide into as many servings as you'd like.
- Please note that all ovens cook differently, so use the baking time as a guideline, and look for the cookies to have their edges set and the centers to look a a bit soft and under-done.
Nutrition
Calories: 336kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 132mg | Potassium: 121mg | Fiber: 1g | Sugar: 28g | Vitamin A: 341IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg
