These easy kitchen sink cookies will have you scrambling to make more than just one batch. They are made with chocolate, pretzels, caramel, and 1000% full of flavor. Also called ‘everything but the kitchen sink’ cookies, you won’t be able to eat just one.
I don’t know about you, but I am a HUGE fan of cookies. There are not many cookies that I DON’T love, because I honestly just love them all.
I remember when I was growing up making these with my mom. They are so fun to make and full of yummy ingredients!
Not only are they full of yummy ingredients, but they also are quick and easy to make. From start to finish, it won’t be long before you are munching on these delicious treats.
You may have also heard these called everything but the kitchen sink cookies, which are totally the same. I think some of us just like to shorten things up a bit for ease. No matter which you decide to call them, you are sure to fall in love with this recipe.
WHAT’S IN KITCHEN SINK COOKIES?
If you’ve never made these before, you may be asking your self what exactly goes into these cookies? The quick answer: lots of yummy things! These are truly some of my favorite cookies to make. The salt and crunch from the pretzels and the soft and chewy chocolate chips make this dessert truly delicious.
- peanut butter chips
- chocolate chips
- butterscotch chips
- sea salt
- pecan slivers
The sky is really the limit when it comes to this cookie recipe. You can add more ingredients or take them away. The good thing about these cookies is that they will all be eaten fast!
Serve these warm by themselves, or with a little vanilla ice cream on the side when they are fresh out of the oven. Man oh man are they good!
HOW DO YOU STORE FRESH BAKED COOKIES
If you are making these cookies in bulk you can store them for serving later.
- Store in an airtight container in a dry, dark space out of direct sunlight for 5 days.
- Freeze these cookies in an airtight container for up to 3 months.
Grab your appetite and start making these delicious cookies today. I love to grab my youngest daughter and have her help me make these cookies. It’s always a treat to have a little helper, and it always brings back those memories of helping my mom when I was younger.
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Kitchen Sink Cookies
- 1 cup unsalted butter melted
- 1 1/2 tsp. vanilla extract
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 cups brown sugar
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. sea sat + more for sprinkling
- 3/4 cup broken pretzels
- 1 1/2 cups caramel bits
- 3/4 cup semisweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup butterscotch chips
- 1/4 cup shredded coconut
- 1/4 cup pecan slivers
- Preheat oven to 350 F.
- In a large mixing bowl, combine the butter, vanilla, brown sugar and granulated sugar. Mix to combine into a creamy batter.
- Add in eggs and mix well.
- Add flour and baking powder and mix forming a dough.
- Pour in the peanut butter, butterscotch, and chocolate chips and stir.
- Mix in the caramel bits and shredded coconut.
- Lastly, mix in the broken pretzel pieces.
- Using an ice cream scoop, scoop onto a baking sheet. I like to use a whoopie pie pan. Be sure to spray with a cookie spray or use parchment paper.
- Sprinkle each cookie with sea salt.
- Bake for 13-15 minutes (time will depend on how big your cookies are). Cookies are done when the edges are lightly browned.
- Remove from pan and allow to cool on a cooling rack.
- Store in an airtight container.
- Add or takeaway any of the ingredients as you please. For example, leave out the coconut or pecan slivers if you don't like those.