Description
Kitchen Sink Cookies are a decadent, loaded cookie featuring a delightful mix of chocolate chips, butterscotch chips, pretzels, nuts, toffee bits, and shredded coconut. This recipe combines sweet and salty flavors with a variety of textures for the ultimate comforting treat that’s perfect for satisfying your cookie cravings with a twist.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup crushed pretzels
- 1/2 cup chopped walnuts or pecans
- 1/2 cup toffee bits
- 1/2 cup sweetened shredded coconut
Topping (Optional)
- flaky sea salt for topping
Instructions
- Preheat Oven and Prepare Sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer.
- 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.
- Mix Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt, ensuring these dry ingredients are well combined.
- Combine Wet and Dry Mixes. Gradually add the dry ingredients to the wet mixture, mixing only until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Mix-ins. Gently fold in the chocolate chips, butterscotch chips, crushed pretzels, chopped nuts, toffee bits, and shredded coconut evenly throughout the dough for a perfect distribution of flavors and textures.
- Scoop Dough onto Sheets. Drop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Optionally, sprinkle flaky sea salt on top for a delicious contrast.
- Bake the Cookies. Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set but still soft.
- Cool before Serving. Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring the best texture and flavor.
Notes
- Feel free to customize your cookies by adding different mix-ins such as M&M’s, dried fruit, or even cereals to suit your taste.
- For thicker cookies, chill the dough in the refrigerator before baking.
- The dough can also be frozen for later use; simply thaw before baking.
