Description
These Kitchen Sink Cookies are a delightful mix of sweet and salty flavors all packed into a chewy cookie. Packed with a variety of mix-ins, each bite is a delightful surprise!
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 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 toffee bits
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sweetened shredded coconut
Topping:
- Flaky sea salt for topping (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time and add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Mix-Ins: Fold in chocolate chips, butterscotch chips, pretzels, toffee bits, nuts, and coconut.
- Bake: Scoop dough onto baking sheets, top with flaky sea salt if desired, and bake for 10–12 minutes until golden brown. Cool on a wire rack.
Notes
- Feel free to customize mix-ins with your favorite ingredients.
- Dough can be chilled for enhanced flavor or frozen for future baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
