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Kitchen Sink Cookies
These Kitchen Sink Cookies are sweet, salty, and chewy. They're packed with semi-sweet chocolate, milk chocolate, chopped pretzels, and toffee!
Prep Time
45
mins
Cook Time
15
mins
Total Time
1
hr
Course:
Cookies, Dessert
Cuisine:
American
Keyword:
chocolate, pretzels, sweet and salty, toffee
Servings:
32
cookies
Calories:
266
kcal
Author:
Jennifer Debth
Equipment
Stand Mixer
Mixing Bowls
Large Cookie Scoop
Ingredients
1
cup
unsalted butter
cold and cut into cubes
3/4
cup
brown sugar
packed
1/2
cup
granulated sugar
2
large
eggs
cold
1
tablespoon
vanilla extract
2 1/2
cups
all purpose flour
spoon and leveled
1
(3.4 oz) box
instant vanilla pudding mix
1 1/2
teaspoons
salt
1
teaspoon
baking powder
1/4
teaspoon
baking soda
4
cups
mix-ins
I used equal parts semi-sweet chocolate chunks, milk chocolate chips, chopped pretzels, and toffee bits
Maldon sea salt
for garnish
US Customary
-
Metric
Instructions
Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
Beat until light and fluffy, this takes a while, because the butter is cold.
Scrape down the sides, then beat in eggs and vanilla until combined.
Again, scrape down the sides, then add in flour, instant pudding, salt, baking powder, and baking soda, and beat until incorporated.
Gently beat in mix-ins.
Line 4 baking sheets with silicone baking mats.
Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
Chill in the fridge for 30 minutes. Preheat oven to 350 degrees F.
Bake the chilled dough balls for 15 minutes.
Sprinkle with Maldon sea salt, then cool slightly before transferring to a wire cooling rack.
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Notes
Nutrition information will vary depending on the mix-ins you use.
Nutrition
Serving:
1
cookie
|
Calories:
266
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
146
mg
|
Potassium:
165
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
205
IU
|
Calcium:
29
mg
|
Iron:
2
mg