Salted Kitchen Sink Cookies

When most people think of their favorite cookie, they tend to go for a classic, like chocolate chip cookies.

And I do love a great chocolate chip cookie, but these kitchen sink cookies are so much better!

They’re so easy to make, and they taste like they came from a bakery!!

When it comes to cookies, what is your preference… thin and crispy or thick and chewy?  For me, it’s definitely thick and chewy, with a soft and tender center.  

Not much makes me happier than a freshly baked, warm from the oven cookie that is so soft that it just about melts in your mouth!!

So let’s go over how to make them, so you can have a warm and gooey cookie on your plate in no time.

What do I need to make this recipe?

• Butter – I prefer to use unsalted butter in baking recipes, but especially this one, since there are other salty ingredients.
• Brown sugar – light brown sugar is preferred, but you could use dark brown if you’re looking for a more molasses-y flavor.
• Granulated sugar – this recipe uses two types of sugar for a more rounded flavor and texture.
• Eggs – this recipe was developed and tested with large eggs.
• Egg yolk – adding an extra egg yolk adds richness.
• Vanilla extract – I prefer to use real vanilla extract, as opposed to the clear imitation variety.
• Flour – just regular all purpose flour, no need for anything fancy.
• Cornstarch – cornstarch may seem like an odd ingredient for cookies, but it adds a softness and tenderness to this recipe.
• Baking soda – make sure you’ve picked up baking soda, as opposed to baking powder.
• Salt – I use kosher salt, but you can use your favorite.
• Pretzels – I like to use the mini twists, that have been roughly broken/chopped. You could also use the thin pretzel sticks.
• Semi-sweet chocolate – most of the chocolate used in this recipe is semi-sweet, because there are several other sweet ingredients, and that balance is necessary.
• Milk chocolate – the milk chocolate chips add sweetness and decadence.
• Caramels – the caramels I use the most are the Kraft caramels (that come individually wrapped), as they get nice and gooey during baking.
• Sea salt – maldon is the brand I use, but please use your favorite.

How to make salted kitchen sink cookies?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Combine dry ingredients. This is the flour, cornstarch, baking soda, and salt). I like to use a whisk or fork, and doing this helps the ingredients blend into the wet ingredients better.
2. Combine wet ingredients. Use a different bowl, preferably a larger one, so you’ll have room for more ingredients later. Beat with a hand mixer (or stand mixer), until creamed and combined well.
3. Combine the two. Add the dry ingredients to the bowl with the wet ingredients and beat until just combined and no flour streaks remain.
4. Add stir-ins. For this recipe, that’s the chopped pretzels, both types of chocolate chips, and the chopped caramels.
5. Stir. I recommend using a wooden spoon or sturdy rubber spatula to combine the stir-ins, until well mixed.
6. Scoop dough. Using a cookie scoop is the easiest way, but you could also use a 1/4 cup measuring cup. Chill the balls of dough.
7. Prepare to bake. Add the chilled dough to a baking sheet, leaving about 2 inches between each ball of dough to allow for even baking.
8. Bake. These cookies don’t take too long to bake, but you’ll want them to cool part of the way on the baking sheet, so they’ll gently finish cooking.

Variations of this recipe

• Salted butter – if you would prefer to use salted butter, you definitely can, just omit the pinch of salt in the recipe and go easy on the sea salt on top.
• Potato chips – for a different salty crunch, try using some crushed potato chips in the cookies. The ruffled/wavy chips are my favorite to use.
• Types of chocolate – if you’d like to use just one type of chocolate, you can. Or you can use different types of chocolate than what’s called for in the recipe. You just want 1.5 total cups of chocolate chips. I like to use dark chocolate in place of the semi-sweet, and it’s delicious!
• Nuts – feel free to play around with adding some toasted and chopped pecans or walnuts to the cookies.
• Caramel – if you’d rather use caramel bits (I believe these are Kraft brand as well), instead of the softer wrapped caramels, you can.
• Thicker – for a thicker cookie, let the dough chill for longer than the 2 hours called for.

Making cookies ahead of time

These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time!

The dough needs to be chilled for at least 2 hours, but can be refrigerated for up to 3 days.

That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake!

Freezing

The dough can also be frozen into individual balls.

Bake from frozen, as directed, adding an additional minute or two to the cook time.

Storage

Leftover cookies will keep at room temperature (in an airtight container) for about a week.