Kitchen Sink Cookies
Chewy cookies packed with chips, pretzels, toffee, and nuts for a salty-sweet treat.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed pretzels
- 1/2 cup toffee bits
- 1/2 cup chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars until light and fluffy. Add eggs and vanilla, mixing well.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients.
- Fold in chocolate chips, pretzels, toffee bits, and nuts.
- Drop dough by rounded tablespoons onto baking sheets. Bake for 10-12 minutes until edges are golden.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For extra chewiness, slightly underbake the cookies.
- Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg