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KITCHEN SINK COOKIES

Heath Bar Pieces, Pecans, Chocolate Chips, Caramel Chips, and salted pretzels are in these fabulous Kitchen Sink Cookies.

These Kitchen Sink Cookies are sweet, salty, crunchy, and chocolaty.  They are full of salted chopped pretzels, caramel chips, Heath Bar pieces, chocolate chips, and pecans.

I noticed that every time we ate at Panera, my oldest daughter always got a kitchen sink cookie.  She loves them, but until recently I had no idea why.  After one bite, they quickly became one of my favorite cookies too.  I had to try making a similar cookie at home.

I love chocolate chip cookies and make them often at my house.  You can see several of my other cookie recipes at the bottom of this post.  Typically, I make double batches cookies and freeze the dough.  This way we can have a fresh homemade chocolate chip cookie anytime.  For the best way to freeze cookie dough, stop by and see my step by step tips for freezing cookie dough.

ULTIMATE KITCHEN SINK COOKIES YOU MUST TRY TODAY

ULTIMATE KITCHEN SINK COOKIES YOU MUST TRY TODAY

ULTIMATE KITCHEN SINK COOKIES YOU MUST TRY TODAY

First Step To Making Kitchen Sink Cookies:

Sift together the flour, baking soda, salt, and cornstarch and set aside.

Second Step:

Using an electric mixer, cream together the soft butter and shortening.  Slowly mix in the granulated sugar and brown sugar until very creamy.

Third Step:

Add the eggs one at a time and then the pure vanilla.

Fourth Step:

Slowly add the dry ingredients after you put all of them in a large bowl and whisk.   Do not over mix.  Mix until you no longer see the dry ingredients.

ULTIMATE KITCHEN SINK COOKIES YOU MUST TRY TODAY Stir in the chips by hand

Fifth Step:

Mix the chocolate chips, caramel chips, salted pretzels pieces, Heath Bar pieces, and pecans in by hand.

ULTIMATE KITCHEN SINK COOKIES YOU MUST TRY TODAY with Heath Bar pieces, chocolate chips, chopped pretzels, and pecans.

Six Step:

  • Use an ice cream scoop and drop cookies onto a baking sheet with parchment paper.
  •  Place the pan of cookie dough in the freezer at least 20 minutes before baking.  See details here.

Bake Kitchen Sink Cookies:

  • Bake 375 degrees for 24 minutes if using a 1/3 cup ice cream scoop.
  • If using a regular size 1/4 cup ice cream scoop, bake 375 degrees for 15 minutes.  Bake 20 minutes if the cookies are frozen.  This recipe makes 36 regular size 1/4 cup cookies.

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ULTIMATE Flavorful KITCHEN SINK COOKIES

KITCHEN SINK COOKIES


  • Author: Diane Roark
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 36
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Heath Bar Pieces, Pecans, Chocolate Chips, Caramel Chips, and salted pretzels are included in these fabulous Kitchen Sink Cookies.

These Kitchen Sink Cookies are sweet, salty, crunchy, and chocolaty.


Ingredients

  • 4-1/2 cups all-purpose flour
  • One teaspoon baking soda
  • One teaspoon salt
  • One tablespoon cornstarch
  • 3/4 cup unsalted butter, softened
  • 3/4 cup shortening
  • 2 cups packed dark brown sugar
  • 1 cup sugar
  • 1 1/2 TB pure vanilla
  • Two whole eggs
  • Two egg yolks
  • 1 cup Semi-Sweet Chocolate Chunks
  • 1 cup Caramel Chips
  • One cup Heath Bar pieces
  • Plus, 1 cup salted pretzels, chopped
  • One cup pecans, chopped

Instructions

  • Sift together the flour, baking soda, salt, and cornstarch and set aside.
  • Using an electric mixer, cream together the soft butter and shortening
  • Mix in the granulated sugar and brown sugar until very creamy.
  • Add the eggs one at a time.
  • Mix in the pure vanilla.
  • Slowly add the dry ingredients which you sifted JUST until blended. Do not over mix.
  • Mix the chocolate chips, caramel chips, salted pretzels pieces, Heath Bar pieces, and pecans in by hand.
  • Use an ice cream scoop and drop cookies onto a baking sheet that has been lined with parchment paper.
  • Place the pan of cookie dough in the freezer at least 20 minutes before baking.
  • Bake 375 degrees for 24 minutes if using a 1/3 cup ice cream scoop.
  • Bake 375 degrees for 15 minutes if using a regular size 1/4 cup ice cream scoop.  If the cookies are frozen, bake 20 minutes.
  • Makes 36 regular size ice scoop size cookies.

Notes

  • If cookies are frozen, they will take 20 minutes to bake 1/4 cup size.  Regular ice cream scoop full.
  • Use butter and eggs at room temperature.  You should be able to leave a fingerprint easily in the butter.
  • Whip the butter, shortening, and sugars until light and fluffy.
  • Do not over mix the flour!
  • Mix in the dry ingredients just until you do not any powder and everything is incorporated.
  • Use parchment paper – I love parchment paper when baking.  Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet.  This will allow them to cool.
  • Use an ice cream scoop when scooping out your cookies.  This way they will all be the same size and will bake evenly.
  • Freezing Cookie Dough – Scoop them onto a baking sheet lined with parchment paper.  You can put the cookies closer together on the baking sheet when freezing them than when you are baking them.  If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container.  After scooping out the cookie dough, place the baking pan in the freezer until they are frozen.  Place frozen cookies into large freezer zip lock bags and store in the freezer.  When frozen, they do not spread out as much.
  • Do not overcook your cookies.  Once you remove the cookies from the oven, they will continue to bake.

Other Chocolate Chip Cookie Recipes You Should Try

Skillet Cookies

Oatmeal Cookies

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Diane Roark is the blogging voice behind Recipes For Our Daily Bread and Our American Travels.

Many Thanks & Blessings,

ULTIMATE KITCHEN SINK COOKIES YOU MUST TRY TODAY

 

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