Kitchen Sink Cookies

These kitchen sink cookies are loaded with crunchy candy, smashed pretzels, chewy caramel, and chocolate chips. My recipe involves zero chilling and is ready to bake in 15 minutes!

Recipe includes how-to video!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 200kcal

Author Sam Merritt

Equipment

Ingredients

1 cup unsalted butter softened (226g)
1 cup dark brown sugar firmly packed (200g) You may substitute light brown sugar
½ cup granulated sugar (100g)
1 3.4 oz packet Instant vanilla pudding mix or preferred flavor (96g)
1 large egg + 1 egg yolk room temperature preferred
½ teaspoon vanilla extract
2 ½ cups all-purpose flour (315g)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 heaping cups small pretzel twists measure before crushing pretzels (75g)
⅔ cup toffee bits (110g)
¾ cup caramel bits (125g) (or 15 caramels cut into quarters)
½ cup mini M&Ms (105g)
½ cup chocolate chips (milk chocolate or semisweet) (85g)

Instructions

Preheat oven to 350F (175C) and line cookie sheets with parchment paper.
Place butter, sugars (dark brown sugar and granulated), and dry pudding mix in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to cream together until well-combined.
Add egg, egg yolk, and vanilla extract and stir well to combine.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients and stir until completely combined.
Place pretzels in a ziploc bag ad use a rolling pin to smash a bit until broken (but not completely crushed). Add pretzels, toffee bits, caramel bits, mini M&Ms, and semisweet chips and stir until combined.
Scoop cookies by 2 Tablespoon-sized scoops and place on prepared baking sheet, spacing cookies at least 2” apart.
Gently flatten cookies by pressing down with your fingers, then bake for 10 minutes
Allow cookies to cool completely on baking sheet.

Video

Nutrition