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!
2(75g)heaping cups small pretzel twistsmeasure before crushing pretzels
⅔cup(110g)toffee bits
¾cup(125g)caramel bits(or 15 caramels cut into quarters)
½cup(105g)mini M&Ms
½cup(85g)chocolate chips (milk chocolate or semisweet)
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.
1 cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar, 1 3.4 oz packet Instant vanilla pudding mix
Add egg, egg yolk, and vanilla extract and stir well to combine.
1 large egg + 1 egg yolk, ½ teaspoon vanilla extract
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon 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.
2 heaping cups small pretzel twists, ⅔ cup toffee bits, ¾ cup caramel bits, ½ cup mini M&Ms, ½ cup chocolate chips
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