Nani's Kitchen Sink Cookies
These cookies are the ultimate treat because they perfectly balance sweet chocolate, gooey caramel, and salty crunch.
recipesbynani.comIf you have ever visited a bakery and wondered how they get so much goodness into one cookie, this is the recipe for you. These are inspired by the famous Kitchen Sink cookies and they really do have a little bit of everything tucked inside.
My favorite thing about these cookies is the texture contrast. You get the soft, chewy dough against the satisfying crunch of pretzels and the melt in your mouth goodness of chocolate chips. They are a big hit with kids and adults alike, so make sure to keep a few hidden for yourself.
🧺 Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1/2 cup caramel bits or chopped caramel candies
- 1 cup crushed pretzels
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- 2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy.
- 3
Beat in the eggs one at a time, then stir in the vanilla extract.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
- 5
Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- 6
Fold in the chocolate chips, caramel bits, and crushed pretzels by hand.
- 7
Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving a little room for them to spread.
- 8
Bake for 10 to 12 minutes or until the edges are golden brown but the centers still look soft.
- 9
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days to keep them soft. If you want to freeze them, scoop the dough into balls and freeze on a tray before transferring them to a bag for easy baking later.
Made this recipe? Let us know how it went.
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