"These kitchen sink cookies are perfect for any day of the week! I used lots of goodies, but you can use whatever you have or like. I did a mix of chocolate chips, M&M's, pretzels, and raisins because that's what we had, and I knew my kids would love them. I think toffee, butterscotch, or salty peanuts would also be a fabulous addition! Make them yours and have fun with them. You can't go wrong! Enjoy!"
Kitchen Sink Cookies
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- Recipe Card
Store in an airtight container on the counter for 3-4 days.
For Freezing: Freeze raw cookie dough balls in a freezer bag for up to 3 months.
Prep time: 15mins
Cook time: 14mins
Serves or Makes: 11
Recipe Card
ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup pretzels, crushed
- 1/3 cup raisins
- 1/3 cup M&M's
- Flakey sea salt, for garnish
Method
Step 1
In a small bowl whisk together flour, baking soda, and sea salt. Set aside.
Step 2
In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar.
Step 3
Next, whisk in egg and vanilla extract.
Step 4
Using a rubber spatula, stir in flour mixture until no white streaks remain.
Step 5
Evenly fold in chocolate chips, pretzels, raisins, and M&M's.
Step 6
Scoop cookie dough with a 2 tablespoons size cookie scoop onto a parchment lined baking sheet. Cover tray and store in the fridge for 30 minutes and up to 24 hours.
Step 7
Preheat oven to 350F degrees.
Step 8
Place cookies on a separate parchment lined baking sheet, spacing at least 2 inches apart. Sprinkle tops lightly with flakey sea salt.
Step 9
Place on the center rack and bake for 11-14 minutes.
Step 10
Remove from oven and let cool on the baking sheet for 5-10 minutes.