Have you ever found yourself with a mix of leftover ingredients and wondered what to do with them? Enter Kitchen Sink Cookies! These cookies are a delightful way to use up whatever you have on hand – chocolate chips, nuts, pretzels, or dried fruit. It’s the recipe that invites creativity and deliciousness into your baking routine.
Picture this: warm, gooey cookies fresh out of the oven, with pockets of melted chocolate, a crunch from the nuts, and a hint of saltiness from the pretzels. Kitchen Sink Cookies are the perfect treat for any occasion, whether it’s a cozy night in or a gathering with friends. Plus, they’re incredibly easy to whip up!
The Most Versatile Kitchen Sink Cookies
These Kitchen Sink Cookies are chewy, sweet, and packed with a variety of flavors and textures. Each bite offers a delightful combination of chocolate, nuts, and a touch of salt, creating a taste that’s both satisfying and indulgent.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup crushed pretzels
- 1/2 cup dried fruit (raisins or cranberries) optional
- 1/2 cup toffee bits optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and eggs, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Mix-Ins: Gently fold in the chocolate chips, nuts, crushed pretzels, dried fruit, and toffee bits if using.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: 180kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 24g
