Kitchen Sink Cookies
Servings: 33
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup lightly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 and ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup Heath bits
- ½ cup caramel bits
- 1 cup pretzels, crushed + extra for decorating the tops
- ½ cup milk chocolate chips + extra for decorating the tops
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 375℉. Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer cream together the softened butter and both granulated and brown sugar. Beat for 2 minutes until the mixture is light and creamy.
- Add the vanilla extract to the butter mixture. Then add the eggs one at a time and mix well between each egg.
- Stir the baking soda and salt into the flour. Gradually add the flour to the butter mixture and mix on a low speed. Be cautious to not over mix the cookie dough.
- Once no white streaks of flour remain add the mix ins of choice and stir with a spatula to combine.
- Use a cookie scoop to portion out the cookie dough placing the cookie balls about 2 inches apart on the cookie sheet. (I used a #40 size cookie scoop).
- Bake cookies in the preheated oven for 10 minutes. Remove from oven and press extra pretzels and chocolate chips onto the top of the cookies while they are still warm. Allow to cool on cookie sheet for a few minutes to firm up before transferring to a cooling rack.
- Once completely cooled store cookies in an airtight container for up to 4 days or frozen for up to 2 months.