These Kitchen Sink Cookies are the perfect sweet and salty cookie loaded with all the good stuff! Chewy cookies packed with chocolate, peanut butter chips, pretzels, and pecans. So much to love.
My husband and my closest friends will be the first to tell you that I love order. I thrive in situations that are run-of-the-mill, just as expected, organized, and with no surprises. I’m not a spontaneous person. This is not to say that I’m no fun. I’m loads of fun (in an orderly kind of way). But let me tell you where I metaphorically let my hair down, and that’s when I’m baking just for the fun of it. No specific recipe in mind, not associated with any kind of work, not baking for a specific event…just baking, just because. In this situation, I am WILD, you guys. Turn on some tunes, put on my fave comfy jeans, and get to baking just to bake.
Out of one of these wild and crazy, just-for-fun baking sessions came the recipe for these Kitchen Sink Cookies. I let go of my orderly self and threw in “everything but the kitchen sink.” Chopped chocolate, chocolate chips, peanut butter chips, pretzels, pecans…all the good stuff. Sweet, salty, rich, nutty, all the best flavors that come together to create the most delicious cookie. I mean honestly, these are in my top-three favorite cookie recipes now.
The best part about these kitchen sink cookies, aside from them being the product of my wild spontaneity, is the flavor. It’s more than just a sweet and salty combo. There is no toffee in these cookies, but somehow the combination of all these delicious mix-ins creates this deep, toffee-like flavor. Maybe it’s the addition of espresso granules to the dough. Which is why you really need to add espresso granules to this cookie dough. It doesn’t make the cookies taste of coffee, but simply creates a richer, deeper flavor profile that honestly makes you swoon.
And have I mentioned that these cookies have the most perfect texture? A little gooey from the chocolate and peanut butter chips, a little crunchy from the pretzels and pecans, chewy, caramelized edges, and a super soft middle. Heavens. It’s almost too much.
Okay, so who’s proud of me for being spontaneous? I’ll try and break free a little more often so you guys can have more magical cookie recipes like this one.
What you’ll need to make kitchen sink cookies:
Butter: For flavor, moisture, and helps the cookies spread in the oven.
Brown sugar + granulated sugar: Brown sugar adds deep flavor, moisture, and makes these cookies chewy. The granulated sugar adds sweetness, tenderness, and helps the cookies spread and caramelize in the oven.
Eggs: For binding and structure. An additional egg yolk adds extra richness and chewiness.
Vanilla: For added flavor.
Flour: For structure.
Kosher salt: For balance.
Cornstarch: Using a little bit of cornstarch makes these cookies nice and soft.
Baking soda + baking powder: For leavening power.
Instant espresso granules: Optional, but highly recommended! Adding espresso granules to the dough won’t make the cookies taste like coffee, but rather will bring out deeper, toffee-like flavors and pairs really nicely with the chocolate!
Chopped semisweet chocolate, chocolate chips, peanut butter chips, pretzels, and pecans to give texture, loads of flavor, and ultimately give you that perfect sweet-salty vibe.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Why chill the dough? Chilling the dough just for a bit makes for a more flavorful cookie. It also keeps the cookies from spreading too much in the oven. The good news is, you don’t have to chill this dough very long! Thirty to 60 minutes in the fridge is all this dough needs!
A few notes before you bake:
To get perfectly round cookies, I use the “scoot” technique. When the cookies are hot and fresh out of the oven, use a round cutter larger than the size of the cookies and give the edges of the cookies a little nudge to even them out.
Be sure to measure your flour correctly, either by weighing with a kitchen scale or using the spoon and level method. Accidentally using too much flour can lead to dry, cakey cookies that don’t spread in the oven. Ain’t nobody got time for that!
Print
Kitchen Sink Cookies
- Prep Time: 15 minutes (plus 30-60 minute chill time)
- Cook Time: 14 minutes
- Total Time: 30 minutes (plus 30-60 minute chill time)
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
These Kitchen Sink Cookies are the perfect sweet and salty cookie loaded with all the good stuff! Chewy cookies packed with chocolate, peanut butter chips, pretzels, and pecans. So much to love.
Ingredients
- 226 gm (1 cup) unsalted butter, softened*
- 320 gm (1 1/3 cups, firmly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 312 gm (2 1/2 cups, spoon and leveled) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon instant espresso granules (optional, but highly recommended)
- 113 gm (4 oz) high-quality semisweet chocolate, chopped
- 73 gm (1/3 cup) semisweet chocolate chips
- 110 gm (1/2 cup) peanut butter chips
- 30 gm (3/4 cup) broken up pretzel pieces
- 75 gm (2/3 cup) pecans, roughly chopped
- Optional garnish: flakey salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, combine the flour, kosher salt, cornstarch, baking soda, baking powder, and instant espresso granules (if using). Add the flour mixture to the butter mixture in 2 separate additions, beating on low speed until just incorporated. Be careful not to overmix.
- Add the chopped chocolate, chocolate chips, peanut butter chips, pretzel pieces, and chopped pecans to the dough and fold in by hand with a rubber spatula or wooden spoon. Cover the dough and place in the fridge to chill for 30 to 60 minutes. In the meantime, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a #20 spring-loaded cookie scoop (which holds a little over 3 tablespoons of dough), scoop the cookie dough onto the prepared baking sheets, spacing about 3 to 4 inches apart. Bake for 13 to 15 minutes, until the edges are set and lightly browned. Allow the cookies to cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely. Top with flakey salt, if desired.
Notes
*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.
Storage: Store in an airtight container at room temperature for up to 5 days.
