These thick, soft Christmas Kitchen Sink cookies are loaded with chocolate, m&m’s, pretzels, and toffee bits and then topped with sea salt! Everyone went crazy for these sweet and salty treats.
Have you heard of kitchen sink cookies before? It’s basically a cookie recipe that is filled with “everything but the kitchen sink”. Just go dig through your pantry and use up whatever sweet and salty mix-ins you have on hand, gently crush them up, add them to the dough and it turns out to be an amazing cookie! It’s really up to you what you want to add. The possibilities are endless which makes this recipe so fun!
It was the first time I had made kitchen sink cookies before and I was surprised how well they turned out! My husband and boys loved them and I betcha they won’t last long in your cookie jar, either. 😉
INGREDIENTS
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cup flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk chocolate m&m’s
- 3/4 cup chopped pretzels
- 1/2 cup toffee bits
- Sea salt to top cookies
INSTRUCTIONS
- Preheat oven to 350 degrees F and line a cookie sheet with a silpat or parchment paper.
- Using a mixer with a paddle attachment, cream butter, sugar, vanilla and egg on medium speed until light and fluffy, 2-3 minutes.
- Add all the dry ingredients, mixing until combined. Dough will be stiff.
- Stir in the chocolate chips or just turn on mixer for a couple of seconds, careful to not over-mix!
- With a spatula, carefully stir in the m&s’s, pretzels and toffee bits.
- Using a medium cookie scoop, drop cookie dough onto a baking sheet, 2 inches apart.
- Flatten slightly. Sprinkle a little sea salt on the tops of each cookie.
- Bake for 10-11 minutes or until light brown around the edges (the centers will be soft).
- Let cookies rest on baking sheet for 5 minutes before transferring to cool on a wire rack.
