Oversized bakery style cookies filled with milk chocolate, dark chocolate, caramel, toffee, and pretzels and topped with flaky sea salt.
These cookies are so big that you can only fit six on a cookie sheet. They are full of so many good things that every time I take a bite I go mmm… I just got a little caramel, mmm… chocolate, mmm… salt. It is all really satisfying. They’re great if you’re hopping in the car for a road trip or going on a picnic, especially since they seem like one of those giant cookies you get at a bakery while you’re on the road.
- If you plan to save these for several days, note that the pretzels get stale after a day or two. Alternatively, freeze the cookies which prevents the pretzels from getting stale.
- For the chocolate chips, pretzels, etc., use any proportion that you prefer. If you prefer dark chocolate chips over milk chocolate, use more of those. If you love caramel, add more caramels, etc. Keep in mind that the caramels that touch the pan will bake and become stiff, while the caramels in the middle of each cookie will be soft and sticky.
Kitchen Sink Cookies
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 2 ½ cups flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup dark chocolate chips
- ½ cup milk chocolate chips
- ½ cup pretzels, broken into pieces
- ¼ cup toffee bits, chopped
- 10 caramels, cut into quarters or halves
- Maldon sea salt flakes
- Preheat the oven to 350°F.
- In a large mixing bowl with a beater mix together the butter, brown sugar, and granulated sugar. Beat in the vanilla and egg.
- Then add the flour, baking powder, baking soda and salt. With a spoon stir in the bittersweet chocolate chips, milk chocolate chips, pretzels, toffee, and caramels.
- Press the dough into a ¼ cup measuring cup. Invert the measuring cup onto a cookie sheet, bang out the dough, and flatten it a little bit. Bake for 12 minutes until lightly browned around the edges. Remove from the oven and sprinkle with flaky sea salt.