Go Back

Sweet and Salty Kitchen Sink Cookies

These cookies balance chewy caramel, melty chocolate, and crunchy salty bits, creating a delightful treat perfect for sharing at parties or bake sales.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened (room temperature) You can use salted butter but reduce added salt by about 1/4 teaspoon.
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs Use room-temperature eggs for better mix.
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour For chewier cookies, swap 1/2 cup of AP flour for bread flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips Consider swapping for chopped bars for pockets of melty chocolate.
  • 1/2 cup white chocolate chips
  • 3/4 cup crushed pretzels
  • 1/2 cup caramel bits If unavailable, chop soft caramels and freeze briefly.
  • 1/2 cup crushed potato chips Add these gently to maintain their crunch.
  • 1/2 cup chopped nuts (optional; walnuts or pecans work well) Can be omitted for nut-free cookies.
  • to taste Flaky sea salt for garnish This is for boosting the sweet-and-salty contrast.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter with brown and granulated sugars until the mixture is pale and fluffy (about 2–3 minutes with a hand mixer).
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture in two additions, mixing just until combined. Don’t overmix — you want tender cookies.
  6. Gently fold in semisweet chips, white chocolate chips, crushed pretzels, caramel bits, crushed potato chips, and nuts if using.
  7. Use a cookie scoop or tablespoon to drop dough onto the prepared sheets, spacing cookies about 2 inches apart.
  8. Lightly sprinkle flaky sea salt on top of each mound of dough.
Baking
  1. Bake for about 12 minutes. The edges should be golden and set while centers still look slightly soft.
  2. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a casual spread, stack cookies on a wooden board with small bowls of extra pretzels and caramel bits for garnish. Pair with cold milk or dark roast coffee for an indulgent dessert. For gifting, layer cookies between parchment in a tin.