Description
Loaded with chocolate chips, pretzels, oats, coconut, and more, these Kitchen Sink Cookies are a delicious explosion of flavors and textures in every bite!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- 1 cup crushed pretzels
- 1 cup rolled oats
- 1 cup shredded coconut (sweetened or unsweetened, your preference!)
- 1 cup chopped pecans or walnuts (optional)
- 1 cup dried cranberries
- ½ cup toffee bits
- ½ cup mini marshmallows
Instructions
- Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add the Mix-Ins: Gently fold in the chocolate chips (semi-sweet, milk chocolate, and peanut butter), crushed pretzels, rolled oats, shredded coconut, chopped nuts (if using), dried cranberries, toffee bits, and mini marshmallows.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours (or overnight).
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place oven rack in the center position.
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Adjust the sweetness by reducing the amount of sugar slightly.
- For a nut-free option, omit the nuts or substitute with sunflower seeds.
- Add a pinch of ground cloves or ginger for a warmer, spicier flavor.
- Experiment with different types of candies, such as M&Ms, chopped candy bars, or sprinkles.
- To make them gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze the cookie dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time. You can also freeze the baked cookies for up to 2 months.
- I prefer using pretzel sticks and crushing them myself, but you can also use pretzel snaps. Just make sure they are crushed into small pieces, but not too fine. You want some texture!
- If you find the mini marshmallows are melting too much during baking, try tossing them in a little bit of flour before adding them to the dough. This helps to coat them and prevent them from melting as quickly.
- Overbaked cookies will be dry and crumbly. You want them to be slightly soft in the center when you take them out of the oven. They will continue to bake as they cool on the baking sheet.
- The quality of your ingredients will affect the taste of your cookies. Use good quality butter, chocolate chips, and vanilla extract for the best results.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes