Easy Kitchen Sink Cookies
These easy kitchen sink cookies are perfect for any day of the week! I used lots of goodies, but you can use whatever you have or like. I did a mix of chocolate chips, M&M's, pretzels, and raisins because that's what we had I knew my kids would love them. I think toffee, butterscotch, or salty peanuts would also be a fabulous addition! Make them yours and have fun with them. You can't go wrong! Enjoy!
Servings: 10 cookies
Equipment
- Baking sheet My favorite here
Ingredients
- ½ cup unsalted butter melted & cooled
- ½ cup light or dark brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1⅓ cups all-purpose flour spoon & leveled
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup semi-sweet chocolate chips or whatever you prefer
- ⅓ cup pretzel chips crushed up
- ⅓ cup raisins
- ⅓ cup M&M's
Instructions
- Melt your butter on the stovetop or in the microwave. Let cool.
- In a medium mixing bowl, add in the melted butter, brown sugar, and granulated sugar to the bowl and stir with a whisk until well incorporated.
- Next, add in the egg and vanilla extract. Mix well.
- Add in the flour (spoon & leveled), baking soda, and sea salt. You may need to use a rubber spatula here to make sure it's well combined.
- Pour in the chocolate chips, pretzels, raisins, & M&M's and make sure to spread throughout the dough as evenly as you can.
- Cover the bowl and store in the fridge for 30 minutes and up to 24 hours. I did mine for 30 minutes and they turned out amazing!Y You CAN bake right away, your cookies with just be a little flatter!
- Preheat oven to 350F degrees. Once the cookies are chilled, scoop out the dough with a scooper or a spoon and make into 10 large cookies.
- Bake for 11-14 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Let them cool on the baking sheet for 5-10 minutes. For a more bakery style look, press 4-5 chocolate chips into the top of the cookie as soon as it comes out of the oven. Sprinkle with flakey sea salt.
- Cool the cookies on a cooling rack & ENJOY!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days! If you add a slice of bread into the container it will help it to stay moist/ soft.
For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. OR freeze a completely cooled cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won't even know it was frozen!