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Kitchen Sink Cookies

Barb Charon
These cookies have all the best ingredients! Carmel, chocolate, pretzels...everything but the kitchen sink! Try these easy, yummy, soft, cookies everyone will love!
Cook Time 12 mins
Course Dessert
Servings 26 cookies


  • 1 cup butter little colder than room temperature
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 1/2 cups flour I use bread flour for the higher protein content
  • 1 Tbsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups chopped pretzels
  • 1 bag Kraft caramel bits (11 oz.)


  • Preheat oven to 400 degrees.
  • Put butter into bowl of stand mixer with flat paddle beater attachment. Add in both sugars and beat for 4-5 minutes until light and fluffy. Add in eggs and vanilla and beat one more minute.
  • Whisk together dry ingredients in separate bowl and add slowly while mixer is on low speed.
  • Pour in chocolate, caramel bits, and chopped pretzels and just mix until combined.  Over mixing will break down the pretzels. NOT recommended. I use the OXO 20 scoop to make sure the cookies were evenly sized. Scoop onto baking sheet and pop into freezer for 10 minutes.
  • Pull out 9 balls of dough at a time and space them on a half-sheet baking pan, lined with parchment paper.
  • Bake for 8-12 minutes. It will be golden on top with lightly browned edges. Tip: When hot out of the oven, use a circle cookie cutter and spin around cookie to help rebuld the perfect circle shape.