Kitchen Sink Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are nut-free and often less expensive.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture but can be more expensive.

Preheat the oven and line two large baking sheets with parchment paper.

Melt the butter in a saucepan over medium heat, whisking until it forms bubbles and turns amber with little brown bits.

Pour the browned butter into a large heatproof bowl or the bowl of a stand mixer.

Add vanilla, brown sugar, and granulated sugar to the brown butter and beat until combined.

Add in the eggs and beat for an additional 30 seconds.

In a separate bowl, combine flour, baking powder, and salt.

Slowly mix in the flour mixture to the wet ingredients, about a third at a time, until just combined using a wooden spoon or paddle attachment.

Break up the pretzels and fold them into the cookie dough along with caramel bits and chocolate chips.

Scoop a large ball of dough onto the baking sheet, leaving plenty of room for expansion, and place extra pretzel pieces on top.

Sprinkle a little coarse salt over the cookies before baking.

Bake in the oven for 11 to 13 minutes until the tops are golden, edges are crisp, and middles are slightly undercooked.

Remove cookies from the oven and allow to cool for about five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens