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Kitchen Sink Cookies

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Kitchen Sink Cookies

These kitchen sink cookies are great because it’s the best of both worlds for foodies. Sweet and salty! After some thought on what would be a good dessert for a Super bowl party, I landed on cookies. I wanted to make something that was delicious, easy and budget friendly.

It actually inspired me to write a cookbook called Budget Chef. Anyway, let’s dig in!

Kitchen Sink Cookies

Cookie baking Tips:

This post has Amazon affiliate links. I get commissions for purchases made through links in this post.

Maldon sea salt flakes are a finishing salt. The big salt flakes are perfect for adding that final layer of seasoning to finish a dish off. It can be found at Whole foods, Williams Sonoma or Amazon.

Dark brown is best for the perfect cookie but if you only have light brown it’s still better than using white sugar.

Can you make ahead?

Freezer: After cookies cool, wrap 3 per package with plastic wrap. Then store in a freezer storage bag. Keep in the freezer for 5 months max.

Fridge: After cookies cool, wrap 3 per package with plastic wrap. Then store in a freezer storage bag. Keep in the fridge for 7 days max.

Reheating: Pop in a 350-degree oven for 5 minutes.

Kitchen Cookies

Latest Recipe Video:

Substitution Options:

Feel free to use your favorite candies, chips or chocolate chips.

what to serve with Kitchen Sink Cookies?

Menu Ideas:

Recipe:

Kitchen Cookies

Kitchen Sink Cookies

Kitchen Sink Cookies- This recipe is great because it’s the best of both worlds for foodies. Sweet and salty! After some thought on what would be a good dessert for a Super bowl party, I landed on cookies. I thought of what would be fun and landed on kitchen sink cookies.
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Dessert
Cuisine American
Servings 42 cookies
Calories

Ingredients
  

  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 sticks unsalted butter soft
  • 1 ½ cups dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup semi chocolate chips
  • ½ cup white chocolate chips
  • 4 oz. resse’s pieces
  • ¼ cup walnuts
  • ¼ cup pecans chopped
  • ½ cup dried cherries or cranberries
  • Maldon sea salt flakes garnish, see note

Instructions
 

  • In a bowl mix flour, baking soda and salt together sit to the side.
  • In a mixing bowl with a hand mixer beat butter and sugar. Add eggs one at a time, then add vanilla. Add remaining ingredients except Maldon salt; mix for 1 minute together on low speed.
  • Use a 1-ounce ice cream scoop add to baking sheet. Sprinkle Maldon salt evenly over each cookie. Pop in oven and bake for 8 minutes and check to see if cookies have set around the edges. Cookies will continue to cook as they cool.

Notes

Preheat oven at 375 F degrees.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Cooked this recipe?Let me know how it was!

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

4 thoughts on “Kitchen Sink Cookies”

  1. Pingback: How to turn your annual cookie swap into a long-distance, virtual party - Classic News

  2. Pingback: How to turn your annual cookie swap into a long-distance, virtual party – Washington Sources

  3. Pingback: How to turn your annual cookie swap into a long-distance, virtual party – FREEMEDIA

  4. 5 stars
    There is so much deliciousness jam-packed into this cookie dough! These are super easy to make, and all the different flavors work so perfectly together!! So good!!!

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