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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!
Cookie baking Tips:
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.
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Feel free to use your favorite candies, chips or chocolate chips.
what to serve with Kitchen Sink Cookies?
If you’re looking for a delicious way to mix up your dessert routine, look no further than these Kitchen Sink Cookies. They are the best of both worlds – sweet and salty! And they are so easy to make, you will be whipping them up all the time. So go ahead and give them a try. I promise you won’t be disappointed. And don’t forget to leave me a 5-star rating once you do!
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Kitchen Sink Cookies
- 2 ¼ cups unbleached 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
- 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.