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–+ servings
Overhead view of stacked kitchen sink cookies
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5 from 2 votes

Kitchen Sink Cookies

With 2 varieties of chocolate chips, pretzel pieces, and caramel, these easy kitchen sink cookies are always a hit. Soft, chewy, and perfect!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 15 cookies
Calories 270kcal

Ingredients

  • 1 3/4 cups all-purpose flour 218 grams
  • 1 tablespoon cornstarch 8 grams
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegan butter room temperature 113 grams
  • 3/4 cup light brown sugar 160 grams
  • 1/2 cup sugar 100 grams
  • 1 flax egg 1 tablespoon ground flax + 3 tablespoons water
  • 2 teaspoons vanilla extract
  • 3/4 cup vegan semi-sweet chocolate chips 168 grams
  • 1/2 cup vegan milk chocolate chips 80 grams
  • 1/2 cup vegan pretzels chopped 20 grams
  • 1/2 cup vegan caramel pieces cut into 1⁄4” pieces
  • Sea salt for sprinkling on top, optional 80 grams

Instructions

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • Combine the flour, cornstarch, baking powder, baking soda and salt in a small bowl.
  • Whisk until well mixed. Set aside.
  • Add the vegan butter, brown sugar and white sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until the mixture is light and fluffy. Scrape down the bowl.
  • Add the flax egg and vanilla extract and beat 60 seconds more.
  • Turn the mixer to the lowest speed and slowly add the flour mixture. Stir until just combined.
  • Remove the bowl from the mixer stand. Add the semi-sweet chocolate chips, milk chocolate chips and pretzels. Fold them in with a spatula taking care not to overmix and break the pretzel pieces.
  • Scoop the dough into 1⁄4 cupfuls. Make an indentation in the center of each and place a caramel piece inside. Close the dough over the caramel.
  • Place the cookie dough ball onto your prepared baking sheet spaced 3 inches apart.
  • Flatten the dough balls slightly, so they resemble hockey pucks. They should still be quite thick. Place 1-2 caramel pieces on top of each cookie.
  • Bake in a preheated oven for 12 minutes until edges are just set and the centers are still very soft. Remove from the oven and sprinkle immediately with sea salt. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

Calories: 270kcal