Kitchen sink cookies have always seemed funny to me. You wouldn’t normally think of a kitchen sink while enjoying a cookie. Maybe we should just call them “everything you could ever like cookies” cause these are filled with everything I would want in a cookie. These super chewy kitchen sink cookies are made with a rich brown butter and filled with pretzels, butterscotch, pecans, and chocolate chips. 🍪🥨😋 These are for sure about to be your favorite cookies!
More cookie love on the blog:
Kitchen Sink Cookies
Did you know why these are called kitchen sink cookies? It’s because they have “everything but the kitchen sink”! You take whatever goodies you have in your cabinets, drawers, pantry, and toss them into the dough. This will make the perfect ‘everything’ cookie. We
Brown Butter Tips
- Add the butter to a light colored pan over high heat.
- Having a light colored pan will help you see the butter clearly! You’ll know when it goes from bright yellow, to a darker yellow, and finally settling to brown.
- Once the butter fully melts, reduce the heat to medium.
- Melting the butter on high gets you jumpstarted on the process. As soon as the entire block of butter has melted, quickly reduce the heat to medium. This heat change will give you control of the browning process.
- Constantly stir the butter in a clockwise (or counterclockwise) direction.
- Stirring ensures even cooking time and prevents burning.
- Once the butter starts to darken, immediately remove the pot from the stove.
- Don’t wait for the butter to get very dark! As soon as you see brown specs appear, you’re good to go! There’s only a few seconds between having great brown butter and getting burnt butter.
- Pour the browned butter into a heat-safe glass dish and let it cool to room temperature
- Even if it’s off the stove, the butter can still burn in the pot! I use Pyrex or any clear glass dish that can handle high heat. It’ll help the butter cool to room temperature.
- If you’re like us, pretty impatient, you can place this in the fridge & it’ll get to room temperature in no time!
Espresso Powder: This spice mix is what really gives these cookies a sweet kick! Our secret? If you don’t have nutmeg or cinnamon….use pumpkin pie spice! It’ll give your cookies a chai kick & you’ll be able to have a nick kick with every bite! Yes, it’s pumpkin pie spice–but did you know pumpkin pie spice and chai spice are pretty much the same? They both contain the same ingredients, and it’s way easier way to measure (just add 1/2 tsp for this recipe)!
Brown Butter: Melted brown butter is the heart of this recipe. It really makes this loaf cake soft, flavorful, and so moist! For a dairy-free alternative, swap the butter for coconut oil (we can’t promise the same nutty taste, but it’s still tasty!).
Espresso Powder: I’m obsessed with the paring of chocolate and espresso! It’s the greatest flavor combo ever. Espresso powder brings out a rich, light coffee-like flavor in these cookies. Just trust us on this one. Try out our Dark Chocolate Espresso No Churn Ice Cream.
Pretzels: Probably the most important ingredient in kitchen sink cookies! I use unsalted pretzels. It controls the salt in the recipe (but salted is fine too!).
Butterscotch Morsels: A sweet buttery bite. This Giant Butterscotch Pecan Cookie is the 2nd runner up to this Monster cookie.
Pecans: Substitute almonds, peanuts, walnuts, or hazelnuts.
Chocolate Chips: Chocolate chips are classic in any cookie recipe. We used mini chocolate chips.
You can go further with these kitchen sink cookies like adding more dried fruit. Put your own spin and twist to these!
Let’s enjoy these Chewy Kitchen Sink Cookies!
Chewy Kitchen Sink Cookies
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp espresso powder
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup brown butter
- 1 egg
- ½ cup mini chocolate chips
- ½ cup chopped pretzels
- ¼ cup chopped pecans
- ¼ cup butterscotch morsels
- 1 tsp vanilla extract
- In a large bowl beat the butter, sugar, and espresso powder together for 2-3 minutes.
- Add in the eggs & vanilla.
- Add in the flour, baking soda, and salt until everything is combined.
- Fold in the chocolate chips, pretzels, butterscotch, and pecans.
- Seal the dough & refrigerate it for 2-48 hours.
- Preheat the oven to 350°F.
- Roll cookie dough into 1-2 inch balls. Lay them out on a cookie sheet 2-3 inches apart. Press in 2-3 pretzels pieces on top of the dough.
- Bake the cookies for 9-11 minutes.*
- Let the cookies settle for 8-10 minutes & enjoy!
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