Thursday, July 18, 2024

KITCHEN SINK COOKIES

This cookie recipe brings together everything you love about desserts in one cookie. The soft cookies are combined with the crunch of pretzels, with caramel and chocolate chips and then covered with sea salt. These cookies are sweet and salty, soft and crunchy and absolutely amazing.

INGREDIENTS

1 C unsalted butter, browned
1 1/2 TSP vanilla extract
1 1/2 C brown sugar
1/2 C granulated sugar
2 eggs at room temperature
2 1/2 C all-purpose flour
2 1/2 TSP baking powder
1/2 TSP sea salt + more for sprinkling
3/4 C broken pretzels + more for the top
1 1/2 C candy + more for the top
3/4 C of semi-sweet chocolate chips + more for the top

INSTRUCTIONS

Line a large sheet of cookies with parchment paper or a silicone baking mat.
Preheat the oven to 350F degrees
To brown the butter: In a saucepan, melt the butter over medium heat, stirring as it melts, forming foam, bubbles and eventually small brown pieces and turning to amber.
Immediately pour into a large heatproof bowl and use a spatula to scrape all the small brown chunks off the bowl.
Using a stand or hand blender, whisk the vanilla and sugars in the butter for a couple of minutes, until it clears a little.
Beat in the eggs for about 30 seconds
Add the baking powder, half a teaspoon of salt and a third of the flour.
Mix slowly, add another third of the flour, stir and add the last flour until well mixed.
Stir in the pretzels, caramel pieces and chocolate chips until evenly distributed.
Remove large balls of dough and place them on the baking sheet, leaving plenty of space between them.
Add more broken pretzel pieces, caramel chunks and chocolate chips to the top of the dumplings to taste.
Sprinkle with sea salt
Bake for 13 minutes until the edges are golden brown
Remove it and let it cool on the sheet for 5 minutes.
Then transfer the cookies to a wire rack to cool completely
Serve and enjoy!