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Kitchen Sink Cookie

A delightful cookie packed with chocolate, nuts, coconut, and pretzels for an explosion of flavors and textures.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter, softened Ensure butter is at room temperature.
  • 1 cup brown sugar Packed lightly.
  • 1 cup granulated sugar
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour Sifted if possible.
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Mix-ins
  • 1 cup chocolate chips Semi-sweet or dark depending on preference.
  • 1 cup nuts (e.g., walnuts or pecans) Chopped.
  • 1 cup shredded coconut Unsweetened preferred.
  • 1 cup pretzels, crushed Any variety you prefer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the butter mixture until just blended.
  5. Gently fold in the chocolate chips, nuts, shredded coconut, and crushed pretzels.
Baking
  1. Using a cookie scoop or tablespoon, place rounded scoops of dough onto ungreased baking sheets, ensuring space between each cookie.
  2. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden and the center remains soft.
  3. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to a week. For longer storage, freeze them for up to three months layered with parchment paper. Reheat in the microwave for a quick treat.