Sweet and Salty Kitchen Sink Cookies
Description
These wonderful cookies are delicious, chewy and full of lots of different textures. They are so good, they just might be addictive.
Ingredients
1 c. (2 sticks) unsalted butter, browned
1 1/2 t. 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, divided
2 1/2 t. baking powder
1/2 t. sea sat, plus more for sprinkling
3/4 c. broken pretzels, plus more for top
1 1/2 c. caramel bits, plus more for top
3/4 c. semi-sweet chocolate chips, plus more for top
Directions
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Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat.
Brown the butter:
In a light colored saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and little brown bits form and turns amber. Immediately pour into a large heatproof bowl, using a spatula to scrape the little brown bits into the bowl.
Using a stand or hand mixer, beat vanilla and sugars into the butter for several minutes, until it lightens a bit. Beat in eggs for about 30 seconds.
Add baking powder, 1/2 t. salt and about one third of the flour. Mix slowly, add another one third of the flour; mix; add the remaining flour until just combined.
Stir in the pretzels, caramel bits and chocolate chips until evenly distributed.
Scoop out very large dough balls that are at least 1/4 c. or bigger, up to 1/2 c. size; place on prepared baking sheet, leaving plenty of space in between. Multiple batches will be needed.
Add broken pretzel pieces, caramel bits and chocolate chips to the tops of the dough balls. Sprinkle with sea salt.
Bake about 13 minutes, (depending on the size of the cookies) until golden around the edges. Remove from oven; let cool on the sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.
The cookies are best served warm.
Makes about 20 cookies.
*Store leftover cookies in an airtight container for up to 5 days. They will also keep, frozen, in a ziploc freezer bag for up to 3 months.