Caramel Kitchen Sink Cookies
Giant brown sugar and vanilla cookies packed with salty, crunchy mix-ins, chocolate, toffee, and a gooey caramel center.
35 mins
Prep Time
14 mins
Cook Time
49 mins
Total Time
15
Servings
Ingredients
- • 1 cup salted butter [222 g], softened
- • 1 cup brown sugar
- • 1/2 cup granulated sugar
- • 1 egg
- • 1 tsp vanilla extract
- • 2 1/4 cups all-purpose flour [342 g]
- • 1 tsp baking soda
- • 1/2 tsp salt
- • 3/4 cup crushed pretzels
- • 3/4 cup thick ripple potato chips
- • 3/4 cup mini chocolate chips
- • 3/4 cup toffee pieces
- • 3/4 cup chopped milk chocolate
- • 30 soft Werther's caramels
Instructions
- Preheat oven to 350 F.
- In a bowl, toss all mix-ins together and set aside.
- In the bowl of a stand mixer, cream butter, granulated sugar, and brown sugar together until light in color and fluffy, about 2 minutes.
- Scrape down the bowl, then add egg and vanilla and mix until incorporated.
- Add flour, baking soda, and salt. Mix until a soft dough forms.
- Add the mix-ins and mix on low until evenly distributed.
- Portion dough with a
- Create a crater in the center of each dough ball and place 2 unwrapped soft caramels inside. Form the dough around the caramels to seal them in, then stud the tops with extra pretzel and chip pieces if desired.
- Arrange 6 dough balls on a parchment-lined cookie sheet and bake for 12-14 minutes, until the tops no longer look glossy and start to brown slightly.
- Let cookies cool completely on the pan.
- Store in an airtight container on the counter for 3 days or freeze up to 3 months.