Introduction

Caramel Kitchen Sink Cookies are a delightful mix of sweet, salty, and crunchy all in one bite. Packed with pretzels, potato chips, chocolate, toffee, and a gooey caramel center, these cookies offer a playful twist on classic chocolate chip cookies. Perfect for those who love a variety of textures and flavors in their treats.

The image shows several chunky cookies with a cracked, golden-brown surface dotted with bits of chocolate and small pieces of caramel, sprinkled with coarse salt on top. The cookies are thick and soft-looking, stacked closely together on a white marbled surface. Around the cookies, there are some broken ridged potato chips and chip crumbs scattered, adding texture to the scene. A black and white striped cloth is softly folded in the background, giving a cozy and casual feel to the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (222g) salted butter, softened

1 cup (246g) brown sugar

1/2 cup (115g) granulated sugar

1 egg

1 tsp vanilla extract

2 1/4 cups (342g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 cup (45g) crushed pretzels

3/4 cup (30g) thick ripple potato chips

3/4 cup (150g) mini chocolate chips

3/4 cup (132g) toffee pieces

3/4 cup (150g) chopped milk chocolate

30 soft Werther’s Caramels

Instructions

Step 1: Preheat your oven to 350°F (180°C). In a bowl, combine the crushed pretzels, potato chips, mini chocolate chips, toffee pieces, and chopped milk chocolate. Toss them together and set aside.

Step 2: In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy, approximately 2 minutes.

Step 3: Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully incorporated.

Step 4: Add the all-purpose flour, baking soda, and salt to the mixture. Mix until a soft dough forms.

Step 5: Add the prepared mix-ins to the dough and mix on low speed just until they are evenly distributed.

Step 6: Portion the dough using a #12 scoop (about 3 tablespoons each). Create a small crater in the center of each dough ball and place 2 unwrapped soft Werther’s Caramels inside. Carefully form the dough around the caramels to seal them in.

Step 7: Place the dough balls onto a parchment-lined cookie sheet, spacing them evenly. To add texture and visual appeal, press a few extra pretzel and potato chip pieces onto the tops of each cookie.

Step 8: Bake the cookies at 350°F (180°C) for 12-14 minutes, or until the tops lose their glossy appearance and begin to brown slightly.

Step 9: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring to a storage container.

Tips & Variations

For extra gooey centers, try using soft caramel candies wrapped in foil to avoid any stickiness while shaping.

Substitute the potato chips with your favorite crunchy snack like cornflakes or crushed nuts for a different texture.

If you prefer a less sweet cookie, reduce the mini chocolate chips to 1/2 cup and add an extra 1/4 cup of pretzels.

Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

FAQs

Can I use a different type of caramel candy?

Yes, any soft caramel candy will work well. Avoid hard caramels as they won’t melt properly inside the cookie.

Why do the cookies need to be shaped around the caramel candies?

This step ensures that the caramel is fully enclosed in the dough, preventing it from leaking out during baking and giving the cookie a soft, melty center.