Description
Indulge in these decadent Caramel Kitchen Sink Cookies packed with a delightful mix of salty and sweet flavors. This cookie recipe combines classic chocolate chips, toffee pieces, pretzels, and thick ripple potato chips all wrapped in a soft, buttery dough with gooey caramel centers. Perfect for satisfying all your cravings in one bite!
Ingredients
Scale
Cookie Dough
- 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
Mix-Ins
- 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
Caramel Centers
- 30 soft Werther’s Caramels (unwrapped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready to bake your cookies evenly.
- Prepare Mix-Ins: In a bowl, combine the crushed pretzels, thick ripple potato chips, mini chocolate chips, toffee pieces, and chopped milk chocolate. Toss them together and set aside.
- Cream Butter and Sugars: 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.
- Add Egg and Vanilla: Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until everything is fully incorporated.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until a soft dough forms.
- Mix in the Mix-Ins: Add the prepared mix-in mixture to the dough and mix on low speed until evenly distributed throughout the dough.
- Portion Dough: Use a #12 cookie scoop to portion out the dough into balls. Make a crater in the center of each dough ball.
- Add Caramel Filling: Place 2 unwrapped soft Werther’s caramels inside the crater of each dough ball. Form the dough around the caramels, sealing them tightly inside. For extra texture and presentation, gently press a few extra pretzel and chip pieces on top of each dough ball.
- Bake: Arrange 6 dough balls on a parchment-lined baking sheet. Bake at 350°F (180°C) for 12-14 minutes or until the tops lose their glossy sheen and just start to turn golden brown.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool completely on the pan to set properly.
- Store: Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months to maintain freshness.
Notes
- Ensure the caramels are soft to guarantee they melt perfectly inside the cookies.
- If you don’t have a #12 scoop, use approximately 3 tablespoons of dough per cookie.
- To avoid the cookies spreading too much, chill the dough balls for 15-20 minutes before baking if desired.
- Use parchment paper or silicone baking mats for best results and easy cleanup.
- You can substitute salted butter with unsalted butter plus 1/4 tsp salt if preferred.
- Mix-ins can be customized with your favorite candies or nuts.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
Keywords: caramel cookies, chocolate chip cookies, kitchen sink cookies, caramel filled cookies, toffee cookies, pretzel cookies, potato chip cookies, soft cookies
