Recipe courtesy of Kardea Brown
Kardea's Kitchen Sink Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 341
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 39 mg
- Sodium
- 177 mg
These cookies are loaded with, you guessed it, everything but the kitchen sink! They've got chocolate chunks, white chocolate chips, dried cranberries, potato chips and pretzels. You know how I love a salty-sweet combo and I think you will too when you try these.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 341
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 39 mg
- Sodium
- 177 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the flour, baking soda and salt in a medium bowl. Set aside.
- Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat on low speed until the yellow of the egg disappears, scraping down the bowl as needed. Add the flour mixture and beat on low speed just until everything is combined. Set aside a handful of chocolate chunks and chips for topping the cookies, then stir in the remaining semisweet and white chocolate along with the potato chips, cranberries and pretzels.
- Scoop the dough into golf ball-size balls using a medium-size cookie scoop (2 1/2 ounces each). Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Insert the reserved chocolate chunks and chips into the cookie dough balls. Bake until the edges of the cookies are crisp and centers are still soft, 16 to 18 minutes. Sprinkle with flaky sea salt, if using, while still warm. Let the cookies cool on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely.
