This Martha Stewart Kitchen Sink Cookies Recipe is a fantastic choice. It features a chewy dough and every mix-in you can imagine.
Many people love this confection because it combines chocolate, pretzels, and nuts in one bite.
This Martha Stewart Kitchen Sink Cookies Recipe uses brown butter and sea salt. It is perfect for a busy family Saturday afternoon.
You do not need to be a baker to make it. The lumpy cookies look very chunky and tasty today.
Your family will love the buttery and crunchy smell. It is a modern cookie that everyone truly enjoys eating.
Let us learn how to make these loaded cookies.
When I first introduced to Martha Stewart Kitchen Sink Cookies
I first tried these cookies at a local coffee shop. The jar was filled with huge, golden treats that had pretzels sticking out.
I loved how the dark chocolate tasted with the salty bits. It was much better than any plain sugar cookie.
I asked for the recipe to try in my kitchen. My house smelled like toasted nuts and melting toffee quickly.
It soon became my favorite thing to bake for a party. Now, I make it whenever I have half-empty bags of snacks.
It is the best way to clean out the pantry. Everyone always asks for the secret to the perfect crunch.
Equipment List
- A large baking sheet for the heavy dough balls.
- A medium bowl for the dry flour and soda.
- A large electric mixer for the creamy butter.
- Measuring cups for the chips and pretzels.
- A flat spatula to lift the hot cookies.
- A wire rack to cool the baked treats slowly.
- Parchment paper to line the cookie pan.
- A small spoon to scoop the sticky dough.
Ingredients You Need for Martha Stewart Kitchen Sink Cookies
- 1 cup of unsalted butter, softened very well.
- 1 cup of packed dark brown sugar for a deep taste.
- 1/2 cup of granulated sugar for the crisp edges.
- 2 large eggs at room temperature today.
- 1 teaspoon of pure vanilla extract for flavor.
- 2 cups of all-purpose flour for the base.
- 1 teaspoon of baking soda for the lift.
- 1/2 cup of semi-sweet chocolate chips.
- 1/2 cup of crushed salty pretzels for crunch.
- 1/2 cup of chopped walnuts or pecans.
- 1/4 cup of toffee bits or butterscotch chips.
- A pinch of flaky sea salt for the top.
Step-by-Step Guide
1. Preheating Your Oven
Start by heating your oven to 350 degrees now. Line your large baking sheet with some parchment paper.
2. Cream the Soft Butter
Beat the butter and both sugars in a large bowl. Mix until the mixture is very light and fluffy.
3. Add the Fresh Eggs
Add the eggs one at a time to the butter. Pour in the vanilla and mix until it is very smooth.
4. Mix the Dry Spices
In a medium bowl, whisk the flour and baking soda. Add the salt and stir it very well today.
5. Combine the Wet and Dry
Slowly add the flour mixture to the creamed butter. Mix on a low speed so the dough stays soft.
6. Fold in the Mix-ins
Stir in the chocolate, pretzels, nuts, and toffee. Use a wooden spoon to mix the heavy dough together.
7. Scoop the Cookie Dough
Place large spoonfuls of dough onto the baking sheet. Leave two inches of space between each round ball.
8. Bake Until Very Golden
Bake for 10 to 12 minutes until the edges are brown. The center should still look a little bit soft.
Tips to Make the Best Martha Stewart Kitchen Sink Cookies
- Use dark brown sugar for a much chewier texture.
- Chill the dough for 30 minutes to stop spreading.
- Do not overbake the cookies or they get very hard.
- Use a mix of milk and dark chocolate chips today.
- Crushing the pretzels by hand keeps the pieces big.
- Always use room temperature eggs for a smooth batter.
- Add a sprinkle of sea salt right when they come out.
FAQs about Martha Stewart Kitchen Sink Cookies
Can I use potato chips in these cookies?
Yes, crushed potato chips add a very great salty crunch. Add them at the end so they stay crispy.
How do I store the leftover kitchen sink cookies?
Keep them in a sealed container at room temperature. They stay fresh for about five days total.
Can I freeze the cookie dough for later?
Yes, you can freeze the dough balls for three months. Bake them directly from the freezer for 14 minutes.
Why are my cookies spreading too much today?
The butter might have been too soft or melted. Chill the dough in the fridge to help it hold shape.
What other items can I put in the dough?
You can use M&Ms, raisins, or white chocolate. This recipe is meant for using whatever you have left.
Final Thoughts
Making this Martha Stewart Kitchen Sink Cookies Recipe is very fun. It is a treat that makes the whole house feel warm.
The salty pretzels and sweet chocolate are a dream. You will love how easy the steps are today.
It is a great way to use extra snacks. Your family will be very happy with this bake. This recipe is a true winner for any snack time.
I hope you enjoy baking these at home soon. It is the perfect sweet end to a busy day. Enjoy every bite of these crunchy and sweet cookies!
Martha Stewart Kitchen Sink Cookies Recipe
Ingredients
- A large baking sheet for the heavy dough balls.
- A medium bowl for the dry flour and soda.
- A large electric mixer for the creamy butter.
- Measuring cups for the chips and pretzels.
- A flat spatula to lift the hot cookies.
- A wire rack to cool the baked treats slowly.
- Parchment paper to line the cookie pan.
- A small spoon to scoop the sticky dough.
Instructions
Preheating Your Oven
- Start by heating your oven to 350 degrees now. Line your large baking sheet with some parchment paper.
Cream the Soft Butter
- Beat the butter and both sugars in a large bowl. Mix until the mixture is very light and fluffy.
Add the Fresh Eggs
- Add the eggs one at a time to the butter. Pour in the vanilla and mix until it is very smooth.
Mix the Dry Spices
- In a medium bowl, whisk the flour and baking soda. Add the salt and stir it very well today.
Combine the Wet and Dry
- Slowly add the flour mixture to the creamed butter. Mix on a low speed so the dough stays soft.
Fold in the Mix-ins
- Stir in the chocolate, pretzels, nuts, and toffee. Use a wooden spoon to mix the heavy dough together.
Scoop the Cookie Dough
- Place large spoonfuls of dough onto the baking sheet. Leave two inches of space between each round ball.
Bake Until Very Golden
- Bake for 10 to 12 minutes until the edges are brown. The center should still look a little bit soft.
Notes
- Use dark brown sugar for a much chewier texture.
- Chill the dough for 30 minutes to stop spreading.
- Do not overbake the cookies or they get very hard.
- Use a mix of milk and dark chocolate chips today.
- Crushing the pretzels by hand keeps the pieces big.
- Always use room temperature eggs for a smooth batter.
- Add a sprinkle of sea salt right when they come out.
