If you’re a fan of savory and sweet, you’re going to love these Sweet & Salty Kitchen Sink Cookies! They literally have just about everything in them (hence, the name) and pack in so much flavor with each and every bite, making them one my favorite fun cookie recipes. The salty pretzels and sweet caramel are just two of the starts of this dessert and once you make up a batch, I think you’ll be making them over and over again, just like we do!

Be certain to check out our Pretty Pink and Sweet Flower Sugar Cookies Recipe as well. It’s always good to have as many cookie recipes on hand!

These cookies have a nice crunch to them but then those caramel bits really do have a melting effect in your mouth. The texture is so unique and good – it’s addictive!

Sweet & Salty Kitchen Sink Cookies

I love making homemade cookies because adding in the ingredients and baking together as a family is really what it’s all about. The kids love hopping in and helping and even though we somehow end up with more of a mess on the floor and on ourselves than in the bowl, we always end up enjoying the first bites together of these warm, tasty cookies.

They’re great for a holiday baking tradition or a fun weekend treat.

Sweet & Salty Kitchen Sink Cookies

Ingredients to make Sweet & Salty Kitchen Sink Cookies

1 C unsalted butter, browned
1 and 1/2 TSP vanilla extract
1 and 1/2 C brown sugar
1/2 C granulated sugar
2 eggs, room temperature
2 and 1/2 C all-purpose flour
2 and 1/2 TSP baking powder
1/2 TSP sea salt + more for sprinkling
3/4 C broken pretzels + more for top
1 and 1/2 C caramel bits + more for top
3/4 C semi-sweet chocolate chips + more for top

How to make Sweet & Salty Kitchen Sink Cookies

Line a large cookie sheet with parchment paper or silicone baking mat

Preheat oven to 350F degrees

To brown the butter: In a saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber

Immediately pour into a large heatproof bowl and use a spatula to scrape all the little brown bits into the bowl

Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple of minutes, until it lightens a bit

Beat in eggs for about 30 seconds

Add the baking powder, 1/2 tsp. salt, and about a third of the flour.

Mix slowly, add another third of the flour, mix, and add the last of the flour until just combined

Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed

Scoop out very large balls of dough and place on the prepared baking sheet, leaving plenty of space in between

Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference

Sprinkle with sea salt

Bake 13 minutes until golden around the edges

Remove and allow to cool on the sheet for 5 minutes

Then, transfer cookies to a wire rack to cool completely

Serve and enjoy!

Sweet & Salty Kitchen Sink Cookies

Name: Sweet & Salty Kitchen Sink Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 1 C unsalted butter, browned; 1 and 1/2 TSP vanilla extract; 1 and 1/2 C brown sugar; 1/2 C granulated sugar; 2 eggs, room temperature; 2 and 1/2 C all-purpose flour; 2 and 1/2 TSP baking powder; 1/2 TSP sea salt + more for sprinkling; 3/4 C broken pretzels + more for top; 1 and 1/2 C caramel bits + more for top; 3/4 C semi-sweet chocolate chips + more for top

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

These Sweet & Salty Kitchen Sink Cookies are a fun cookie dessert to make!

Ingredients

1 C unsalted butter, browned
1 and 1/2 TSP vanilla extract
1 and 1/2 C brown sugar
1/2 C granulated sugar
2 eggs, room temperature
2 and 1/2 C all-purpose flour
2 and 1/2 TSP baking powder
1/2 TSP sea salt + more for sprinkling
3/4 C broken pretzels + more for top
1 and 1/2 C caramel bits + more for top
3/4 C semi-sweet chocolate chips + more for top

Instructions

Line a large cookie sheet with parchment paper or silicone baking mat

Preheat oven to 350F degrees

To brown the butter: In a saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber

Immediately pour into a large heatproof bowl and use a spatula to scrape all the little brown bits into the bowl

Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple of minutes, until it lightens a bit

Beat in eggs for about 30 seconds

Add the baking powder, 1/2 tsp. salt, and about a third of the flour.

Mix slowly, add another third of the flour, mix, and add the last of the flour until just combined

Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed

Scoop out very large balls of dough and place on the prepared baking sheet, leaving plenty of space in between

Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference

Sprinkle with sea salt

Bake 13 minutes until golden around the edges

Remove and allow to cool on the sheet for 5 minutes

Then, transfer cookies to a wire rack to cool completely

Serve and enjoy!