Caramel Kitchen Sink Cookies
Picture a giant, vanilla and brown sugar cookie base stuffed with all of your chocolatey, salty, crunchy favorites AND gooey caramel core. These Caramel Kitchen Sink Cookies are everything you could ever want from a cookie.
Servings: 15 large cookies
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
- Preheat the oven to 350°F (180°C).
- In a bowl, add all your mix-ins and toss together. Set aside.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
- In the bowl of your stand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. You will want to mix for about 2 minutes.1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape down the sides of the bowl and add the egg and vanilla. Mix until well incorporated.1 egg, 1 tsp vanilla extract
- Next, add in the flour, baking soda, and salt. Mix until a soft dough forms.2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Add your mix-ins and mix on low until evenly distributed.
- Portion out your dough using a #12 scoop.
- Create a crater in the center of each dough ball and place 2 unwrapped soft caramels inside the dough. Form the dough around the caramels, sealing them in. Stud the tops with a few extra pretzel and chip pieces for more texture and visual appeal.30 soft Werther’s Caramels
- Arrange 6 dough balls on a parchment lined cookie sheet and bake at 350°F for 12-14 minutes or until the tops no longer look glossy and start to brown slightly.
- Once removed from the oven, allow the cookies to cool completely on the pan.
- Store in an airtight container on the counter for 3 days or in the freezer for up to 3 months.
