Yield: 24 cookies

Kitchen Sink Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Kitchen Sink Cookies are soft and chewy and loaded with chocolate chunks, chocolate chips, pretzel pieces, pecans and caramels. These fun cookies are easy to make in just one bowl, ready in 30 minutes and always a hit!


  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cup semi-sweet chocolate chunks, divided
  • 1 ½ cup milk chocolate chips, divided
  • 1 ½ cup coarsely crushed pretzels, divided
  • 1 ½ cup chopped pecans, divided
  • 1 cup Werther’s SOFT caramels, cut in half
  • Flaked sea salt (optional)


  1. Preheat the oven to 350℉. Line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, cream butter, sugar, and brown sugar together with an electric mixer (paddle attachment), until light and fluffy, about 1-2 minutes.
  3. Add eggs and vanilla and combine.
  4. Add flour, baking soda, and salt and mix until just combined.
  5. Mix in 1 cup each of the chocolate chunks, chocolate chips, pretzels, and pecans, saving the extra ½ cup to add after baking. Fold in by hand until combined.
  6. Scoop about 2 Tablespoons for each cookie, and place about 2” apart on the cookie sheet. 
  7. Place ½ of the SOFT caramel on the top of each cookie, and cover with about 1 teaspoon of dough. Sprinkle with a pinch of flaked sea salt, if desired.
  8. Bake for 10-12 minutes or until the edges of the cookies are lightly browned. DO not overbake as the cookies are best underbaked for the softest, chewiest texture.
  9. Immediately after removing the cookies from the oven, press additional chunks, chips, pretzels, and pecans into the tops of the cookies.
  10. Let cookies cool on pans for at least 5 minutes. Transfer to a rack to cool completely.


  • Store baked cookies in an airtight container, at room temperature, for up to a week.
  • Baked cookies freeze very well in an airtight container or freezer bag for up to 3 months. It is recommended that the cookies be wrapped individually and then placed in a freezer bag. 
  • Cookie dough may be scooped into balls and frozen, in a single layer, on a pan, then placed in a freezer bag and frozen for up to 2 months. When ready to bake, place frozen dough balls on a baking sheet, and bake 1 minute longer than the original directions. Use our guide on how to freeze cookie dough.
  • Shaping the cookies into balls when placing them on the cookie sheet helps them to spread less. However, it isn’t required.
  • This recipe was tested with Werther’s brand SOFT caramels with good results. These are different from Werther’s hard candy. The Kraft caramels individually wrapped will work too.
  • Want a perfectly round cookie? Immediately after taking the cookies out of the oven, use a glass or the ring of a canning lid to “scooch” in the edges and make a rounder cookie and more uniform cookie batch.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 368Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 39mgSodium: 211mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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