Kitchen Sink Cookies

5 stars (10 ratings)

Kitchen Sink Cookies

You’ll find everything but the kitchen sink in these vegan Kitchen Sink Cookies! Chock full of pretzels, dairy free chocolate, caramel bites, and finished with flake salt, the chewy and chocolatey bites are impossible to pass up.

Prep Time10

Cook Time12

Chilling time30

Total Time52

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 165kcal

Author: Nora Taylor

Ingredients

1/2 cup vegan butter softened to room temperature
1 1/4 cups light brown sugar, packed
1/4 cup soy milk
2 teaspoons pure vanilla extract
1 3/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped vegan chocolate or chocolate chips
1/2 cup vegan caramels, chopped small I used Cocomel
1/2 cup crushed or chopped salted pretzels
flaky or coarse sea salt

US Customary - Metric

Instructions

In a large bowl of a stand mixer using the paddle attachment (or a handheld mixer), beat the softened vegan butter and brown sugar together until creamy and smooth.
Add the soy milk and vanilla and mix until combined.
Stop the mixer and add the flour, then sprinkle the cornstarch, baking soda and salt on top of the flour. Mix on low speed until just combined.
Stir in the chopped chocolate, caramel pieces and pretzel pieces.
Cover the bowl and place in the refrigerator to chill for 30 minutes.
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Scoop about 2 tablespoons of dough, roll into a ball and place on the prepared baking sheet a few inches apart.
Bake one cookie sheet at a time in the center rack for 9-12 minutes, until golden on the edges. They will still appear quite soft but firm up as they cool so do not over bake.
Sprinkle the cookies with coarse salt. Let them cool on the pan for 5 minutes, then transfer to a cooling rack. Wait 20 minutes or so to eat if you can, as they will become chewier and delicious. Enjoy!

Nutrition