Sweet and Salty Cookies Recipe (Kitchen Sink Cookies)
Get ready to meet your new favorite cookie! These Sweet and Salty Cookies bring together the ultimate trifecta of crushed pretzels, M&Ms, and Oreos for a flavor-packed bite that’s equal parts nostalgic and gourmet. Whether you’re craving something decadent for a rainy day or whipping up treats for your next cookie swap, these cookies are the perfect blend of crunch, chew, and that irresistible salty-sweet balance.
Are you a fan of cookies? Check out my one bowl chocolate chip cookies, boneless chocolate chip cookies, sprinkle chocolate chip cookies, or pretzel chocolate chip cookies!
Why You’ll Love This Recipe
- Unforgettable Flavor Combo: The mix of crunchy salty pretzels, sweet M&Ms, and creamy Oreos creates a depth of flavor that feels both classic and innovative.
- Quick and Simple: With no electric mixer needed and one large bowl, this recipe is as approachable as it gets—perfect for any baking level.
- Versatile Crowd-Pleaser: Whether you make smaller cookies for party trays or larger cookies for indulgence, they’re a hit every time.
Ingredients
- Unbleached All-Purpose Flour: Provides structure without the overly processed taste. Look for flour with malted barley flour for natural flavor and a hint of nuttiness.
- Light Brown Sugar: Adds moisture and a buttery caramel-like depth of flavor—essential for those chewy centers!
- Granulated Sugar: Balances the brown sugar and helps the tops of the cookies achieve a slight golden brown crunch.
- Unsalted Butter: Browning the butter over medium heat creates nutty, rich notes. Let it cool slightly to avoid melting the rest of your dough.
- Kosher Salt: Enhances the salty ingredients—don’t skimp here for maximum flavor contrast!
- Egg Yolks: Create richness and give the cookies that perfect chewy texture.
- Vanilla Extract: Choose pure vanilla extract for the best natural flavor.
- Pretzels, M&Ms, and Oreos: Use crunchy salty pretzels for texture, colorful M&Ms for a fun pop, and Oreos for creamy sweetness.
- Flaky Sea Salt: A light sprinkle on top of the cookies adds sophistication and highlights the sweet-salty balance.
Ingredient Substitutions
- Crushed Potato Chips: Replace pretzels for a more delicate salty crunch.
- Butterscotch Chips: Swap M&Ms for these to add a warm, caramel-like note.
- Dark Chocolate Chips: Replace Oreos with these for a more intense chocolate flavor.
- Caramel Bits: Use instead of one mix-in for gooey surprises in every bite.
Ingredient Additions
- Toffee Bits: Add for an extra crunchy sweetness.
- Chopped Chocolate Bars: Use for melty pockets of chocolate throughout.
- Favorite Nuts: Chopped pecans or walnuts add texture and a nutty flavor.
- Dried Cranberries: For a festive twist and a little bit of tang.
Step by Step Instructions
Brown the butter: In a small saucepan, brown 1 stick of butter over medium heat until golden brown and fragrant. Cool for 5–10 minutes.
Combine the butter: In a large bowl, mix the browned butter with the remaining ½ stick of butter until fully combined.
Add sugars and wet ingredients: Stir in ¼ cup granulated sugar and 1 cup light brown sugar until smooth. Mix in 1 large egg, 2 large egg yolks, and 2 teaspoons vanilla extract.
Incorporate dry ingredients: Add 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt directly into the wet mixture. Stir until just combined.
Fold in the mix-ins: Gently fold in ½ cup crushed pretzels, ½ cup M&Ms, and ½ cup crushed Oreos.
Chill the dough: Chill the dough in the refrigerator for 30 minutes.
Bake the cookies: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the dough into 30 balls (approximately 2 tablespoons each) and place on a parchment-lined baking sheet. Bake for 10 minutes, tapping the cookie sheet gently at the 6-minute mark to create rippled edges.
Finish and cool: Sprinkle with flaky sea salt immediately after baking. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Expert Tips and Notes
- Chill the Dough: Don’t skip this step! It helps the flavors meld and prevents spreading during baking.
- Use a Prepared Baking Sheet: Line with parchment paper for even baking and easy cleanup.
- Portion Evenly: Use a tablespoon cookie scoop for consistent balls of dough.
- Tap for Texture: Gently tap the cookie sheet halfway through baking to create rippled edges.
- Bake Time: Watch closely in the last 2 minutes to avoid overbaking—these cookies are best with soft centers and golden brown edges.
Serving Suggestions
- Milk and Cookies Board: Pair these cookies with a variety of milk options (think chocolate, oat, and vanilla) for a fun dessert tray.
- Ice Cream Sandwiches: Use two smaller cookies with a scoop of vanilla or chocolate ice cream in between.
- Party-Ready Treats: Serve as part of a “kitchen sink cookies” platter with other fun mix-in varieties.
- Chocolate Dipped: Half-dip the cookies in dark chocolate and sprinkle with fleur de sel for a sophisticated touch.
Storage Instructions
- Short-Term: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Long-Term: Freeze cookie dough balls in a freezer bag for up to 3 months—bake straight from frozen, adding 2–3 minutes to the baking time.
- Reheat Tip: Warm baked cookies in a 300-degree Fahrenheit oven for 2 minutes to refresh their chewy centers.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Sweet and Salty Cookies Recipe (Kitchen Sink Cookies)
Equipment
- Large saucepan
- Wooden spoon or rubber spatula
- Tablespoon cookie scoop
- Prepared baking sheet lined with parchment paper
- Wire rack
Ingredients
- 1 ½ cups (221/adjustable]g) all-purpose flour
- ¼ cup (55g) granulated sugar
- 1 cup (156g) light brown sugar
- 1 large egg
- 2 large egg yolks
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup (1.5sticks) unsalted butter
- 2 teaspoons vanilla extract
- ½ cup (20g) crushed pretzels
- ½ cup (85g) M&Ms
- ½ cup (121g) crushed Oreos
Instructions
Brown the Butter:
- In a small saucepan, brown 1 stick of butter over medium heat until golden brown and fragrant. Cool for 5–10 minutes.
Make the Dough:
- In a large bowl, mix the browned butter with the remaining ½ stick of butter until fully combined.
- Stir in ¼ cup granulated sugar and 1 cup light brown sugar until smooth. Mix in 1 large egg, 2 large egg yolks, and 2 teaspoons vanilla extract.
- Add 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt directly into the wet mixture. Stir until just combined.
- Gently fold in ½ cup crushed pretzels, ½ cup M&Ms, and ½ cup crushed Oreos.
Chill the Dough:
- Chill the dough in the refrigerator for 30 minutes.
Bake Cookies:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the dough into 30 balls (approximately 2 tablespoons each) and place on a parchment-lined baking sheet.
- Bake for 10 minutes, tapping the cookie sheet gently at the 6-minute mark to create rippled edges.
Cool:
- Sprinkle with flaky sea salt immediately after baking. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the Dough: Don’t skip this step! It helps the flavors meld and prevents spreading during baking.
- Use a Prepared Baking Sheet: Line with parchment paper for even baking and easy cleanup.
- Portion Evenly: Use a tablespoon cookie scoop for consistent balls of dough.
- Tap for Texture: Gently tap the cookie sheet halfway through baking to create rippled edges.
- Bake Time: Watch closely in the last 2 minutes to avoid overbaking—these cookies are best with soft centers and golden brown edges.
