Sweet and Salty Cookies Recipe (Kitchen Sink Cookies)
Satisfy your cravings with these delightful sweet and salty cookies. Made with pretzels, M&Ms, and Oreos, they are the perfect balance of flavors.
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.
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