Kitchen Sink Cookies
These Kitchen Sink Cookies have chocolate chunks, heath bar bits, pine nuts, & caramels. They're a delicious spin on chocolate chip cookies.
Servings: 18 cookies
Print Recipe
Ingredients
For the wet ingredients
- ¾ cup sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 2 tsp pure vanilla extract
For the dry ingredients
- 1 cup almond flour
- 2 ⅓ cups all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 8 oz chocolate, chopped into chunks
- ⅓ cup Heath Bar bits
- ½ - ¾ cup nuts, chopped (I prefer pine nuts. Pecans or walnuts work great too.)
- 8-9 Kraft caramels, chopped into pieces (optional)
Instructions
Cream together the wet ingredients
- With a stand or handheld electric mixer, cream together the sugar, brown sugar, and butter. Cream until the mixture gets fluffy and lightens, about a minute or two.
- Now add the eggs and vanilla, and beat for two minutes. The mixture will get a glossy look and an even creamier texture.
Add the dry ingredients
- Next, add the almond flour and all-purpose flour, followed by the salt and the baking soda. Mix until everything is mostly incorporated.
- Now add in the chocolate chunks, Heath bar bits, pecan pieces, and Kraft caramel pieces (if using), and mix until everything is fully incorporated. It's best to mix all these add-ins in by hand with a spatula, otherwise they'll get stuck in the mixer beaters.
Shape the dough balls and refrigerate
- With your hands, roll the dough into cookie dough balls. Each ball should be about 2 Tbsp worth of dough. You will end up with about 18-20 cookie dough balls
- Place the dough balls on a plate or flat dish, and refrigerate for at least 30 minutes, and up to two days. Alternately, you can freeze the dough balls for later use.
Bake the cookies
- Preheat your oven to 375 degrees.
- Evenly space out 6 balls of cookie dough on a standard baking sheet. Gently flatten each dough ball with your hand so it looks like something between a ball and a disk. (This is the best shape for making cookies that spread just enough during baking.)
- Bake for 8-11 minutes, until the edges of the cookies are light brown, and the middle is set but still looks soft and dough-y.
Cool the cookies
- Remove the cookies from the oven, and let them rest on the baking sheet for 5-7 minutes. The cookies will set and continue to bake on the baking sheet outside of the oven, so be patient. This step is very important!
Serve and enjoy!
- After 5-7 minutes, remove the cookies from the baking sheet, serve, and enjoy!
Notes
These cookies can easily be made gluten-free. Just make sure your add-ins are gluten-free, then sub a gluten-free flour blend for the all-purpose flour. I prefer Bob's Red Mill Gluten Free Baking 1 to 1. I usually need to add 2-4 minutes to the baking time when I make these cookies with gluten-free flour. Still bake them for 8 minutes to start, just know they may need to bake for 12-16 minutes total.