Kitchen Sink Cookies

Step 1

Preheat the oven to 350℉. Line a baking sheet with parchment paper. Set aside.

Step 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.

Step 3

Add eggs and vanilla and combine.

Step 4

Add flour, baking soda, and salt and mix until just combined.

Step 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.

Step 6

Scoop about 2 Tablespoons for each cookie, and place about 2” apart on the cookie sheet.

Step 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.

Step 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.

Step 9

Immediately after removing the cookies from the oven, press additional chunks, chips, pretzels, and pecans into the tops of the cookies.

Step 10

Let cookies cool on pans for at least 5 minutes. Transfer to a rack to cool completely.