Salty-Sweet Compost Cookies (Kitchen Sink Cookies)
Salty-Sweet Compost Cookies (Kitchen Sink Cookies)
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mini pretzels, 1 cup crushed, 1/2 cup whole or roughly broken for topping
- 1 cup cornflakes, crushed
- 1/4 teaspoon flaky sea salt, for sprinkling, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined and smooth.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Fold in the semi-sweet chocolate chips, 1 cup of crushed mini pretzels, and the crushed cornflakes until evenly distributed throughout the dough.
⏱️ 3 min
- 7
Scoop generous portions of dough (about 2-3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few of the remaining whole or roughly broken mini pretzels onto the top of each cookie dough ball.
⏱️ 5 min
- 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over each cookie.
⏱️ 12 min•🌡️ 375
- 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the perfect balance of salty and sweet!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salty-Sweet Compost Cookies (Kitchen Sink Cookies)
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mini pretzels, 1 cup crushed, 1/2 cup whole or roughly broken for topping
- 1 cup cornflakes, crushed
- 1/4 teaspoon flaky sea salt, for sprinkling, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined and smooth.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Fold in the semi-sweet chocolate chips, 1 cup of crushed mini pretzels, and the crushed cornflakes until evenly distributed throughout the dough.
⏱️ 3 min - 7
Scoop generous portions of dough (about 2-3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few of the remaining whole or roughly broken mini pretzels onto the top of each cookie dough ball.
⏱️ 5 min - 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over each cookie.
⏱️ 12 min•🌡️ 375 - 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the perfect balance of salty and sweet!
⏱️ 5 min