Copycat Kitchen Sink Cookie

Gooey coconut milk caramels, crunchy pretzel bits, sweet dairy-free chocolate... this cookie recipe truly has everything except the kitchen sink! With its easy-to-follow steps and harmonious blend of flavors and textures, each bite of this kitchen sink cookie is oh-so-rewarding, as well as entirely dairy free.

Be the first to rate this

Has average rating

Total rating count

Rate this

Ingredients

1/2 cup soft coconut milk caramels
1/2 cup melted Country Crock Homestyle Dairy Free Butter - Salted Sticks
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1 cup dairy-free chocolate chips
1/2 cup pretzels, chopped
flaked salt, for topping

Copied!
Copy Ingredients

Nutritional Guidelines (per serving)

See Full Nutritional Guidelines Close

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 350 degrees F. Cut caramels into small chunks, about the size of the chocolate chips and set aside.
Combine melted Country Crock Homestyle Dairy Free Butter - Salted Sticks, brown sugar, and granulated sugar in a large bowl and stir, by hand, until combined. Stir in egg and vanilla extract followed by baking soda and salt.
Add flour to the bowl and mix until flour is fully incorporated. The dough will be wet and sticky at this point.
Fold chocolate chips and caramel into the dough. Let the dough sit for 1-2 minutes to firm up slightly. If necessary, at 1-2 more tablespoons of flour to make the dough more firm and easy to work with.
Line a baking sheet with parchment paper. Scoop 1/4 cup sized balls of dough onto the baking sheet and flatten the tops. Press pretzel pieces into the top of each ball. Sprinkle a little bit of flakey salt on top of each cookie.
Bake for 12-14 minutes, or until the edges are slightly brown, but the center looks slightly underbaked. Let cookies cool on baking sheet for 10-15 minutes before transferring to a wire cooling rack.

Here’s a secret – you can freeze your kitchen sink cookie dough! To do this, first place the dough balls in the freezer for a few hours before transferring them to freezer-safe bags. When the hankering for more kitchen sink cookies strikes a few months from now, it's easy to let the balls of dough thaw and transfer them to the oven. Voila, you have fresh-baked deliciousness with even less work.