Dive into the ultimate customizable cookie experience with these Brown Butter Kitchen Sink Cookies! Loaded with your favorite sweet and salty mix-ins, from rich chocolate chunks to crunchy pretzels and nuts, this recipe guarantees a decadent treat every time. The nutty depth of browned butter elevates the flavor, making each bite a symphony of textures and tastes. Easy to make and impossible to resist, these cookies are perfect for any occasion.

Ingredients

• 1 cup (2 sticks) Unsalted Butter, browned
• Neutral Oil, as needed to reach 1 cup butter after browning
• 1 cup Light Brown Sugar
• ½ cup Granulated Sugar
• 2 large Eggs, room temperature
• 2 teaspoon Vanilla Extract
• 3 cups All-Purpose Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 6-ounces Chocolate Bar, chopped into large chunks
• ½ cup Pecans, rough chopped
• ½ cup Peanuts, rough chopped
• 1 cup Pretzels, lightly crushed

Instructions

Notes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2
• Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal
• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• Sometimes when I make them I add potato chip crumbles, or different types of specialty baking chips, the sky really is the limit![feast_advanced_jump_to]IngredientsI like to use this recipe the way I have written it here as a jumping-off point. Some chocolate, nuts, and salty pretzels. I don’t know what it is about pretzels in a cookie, but I love them!Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.I also loved using this amazing chocolate bar that I came across at Trader Joe’s. And it was so fantastic in this cookie! I am going to stock up so I can have some around for long time in case they take it away.MethodThe first thing you need to do for these cookies is to brown the butter and let it cool. One important note is that once you have browned the butter, put it back into a measuring cup and fill it using neutral oil until you have ½ cup. You want to keep the fat at ½ cup, and when browning some water will cook off and lessen the amount. Stir it in to balance everything out.Then let the butter cool completely, until almost solid. It will never fully solidify again because of the oil, but until completely cool. Then beat the butter in a stand mixer with the sugar until fluffy.Next, work in dry ingredients, but just until a few streaks of flour remain in the bowl. Then add your mixins. The chocolate, nuts, pretzels, or anything else you might like.Then portion out the cookies to the size you like. I like a large 2-ounce cookie so I use aportion scoopto make uniformly-sized cookies. I then press some chocolate chunks into the top of the cookie so you end up with puddles in your finished bakes. Lay them out about 3 inches apart on a parchment-lined baking sheet and bake until just set and lightly golden brown.These cookies are full of flavor, and not too sweet. The brown butter cuts the sweetness and adds super rich flavor. Making these cookies super decadent!Notes & TipsWhen browning your butter, I prefer to do it in a skillet to prevent burning and hot spots. You also want to be sure to stir it constantly once melted to prevent blackening. Then remove it from the heat as soon as it gets golden as it will continue to cook for a minute or two after you take it off the heat.The secret to getting beautiful pools of chocolate in any cookie you make is to use bar chocolate and chop it into chunks. Then mix some of the chunks into the cookies and save some to press on top before baking. The result is a super photogenic cookie with delectable pools of chocolate melted on top.Be sure to cream the cooled butter and sugars for 3-4 minutes. This helps to ensure you have a super fluffy cookie in the end. Creaming the butter is super important and can be done too much and too little, so getting it just right yields the perfect cookie.Achieving the perfect cookie is also heavily dependent on having ingredients at the proper temperature. Everything should be at room temp at a minimum. And if your home runs a little cold, just be sure the butter is a little warm, if it is too cold it won’t blend well with the sugar.SubstitutionsIf you like an even deeper flavor, you can swap the light brown sugar for dark brown sugar.I noted the chocolate bar that I used in this recipe above, but using your favorite bar of chocolate is the best thing to use. I like one with nuts in it at a minimum, but as long as it is a bar it will work.Chocolate chip cookies with pecans are my favorite, so I like to toss some in here, along with some peanuts for more crunchy. But feel free to use any nut you prefer, or even omit them if needed.Here you will see the recipe call for pretzels. But you could swap those for potato chips, I love to use up the crumbs at the bottom of a bag in a batch of cookies.More great Cookie RecipesPistachio Cookies with NutellaPecan Shortbread CookiesEasy Irish ShortbreadHomemade Oreo CookiesCrunchy Peanut Butter CookiesPumpkin Chocolate Chunk CookiesLemon Curd CookiesDid you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for mynewsletter, and follow along onInstagram,Pinterest, andFacebook!📖 RecipeYield:16, 2-ounce cookiesUltimate Brown Butter Kitchen Sink CookiesPrep Time:40 minutesCook Time:15 minutesTotal Time:55 minutesDive into the ultimate customizable cookie experience with these Brown Butter Kitchen Sink Cookies! Loaded with your favorite sweet and salty mix-ins, from rich chocolate chunks to crunchy pretzels and nuts, this recipe guarantees a decadent treat every time. The nutty depth of browned butter elevates the flavor, making each bite a symphony of textures and tastes. Easy to make and impossible to resist, these cookies are perfect for any occasion.PrintIngredients1 cup (2 sticks) Unsalted Butter, brownedNeutral Oil, as needed to reach 1 cup butter after browning1 cup Light Brown Sugar½ cup Granulated Sugar2 large Eggs, room temperature2 teaspoon Vanilla Extract3 cups All-Purpose Flour1 teaspoon Kosher Salt1 teaspoon Baking Soda1 teaspoon Baking Powder6-ounces Chocolate Bar, chopped into large chunks½ cup Pecans, rough chopped½ cup Peanuts, rough chopped1 cup Pretzels, lightly crushedInstructionsFirst, brown the butter by heating it over medium heat in a saucepan. When the butter melts, stir it constantly until the foam subsides and it becomes golden brown with a nutty aroma.Remove the pan from the heat and pour the browned butter into a heat-proof measuring cup. Add a drizzle of neutral oil until the liquid measures exactly 1 cup. Stir to combine and allow the mixture to cool completely until it’s almost solid, about 20-30 minutes on the counter.Line 2 to 3 baking sheets with parchment paper and preheat your oven to 350°F (175°C).Chop your chosen chocolate bar, pecans, and peanuts into small to medium pieces. Lightly crush the pretzels. Reserve a few larger chocolate chunks for topping the cookies.In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter mixture, light brown sugar, and granulated sugar. Beat on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. Beat in the room-temperature eggs one at a time, followed by the vanilla extract, mixing until just combined for about 30 seconds.In a separate bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing gently on low speed until almost combined, with a few streaks of flour still remaining.Add the chopped chocolate (excluding the reserved chunks), pecans, peanuts, and crushed pretzels to the dough. Mix briefly on low speed or by hand with a spatula until the mix-ins are evenly distributed and no flour streaks remain. Be careful not to overmix.Using a 2-ounce cookie scoop, portion out 16 cookies onto your prepared baking sheets, ensuring they are about 3 inches apart. Press the reserved larger chocolate chunks onto the top of each cookie for beautiful melted pools.Bake for 13-15 minutes in the preheated oven, rotating the pans halfway through for even baking. The cookies are ready when the edges are lightly golden brown and the centers are just set.Allow the cookies to cool slightly on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm if desired!NotesNotes & TipsWhen browning your butter, use a light-colored skillet and stir constantly once melted to prevent burning. Remove from heat as soon as it turns golden brown and smells nutty. Remember to top up with neutral oil to reach 1 cup after browning to maintain fat content.For beautiful pools of chocolate, use a high-quality chocolate bar chopped into chunks. Mix some into the dough and press the larger reserved chunks on top of the cookies before baking.Cream the cooled brown butter and sugars for 3-4 minutes until light and fluffy. This step is crucial for incorporating air and achieving a tender cookie texture.Ensure all ingredients, especially eggs, are at room temperature. This helps them emulsify properly, leading to a smoother, more consistent dough and better cookie texture.Substitutions & Mix-in IdeasFor a deeper flavor, you can swap light brown sugar for dark brown sugar.Use your favorite chocolate bar, chopped into chunks, for superior melted pools compared to chips. Experiment with different types like milk, dark, or flavored chocolate.Swap pecans and peanuts for any nuts you prefer, such as walnuts or almonds, or omit them entirely for a nut-free version.Beyond pretzels, consider other salty mix-ins like potato chip crumbles (especially the bottom-of-the-bag bits!), cornflakes, or even bacon bits for a bold flavor.Feel free to add other sweet elements like toffee bits, dried fruits (cranberries, cherries), or mini marshmallows for extra chewiness and flavor.Recommended ProductsAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, CharcoalShun Classic 7″ Hollow Ground Santoku Knife w/Custom EngravingJohn Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 InchesSometimes, when I’m feeling a bit adventurous, I’ll toss in crushed potato chips for an extra salty kick, or perhaps some exotic specialty baking chips I found at a local market. Really, the sky’s the limit when it comes to customizing these treats! This flexibility is what makes them so special and a perennial favorite in my kitchen. Whether you’re looking to use up leftover Halloween candy, a variety of nuts from your pantry, or just want to experiment with flavor combinations, these cookies are your ultimate playground.[feast_advanced_jump_to]Why These Are The Best Kitchen Sink Cookies You’ll Ever MakeWhat sets these “everything-but-the-kitchen-sink” cookies apart from the rest? It’s not just their incredible adaptability, but also a foundational technique that elevates their flavor profile: browning the butter. This simple yet transformative step infuses the entire cookie with a deep, nutty, and caramel-like richness that is simply irresistible. It adds a layer of complexity that perfectly balances the sweetness and highlights the diverse mix-ins, making each cookie not just good, but truly extraordinary.Unrivaled Customization:The very essence of a Kitchen Sink Cookie is its capacity for personalization. This recipe empowers you to be the master of your cookie destiny. From classic chocolate chips and crunchy nuts to savory pretzels, sweet toffee bits, or even dried fruits, you can tailor every batch to perfectly match your current cravings or what you have on hand. It’s a fantastic way to use up those odds and ends in your pantry!Effortless and Fun to Bake:Despite their gourmet taste and complex flavors, these cookies are surprisingly easy to prepare. The instructions are clear and straightforward, making this recipe accessible and enjoyable for bakers of all skill levels. It’s a perfect project for a weekend afternoon, or even a quick weekday treat.Perfect Blend of Textures:Prepare your palate for a textural symphony. Each cookie boasts delightfully crispy edges, a wonderfully soft and chewy interior, and the satisfying crunch from your chosen mix-ins. The brown butter contributes to an incredibly tender crumb that melts in your mouth.Deep, Balanced Flavor:The browned butter isn’t just a flavor enhancer; it’s a game-changer. It adds a sophisticated, toasty undertone that perfectly complements the blend of sweet and salty additions. The result is a cookie that’s incredibly decadent without being overly sweet, offering a complex taste that keeps you coming back for more.Ideal for Any Occasion:Whether you’re baking for a casual family snack, a festive party, a thoughtful homemade gift, or simply treating yourself, these Kitchen Sink Cookies are always a crowd-pleaser. Their unique, personalized character makes them a memorable addition to any spread.Gather Your Ingredients for Your Signature Kitchen Sink CookiesThe journey to creating truly exceptional Kitchen Sink Cookies begins with thoughtfully selected ingredients. While this recipe is a celebration of versatility, starting with a strong foundation is crucial. My suggested combination – high-quality chocolate, a medley of nuts, and salty pretzels – serves as an excellent jumping-off point, offering a harmonious balance of sweet, salty, and crunchy. I’m particularly fond of the magic pretzels work in a cookie; that unexpected salty crunch against the sweet dough is simply irresistible!For a comprehensive list of all ingredients with precise measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button located at the top of this post, or conveniently scroll down to the bottom to find the complete recipe card.A secret weapon for superior chocolate flavor and texture in these cookies is a good quality chocolate bar. I recently stumbled upon an absolutely fantastic one at Trader Joe’s, and it performed beautifully in this recipe! The way a chopped chocolate bar melts and creates luscious, uneven pools of chocolate is far superior to standard chocolate chips, which often hold their shape. I highly recommend investing in your favorite chocolate bar for this recipe, ensuring those pockets of molten goodness throughout your cookies. I even plan to stock up on my discovery from Trader Joe’s, just in case they decide to discontinue it – it’s that good!Beyond the star ingredients, ensure you have pantry staples like unsalted butter, both light brown and granulated sugars, large room-temperature eggs, and pure vanilla extract. For the dry components, all-purpose flour, kosher salt, baking soda, and baking powder will form the perfect structure for your loaded treats. Having all your ingredients prepped and ready will make the baking process smooth and enjoyable.Method: Crafting Your Decadent Kitchen Sink CookiesCreating these delightful Kitchen Sink Cookies is a process that’s as rewarding as it is delicious. Each step is designed to build layers of flavor and achieve that perfect chewy-crispy texture. Let’s dive into the detailed method.Step 1: The Art of Browning Butter for Unrivaled FlavorThe very first and arguably most crucial step for the depth of flavor in these cookies is browning the butter. Begin by melting your 1 cup (2 sticks) of unsalted butter in a light-colored saucepan or skillet over medium heat. A light-colored pan is essential as it allows you to clearly see the butter’s transformation, preventing it from burning. As the butter melts, it will begin to foam. Continue stirring constantly with a whisk or spatula to ensure even browning and prevent the milk solids from sticking to the bottom and scorching.You’ll notice the foam subsiding, and eventually, golden-brown bits will appear at the bottom of the pan, accompanied by a rich, nutty, and almost caramel-like aroma filling your kitchen. This is your cue! Immediately remove the pan from the heat, as the residual heat will continue to cook the butter for a minute or two. Transfer the browned butter into a heat-proof measuring cup. During browning, water evaporates, reducing the butter’s volume. To ensure the correct fat content for the dough, top off the browned butter with a drizzle of neutral oil (such as vegetable, canola, or grapeseed oil) until the mixture reaches exactly 1 cup of liquid. Stir to combine. Now, for a critical step: allow this brown butter mixture to cool completely. It should return to an almost solid state, though it won’t fully solidify again due to the added oil. This complete cooling is vital for the proper creaming process that follows.Step 2: Creaming for Light and Fluffy DoughOnce your brown butter mixture is thoroughly cooled to an almost solid consistency, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the 1 cup of light brown sugar and ½ cup of granulated sugar. Beat this mixture on medium-high speed for a full 3-4 minutes, until it becomes visibly light, fluffy, and pale in color. This creaming process is indispensable; it incorporates air into the butter and sugar, which is fundamental for achieving a light, airy, and ultimately chewy cookie texture. Resist the urge to shorten this step! After achieving that perfect fluffy consistency, beat in the 2 large room-temperature eggs one at a time, followed by the 2 teaspoons of vanilla extract, mixing until just combined for about 30 seconds after each addition. Ensure the eggs are fully incorporated without overmixing.Step 3: Incorporating Dry Ingredients and the Exciting Mix-insIn a separate medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Gradually add these dry ingredients to the wet mixture in the stand mixer. Mix on low speed *just until a few streaks of flour remain* in the bowl. This is a critical point: overmixing the flour will develop gluten, which can lead to tough, dry cookies. We are aiming for wonderfully tender and chewy cookies, so stop mixing early!Now, it’s time for the exciting part – adding your chosen mix-ins! Gently stir in the 6 ounces of chopped chocolate bar (remember to reserve a few larger chunks for topping), ½ cup of rough chopped pecans, ½ cup of rough chopped peanuts, and 1 cup of lightly crushed pretzels. You can do this by hand with a sturdy spatula to ensure gentle handling, or turn the mixer on and off quickly a few times, just enough to evenly distribute everything without further developing the gluten. This careful mixing ensures your cookies remain tender while bursting with flavor in every bite.Step 4: Portioning, Topping, and Baking to PerfectionPreheat your oven to 350°F (175°C) and prepare two or three baking sheets by lining them with parchment paper. Parchment paper is essential here for easy release and consistent baking. For a generously sized, uniformly perfect cookie, I highly recommend using a2-ounce cookie scoop. This ensures that all your cookies bake evenly and have a consistent appearance. Scoop out about 16 cookies, placing them roughly 3 inches apart on your prepared baking sheets to allow ample room for spreading.To achieve those coveted, gooey pools of melted chocolate on top, take those larger chocolate chunks you reserved earlier and gently press 1-2 pieces onto the top of each scooped cookie dough ball. This small step makes a significant visual and textural difference in your finished bakes, elevating their gourmet appeal.Bake for 13-15 minutes in the preheated oven. For even baking and golden edges, rotate the pans halfway through the baking time. The cookies are done when the edges are set and lightly golden brown, but the centers still look slightly soft. They will continue to set and firm up as they cool. This slight underbaking is key to a perfectly chewy interior. The rich brown butter, combined with the delightful variety of sweet and salty mix-ins, creates a truly flavorful and perfectly balanced cookie that is simply irresistible.Notes & Tips for Flawless Kitchen Sink Cookies Every TimeAchieving a batch of perfect Kitchen Sink Cookies isn’t just about following the steps; it’s about understanding the nuances that elevate your baking. Here are some invaluable notes and tips to ensure your cookies are consistently exceptional:Perfecting the Brown Butter:Browning butter is an art, not a science, but a few pointers make it foolproof. Always use a light-colored skillet or saucepan; this allows you to visually track the butter’s color change, which is crucial for preventing burning. Once the butter is melted, stir it constantly with a whisk. This prevents the milk solids from settling at the bottom and scorching, which would result in a bitter taste. The moment those beautiful golden-brown flecks appear and a delightful nutty aroma develops, immediately remove the pan from the heat. Remember, the butter will continue to cook from its residual heat, so swift action is key. After browning, measure the butter and replenish any volume lost (due to water evaporation) with a neutral oil like vegetable or canola oil until you reach the specified amount. Then, allow it to cool completely—ideally until it’s almost solid—before proceeding.The Secret to Gooey Chocolate Puddles:If you dream of cookies with irresistible, melty chocolate puddles, a simple swap is all it takes. Ditch the standard chocolate chips, which are designed to hold their shape, and opt for a high-quality chocolate bar. Chop the bar into varying sized chunks; this creates a more dynamic texture. Incorporate most of these chunks into your cookie dough, but reserve a handful of the larger, more aesthetically pleasing pieces. Just before sliding your cookies into the oven, gently press these reserved chocolate chunks onto the tops of your scooped dough balls. The result? Stunning, molten chocolate pools that are incredibly photogenic and utterly delicious.The Importance of Proper Creaming:The creaming stage—where you beat the cooled brown butter with the sugars—is fundamental for a fluffy, tender cookie. Aim to cream them together for a full 3-4 minutes on medium-high speed. This process isn’t just about mixing; it’s about incorporating air into the butter and sugar, which creates pockets of air that expand during baking, contributing to that desirable light and chewy texture. Creaming too little can result in dense cookies, while over-creaming can lead to excessive spread, so achieving the ‘just right’ fluffy stage is key.Ingredient Temperature Matters:Baking is a science, and ingredient temperature plays a pivotal role in chemical reactions and emulsification. For the best results, ensure all your perishable ingredients, especially the eggs, are at room temperature. Room temperature ingredients blend more smoothly and evenly, creating a uniform dough. If your kitchen runs a little cool, ensure your cooled brown butter is slightly warmer than fridge-cold; if it’s too cold, it won’t properly blend with the sugar, leading to a lumpy, less homogenous dough.Avoid Overmixing the Flour:Once you add the dry ingredients to the wet, mix only until the flour is *just* incorporated, with a few streaks still visible. The remaining flour will be worked in when you add the mix-ins. Overmixing the flour activates gluten, which can lead to tough, dense, and less tender cookies.Substitutions & Endless Mix-in InspirationThe beauty of Kitchen Sink Cookies truly shines in their flexibility. Don’t be afraid to experiment and customize them to your heart’s content! Here are some ideas to spark your creativity:Sugar Swap for Depth:If you crave an even richer, deeper, and more molasses-forward flavor in your cookies, you can easily swap the light brown sugar for dark brown sugar. This subtle change adds a noticeable complexity to the cookie base.Chocolate Adventures:As highlighted, using a chopped chocolate bar is superior to chips for those luscious melted pools. Beyond the specific bar I used, the best choice is always *your* favorite! Experiment with different types: milk chocolate for extra sweetness, dark chocolate for a bittersweet contrast, or white chocolate for a creamy touch. You could also include different specialty baking chips like butterscotch, mint chocolate, or even flavored candy bar chunks. For an added layer of texture and taste, I often gravitate towards chocolate bars that already include nuts.Nutty Narratives:While pecans and peanuts offer a delightful crunch, feel free to substitute them with any nut you prefer. Walnuts provide a classic, earthy flavor, almonds add a delicate crunch, and macadamia nuts lend a buttery richness. For those with nut allergies or preferences, these can be easily omitted or replaced with seeds such as sunflower seeds or pumpkin seeds for a similar textural contribution.Salty Surprises:Pretzels are fantastic for that salty crunch, but don’t stop there! Potato chip crumbles are an excellent alternative – especially those flavorful, seasoned crumbs often found at the bottom of a chip bag. You could also try crushed cornflakes for a lighter crisp, or even bacon bits for a truly daring sweet and savory profile. The key is to introduce a contrasting salty element to balance the sweetness of the cookie.Beyond the Basics:Expand your “sink” to include other exciting mix-ins. Consider adding toffee bits for a buttery caramel flavor, dried cranberries or cherries for a chewy fruitiness, mini marshmallows for a gooey surprise, or even colorful sprinkles for a festive touch. The possibilities are genuinely endless, allowing you to create a unique cookie experience every time.Explore More Great Cookie RecipesIf you’ve enjoyed crafting and tasting these wonderfully customizable Kitchen Sink Cookies, then you’re undoubtedly a fellow cookie enthusiast! Don’t let your baking adventure end here. I invite you to explore more delightful cookie creations from my kitchen that are sure to satisfy any sweet craving:Pistachio Cookies with Nutella: A sophisticated blend of nutty pistachios and creamy Nutella swirls, offering a uniquely rich flavor.Pecan Shortbread Cookies: Buttery, tender shortbread elevated with crunchy pecans, a hint of sweet maple, and savory bacon for an unforgettable treat.Easy Irish Shortbread: Discover the simplicity and pure delight of classic shortbread, perfect for pairing with tea or coffee.Homemade Oreo Cookies: Recreate this iconic sandwich cookie in your own kitchen with a recipe that’s surprisingly easy and incredibly rewarding.Crunchy Peanut Butter Cookies: For the ultimate peanut butter lover, these cookies deliver on both intense flavor and a satisfying crunch.Pumpkin Chocolate Chunk Cookies: Embrace seasonal flavors with these comforting oatmeal cookies, loaded with pumpkin and generous chocolate chunks.Lemon Curd Cookies: Brighten your day with these zesty cookies, featuring a delightful and tangy lemon curd filling.Did you dive into making this incredible Kitchen Sink Cookie recipe? I’d absolutely love to hear about your experience! Please take a moment to leave a review or a comment below to share your thoughts, any creative mix-ins you used, or tips you discovered. Your feedback helps others on their baking journey! And don’t forget to sign up for mynewsletterfor more delectable recipes, exclusive content, and baking inspirations delivered straight to your inbox. You can also follow along with all my latest creations and behind-the-scenes fun onInstagram, find more delicious pins onPinterest, and connect with me onFacebook!Happy baking!📖 RecipeYield:16, 2-ounce cookiesUltimate Brown Butter Kitchen Sink CookiesPrep Time:40 minutesCook Time:15 minutesTotal Time:55 minutesDive into the ultimate customizable cookie experience with these Brown Butter Kitchen Sink Cookies! Loaded with your favorite sweet and salty mix-ins, from rich chocolate chunks to crunchy pretzels and nuts, this recipe guarantees a decadent treat every time. The nutty depth of browned butter elevates the flavor, making each bite a symphony of textures and tastes. Easy to make and impossible to resist, these cookies are perfect for any occasion.PrintIngredients1 cup (2 sticks) Unsalted Butter, brownedNeutral Oil, as needed to reach 1 cup butter after browning1 cup Light Brown Sugar½ cup Granulated Sugar2 large Eggs, room temperature2 teaspoon Vanilla Extract3 cups All-Purpose Flour1 teaspoon Kosher Salt1 teaspoon Baking Soda1 teaspoon Baking Powder6-ounces Chocolate Bar, chopped into large chunks½ cup Pecans, rough chopped½ cup Peanuts, rough chopped1 cup Pretzels, lightly crushedInstructionsFirst, brown the butter by heating it over medium heat in a saucepan. When the butter melts, stir it constantly until the foam subsides and it becomes golden brown with a nutty aroma.Remove the pan from the heat and pour the browned butter into a heat-proof measuring cup. Add a drizzle of neutral oil until the liquid measures exactly 1 cup. Stir to combine and allow the mixture to cool completely until it’s almost solid, about 20-30 minutes on the counter.Line 2 to 3 baking sheets with parchment paper and preheat your oven to 350°F (175°C).Chop your chosen chocolate bar, pecans, and peanuts into small to medium pieces. Lightly crush the pretzels. Reserve a few larger chocolate chunks for topping the cookies.In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter mixture, light brown sugar, and granulated sugar. Beat on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. Beat in the room-temperature eggs one at a time, followed by the vanilla extract, mixing until just combined for about 30 seconds.In a separate bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing gently on low speed until almost combined, with a few streaks of flour still remaining.Add the chopped chocolate (excluding the reserved chunks), pecans, peanuts, and crushed pretzels to the dough. Mix briefly on low speed or by hand with a spatula until the mix-ins are evenly distributed and no flour streaks remain. Be careful not to overmix.Using a 2-ounce cookie scoop, portion out 16 cookies onto your prepared baking sheets, ensuring they are about 3 inches apart. Press the reserved larger chocolate chunks onto the top of each cookie for beautiful melted pools.Bake for 13-15 minutes in the preheated oven, rotating the pans halfway through for even baking. The cookies are ready when the edges are lightly golden brown and the centers are just set.Allow the cookies to cool slightly on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm if desired!NotesNotes & TipsWhen browning your butter, use a light-colored skillet and stir constantly once melted to prevent burning. Remove from heat as soon as it turns golden brown and smells nutty. Remember to top up with neutral oil to reach 1 cup after browning to maintain fat content.For beautiful pools of chocolate, use a high-quality chocolate bar chopped into chunks. Mix some into the dough and press the larger reserved chunks on top of the cookies before baking.Cream the cooled brown butter and sugars for 3-4 minutes until light and fluffy. This step is crucial for incorporating air and achieving a tender cookie texture.Ensure all ingredients, especially eggs, are at room temperature. This helps them emulsify properly, leading to a smoother, more consistent dough and better cookie texture.Substitutions & Mix-in IdeasFor a deeper flavor, you can swap light brown sugar for dark brown sugar.Use your favorite chocolate bar, chopped into chunks, for superior melted pools compared to chips. Experiment with different types like milk, dark, or flavored chocolate.Swap pecans and peanuts for any nuts you prefer, such as walnuts or almonds, or omit them entirely for a nut-free version.Beyond pretzels, consider other salty mix-ins like potato chip crumbles (especially the bottom-of-the-bag bits!), cornflakes, or even bacon bits for a bold flavor.Feel free to add other sweet elements like toffee bits, dried fruits (cranberries, cherries), or mini marshmallows for extra chewiness and flavor.Recommended ProductsAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, CharcoalShun Classic 7″ Hollow Ground Santoku Knife w/Custom EngravingJohn Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 InchesSMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)Nutrition Information:Yield:16Serving Size:1Amount Per Serving:Calories:265Total Fat:15gSaturated Fat:7gTrans Fat:0gUnsaturated Fat:6gCholesterol:39mgSodium:242mgCarbohydrates:31gFiber:1gSugar:16gProtein:4gThis is an estimated caloric value, actual numbers may differ based on the ingredients used.Did you make this recipe?Please leave a comment on the blog or share a photo onInstagram© KendellCuisine:American/Category:Cookies, Cakes, & Bakes