I love Mexican cuisine and I enjoy sharing a variety of cooking and baking recipes with others.
It’s called a Kitchen Sink cookie because it has "everything but the kitchen sink,” — basically a bunch of random stuff from your pantry that baked together is absolute cookie perfection.
— The Salted Cookie: Sweet & Salty Synergy
How I Found This Recipe
I tried these cookies for the first time through a friend. I thought they were going to taste like any other cookie, but I wanted five more before I could finish the one in my hand. I immediately told my friend that I had to have the recipe; thanks, Nancy!
This recipe is a Panera Bread copy cat recipe that was modified and altered to my friend’s liking. I chose to leave out the toffee this time just to see if there was a difference. I also decided to swap milk chocolate chips to dark chocolate chips as dark chocolate is my favorite. Although my batch was still very good, I have to say Nancy’s was way better! I look forward to swapping more recipes with her in the near future. This one is definitely a keeper!
|Prep time||Cook time||Ready in||Yields|
About 32 Cookies
- 1/2 cup butter, softened (not melted)
- 1/2 cup Crisco
- 2/3 cup light brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- 1/2 cup mini chocolate m&ms
- 1 cup pretzels, chopped
- 1/3 cup toffee bits, optional
1. Mix the chocolates and the pretzels
Break up the pretzels into bits and put in a small bowl. I broke them up into bits on the small side, but I wish I kept them a little bigger. Set aside.
2. Mix together flour, baking soda and salt.
Do this in another separate bowl and set aside.
3. Mix butter, Crisco, and sugars.
In large bowl, beat together butter, Crisco, and sugars for 10 minutes or until light at fluffy.
4. Add vanilla and egg and mix until combined.
5. Slowly pour the flour, baking soda, and salt into the butter mixture.
This is what you had set aside in the beginning.
6. Pour in the pretzels, chocolate chips, and candy into the mixing bowl.
Mix together with rubber spatula.
7. Cool in refrigerator for 20 minutes, and preheat oven to 350 degrees while waiting.
8. Take a small cookie scooper and drop cookies evenly on tray aligned with parchment paper.
9. Bake for 13-16 minutes or until lightly brown around the edges.
10. Cool for 5 minutes and remove cookies from tray. Enjoy!
Changes for the Next Batch
If I was to make any changes for next time, it would have to be with the toffee and the pretzels. I would be interested in incorporating the toffee and breaking the pretzels into larger bits. I think I broke the mini twisted pretzels up too small because the cookie wasn't as salty as I would have liked for it to have been. There is also a lot of chocolate in this cookie between the chocolate morsels and the M&Ms, so the toffee could make it too sweet for your liking if you choose to add it. Regardless of what you pick though, it truly is hard to go wrong with this fun recipe.
© 2021 Jackie Zelko
Peggy Woods from Houston, Texas on January 24, 2021:
Thanks for sharing your friend's cookie recipe with us. It does sound salty because of the pretzels and sweet with the other ingredients.
Chitrangada Sharan from New Delhi, India on January 24, 2021:
These cookies look unique because of the combination of ingredients. And they sound tasty too. Would love to try this.
Well presented and helpful pictures and details. Thank you for sharing.
Pamela Oglesby from Sunny Florida on January 24, 2021:
This sounds like a very different cookie, and I would love to try them, Jackie. Your directions are great, and I am convinced these cookies will taste delicious.