Everyone needs a recipe that they can turn to when they have half a package of everything in their pantry! If you’re looking to clean out your baking supplies, these Chocolate Toffee Kitchen Sink Cookies will do it! They’re stuffed to the max with white chocolate chips, butterscotch chips, chocolate chips, toffee and pecans. They’ll blow your taste buds away.
Everyone has their own version of kitchen sink cookies. This is mine! This recipe was born after an all-day baking session, when I had half packages of ingredients. I didn’t want to put away things that were half empty, so I threw everything into the batter.
I tasted a bit of cookie batter and it was incredible. They were popped into the oven and the rest is history. My family loves this drop cookie. I think the flavors are bold and unexpected, but still come together under the sweet note. Plus, the cookies have a great chewy soft texture with crisp edges.
You might have to trust me with these Chocolate Toffee Kitchen Sink Cookies, but hopefully your family loves them as much as mine!
Looking for more great drop cookie recipes? They’re my favorite type of cookie to make and I’ve perfected each one of these drop cookie varieties:
How To Make Chocolate Toffee Kitchen Sink Cookies
There’s a technique to making awesome cookies. I swear by silicone baking mats! They promote even baking, ensure your cookies don’t stick to the cookie sheet and the bottoms won’t burn. I also cookie sturdy cookie sheets and a cooling rack to finish my cookies.
When To Bake These Cookies
These are evergreen cookies – make them year round! I’ll make them during the holiday season, or any other time our family gets a sweet tooth craving. Drop cookies are great because they aren’t too time-consuming. Bake them for bake sales, potlucks, BBQ’s or to give as a gift.
How To Keep Your Kitchen Sink Cookies Fresh
After your cookies have cooled completely, transfer them to an airtight food storage container. For best freshness, enjoy the cookies within 3-4 days of baking. If you feel that the cookies start to harden a bit, and lose the chewy texture, add a piece of sandwich bread to the storage container. They’ll soften again immediately.
How To Freeze Your Chocolate Toffee Kitchen Sink Cookies
There are two different ways you can freeze the cookies. The first option is to freeze the cookie dough before baking. Just cover the cookie batter in plastic wrap, really well, and place it in the freezer. Let it thaw in the refrigerator until it’s pliable again. Then, follow the recipe directions to drop the cookies and bake.
Secondly, freeze the Chocolate Toffee Kitchen Sink Cookies after they’ve baked! Once they’re completely cool, transfer the cookies to a freezer bag. Freeze the cookies for up to three months. Let the cookies thaw on the countertop before enjoying again.
Tips For Making Drop Cookies
- Measure all of your ingredients accurately and precisely.
- Let the butter soften without microwaving it. Follow these tricks to soften butter quickly instead of microwaving the butter.
- Refrigerate the cookie dough batter and keep it refrigerated in-between baking times.
- Use a cookie scoop to measure your drop cookies.
- Let the cookies sit in the cookie sheet for a few minutes before transferring to a wire cooling rack.
If you want to use shortening, instead of butter, that’s an easy substitute – use the same amount as butter. I prefer to use unsalted butter in my baking, but salted butter works fine too. Any type of chips that you want to use will work – semi-sweet chocolate chips or milk chocolate will taste great. I use whatever is leftover in my pantry and that’s the idea behind these Kitchen Sink Cookies!
Directions To Make Chocolate Toffee Kitchen Sink Cookies
Preheat the oven to 375 degrees. In large stand mixer bowl, cream butter and sugars. Add eggs and vanilla; mix well.
In separate bowl, combine flour, baking soda and salt; gradually add to creamed mixture.
Stir in all of the chip variaties, toffee bits and nuts. Drop by rounded teaspoonfuls onto prepared baking sheets.
Bake for 8 to 10 minutes (for a slightly larger cookie, drop by double teaspoonfuls and bake for 10-12 minutes). Cool slightly on baking sheets; transfer to wire cooling racks.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 2 cups toffee bits
- 1 cup chopped pecans
1. Preheat oven to 375 degrees F. In large stand mixer bowl, cream butter and sugars. Add eggs and vanilla; mix well.
2. In separate bowl, combine flour, baking soda and salt; gradually add to creamed mixture.
3. Stir in chips, toffee bits and nuts. Drop by rounded teaspoonfuls onto prepared baking sheets. Bake at 375 degrees for 8 to 10 minutes.
4. Cool slightly on baking sheets; transfer to wire cooling racks. Makes about 10 dozen.
- Store the leftover cookies in an airtight food storage container. For best freshness, enjoy the cookies within 3-4 days of baking.
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Amount Per Serving: Calories: 285Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 88mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 3g
**nutrition is calculated by a third party. Actual values may vary.