Kitchen Sink Cookie Bars are an irresistible treat that merges a delightful medley of flavors and textures. These bars combine semi-sweet and milk chocolate chips, pretzels, and chewy caramel pieces into thick, gooey, and chewy creations that will please everyone. If you’re looking for a dessert that’s easy to whip up and a sure crowd-pleaser, this is it!
Why You’ll Love This Kitchen Sink Cookie Bars
These Kitchen Sink Cookie Bars offer a variety of reasons to love them:
- They combine sweet and salty flavors perfectly.
- They’re incredibly easy to make, requiring just one bowl.
- They are ideal for sharing at parties or family gatherings.
- Each bite is packed with chocolate, caramel, and crunch.
- You can customize them with your favorite add-ins.
- They’re a fantastic dessert for kids and adults alike.
- These bars are vegetarian and can be made gluten-free.
- Perfect for satisfying any sweet tooth cravings!
Ingredients for Kitchen Sink Cookie Bars
Gather these items:
- ¾ cup unsalted butter (1 ½ sticks), melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour (add an extra 1/4 cup if dough is too runny)
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup broken pretzels
- ½ cup chewy caramel pieces (such as Kraft or Werther’s Soft), chopped
How to Make Kitchen Sink Cookie Bars Step-by-Step
- Step 1: Set your oven to 350°F (175°C) to prepare for baking the cookie bars.
- Step 2: In a medium-sized microwave-safe bowl, melt ¾ cup unsalted butter for about 20-30 seconds until just melted. Allow it to cool slightly.
- Step 3: Add ¾ cup light brown sugar and ½ cup granulated sugar to the melted butter and stir with a spatula until combined. Then mix in 1 whole egg and 1 extra egg yolk along with 2 teaspoons vanilla extract.
- Step 4: Stir in 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt until evenly combined.
- Step 5: Gradually add 2 cups all-purpose flour and stir until no flour streaks remain. Adjust by adding more flour if too runny.
- Step 6: Fold in ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips, ½ cup broken pretzels, and ½ cup chopped caramel pieces.
- Step 7: Grease or line a 9×13″ baking pan with parchment paper. Press the dough evenly into the pan.
- Step 8: Bake for 16 to 20 minutes until golden brown and set but moist in the center.
- Step 9: Remove from the oven and let cool completely before slicing into squares.
- Step 10: Keep the bars fresh by covering or transferring to an airtight container.
Pro Tips for the Perfect Kitchen Sink Cookie Bars
Keep these in mind:
- These bars are a perfect crowd-pleaser with a balance of sweet and salty flavors.
- Make sure to cool the butter slightly before adding the eggs to prevent cooking.
- Adjust the amount of flour based on the dough consistency.
- For added flavor, consider adding nuts or your favorite snacks.
Best Ways to Serve Kitchen Sink Cookie Bars
Here are some serving ideas:
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Serve with a hot cup of coffee or tea for a perfect afternoon treat.
- Great for parties, cut them into bite-sized pieces for easy sharing.
How to Store and Reheat Kitchen Sink Cookie Bars
To keep your bars fresh, cover tightly with plastic wrap or store in an airtight container. They will stay moist and delicious for up to 3 days at room temperature. For longer storage, consider freezing the bars.
Frequently Asked Questions About Kitchen Sink Cookie Bars
What are kitchen sink cookie bars?
Kitchen sink cookie bars are a delightful dessert that blends a variety of ingredients like chocolate chips, pretzels, and caramel in one gooey bar. They’re called “kitchen sink” because they include everything but the kitchen sink!
Can I make kitchen sink cookie bars ahead of time?
Yes, you can prepare the dough ahead of time and store it in the fridge for up to 3 days. Just bake them fresh when you’re ready to enjoy!
How do I avoid common mistakes with kitchen sink cookie bars?
To avoid common mistakes, ensure your butter is not too hot when mixing with eggs and adjust flour for the right dough consistency. Always test your oven’s temperature for accuracy.
Variations of Kitchen Sink Cookie Bars You Can Try
Consider these fun variations:
- Substitute M&M’s for chocolate chips for a festive twist.
- Try adding nuts for crunch or dried fruit for a chewy texture.
- Experiment with gluten-free flour to make gluten-free kitchen sink cookie bars.
- For a no-bake version, layer cookie crumbs with your favorite toppings and chill.
For more delicious recipes, check out our Creamy Pepperoncini Chicken or Apple Bundt Cake Recipe.
To learn more about baking techniques, visit King Arthur Baking for expert tips and resources.
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Kitchen Sink Cookie Bars: The Ultimate Crowd-Pleaser
- Total Time: 30 minutes
- Yield: 24 squares 1x
- Diet: Vegetarian
Description
These Kitchen Sink Cookie Bars combine a delightful mix of semi-sweet and milk chocolate chips, pretzels, and chewy caramel pieces into thick, soft, gooey, and chewy bars.
Ingredients
- ¾ cup unsalted butter (1 ½ sticks), melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour (add an extra 1/4 cup if dough is too runny)
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips (for holiday version, swap for M&M’s and add 2 tablespoons inside dough if desired)
- ½ cup broken pretzels
- ½ cup chewy caramel pieces (such as Kraft or Werther’s Soft), chopped
Instructions
- Set your oven to 350°F (175°C) to get it ready for baking the cookie bars.
- In a medium-sized microwave-safe bowl, melt ¾ cup unsalted butter for about 20-30 seconds until just melted. Allow it to cool slightly if it is steaming to prevent cooking the eggs when added.
- Add ¾ cup light brown sugar and ½ cup granulated sugar to the melted butter and stir with a spatula until combined. Then mix in 1 whole egg and 1 extra egg yolk along with 2 teaspoons vanilla extract until fully incorporated. Avoid using a mixer to maintain the desired texture.
- Stir in 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt, mixing well to combine evenly throughout the batter.
- Gradually add 2 cups all-purpose flour and stir until the dough comes together and no flour streaks remain. If the dough is too runny, add up to an additional ¼ cup flour for better consistency.
- Fold in ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips, ½ cup broken pretzels, and ½ cup chopped caramel pieces until they are evenly distributed throughout the dough.
- Grease or line a 9×13″ metal baking pan with parchment paper. Press the cookie dough evenly into the pan, smoothing the surface. Optionally, press a few extra mix-ins on top for a decorative touch.
- Place the pan in the preheated oven and bake for 16 to 18 minutes, or up to 20 minutes depending on your oven, until the edges and top turn lightly golden brown and the center looks set but still moist.
- Remove the pan from the oven and place it on a cooling rack. Let the bars cool completely in the pan before slicing into 24 squares to serve.
- To keep the bars fresh, cover the pan tightly with plastic wrap or transfer the bars into an airtight container. They will stay moist and delicious for up to 3 days at room temperature. For longer storage, consider freezing the bars.
Notes
- These bars are a perfect crowd-pleaser with a balance of sweet and salty flavors.
- Make sure to cool the butter slightly before adding the eggs to prevent cooking.
- Adjust the amount of flour based on the dough consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg