The ultimate cookie! Triple threat cookies, also known as kitchen sink cookies, combine three varieties of chocolate, loaded with flavor and the perfect chewy texture. I am telling you, this will be the cookie recipe you make for every occasion, bake sale, dinner party, from now on!
I love making these cookies for friend gatherings, birthdays, or for a weekend treat.
Cookies lend itself to creating variations, and so this recipe is inspired by my cookie skillet, my cookies and cream cookies, and my peppermint version.
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What are the ingredients for this recipe?
These cookies call for very standard ingredients like butter, flour, and sugar. Specifically, let's look at what we need from start to finish.
- All Purpose Flour
- Baking Soda
- Butter - this needs to true room temperature. That means, if you place your finger tip onto the stick of butter and press in, it leaves a slight indent. Butter takes approximately 20-30 minutes to come to room temperature once removed from the fridge.
- Sugar
- Eggs
- Vanilla Extract
- Chocolate Chips - I like using smaller ones for this recipe
- Chocolate Covered Pretzels - you can find different ones at your local grocery store. I typically just use the milk chocolate ones.
- M&Ms - I like to use the mini ones as they spread nicely across the batter.
See the recipe card below for specific information about quantities.
How do I make this recipe?
This recipe takes no time to put together, but will need some time to rest and chill in the fridge. Here's how we do it:
Begin by adding the butter and sugar to a large mixing bowl. Cream butter and sugar using a hand whisk or a stand mixer until it forms a creamy paste, approximately 3 minutes. Add in eggs one at a time and mix to combine.
To the wet ingredients, add in flour and baking soda and mix a little at a time. Add in the mini m&ms, chopped chocolate pretzels and mini M&Ms (chopped chocolate) and fold in with a spatula.
Using a large cookie scoop, scoop the dough and form balls. Place the balls on a baking sheet and let chill in the fridge for an hour. Once the hour is done, preheat the oven to 350º and place a few cookies on a baking sheet lined with parchment paper. Bake the cookies for 12 minutes or until lightly brown; rotating racks from top to bottom halfway through. Let cool completely (approximately 30m) before serving to allow the cookies to fully set.
HINT: These cookie bars will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake!
Recipe Swaps and Substitutions
If you're looking to adapt some things in this cookie recipe to fit your lifestyle, here's what I would suggest:
- Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit. If you are swapping out the regular flour, I recommend Bobs Red Mill Gluten Free All Purpose Flour for these.
- Butter: you can swap out the regular butter and opt in plant-based butter
- Chocolate: I used mini chocolate chips here, but you can easily use chopped chocolate. Hu Kitchen has healthy baking gems which are easy to chop (use NOMASTE at checkout for 10% off or click here).
Recipe Variations:
Cookies naturally lend itself to a variety of different add ins, so if you're trying to make this recipe your own, consider these variations:
- Skillet - throw the entire batter into one large cast iron skillet and bake for 30 minutes.
- Cookie Bars - add the batter to a 9x9 tin and bake for 25-30 minutes to form cookie blondies or bars
- Mix-ins: Get creative! Make these cookies with Reese’s pieces, chopped chocolate chunks instead of chips, or even some pecans or walnuts.
Kitchen Equipment and Tools
Having a few trusty baking tools in your kitchen really makes a difference. Here are a few must-haves if you're looking to make delicious cookies every single time:
- Baking sheets
- Parchment paper
- Hand or stand mixer - I only have a hand mixer, and I love it!
- Cookie scoop
One other kitchen tool that I rely on heavily is the use of a scale. Kitchen scales help to make sure that the recipe turns out the exact same each time. A gram is a gram, however, a cup is not the same as a cup for me and for you. Why? We all scoop flour or sugar differently, so when we measure, we are getting the same weight each time. I highly suggest investing in a quality scale, I promise you it makes a difference. Some of my favorites are listed here.
How do I store these cookies? Can I freeze them?
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days. If you have leftover or want to make a batch for another day, freeze the cookie dough balls in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
PRO TIP:
Add some flaky sea salt to the tops of the cookies for an added salty sweet flavor.
Hungry for More?
Looking for other recipes like this? Try these:
Chewy Triple Threat (Kitchen Sink) Cookies
Equipment
- 1 hand mixer or stand mixer
- 1 spatula
- 1 whisk
- 1 large mixing bowl
- measuring spoons and cups
- 1 kitchen scale optional
Ingredients
- 310 grams all purpose flour 2 ¼ cups
- 1 teaspoon baking soda
- 8 oz salted butter room temperature
- 50 grams cane sugar
- 150 grams light brown sugar
- 2 eggs room temperature
- 1 cup chopped chocolate covered pretzels
- ½ cup mini m&M candy
- ½ cup mini chocolate chips
Instructions
- Begin by adding the butter and sugar to a large mixing bowl. Cream butter and sugar using a hand whisk or a stand mixer until it forms a creamy paste, approximately 3 minutes.
- Add in eggs one at a time and mix to combine.
- To the wet ingredients, add in flour and baking soda and mix a little at a time.
- Add in the mini m&ms, chopped chocolate pretzels and mini M&Ms (chopped chocolate) and fold in with a spatula.
- Using a large cookie scoop, scoop the dough and form balls. Place the balls on a baking sheet and let chill in the fridge for an hour.
- Once the hour is done, preheat the oven to 350º and place a few cookies on a baking sheet lined with parchment paper.
- Bake the cookies for 12 minutes or until lightly brown; rotating racks from top to bottom halfway through.
- Let cool completely (approximately 30m) before serving to allow the cookies to fully set.
Amee
I just made these cookies today for my son and his friends and I have to say, not only are they easy to make, but they are exactly what a cookie should taste like. We love the addition of pretzels in this. Can't wait to make them again.
Kayla
I am in love with chocolate covered pretzels so I was extremely excited to come across these!! Thank you for this delicious recipe!
nomastehungry
This makes me SO happy! They're a favorite of mine!