Vegan Kitchen Sink Cookies
Welcome to a fantastic cookie recipe that's a perfect balance of sweetness and saltiness! These Vegan Kitchen Sink Cookies are a treat for your taste buds, combining the goodness of sweet and salty ingredients, and they are also a whole lot of fun to put together with the entire family. And in case that wasn't already enough, they're also super easy to make and a surefire way to satisfy any cookie cravings!
Equipment
- 1 large bowl
- 2 lined baking trays
- 1 electric hand mixer
- fridge
- 1 spatula
- 1 cookie scoop optional
Ingredients
- ⅓ cup unsalted vegan butter (70 g) at room temperature
- ⅓ cup light brown sugar (70 g)
- 2 tbsp caster sugar (30g)
- 2 tablespoon plant milk e.g. oat, soya, almond
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 g)
- ½ teaspoon baking powder
- 1 pinch salt
For the toppings:
- 1 cup vegan chocolate chips (150 g)
- 1 cup assorted toppings e.g. Skittles, vegan M&M's, salty mini pretzels broken into pretzel pieces, potato chips, peanuts, pecans, etc.
Instructions
- Using an electric hand mixer, cream together the butter and brown sugar in a medium mixing bowl. Add the milk and vanilla extract, continuing to mix until well combined.
- Carefully sift in the flour, baking powder, and a pinch of salt into the mixing bowl with the wet ingredients. On low speed, mix until the ingredients are thoroughly combined.
- Fold in the vegan chocolate chips and half of your chosen toppings using a spatula. Refrigerate the cookie dough for at least 30 minutes to firm it up.
- Use a cookie scoop to portion out the dough onto a lined baking tray. Gently press the remaining assorted toppings onto each cookie. Place the tray in the fridge for a minimum of 1 hour. In the meantime, preheat your oven to 350°F (180°C).
- Once chilled, transfer the cookie tray to the preheated oven. Bake for 12-15 minutes or until the cookies turn lightly golden.
- Remove the tray from the oven and, while the cookies are still warm, use a round cookie cutter larger than the cookies to create perfectly round shapes.
- Allow the cookies to cool on the tray for at least 30 minutes before removing them. Move the baked cookies onto a wire rack to cool down entirely.
Notes
- For best results, use a kitchen scale for precise ingredient measurements. It is the most accurate way to measure ingredients, especially when it comes to baking, and will help make this cookie recipe a success!
- Customize Your Mix: Feel free to personalize the toppings! From candies to nuts and pretzels, the sky's the limit. Get creative and make each batch unique.
- Chill for Perfect Cookies: Refrigerating the dough is crucial! It helps the cookies hold their shape and prevents them from spreading too much while baking.
- Warm Cookie Cutter Trick: Using a round cookie cutter while the cookies are warm helps create perfect shapes. Wiggle the cutter gently to get smooth edges.
- Storage and Shelf Life: Store in an airtight container for up to 3-4 days at room temperature. Refrigerate for longer freshness or freeze for extended storage.
- Share the Joy: These cookies make fantastic gifts! Package them in pretty boxes or jars to spread holiday cheer or share with friends and family.