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–+ servings
Close up of a pile of kitchen sink cookies with a bite missing from the top cookie.
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5 from 1 vote

Kitchen Sink Cookies

Soft and chewy kitchen sink cookies filled with chocolate, potato chips, pretzels, and toffee (everything but the kitchen sink!). Easy to make in just 30 minutes!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Rachel Gurk

Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg (preferably at room temperature)
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups chocolate chips (try a mix of varieties like semisweet, milk, white, and/or butterscotch)
  • ½ cup chopped pretzels (or itty bitty pretzels)
  • ½ cup crumbled potato chips (don’t crush them too small!)
  • ½ cup toffee bits
  • Flaky sea salt, optional

Instructions

  • Position oven rack in the middle of the oven. Preheat oven to 350ºF. Line cookie sheets with parchment paper or silicone baking mats.
  • In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  • Add the vanilla and egg and beat again until combined.
  • Add the flour, baking soda, and salt, gently mixing them together before stirring into the butter mixture. Mix by hand until just combined.
  • Fold in chocolate chips, pretzels, chips, and toffee pieces.
  • Using a cookie scoop or spoon, drop rounded heaping tablespoons (#40 cookie scoop) of dough onto prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle with flaky sea salt.
  • Bake in preheated oven for 12 minutes or until edges are golden brown.
  • Let cookies cool on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
  • Repeat the process with the remaining dough.

Notes

  • This is a fun cookie recipe where you can use whatever you have on hand, hence the name, kitchen sink cookies. Consider substituting shredded coconut, chopped nuts, chopped caramels, or rolled oats.
  • Try to keep add-ins to 1 ½ cups (plus 1 ½ cups chocolate chips). You can use a little less, but if you use more, the dough may not hold together.
  • If you use potato chips, you may want to add a few pieces to the top of each cookie before baking so they don’t get too lost in the dough. You can do this with any or all of the add-ins to make your cookies look pretty, too.
  • Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 54mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 182IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.5mg

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