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!
Servings: 40 cookies
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.1 cup unsalted butter, softened, 1 cup packed brown sugar, ½ cup granulated sugar
- Add the vanilla and egg, and beat again until combined.2 teaspoons pure vanilla extract, 1 large egg
- Add the flour, baking soda, and salt, gently mixing them together before stirring into the butter mixture. Mix by hand until just combined.2 ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold in baking chips, pretzels, chips, and toffee pieces.1 ½ cups chocolate chips, ½ cup chopped pretzels, ½ cup crumbled potato chips, ½ cup toffee bits
- 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
- More add-in ideas: 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 M&Ms, chopped candy bars, Andes mints, or funfetti sprinkles. Dried fruit such as raisins, cranberries or cherries are great, too!
- Don't get carried away! 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.
- Pro tip: 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.
- Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- To freeze dough: Pre-freeze the portioned dough balls on a baking sheet until solid. Afterward, transfer the frozen dough to a freezer bag to keep in the freezer for up to 6 months. To bake the cookie dough from frozen, place the frozen dough on a baking sheet and bake at 325ºF (instead of 350ºF) for 16 to 18 minutes.
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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