Kitchen Sink Cookies Recipe

stack of kitchen sink cookies on a white plate

Kitchen Sink Cookies Recipe

These Kitchen Sink Cookies have literally everything! Potato chips, pretzels, chocolate chips, and toffee create the ultimate combination of salty, sweet, crunchy, and chewy in every bite.

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 10

Cook Time: 15

Chill: 10

Total Time: 35

Servings: cookies

Author: Jennifer Stewart

Ingredients

1 cup butter unsalted, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
3/4 cup pretzels rough chopped
3/4 cup potato chips rough chopped
1/2 cup toffee bits
flaky sea salt for sprinkling

Instructions

Preheat oven to 350F. Prepare baking sheets with parchment paper.
In a large bowl, using a hand mixer or stand mixer with paddle attachment, cream together the butter, brown sugar, and granulated sugar until fluffy.
Add the egg yolk, egg, and vanilla extract. Mix to combine. Be sure to scrape down the sides of the bowl for even mixture.
In a separate bowl, combine the flour, salt, and baking soda. Whisk to combine.
In 2-3 batches, slowly add the flour mixture to the wet ingredients until completely combined. Do not over mix.
Add the chocolate chips, pretzels, potato chips, and toffee bits (reserving a little of each one to roll the dough balls in before baking) and mix by hand.
Scoop the dough into balls (approximately 3 tablespoons) and place on prepared baking sheet. Chill in the refrigerator for 10 minutes.
Remove from the refrigerator, roll the dough balls in the reserved toppings.
Place back on the baking sheet. Bake for 12-15 minutes, rotating half way through, until the edges are starting to turn golden brown and the middle is set. Do not over bake!
Remove from the oven and let sit on the baking sheet for 3-5 minutes or until the cookies are set.
Remove carefully with a spatula to a cooling rack. Let cool completely.

Notes

Mixing method - Electric hand mixer works best for getting the dough consistent, just fold in the toppings.
Change up mix-ins - Try caramel bits instead of toffee. Adjust amounts but keep 3 cups total. Use pretzel twists or waffles instead of sticks for fewer sharp edges.
Make them pretty - Press extra mix-ins on top right after baking, or roll dough balls in mix-ins before baking for more coverage and flavor. Let cookies cool on sheet a few minutes before moving to rack.
Don't skip the salt - Flaky sea salt sprinkled at the end balances out the sweetness.

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