Get ready to elevate your cookie game with our Kitchen Sink Cookies recipe! These delectable treats are the perfect combination of sweet and salty, packed with a medley of delicious ingredients that are sure to satisfy your cravings. From rich chocolate chips to crunchy pretzels, potato chips, toffee pieces and creamy peanut butter, these cookies have it all. Whether you’re looking for a crowd-pleasing dessert or a delightful snack to enjoy with your morning coffee, these Kitchen Sink Cookies are guaranteed to be a hit. Join us as we guide you through the simple steps to create these mouthwatering cookies in your own kitchen. Let’s dive in and bake up a batch of irresistible goodness! Pretzels, chocolate, potato chips, toffee pieces, M&Ms…the sky is the limit! Everything but the kitchen sink!
KITCHEN SINK COOKIE MIX-IN IDEAS
These cookies are so versatile that you can make them your way or my way. There are so many different things you can add to them to fit your cookie taste. With this batch, I added semi-sweet chocolate chips, pretzels, potato chips and toffee pieces. There are all sorts of other mix-ins that you can add to your cookies to suit your taste. Here is just a brief list of ideas but the sky is the limit…
- Dark Chocolate Chips
- Semi-Sweet Chocolate Chips
- Milk Chocolate Chips
- M&Ms
- Dried Cranberries
- Pretzels
- Potato Chips
- Toffee Pieces
- Peanut Butter Cups (chopped)
- Caramel Pieces
- Pecans
- Walnuts
- White Baking Chips
- Peanut Butter Chips
- Shredded Coconut
- Sprinkles
BIG OR SMALL COOKIES
As you may know, we bounce back and forth between BIG and mini cookies. When you are looking to feed a crowd and you need a “catering size” that is manageable with just 2 or 3 bites, we suggest making mini cookies. If you are looking for GIANT cookies that you can indulge in or possibly share with a friend, make BIG cookies. It’s all up to you.
This batch we made small cookies with just 1 1/2 TBSP of dough per cookie. It was perfect but we can see how making big cookies with 1/4 cup of dough would be amazing too!
KITCHEN SINK COOKIE INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
KITCHEN SINK COOKIE DIRECTIONS
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter, brown sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg and vanilla and beat until combined.
4. Add in flour, baking soda, and salt. Stir until all combined.
5. Hand stir in the chocolate chips, potato chips, pretzel pieces and toffee pieces.
6. Scoop out about 1 1/2 TBSP of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if small cookies and 6 to a pan if BIG cookies).
7. Bake for about 12-14 minutes. Remove from oven. Sprinkle with sea salt. Let cool on tray for 5 minutes. Transfer cookies to cooling rack. NOTE: Baking time will be longer if you make BIG cookies.
Kitchen Sink Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup toffee pieces
- 1 cup potato chips crushed
- 1/2 cup pretzels chopped
- 1 tsp sea salt optional for topping
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, brown sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and vanilla and beat until combined.
- Add in flour, baking soda, and salt. Stir until all combined.
- Hand stir in the chocolate chips, potato chips, pretzel pieces and toffee pieces.
- Scoop out about 1 1/2 TBSP of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if small cookies and 6 to a pan if BIG cookies).
- Bake for about 12-14 minutes. Remove from oven. Sprinkle with sea salt. Let cool on tray for 5 minutes. Transfer cookies to cooling rack. NOTE: Baking time will be longer if you make BIG cookies.
Nutrition
