Kitchen Sink Cookies Recipe
Kitchen sink cookies are soft and chewy cookies loaded with sweet chocolate chips and caramel toffee bits, balanced with salty pretzels and potato chips. These everything but the kitchen sink cookies have a quick chilling time and are easy to make in one bowl with whatever mix-ins you’re craving.
Equipment
- 1 microwave safe bowl
- 1 whisk and flexible spatula or spoon
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 3 cups (360 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ¾ cup (128 g) milk chocolate chips
- ¾ cup (128 g) semi sweet or dark chocolate chips
- 1 cup (40 g) potato chips, crushed
- 1 cup (40 g) pretzels, chopped
- 1 cup (240 g) toffee bits or caramel bits
Instructions
- In a small bowl, melt the butter for 1 minute in the microwave. The butter will be mostly melted with some unmelted pieces. Stir to combine and and cool in the fridge for about 20 minutes.1 cup (226 g) unsalted butter, melted and cooled
- In another bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.3 cups (360 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk the cooled melted butter, sugar and light brown sugar for 1 minute, until smooth well combined. Whisk in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined.1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature
- Gently fold in the chocolate chips, potato chips, pretzels and toffee bits until combined. Cover the cookie dough and transfer to the fridge to chill for at least 30 minutes while the oven preheats.¾ cup (128 g) milk chocolate chips, ¾ cup (128 g) semi sweet or dark chocolate chips, 1 cup (40 g) potato chips, crushed , 1 cup (40 g) pretzels, chopped , 1 cup (240 g) toffee bits or caramel bits
- Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the kitchen sink cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips, potato chips, toffee bits or pretzels if you like.
- Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Cool the chewy everything cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack, top with flaky salt if you like, cool completely to room temperature and enjoy.
Notes
Store: Place the baked kitchen sink cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
See Variations section of the blog post to make these kitchen sink cookies with brown butter, with oats or with other mix-ins such as M&M’s.
Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
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