Kitchen Sink Cookies
24 cookies
Sweet and salty Kitchen Sink Cookies are soft, chewy, and loaded with chocolate, butterscotch, crispy potato chips and pretzels.
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup milk chocolate chips plus more for garnish, optional
- ¾ cup semi-sweet chocolate chips plus more for garnish, optional
- ¾ cup butterscotch chips plus more for garnish, optional
- ¾ cup crushed pretzels plus more for garnish, optional
- ¾ cup crushed potato chips plus more for garnish, optional
- 1 tablespoon flaked salt for garnish optional
Instructions
- Preheat the oven to 350°F (180°C), or 160°C fan oven. Line 4 cookie sheets with parchment paper or a silicone mat and set aside.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and fluffy, for about 3-4 minutes. Add the eggs and vanilla extract and mix again.
- Add the flour mixture to the butter mixture and mix until fully combined. Stir in the milk chocolate chips, semisweet chocolate chips, butterscotch chips, crushed pretzels, and potato chips and mix until evenly distributed throughout the dough.
- Drop the cookie dough by ¼ cup scoops onto the prepared baking mat at least 4” apart. If desired, press extra chocolate, butterscotch, chips, or pretzels into the top. Flatten slightly with your fingers or the back of a spoon to help them spread.
- Bake in the preheated oven for 8-10 minutes, or until lightly golden. Sprinkle with salt if desired, then cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Cool the cookies on the baking sheets. Because these cookies are so large, they will break if you try to take them off the trays too soon. Give them 5-10 minutes to cool before transferring them to a wire rack to cool down completely.
- Switch up the chocolate add-ins. Try white chocolate chips, peanut butter chips, dark chocolate chips, or caramel chips. Toffee bits or M&Ms would also be amazing here!
- Add extra toppings. You can bake these cookies as-is, but they look better when you top the unbaked dough with more of what's inside the cookies! Save a handful of extra chips, pretzels, and chocolate to "decorate" the cookies before baking.
- To Store: Keep the cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1large cookie | Calories: 269kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 170mg | Potassium: 117mg | Fiber: 1g | Sugar: 21g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg