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Kitchen Sink Cookies Recipe

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★★★★★

4.6 from 116 reviews

Kitchen Sink Cookies are a delightful mix of sweet and salty flavors packed into one chewy, flavorful cookie. Loaded with semi-sweet chocolate chips, toffee bits, crushed potato chips, and chopped pretzels, these cookies offer a unique texture and taste explosion. Perfect for those who love cookies with a variety of mix-ins, they bake up soft in the center with crispy edges and topped optionally with flaky sea salt for an extra burst of flavor.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-Purpose Flour (250 grams)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt

Wet Ingredients

  • 2 sticks Unsalted Butter, softened to room temperature (1 cup)
  • 3/4 cup Light Brown Sugar, packed (150 grams)
  • 1/2 cup White Sugar (100 grams)
  • 1 large Egg
  • 2 teaspoons Pure Vanilla Extract

Mix-Ins

  • 1 1/2 cups Semi-Sweet Chocolate Chips
  • 1 cup Toffee Bits (like Heath Bits o’ Brickle English Toffee Bits)
  • 1 cup Crushed Potato Chips (like Ruffles)
  • 1/2 cup Chopped Pretzels

Toppings (Optional)

  • 1/2 teaspoon Flaky Sea Salt (like Maldon flaked sea salt)

Instructions

  1. Preheat Oven – Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or a silicone baking mat to ensure the cookies don’t stick and are easy to remove after baking.
  2. Mix Dry Ingredients – In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside for later.
  3. Cream Butter and Sugars – Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, light brown sugar, and white sugar together until the mixture becomes light in color and fluffy in texture.
  4. Add Egg and Vanilla – Add the large egg and pure vanilla extract to the creamed butter and sugar mixture. Mix on low speed, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
  5. Combine Wet and Dry Ingredients – Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until the dough just comes together, being careful not to overmix.
  6. Incorporate Mix-ins – Gently fold in the semi-sweet chocolate chips, toffee bits, crushed potato chips, and chopped pretzels evenly throughout the dough.
  7. Portion Cookies – Roll the cookie dough into golf ball-sized portions. For extra topping visibility, roll the dough balls gently in additional toppings if desired. Place the dough balls spaced about 6 inches apart on the prepared baking sheets.
  8. Bake – Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are crisp but the centers remain soft.
  9. Deflate and Salt – Upon removal from the oven, firmly tap the baking sheets on the kitchen counter to deflate the cookies slightly, which helps keep the centers soft. While still warm, sprinkle lightly with flaky sea salt if using.
  10. Cool – Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Store – Store cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.

Notes

  • Extra Toppings – For a more decorative look and extra crunch, roll the cookie dough balls in additional chocolate chips, toffee bits, or crushed pretzels before baking to make the toppings more visible on top.
  • Cookie Size – Rolling the dough into golf ball-sized balls helps achieve the perfect balance of soft center and crispy edges.
  • Mix-ins – Feel free to customize the mix-ins based on your preference; nuts or other favorite candies work well too.
  • Room Temperature Butter – Ensuring the butter is softened to room temperature helps in achieving the right creamy texture when creaming the butter and sugars.

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Find it online: https://cheframi.com/kitchen-sink-cookies-recipe/