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Kitchen Sink Cookies – Temptingly Easy Recipe to Love

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These Kitchen Sink Cookies combine sweet and salty flavors for an irresistible treat. Filled with chocolate chips, pretzels, toffee, and potato chips, this recipe is perfect for fans of Pretzel Toffee Chocolate Chip Cookies and Sweets Treats.

Ingredients

Scale
  • 2 cups All-Purpose Flour 250 grams
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 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 teaspoon Pure Vanilla Extract
  • 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
  • 1/2 teaspoon Flaky Sea Salt for topping optional like Maldon flaked sea salt

Instructions

  1. Heat your oven to 350°F or 177°C and prepare two baking sheets with parchment paper or a baking mat for easy cookie removal.
  2. In a bowl, whisk together the flour, baking soda, and salt, then set aside.
  3. Cream the butter and both sugars in a mixer until fluffy, then add the egg and vanilla, mixing gently.
  4. Gradually combine the dry mix with the wet mix until just incorporated, then fold in chocolate chips, toffee bits, crushed potato chips, and pretzels.
  5. Shape the dough into golf ball-sized portions, spacing them about 6 inches apart on the sheets.
  6. Bake the cookies for 10 to 12 minutes until edges are crisp and centers remain soft.
  7. When out of the oven, firmly tap the baking sheets on the counter to soften centers, then sprinkle with flaky sea salt if you wish.
  8. Let cookies cool on the baking sheets for 5 minutes before moving them to a cooling rack.
  9. Keep cookies in an airtight container at room temperature for up to one week.

Notes

  • Extra Toppings – You can roll cookie dough balls in additional toppings before baking to make them more visually appealing on top

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