Kitchen Sink Cookies

4.22 from 352 votes

When we started testing these Kitchen Sink Cookies (everything but the….) we just kept saying more chocolate chips, more pretzels, more potato chips, more toffee! We packed these cookies full of sweet and salty fillings until they couldn't possibly hold any more. And then we added a few more chocolate chips.

Prep Time25

Cook Time10

Total Time35

Course: Dessert

Keyword: compost cookies, cookie recipe, pretzel cookies

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Stand Mixer
Half Sheet Pan
Parchment Paper or Baking Mat
Cooling Rack

Ingredients

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

Preheat oven to 350°F / 177°C.
Line two baking sheets with parchment paper or a baking mat like Silpat. (These will make it easiest to remove the cookies from the pan after baking.)
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle or using a hand mixer, beat together butter and both sugars until light and fluffy.
Add egg and vanilla extract and mix on low, scraping down the bowl as needed.
Add dry ingredients to mixer and mix on low just until everything is combined.
Stir in chocolate chips, toffee bits, potato chips, and pretzels.
Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.
Bake cookies until edges are crisp and centers are still soft, 10-12 minutes.
When you remove the cookies from the oven firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (if using).
Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
Store in an airtight container at room temperature for up to 1 week.

Notes

Extra Toppings - If you’d like, you can prepare extra filings and gently roll the cookie dough in toppings before baking. This makes the toppings more visible on the top of the finished cookies.

Freeze - This cookie dough freezes well. Freeze it in balls on a baking sheet and then transfer to a freezer-safe bag. Bake within 6 months. Print and attach the label below so cooking instructions are ready when you are!

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