Kitchen Sink Cookies
These Kitchen Sink Cookies are loaded with chocolate chips, toffee bits, pretzels, and potato chips for the ultimate sweet and salty treat. Soft, chewy centers with crispy edges make these irresistible!
Ingredients
- 2 cups 250 grams All-Purpose Flour (measured correctly by spooning into cup)
- 1 teaspoon Baking Soda fresh for best rise
- 1/2 teaspoon Kosher Salt Diamond Crystal brand recommended
- 2 sticks 1 cup Unsalted Butter (softened to room temperature)
- 3/4 cup 150 grams Light Brown Sugar (packed firmly when measuring)
- 1/2 cup 100 grams White Sugar (granulated sugar)
- 1 Large Egg room temperature preferred
- 2 teaspoons Pure Vanilla Extract use real vanilla, not imitation
- 1 1/2 cups Semi-Sweet Chocolate Chips can substitute milk chocolate
- 1 cup Toffee Bits Heath Bits o' Brickle recommended
- 1 cup Crushed Potato Chips Ruffles work perfectly
- 1/2 cup Chopped Pretzels small pretzel twists, roughly chopped
- 1/2 teaspoon Flaky Sea Salt optional topping; Maldon brand suggested
Instructions
- Prepare Your Workspace
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars
- In a large bowl or stand mixer, beat the softened butter with both sugars for about 3 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients
- Beat in the egg and vanilla extract until fully combined, about 1 minute.
- Combine Wet and Dry
- Add the flour mixture to the butter mixture. Mix on low speed just until the flour disappears.
- Fold in the Mix-Ins
- Using a sturdy spoon or spatula, fold in the chocolate chips, toffee bits, crushed potato chips, and chopped pretzels until evenly distributed.
- Shape the Cookies
- Scoop the dough into golf ball-sized portions (about 3 tablespoons each). Roll them between your palms to create smooth balls. Space the dough balls about 3 inches apart on prepared baking sheets (6 cookies per sheet).
- Bake to Perfection
- Bake for 10 to 12 minutes until edges are set and lightly golden, with centers still appearing soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Sprinkle with flaky sea salt while still warm if desired.
Notes
Don't Overbake: Remove cookies when centers still look soft. They continue baking on the hot pan and will firm up as they cool.
Storage: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Freezing Dough: Roll dough into balls, freeze on a baking sheet until solid (2-3 hours), then transfer to freezer bag. Bake from frozen at 325°F for 16-18 minutes. Dough lasts up to 6 months.
Freezing Baked Cookies: Wrap individual cookies in plastic wrap, place in freezer bag. Store up to 3 months. Thaw at room temperature for 30 minutes.
Butter Temperature: Make sure butter is truly softened (leaves an indent when pressed) but not melted for best results.
Mix-In Ratio: Use exact measurements for proper texture and structure. Too many mix-ins cause cookies to fall apart.
Substitutions: Can replace toffee bits with chopped Heath bars, butterscotch chips, or peanut butter chips. Can replace potato chips with chopped nuts or more pretzels.
Storage: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Freezing Dough: Roll dough into balls, freeze on a baking sheet until solid (2-3 hours), then transfer to freezer bag. Bake from frozen at 325°F for 16-18 minutes. Dough lasts up to 6 months.
Freezing Baked Cookies: Wrap individual cookies in plastic wrap, place in freezer bag. Store up to 3 months. Thaw at room temperature for 30 minutes.
Butter Temperature: Make sure butter is truly softened (leaves an indent when pressed) but not melted for best results.
Mix-In Ratio: Use exact measurements for proper texture and structure. Too many mix-ins cause cookies to fall apart.
Substitutions: Can replace toffee bits with chopped Heath bars, butterscotch chips, or peanut butter chips. Can replace potato chips with chopped nuts or more pretzels.
