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Kitchen Sink Cookies Recipe

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4.3 from 3 reviews

Kitchen Sink Cookies are a delightful mix of sweet, salty, and crunchy ingredients baked into a chewy cookie. Loaded with chocolate chips, toffee bits, crushed potato chips, and chopped pretzels, these cookies offer a unique combination of flavors and textures that’s irresistible for snack lovers looking for a creative twist on classic chocolate chip cookies.

Ingredients

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 and Toppings

  • 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. Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or a silicone baking mat like Silpat. This preparation step ensures easy removal of cookies after baking.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside until needed.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened unsalted butter together with the light brown sugar and white sugar until the mixture is light and fluffy. This usually takes a few minutes and is essential for a tender cookie.
  4. Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed butter and sugar mixture. Mix on low speed and scrape down the bowl as necessary to fully incorporate the ingredients.
  5. Combine Dry and Wet Mixtures: Slowly add the dry ingredients to the wet mixture while mixing on low speed, mixing just until everything is combined to avoid overworking the dough.
  6. Fold in Mix-ins: Stir in the semi-sweet chocolate chips, toffee bits, crushed potato chips, and chopped pretzels to the cookie dough, ensuring an even distribution of all ingredients.
  7. Shape Cookies: Roll the cookie dough into golf ball-sized balls. For extra texture and visual appeal, you can gently roll the dough balls in additional toppings if desired.
  8. Arrange and Bake: Place the dough balls onto the prepared baking sheets, spacing them about 6 inches apart to allow room for spreading. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are crisp but the centers remain soft.
  9. Deflate and Salt: When you remove the cookies from the oven, firmly tap the baking sheets on the kitchen counter to deflate the cookies, which helps keep the centers soft. If using, sprinkle the cookies lightly with flaky sea salt.
  10. Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
  11. Storage: Store the cooled cookies in an airtight container at room temperature for up to one week to maintain freshness and texture.

Notes

  • Extra Toppings: For more visible and crunchy toppings on top, prepare extra mix-ins and gently roll the cookie dough balls in these toppings before baking.
  • Butter Temperature: Make sure the butter is softened to room temperature, not melted, to achieve the proper cookie texture.
  • Spacing: Maintain at least 6 inches between dough balls on baking sheets to prevent cookies from merging as they bake and spread.
  • Salt Topping: Adding flaky sea salt on top is optional but highly recommended for a sweet-salty flavor contrast.

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