Kitchen Sink Cookies

Kitchen Sink Cookies have a little bit of everything that is salty, sweet, crunchy, and chewy. Use this recipe to add all your favorite cookie toppings!

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Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 15

Additional Time: 10

Total Time: 35

Servings: cookies

Calories: 130kcal

Author: Jennifer Stewart

Ingredients

1 cup 2 sticks butter (unsalted, room temperature)
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg large
1 egg yolk large
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
3/4 cup pretzels chopped
3/4 cup potato chips chopped
1/2 cup toffee bits
flaky sea salt for sprinkling

Instructions

Preheat oven to 350F. Prepare baking sheets with parchment paper.
In a large bowl, using a hand mixer or stand mixer with paddle attachment, cream together the butter, brown sugar, and granulated sugar until fluffy.
Add the egg yolk, egg, and vanilla extract. Mix to combine. Be sure to scrape down the sides of the bowl for even mixture.
In a separate bowl, combine the flour, salt, and baking soda. Whisk to combine.
In 2-3 batches, slowly add the flour mixture to the wet ingredients until completely combined. Do not over mix.
Add the chocolate chips, pretzels, potato chips, and toffee bits (reserving a little of each one to roll the dough balls in before baking) and mix by hand.
Scoop the dough into balls (approximately 3 tablespoons) and place on prepared baking sheet. Chill in the refrigerator for 10 minutes.
Remove from the refrigerator, roll the dough balls in the reserved toppings.
Place back on the baking sheet. Bake for 12-15 minutes, rotating half way through, until the edges are starting to turn golden brown and the middle is set. Do not over bake!
Remove from the oven and let sit on the baking sheet for 3-5 minutes or until the cookies are set.
Remove carefully with a spatula to a cooling rack. Let cool completely.
Enjoy!

Notes

caramel bits can be substituted for toffee bits if you can’t find them.
you can use any shape pretzel but I find that the twists or waffles have fewer sharp edges and don’t stick out of the cookie and poke your mouth when eating.
don’t skip the flaky sea salt sprinkle at the end, it really helps to balance out the sweetness!
you can change the amounts of the individual mix-ins just be sure to use 3 cups of them total.
roll the cookie dough balls in additional mix-ins to for even more goodness and to make the final baked cookie even tastier!
let them cool on the baking sheet a few minutes to set up before you move them to the cooling rack.

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