Recipe Background
Kitchen-Sink Cookies would, in fact, throw in the kitchen sink if it would make for a sweet addition! Filled with not just chocolate chips but also crispy potato chips, crunchy pretzels, and buttery toffee bits (everything but the kitchen sink...), Kitchen-Sink Cookies have a little something for everyone in the most literal sense! The cookies only take 35 minutes to make, so you can enjoy them virtually anytime you need a pick-me-up with a visual pop that your tastebuds will love as well!
Kitchen-Sink Cookies would, in fact, throw in the kitchen sink if it would make for a sweet addition! Filled with not just chocolate chips but also crispy potato chips, crunchy pretzels, and buttery toffee bits (everything but the kitchen sink...), Kitchen-Sink Cookies have a little something for everyone in the most literal sense! The cookies only take 35 minutes to make, so you can enjoy them virtually anytime you need a pick-me-up with a visual pop that your tastebuds will love as well!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup white sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 cup toffee bits
- 1 cup potato chips crushed
- 1/2 cup pretzels chopped
- 1/2 teaspoon flaky sea salt optional, for topping
Directions
- Preheat the oven to 350 degrees F.
- Line two sheet pans with parchment paper or silicone baking mats, or grease them with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, the baking soda, and the kosher salt. Set it aside.
- In the bowl of a stand mixer or a large bowl using a hand mixture, beat together the butter, the light brown sugar, and the white sugar until light and fluffy.
- Add the egg and the vanilla extract and mix at low speed, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the bowl and mix on low speed until everything is just combined.
- Stir in the chocolate chips, the toffee bits, the potato chips, and the pretzels.
- Roll the cookie dough into 1-1 1/2-inch balls.
- Spread the cookie dough on the prepared pans, leaving 6 inches of space between each ball.
- Bake until the edges of the cookies are crispy but the centers are still soft, about 10-12 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring the cookies to a cooling rack.
- Serve!
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