Description

Kitchen Sink Cookies are a delightful mix of sweet, salty, and crunchy elements all baked into one irresistible cookie. Loaded with semi-sweet chocolate chips, toffee bits, crushed potato chips, and chopped pretzels, these cookies offer a unique twist on the classic chocolate chip cookie by incorporating a variety of textures and flavors. Perfect for cookie lovers who enjoy a little bit of everything in every bite.

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 teaspoon Pure Vanilla Extract

Add-ins

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

Topping

1/2 teaspoon Flaky Sea Salt for topping (optional; like Maldon flaked sea salt)

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Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s at the right temperature for baking when your cookies are ready.
Prepare Baking Sheets: Line two baking sheets with parchment paper or a baking mat like Silpat. This prevents cookies from sticking and makes cleanup easier.
Mix Dry Ingredients: In a medium mixing bowl, whisk together all-purpose flour, baking soda, and kosher salt. Set this mixture aside for later use.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, light brown sugar, and white sugar together until the mixture becomes light and fluffy.
Add Egg and Vanilla: Incorporate the egg and pure vanilla extract into the creamed butter and sugars. Mix on low speed, making sure to scrape down the bowl as needed for even blending.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer. Mix on low speed just until everything is combined—avoid overmixing to keep cookies tender.
Add Mix-ins: Gently fold in the semi-sweet chocolate chips, toffee bits, crushed potato chips, and chopped pretzels, making sure they are evenly distributed throughout the dough.
Shape Cookies: Roll the cookie dough into golf ball-sized balls. Optionally, roll the balls in extra toppings to add more texture. Place the dough balls onto prepared baking sheets, spacing them about 6 inches apart.
Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are crisp but the centers remain soft.
Deflate and Add Topping: Immediately after removing the cookies from the oven, firmly tap the baking sheets on the kitchen counter to deflate the cookies and achieve a soft center. Sprinkle lightly with flaky sea salt if using.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
Store: Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

Using a combination of light brown and white sugar gives the cookies a perfect balance of sweetness and moisture.
Crushed potato chips and pretzels add a salty crunch that complements the sweetness of the chocolate and toffee bits.
Firmly tapping the baking sheet right after baking helps keep the centers soft and chewy rather than puffy.
If you prefer a less salty cookie, omit the flaky sea salt topping and reduce the amount of pretzels used.
Room temperature butter is essential for proper creaming with sugars, which yields a better cookie texture.
These cookies can be frozen before or after baking for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American