These kitchen sink cookies are the perfect chaotic blend of pretty much everything but the kitchen sink! A chocolate chip cookie is taken to the next level with pretzels, potato chips, and candy pieces. You won’t be able to get over how amazing these cookies are! If you have never tried potato chips in a cookie before, prepare to be blown away! The salty crunch with the sweet cookie- absolute bliss. If you still aren’t convinced, I’ve got plenty of traditional cookie recipes for you. Try these Turtle Cookies, these Almond Cookies, or these White Chocolate Oreo Cookies instead!
Kitchen Sink Cookie
You probably already know how the kitchen sink cookie gets its name. It’s definitely loaded with pretty much anything you are in the mood for! There are lots of different ways to make a kitchen sink cookie, but this recipe is hands down my favorite mix. The pretzels and potato chips add just enough to the chocolate chip cookie base to balance out the sweetness of the candy pieces and chocolate chips. It really is a super fun cookie and is a great way to switch things up. People love it when I bring these to potlucks! You can really make this cookie recipe your own! Why not try out some of these fun additions in a peanut butter cookie or a brownie cookie instead? You can also switch up the candies that go into this cookie recipe any way you like. It’s a great recipe to make with kids because you get to throw in whatever sounds good to you at the time, and whatever you have sitting in your pantry. This is going to become a family favorite, guaranteed!
Ingredients
The ingredients for your kitchen sink cookies are unique to you. You will start with a basic chocolate chip cookie base, and then comes the fun part. You can add just what I’ve listed here, or you can get creative on your own! Think of things like caramel bits, butterscotch chips, sprinkles, coconut flakes, peanut butter chips- the list goes on! I give more suggestions below in the tip box. You can find all the measurements below in the recipe box.
Butter: I prefer to use unsalted so I can keep a better eye on how much salt goes into the recipe. Don’t forget to leave your butter out to soften. Brown Sugar: Helps the cookie to get that nice brown color, and deepens the flavor with the molasses. Sugar: To sweeten the dough. Eggs: I always use large grade A eggs. Leave them out at room temperature for better results. Vanilla Extract: For added flavor. All-Purpose Flour: It’s the easiest to work with. I haven’t tested this recipe on gluten-free flours so I’m not sure how it would work! Baking Soda: Leavening agent. Baking Powder: Leavening agent. Salt: To balance out the sweetness. Pretzels: Make sure they are crushed up into smaller bite sized pieces. Potato Chips: I prefer the plain salted chips crushed up! Toffee Bits: This is what adds that caramel and crunch that I love so much! Chocolate Chips: A must to bring the whole cookie together!
Kitchen Sink Cookie Recipe
It doesn’t get easier than these kitchen sink cookies! It’s simple and so straightforward. First, cream your butter and sugar. Add the rest of your ingredients and mix, then pop them in the oven. I prefer to use a cookie scoop to keep all of the cookies an even size so they bake better in the oven.
Balancing Flavors: Kitchen sink cookies are really easy to make with whatever you have in your pantry. Keep the total amount of mix-ins at 2 cups and I recommend keeping it at 1 cup salty, 1 cup sweet. Try different nuts (walnuts, pecans, peanuts), dried fruit like cherries or raisins, peanut butter cups, white chocolate chips or butterscotch—the opportunities are endless! Chewy Cookies: For softer, chewier cookies, bake them until the edges just barely start to brown. They will look underbaked as you remove them from the oven, but they will continue to cook as they cool.
On the Counter: Store in an airtight container for up to 5 days. Add a piece of bread to the container to keep the cookies soft. In the Freezer: Baked cookies can be stored in an airtight container in the freezer for up to 3 months. Unbaked cookie dough can be proportioned and frozen. Frozen cookie dough will keep for up to 3 months in the freezer. Bake directly from frozen, but add 2-3 minutes of baking time.
Swig Sugar Cookies
The Very Best No Bake Cookies
Butter Pecan Cookies
Healthy Oatmeal Cookies
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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