Kitchen Sink Cookies

Learn how to make the best kitchen sink cookies with this simple step-by-step tutorial. Filled with toffee, chocolate, pretzels, and potato chips!

This kitchen sink recipe is so easy and SO delicious, plus it's totally customizable. You can literally throw in whatever you want. Our preference is to do a mix of sweet and salty. So I use potato chips, pretzels, toffee bits, and chocolate chips. Kinda similar to the Panera Kitchen Sink Cookie.

Safe to say these cookies disappear quickly, I am sure you will adore them!

Ingredients

You'll need:

• Butter. Your butter will need to cream with the sugars to make sure your butter is softened to room temperature. 
• Granulated Sugar. The white sugar helps the cookies spread properly.
• Light Brown Sugar. The brown sugar helps keep the cookies nice and chewy.
• Large Egg. Adding the extra fat from one additional egg yolk creates a moist and chewy cookie.
• Pure Vanilla Extract. Come on, you can't have a cookie without some vanilla.
• All-Purpose/ Plain Flour. Just regular old all-purpose is all you need!
• Baking Soda. Baking soda is a chemical leavening agent that will help the cookies rise and spread while baking. This needs an acid to be activated and the brown sugar works as that!
• Baking Powder. Another chemical leavening agent does not need an acid it is already activated. I love the combo of baking soda and baking powder in cookies.
• Cornstarch. Cornstarch helps soften and tenderize baked goods!
• Salt. Although only a small amount is needed, salt helps enhance all of the ingredient's flavors.
• Pretzels. Make sure you roughly chop them.
• Salted Potato Chips. You don't want to crush them much before mixing them into the cookie dough because when you mix them into the cookie dough they will break down further.
• Heath Bar Toffee Bits. You can buy the bag of heath bits or you can take a toffee candy bar and chop it into pieces.
• Chocolate Chips. I like a combination of milk chocolate chips and dark chocolate chips.

You can totally switch up the mix-ins to whatever you have on hand. White chocolate chips, caramel bits, oatmeal, mini marshmallows, butterscotch chips, semi-sweet chocolate chips, even chopped up candy bars you name it! 

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer combine butter and sugars.

Mix on medium for around 3 minutes, until light and fluffy, make sure to scrape down the sides of the bowl and the bottom of the bowl so everything combines, the color of the mixture will lighten as time goes on mixing.

Add in the whole egg and mix until combined. Then stir in the additional egg yolk and vanilla, making sure to mix until fully combined.

In a medium-sized bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.

Gently fold in dry ingredients, then stir in the pretzels, potato chips, heath bits, and chocolate chips, mix until just combined.

Do not over stir!

I use a medium cookie dough scoop to scoop a heaping 1.5 tablespoon size cookies. Place cookie balls on a parchment-lined pan covered with plastic wrap or in an air-tight container. Chill the cookie dough for 30 minutes or up to 3 days. If you chill the cookie dough for longer than 1 hour let the dough sit out on the counter for 20 minutes before baking.

Preheat oven to 350F/180C and if using, line your baking sheet with a Silpat liner or parchment paper. Place the cookie dough balls two inches apart onto the prepared baking sheet. Bake the cookies for 9-11 minutes, or until lightly golden brown. Sprinkle sea salt on top if desired. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Store at room temperature in an air-tight container.

How to freeze

To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.

When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.

To freeze baked cookies: Once you've baked the triple chocolate cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.

Can you double

You can totally double the recipe just press the 2X button on the recipe card below and make sure your mixer can handle all of the ingredients!

More cookie recipes

Another cookie my family loves are these m&m cookies!

If chocolate isn't your thing then you gotta try this maple and pecan cookie recipe next!

Or if your fancy is a fruity cookie try these orange crinkle cookies!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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