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hand holding a kitchen sink cookies

Kitchen Sink Cookies

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5 from 1 review

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

  • Total Time: 51 minutes
  • Yield: 16 Cookies 1x


Units Scale
  • 4oz (1/2 Cup) Butter, softened to room temperature
  • 100 grams (1/2 Cup) Granulated Sugar
  • 125 grams (Heaping 1/2 Cup) Brown sugar
  • 1 Large Egg + 1 Large Egg Yolk, both at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 188 grams (1 1/2 Cups) All-Purpose/ Plain Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Cornstarch
  • 1/2 Teaspoon Salt
  • (1/2 Cup) Pretzels, roughy chopped
  • (1/2 Cup) Salted Potato Chips, lightly crushed
  • (1/2 Cup) Heath Bar Toffee Bits
  • 85 grams (1/2 Cup) Chocolate Chips
  • Sea Salt or Fleur de Sel


  1. 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.
  2. 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.
  3. 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!
  4. I use a medium cookie dough scoop to scoop a heaping 1.5 tbsp 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.
  5. Preheat oven to 350F/180C and if using, line your baking sheet with a silpat liner. 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. 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.
  • Author: Elizabeth Waterson
  • Prep Time: 10
  • Chill Time: 30
  • Cook Time: 11
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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