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 to room temperature
- 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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line two sheet pans with parchment paper or silicone baking mats, or grease them with nonstick cooking spray.
Step 3 –In a medium mixing bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
Step 4 –In the bowl of a stand mixer or a large bowl using a hand mixture, beat together the butter, light brown sugar, and white sugar until light and fluffy.
Step 5 –Add the egg and vanilla extract and mix at low speed, scraping down the sides of the bowl as needed.
Step 6 –Add the dry ingredients to the bowl and mix on low speed until everything is just combined.
Step 7 –Stir in the chocolate chips, toffee bits, potato chips, and pretzels.
Step 8 –Roll the cookie dough into golf-ball-sized balls.
Step 9 –Spread the cookie dough on the prepared pans, leaving 6 inches of space between each ball.
Step 10 –Bake until the edges of the cookies are crispy but the centers are still soft, for about 10-12 minutes.
Step 11 –Allow the cookies to cool on the pan for 5 minutes before transferring the cookies to a cooling rack.
Step 12 –Serve!
