Kitchen Sink Cookies

These soft and chewy kitchen sink cookies are loaded with goodies like chocolate, butterscotch, potato chips, and pretzels for a perfect sweet and salty treat.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 255

Author Lily Ernst

Ingredients

1 cup (227g) unsalted butter room temperature
1/2 cup (100g) brown sugar lightly packed
1/2 cup (100g) granulated sugar
1 large egg
2 tsp vanilla extract
2 & 1/4 cups (285g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup milk or semi-sweet chocolate chips plus more for topping if desired
1/2 cup butterscotch chips or toffee bits plus more for topping if desired
1/2 cup crushed plain potato chips plus more for topping if desired
1/2 cup crushed pretzels plus more for topping if desired

Instructions

Preheat oven to 350F and line 2-3 baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until well combined.
1 cup (227g) unsalted butter, 1/2 cup (100g) brown sugar, 1/2 cup (100g) granulated sugar
Mix in the egg and vanilla.
1 large egg, 2 tsp vanilla extract
In a separate bowl, toss together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until almost combined.
2 & 1/4 cups (285g) all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt
Add in semi-sweet chocolate chips and butterscotch chips, stir until just combined.
1/2 cup milk or semi-sweet chocolate chips, 1/2 cup butterscotch chips or toffee bits
Add in potato chips and pretzels, stir until just combined.
1/2 cup crushed plain potato chips, 1/2 cup crushed pretzels
Using a large cookie scoop or a tablespoon, scoop the cookie dough (about the size of a golf ball) and place it 2" apart on the prepared baking sheets. Press a few more add-ins on top of each cookie if desired.
Bake for 10 minutes or until the edges are lightly browned (the centers will appear soft but will set upon cooling). Let cool on the baking sheets for 10 minutes before transferring to a wire rack.

Notes

Leftover cookies can be stored in an airtight container at room temperature for 3-4 days.

Nutrition