Kitchen Sink Cookies are soft, chewy cookies that are usually packed with chocolate chips, pretzels, potato chips, toffee, and more! Have leftover snacks and ingredients that you need to use? Well chuck them all into this cookie and they’ll turn out delicious! I used Jackson Honest’s Purple Heirloom Sweet Potato Chips, chocolate chips, Krave cereal, and pretzels in mine.
Some Ideas for Mix-ins (not limited to)
- chocolate chips
- white chocolate chips
- dried fruits
- potato chips
- rolled oats
- Taste: ★★★★
- Difficulty: ★★
- Ingredients: ★★
- Time: ~1 hour
Ingredients (makes ~12 cookies)
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat oven to 350F.
- Combine flour, salt, baking soda, and baking powder in a separate bowl. Sift if desired.
- Cream the butter and both sugars by hand or in a stand mixer until light and creamy. Add egg and vanilla and mix until combined.
- Gradually add the dry ingredients to the mixer, one large spoonful at a time, until the cookie dough starts coming together and there are no patches of flour left in the dough.
- Add your favorite mix-ins until fully incorporated!
- Roll cookie dough into golf ball-sized balls. Top with extra toppings if desired. Spread cookie dough out on prepared pans, leaving about 3 inches between them.
- Bake cookies until edges are crisp and centers are still soft, 12-14 minutes. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 1 week.