Kitchen Sink Cookies
These cookies mix sweet and salty flavors with a chewy and crunchy texture, perfect for satisfying multiple cravings.
Ingredients
Wet Ingredients
- 1 cup butter, softened (unsalted preferred) Salted butter is okay—reduce added salt to 1/4 teaspoon if using.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour For slightly cakier cookies, swap 1/4 cup for cake flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup chocolate chips (semisweet or milk)
- 1 cup pretzels, crushed For salty crunch.
- 1 cup potato chips, crushed Adds fragile crispness.
- 1 cup toffee bits (or chopped Heath bars) Can swap toffee for caramel chips or add nuts.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use ungreased sheets.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2–3 minutes with a hand mixer.
- Beat in the eggs one at a time, mixing after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing only until just combined.
- Fold in the chocolate chips, crushed pretzels, crushed potato chips, and toffee bits until evenly distributed.
Baking
- Drop rounded tablespoons or use a medium cookie scoop to portion dough onto the baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 4 days at room temperature. For freezing, place cookies in a single layer and transfer to a freezer bag for up to 3 months. Warm individual cookies for best texture.