Go Back Email Link
–+ servings

Sweet and Salty Kitchen Sink Cookies

These cookies combine soft, chewy dough with crunchy, salty bits and pockets of gooey caramel, featuring a mix of chocolate, pretzels, and potato chips for a delightful sweet-salty treat.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serving Size 24 cookies

Ingredients

For the cookie dough

  • 1 cup unsalted butter, softened Use room-temperature butter for best emulsion.
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs Use room-temperature eggs.
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the mix-ins

  • 1 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 3/4 cup crushed pretzels
  • 1/2 cup caramel bits Toss in flour if they tend to melt.
  • 1/2 cup crushed potato chips
  • 1/2 cup chopped nuts (optional) Pecans or walnuts work well.

For garnish

  • to taste Flaky sea salt Use sparingly.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients. Mix until just combined — overmixing will tighten the dough.
  • Gently fold in the semisweet chips, white chocolate chips, crushed pretzels, caramel bits, crushed potato chips, and nuts if using. Save a few chips and pretzel pieces to press on top for appearance.

Baking

  • Use a cookie scoop or tablespoon to drop dough onto the prepared sheets, spacing about 2 inches apart. Press any reserved mix-ins into the tops.
  • Sprinkle a light pinch of flaky sea salt on each cookie.
  • Bake for about 12 minutes, until edges are firm and golden but centers still look slightly soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the scooped dough for 20–30 minutes before baking. Store in an airtight container for up to 4 days.