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Kitchen Sink Cookie Recipe

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4.2 from 10 reviews

This Kitchen Sink Cookie recipe combines a delightful mix of sweet and salty flavors using a variety of chips, pretzels, and M&Ms in a buttery cookie dough. Perfectly soft with a slight crunch from the pretzels and potato chips, these cookies are a fun and indulgent treat to satisfy any craving.

Ingredients

Cookie Dough

  • ¾ cup unsalted butter (melted and cooled slightly)
  • 1 ¼ cups light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 1 tablespoon vanilla extract
  • 3 cups sifted all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt

Add-ins

  • ½ cup pretzels (broken into pieces)
  • ½ cup potato chips (lightly crushed)
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup caramel or butterscotch chips
  • ¼ cup mini M&Ms

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Butter and Sugars: In a large bowl, whisk together the melted and slightly cooled butter with light brown sugar and granulated sugar until the mixture is smooth and well combined.
  3. Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is fully incorporated and smooth.
  4. Add Dry Ingredients: Gradually add the sifted all-purpose flour, baking soda, and kosher salt to the wet ingredients. Use a rubber spatula to gently mix until just combined, avoiding overmixing to keep the cookies tender.
  5. Incorporate Add-ins: Fold in the broken pretzels, lightly crushed potato chips, semi-sweet chocolate chips, caramel or butterscotch chips, and mini M&Ms until evenly distributed throughout the dough. If needed, use your hands for easier mixing.
  6. Form Cookie Balls: Scoop about ¼ cup of dough per cookie and roll into balls. Place them on the prepared baking sheets about 3 inches apart. Lightly flatten each ball with your hand for even baking.
  7. Add Toppings: Optionally, top each cookie with extra pretzels, chips, chocolate chips, or M&Ms for an attractive finish and extra flavor.
  8. Bake: Bake the cookies for 15-20 minutes or until the edges are lightly browned and the centers are just set, ensuring a chewy texture inside.
  9. Cool: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving to maintain their shape and texture.

Notes

  • For best texture, use room temperature eggs to help the dough combine smoothly.
  • Ensure the butter is melted but slightly cooled to avoid cooking the eggs prematurely.
  • Feel free to swap or add your favorite mix-ins like nuts or different candies.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a chewier cookie, slightly underbake and let them finish setting as they cool.

Find it online: https://recipefeastful.com/kitchen-sink-cookie-recipe/