Kitchen Sink Cookies
A delightful blend of flavors, these Kitchen Sink Cookies combine chocolate, toffee, and crunchy snacks for a unique treat.
Equipment
- Oven Preheat to 350°F (177°C)
- Baking sheets Line with parchment paper or baking mat
- Mixer Stand or hand mixer with paddle attachment
Ingredients
Main Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 /2 teaspoon Kosher Salt
- 1 cup Unsalted Butter, softened
- 3 /4 cup Light Brown Sugar, packed
- 1 /2 cup White Sugar
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 /2 cups Semi-Sweet Chocolate Chips
- 1 cup Toffee Bits
- 1 cup Crushed Potato Chips
- 1 /2 cup Chopped Pretzels
- 1 /2 teaspoon Flaky Sea Salt for topping (optional)
Instructions
- Preheat your oven to 350°F (177°C).
- Line two baking sheets with parchment paper or a baking mat to make cookie removal easier.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened butter and both sugars together until the mixture is light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter mixture, mixing on low speed and scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the mixer, mixing on low just until everything is combined. Be careful not to overmix.
- Stir in the chocolate chips, toffee bits, crushed potato chips, and chopped pretzels until evenly distributed.
- Roll the cookie dough into golf ball-sized balls. If desired, roll them in extra toppings for added crunch. Place the dough balls on the prepared baking sheets, leaving about 6 inches between each.
- Bake the cookies for 10-12 minutes, until the edges are crisp and the centers are still soft. Keep an eye on them, as baking times may vary.
- Once out of the oven, firmly tap the baking sheets on the kitchen counter to deflate the cookies slightly, which will keep the centers soft. If using, sprinkle the cookies lightly with flaky sea salt.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Store your cookies in an airtight container at room temperature for up to 1 week. Feel free to experiment with different types of chips or nuts for a unique twist!