Kitchen Sink Cookies
Updated
Updated
I’ve made these Kitchen Sink Cookies with potato chips, pretzels, and chocolate chips, so they are the ultimate sweet and salty treat! With a slightly crisp edge and a soft center, I find these cookies are an irresistible crowd pleaser since there’s a little something for everyone in each bite!
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Easy Kitchen Sink Cookie Recipe
Kitchen Sink Cookies (or Trash Cookies to some) are basically a cookie where anything goes, and “everything but the kitchen sink” is thrown into the batter. Sort of! I mean, there are limits. But they’re a great excuse to clean out the baking cabinet! This particular recipe I’ve developed has a trio of chocolate chips, pretzels, and potato chips. If you want to switch things up, just keep the same ratios I’ve outlined in the recipe card.
Recipe Tips and Variations
- Do not pulverize. Potato chips and pretzels should be crushed well, but not into total crumbs. You want pieces, so they add texture and crunch to the cookies.
- Do not overbake. These bake for 9 minutes, which might not seem like a lot, but they finish baking as they cool and will be hockey pucks if you bake too long. The cookies should still be soft in the center.
- Vary the chocolate. You can use semisweet, milk chocolate, dark chocolate, white chocolate, butterscotch, or a combination. Or use toffee pieces instead.
- Try a different chip. Instead of potato chips, try corn chips or tortilla chips.
- Add nuts or dried fruit. Walnuts or pecans would be good as would craisins.
- Add more texture. Stir in sweetened coconut flak or old fashioned oats.
- Mix in color. Toss in sprinkles or M&Ms.
Kitchen Sink Cookies
Ingredients
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 tsp vanilla
- 2¼ cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp kosher salt
- ⅓ cup crushed potato chips
- ⅓ cup crushed pretzels
- ⅓ cup semisweet chocolate chips
- sea salt
Instructions
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- In a large bowl with an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Blend in the egg and vanilla.
- Add in the flour, baking soda, and salt; blend until combined. (Dough will be thick.)
- Add in the potato chips, pretzels, and chocolate chips; mix until just combined.
- Using a tablespoon-sized cookie scoop, form balls of dough. Transfer them to the cookie sheets 2 inches apart; press down on them slightly. Sprinkle with a bit of sea salt.
- Bake in the preheated oven for about 9 minutes, rotating pans halfway through (don’t over-bake!)
- Remove from the oven and let cool for a couple minutes, then transfer to a cooling rack to cool completely. (They will firm up as they cool, but you still want a soft center.)
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Kitchen Sink Cookies Step by Step
Gather your ingredients and prepare the cookie sheets: Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
Make the batter: In a large bowl with an electric mixer, cream ¾ cup unsalted butter with ½ cup granulated sugar and ½ cup brown sugar until light and fluffy. Blend in the egg and 2 tsp of vanilla.
Stir in 2¼ cup all-purpose flour, 1 tsp baking soda, and ¼ tsp kosher salt. Mix to combine well. Note, the batter will be thick.
Add in the ⅓ cup crushed potato chips, ⅓ cup crushed pretzels, and ⅓ cup semisweet chocolate chips and mix until just combined.
Form and bake: Form balls of dough using a tablespoon-sized cookie scoop. Transfer the balls to the cookie sheets 2 inches apart; press down on them slightly. Sprinkle with a bit of sea salt.
Bake in the preheated oven for about 9 minutes, rotating pans halfway through. Do not overbake.
Cool and serve: Remove from the oven and let cool for a couple of minutes, then transfer to a cooling rack to cool completely.
How To Store Kitchen Sink Cookies
Baked cookies will keep for 3-4 days in an airtight container at room temperature.
To freeze cookies, let them cool fully and then place them in a freezer-safe resealable plastic bag, in a single layer, separated by parchment paper for up to 3 weeks. Thaw at room temperature before serving.
To freeze the dough, transfer the uncooked dough balls onto a baking sheet to flash freeze until solid (about an hour). Once completely frozen, transfer them to a freezer-safe plastic bag for up to 2 months. When ready to bake, add 2 to 3 minutes to your baking time or thaw and bake according to recipe instructions.
What to Serve With Kitchen Sink Cookies
I love to serve platters of assorted cookies, so I’ll often make flourless chocolate cookies, these colorful Jello cookies, and these fruity lemon meringue cookies, along with these kitchen sink cookies, so there’s something for everyone.
