Kitchen Sink Cookies made with potato chips, pretzels, and chocolate chips are the ultimate sweet and salty treat!
Other easy cookies we can’t get enough of include our Sugar Cookie recipe, No Bake Cookies, and Snickerdoodle Cookies!
These Kitchen Sink Cookies have a slightly crisp edge, a soft center, and are an irresistible crowd pleaser since there’s a little something for everyone in each bite!
What Are Kitchen Sink Cookies?
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 includes a trio of chocolate chips, pretzels, and potato chips.
Kitchen Sink Cookie Recipe
Here’s what you’ll need:
(Scroll down to the printable recipe card for details and measurements.)
- Unsalted butter
- Granulated sugar and Brown sugar
- Large Egg and Vanilla
- All-purpose flour, baking soda, and kosher salt
- Crushed potato chips
- Crushed pretzels
- Semisweet chocolate chips
- Sea salt, optional
Chips and Pretzels Should Be Crushed, Not Pulverized
Recipe Variations
Oh gosh, there are so many options! These cookies are very forgiving with the mix-ins and super fun, just make sure to keep the same ratios as listed in the recipe when making substitutions.
- Vary the chocolate: You can use semisweet, milk chocolate, dark chocolate, white chocolate, butterscotch, or a combination!
- Try a different chip: Instead of potato chips, try corn chips or tortilla chips.
- Sub in some toffee pieces for the chocolate chips.
- Add in some nuts: Walnuts or pecans would be good.
- Coconut lover? Add in some sweetened coconut flakes.
- Add in some old fashioned oats if you love oatmeal cookies.
- How about some dried fruit? Craisins and white chocolate chips are always a winning combo.
- Toss in some Sprinkles or M&Ms for added color!
Don’t Over-Bake!
How To Store Kitchen Sink Cookies
- To store baked cookies: baked cookies will keep for 3-4 days in an airtight container at room temperature.
- To freeze baked cookies: allow cookies to cool completely. 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, simply add 2 to 3 minutes to your baking time or thaw and bake according to recipe instructions.
Kitchen Sink Cookies Video
Other Easy Cookie Recipes we love!
- Brown Sugar Cookies
- Iced Oatmeal Cookies
- Flourless Chocolate Cookies
- Oreo Stuffed Chocolate Chip Cookies
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Kitchen Sink Cookies
Ingredients
- 3/4 cup unsalted butter , room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup crushed potato chips
- 1/3 cup crushed pretzels
- 1/3 cup semisweet chocolate chips
- sea salt
Instructions
- Preheat oven to 350 degrees 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 eggs 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.)
- {Note: The mix-ins are pretty forgiving as long as you keep the same ratios as listed in the recipe. See suggested substitutions in the full article.)
Video
Nutrition
Other Notes
