Kitchen Sink Cookies made with potato chips, pretzels, and chocolate chips are the ultimate sweet and salty treat!
Haley: Can we make your Kitchen Sink Cookies for Santa this year?
Me: Santa? Lol.
Haley: You and Dad. Whatever. If not believing in Santa means no cookies, than I’m going back to believing.
What Are Kitchen Sink Cookies
Kitchen Sink Cookies (or Trash Cookies as some call them) 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!
Recipe Variations
Oh gosh, there are so many options!
- Vary the chocolate chips. You can use semisweet, milk chocolate, dark chocolate, white chocolate, butterscotch, or a combination!
- Instead of potato chips, try corn chips or tortilla chips.
- Sub in some toffee pieces for the chocolate chips.
- Add in some nuts like walnuts or pecans.
- 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!
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.
These cookies have a slightly crisp edge, a soft center, and are an irresistible crowd please since there’s a little something for everyone!
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.
Other Cookies we love!
- No Bake Cookies
- Snickerdoodle Cookies
- Flourless Chocolate Cookies
- Oreo Stuffed Chocolate Chip Cookies
Watch the video for these 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 at least 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
- For recipe variations, please refer to the full article.
- Don't over-bake! 9 minutes might not seem like a lot, but these finish baking as they cool and will be hockey pucks if you cook too long. The cookies should still be soft in the center. If your dough balls are larger than 1 tablespoon, adjust bake time accordingly.
- 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: simply 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.
Nutrition
Other Notes
