Kitchen Sink Cookies
Kitchen Sink Cookies made with potato chips, pretzels, and chocolate chips are the ultimate sweet and salty treat!
Servings: 36 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
The mix-ins are pretty forgiving as long as you keep the same ratios as listed in the recipe. See suggested substitutions above.
Nutrition
Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 64mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg