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–+ servings
Kitchen Sink Cookie Recipe

Customize Your Dream Kitchen Sink Cookie Recipe Today

This Kitchen Sink Cookie Recipe combines simple ingredients for a delicious and customizable treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter softened; can substitute with margarine
  • 3/4 cup Brown Sugar can substitute with coconut sugar
  • 3/4 cup Granulated Sugar no substitution needed
  • 2 teaspoons Vanilla Extract use pure for best results
  • 2 large Eggs can substitute with flax eggs
  • 2 cups All-Purpose Flour gluten-free option available
  • 1 teaspoon Salt sea salt can be used
  • 1 teaspoon Baking Soda do not substitute
  • 1 teaspoon Baking Powder optional if using baking soda
For the Mix-Ins
  • 1 cup Broken Pretzels can substitute with potato sticks
  • 1 cup Potato Chips thick-cut works best
  • 1/2 cup Heath Toffee Bits can replace with chopped candies
  • 1 cup Chopped Chocolate Bar/Semi-Sweet Chocolate Chips dark chocolate is a great substitute
  • 1/2 cup Chopped Pecans or Walnuts omit for nut-free option

Equipment

  • Mixing Bowl
  • Electric Mixer
  • baking sheets
  • Parchment Paper
  • spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, combine unsalted butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
  3. Crack in the eggs one at a time, mixing well after each addition. Add vanilla extract and whisk until smooth.
  4. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Gradually mix this into the wet ingredients until just combined.
  5. Fold in broken pretzels, potato chips, toffee bits, chopped chocolate, and nuts.
  6. Using a cookie scoop, portion dough onto prepared baking sheets, leaving space between cookies.
  7. Bake for 12-14 minutes until golden edges form but centers remain soft.
  8. Cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 120mgPotassium: 50mgSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for thicker cookies, measure flour carefully, and use quality chocolate for best results.

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