Description
Kitchen Sink Cookies are a deliciously indulgent treat packed with a variety of mix-ins like chocolate chips, pretzels, toffee bits, shredded coconut, nuts, and crushed potato chips. These cookies offer a perfect blend of sweet and salty flavors with a chewy and slightly crunchy texture, making them an ideal choice for a crowd-pleasing dessert or a fun baking project using leftover ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pretzels
- ¾ cup toffee bits
- ½ cup shredded coconut (optional)
- ½ cup chopped walnuts or pecans
- ½ cup crushed potato chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate fully, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing which can result in tough cookies.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips, chopped pretzels, toffee bits, shredded coconut if using, chopped nuts, and crushed potato chips to infuse the dough with diverse flavors and textures.
- Scoop Dough: Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are just set, ensuring a chewy center with crisp edges.
- Cool: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- These cookies are perfect for using up leftover baking mix-ins—feel free to swap ingredients based on what you have on hand.
- For a sweeter twist, drizzle with melted chocolate after baking to add extra richness.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
