Kitchen Sink Cookies

Looking for a cookie recipe that’s got it all? These Kitchen Sink Cookies include, well, everything but the kitchen sink—chocolate chips, nuts, pretzels, potato chips and more! Mix and match the add-ins to capture what you’ve got in your pantry make the most decadent cookie around!

Prep Time 10

Cook Time 9

Chilling Time 2

Total Time 2 19

Servings cookies

Calories 145kcal

Ingredients

½ cup unsalted butter softened (113g)
½ cup granulated sugar 124g
¼ cup lightly packed brown sugar 60g
1 large egg ~50g
2 teaspoons pure vanilla extract 8g
1 ¾ cups all-purpose flour 180g
½ teaspoon kosher salt 3g
½ teaspoon baking soda 4g
¾ cup semisweet chocolate chips 160g
¼ cup chopped pecans 32g
¼ cup chopped pretzels 20g
¼ cup crushed potato chips 16g
1/3 cup chopped chocolate pretzel toffee bar 55g

Instructions

In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated, about 2-3 minutes.
Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
Pour in the dry ingredients, beating until the cookie dough has come together.
Measure in the chocolate chips, pecans, pretzels, potato chips and chopped chocolate pretzel toffee bar. Stir them into the batter with a spoon or a rubber spatula.
Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
Use a 1.5-tablespoon cookie scooper to scoop out rounds of the chilled cookie dough. Add extra toppings on top of the cookie dough balls before baking. (This is not necessary, but it makes for the final cookies to have more toppings on the top!)
Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
Bake for 9-13 minutes, or until gooey on the inside and golden brown on the exterior.
Let cool slightly before enjoying warm!

Notes

This cookie recipe is easily doubled. Do the basic math to have a double batch of these goodies. Be sure to freeze some cookie dough balls for later, too.

You can make smaller cookies using a 1-tablespoon cookie scoop, too. The bake time will be closer to 8-10 minutes, so keep an eye on them. They cook quickly.

A Few More Tips For The Best Cookies Around:

Add in different mix-ins. Whatever you’ve got in your kitchen works! Just be sure to not add more than 2 cups of them. Swap out what I’ve listed above with peanut butter chips, different chocolate chunks, marshmallows, dried cranberries, toffee, different nuts and more!
Let them chill. I mean it. It makes a difference in the texture and shape of the final cookies.
How to store: Once completely cool, store in an airtight container at room temperature for up to a week.
How to reheat: If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the chocolate is just slightly gooey.

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