Print

Ultimate Kitchen Sink Cookies: Chewy, Salty, Sweet Mix-Ins

Three rich, thick kitchen sink cookies loaded with chocolate chunks and sea salt on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate Kitchen Sink Cookies, packed with chocolate, pretzels, toffee, and chips for a perfect balance of sweet and salty flavor. This recipe uses a simple, one-bowl method for thick and chewy results.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk chocolate chips
  • ½ cup dark chocolate chips
  • ½ cup white chocolate chips
  • 1 cup crushed pretzels
  • ½ cup toffee bits
  • ½ cup chopped pecans or walnuts
  • ½ cup potato chips, lightly crushed
  • Flaky sea salt, for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the milk chocolate chips, dark chocolate chips, white chocolate chips, crushed pretzels, toffee bits, chopped nuts, and crushed potato chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should look slightly underbaked for a chewy texture.
  8. Immediately sprinkle the tops of the hot cookies with flaky sea salt.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a holiday version, replace the white chocolate chips with red and green M&M’s.
  • To achieve thick cookies, chill the dough for 30 minutes before scooping if your kitchen is warm.
  • Use a mix of chocolate types for the best flavor depth.
  • These cookies freeze well after baking; store them in an airtight container for up to three months.

Nutrition

Find it online: https://dishicious.com/ultimate-kitchen-sink-cookies-recipe/