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Kitchen Sink Cookies

These Kitchen Sink Cookies are a delightful combination of chocolate chips, crushed pretzels, potato chips, and toffee, offering a perfect blend of salty-sweet flavors and textures in each bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter, softened (unsalted preferred) Unsalted helps control salt; if using salted, skip added salt or reduce slightly.
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Reduce to control sweetness if desired.
Mix-ins
  • 1 cup chocolate chips (semisweet or milk)
  • 1 cup pretzels, crushed Coarse pieces are best for texture.
  • 1 cup potato chips, crushed Use plain or ridged for extra crunch.
  • 1 cup toffee bits (or chopped Heath bars)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and fluffy, about 2–3 minutes.
  3. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture. Mix only until just combined — don’t overwork the dough.
  6. Add the chocolate chips, crushed pretzels, crushed potato chips, and toffee bits. Fold gently until evenly distributed.
Baking
  1. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
  2. Bake 10–12 minutes, until the edges are golden but the centers still look slightly soft.
  3. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with milk, or pair with ice cream and caramel. Store in an airtight container at room temperature for up to 4 days. To freeze, layer in a freezer-safe container with parchment between layers.