Kitchen Sink Cookie Recipe
These no-chill kitchen sink cookies are packed with all your favorite mix-ins. They bake up fast and are perfect for parties, sharing, and using up what you have.
Servings 15 cookies
Calories 337kcal
Equipment
Ingredients
- ¾ cup unsalted butter melted and cooled slightly
- 1 ¼ cups light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon vanilla extract
- 3 cups sifted all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup pretzels broken into pieces (I used sticks but any kind should work!)
- ½ cup potato chips lightly crushed
- ¼ cup semi sweet chocolate chips
- ¼ cup caramel or butterscotch chips
- ¼ cup mini M&Ms
Instructions
- Preheat oven to 325F. Line baking sheets with parchment paper. Set aside.
- In a large bowl, whisk butter and sugars together until well combined.¾ cup unsalted butter, 1 ¼ cups light brown sugar, ¼ cup granulated sugar
- Whisk in egg, egg yolk, and vanilla until combined.1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract
- Add flour, baking soda, and salt. Use a rubber spatula to mix again until just combined.3 cups sifted all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Add pretzels, potato chips, chocolate chips, caramel chips, and mini M&Ms. Mix until just incorporated. You may need to use your hands to mix it in if that’s easier.½ cup pretzels, ½ cup potato chips, ¼ cup semi sweet chocolate chips, ¼ cup caramel or butterscotch chips, ¼ cup mini M&Ms
- Scoop ¼ cup of batter at a time and form into balls. Place on the baking sheets about 3 inches apart. Lightly flatten each ball with your hand.
- Top with additional pretzels, chips, chocolate chips, or M&Ms.
- Bake for about 15-20 minutes, or until edges of the cookies are lightly browned and middles are just set.
- Let cookies cool completely on the baking sheet before removing.
Notes
- Butter: If using salted butter, decrease the salt to 1/8 teaspoon salt.
- Vanilla: The vanilla gives the cookies nice flavor. Feel free to decrease the vanilla to 2 teaspoons if you prefer.
- Flour: It's important to properly measure the flour to avoid dry, heavy dough. You can weigh the flour (click "metric" just above the ingredients for the weights), or sift, lightly spoon into a measuring cup, and level without packing.
- Potato chips: Chips with ridges tend to hold up better.
- Chocolate chips: You can use any type of chocolate chips that you prefer: white chocolate, milk chocolate, or dark chocolate all work well.
- Flavored chips: Feel free to use whatever type you like and have on hand. Peanut butter chips also work well.
- Nutrition values are estimates.
Nutrition
Serving: 1cookie | Calories: 337kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 149mg | Potassium: 118mg | Fiber: 1g | Sugar: 27g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg