Description
Kitchen Sink Cookies are a delightful and loaded treat packed with a mix of chocolate chips, toffee bits, potato chips, pretzels, and festive holiday jimmies. These thick, chewy cookies combine sweet, salty, and crunchy textures for a truly indulgent experience perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups 270g all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon 8g cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup 170g unsalted butter, room temperature
- 3/4 cup 150g light brown sugar, packed
- 1/4 cup 50g granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup toffee bits or red & green M&Ms
- 3/4 cup crushed potato chips
- 1/2 cup chopped pretzels
- 1/4 cup holiday jimmies (not nonpareils)
Instructions
- Preheat the oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Whisk dry ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon cornstarch, and 1/2 teaspoon salt until well combined.
- Cream the butter and sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat 3/4 cup unsalted butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until the mixture is light and creamy.
- Add the wet ingredients: Add 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract to the creamed mixture, then beat for another 1-2 minutes, scraping down the sides as needed, until light and fluffy.
- Incorporate dry ingredients: With the mixer on low speed, slowly add the whisked dry ingredients to the wet mixture and mix until just combined.
- Fold in mix-ins: Gently stir in 1/2 cup semi-sweet chocolate chips, 1/2 cup toffee bits or red & green M&Ms, 3/4 cup crushed potato chips, 1/2 cup chopped pretzels, and 1/4 cup holiday jimmies using a rubber spatula until evenly distributed.
- Scoop and shape dough: Use a large cookie scoop or a scant 1/4 cup measuring cup to portion dough onto the prepared baking sheets. Shape dough balls into tall ovals rather than round balls to encourage thicker cookies.
- Bake the cookies: Bake in the preheated oven for 12 minutes, or until the edges are slightly golden and the tops are just set.
- Finish and cool: Immediately after baking, gently swirl the rim of a large glass around the edges of each warm cookie to create perfect circles and press extra topping pieces on top for decoration. After 5 minutes, transfer cookies to a cooling rack to cool completely.
- Enjoy and share: Once cooled, serve your kitchen sink cookies and enjoy the variety of flavors and textures in every bite. Remember to leave a review if you try this recipe!
Notes
- Room temperature butter is critical; it should feel cool to touch (around 69°F) to prevent cookie spreading. Leave butter out for 30-60 minutes.
- Use holiday jimmies as sprinkles because they do not melt or bleed color during baking, unlike nonpareils.
- Try different mix-ins such as white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for variety.
- The dough can be made ahead and stored covered in the fridge for up to 2 days; however, chips may lose some crunchiness.
- Baked cookies store well in an airtight container for up to 5 days or can be frozen for up to 2 months (thaw uncovered before eating).
- Freeze cookie dough balls in a freezer bag for up to 3 months; bake frozen dough balls by adding 1-2 extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
