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What is a kitchen sink cookie?

Everything But the Kitchen Sink Cookie

This cookie is jam-packed with caramel, toffee, potato chips, and pretzels, and topped with just a touch of flaky sea salt. It's a a sweet and salty lover's dream come true!
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Prep Time: 30 minutes
Cook Time: 12 minutes
Servings: 18

Equipment

  • Stand Mixer - paddle attachment

Ingredients

  • 1 cup Unsalted butter
  • 1 cup Dark brown sugar
  • ½ cup Granulated sugar
  • 2 Eggs
  • 2 tsp. Vanilla extract
  • 2 ½ cups All-purpose flour
  • ½ tsp. Salt
  • ½ tsp. Baking soda
  • ½ tsp. Baking powder
  • 1 ½ cups Semi-sweet chocolate chips
  • ½ cups Mini pretzel twists lightly crushed
  • 1 cup Wavy potato chips lightly crushed
  • ½ cup Toffee baking bits
  • ½ cup Caramel baking bits
  • 1 tablespoon Flakey sea salt for the cookie tops

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy using a hand or stand mixer fitted with the paddle attachment.
  •  Add in the eggs and vanilla extract, mixing until well combined.
  •  In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
  • Once the dough is formed, gently fold in the mix-ins: semisweet chocolate chips, toffee bits, caramel bits, crushed potato chips, and crushed pretzel pieces.
  • Use a cookie scoop to portion out dough balls onto the lined baking sheet, leaving some space between each cookie.
  • Press down slightly on each dough ball and press a few extra “kitchen sink bits'' on top of each cookie. Finish with a sprinkle of flaky sea salt on top of each cookie.
  •  Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden brown. (baking times may vary depending on the size you scoop your cookies)
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

Recipe Notes: Store any leftovers (if there are any!) in an airtight container at room temperature for the best results. They'll stay chewy and delicious for days, if they last that long!
Variations: Add or swap mix-ins to customize these cookies to your liking. 
  • white chocolate chips
  • chocolate chunks
  • peanut butter chips
  • butterscotch chips
Freezing the dough: You can prepare the dough in advance and bake as needed. Just mix and scoop dough, add the toppings, and flatten slightly. Freeze in a single layer on a cookie sheet. Once the dough is fully frozen, place the unbaked cookies in a freezer bag. Place the freezer bag inside a freezer container, or another freezer bag. Don't forget to label and date them. Good for up to 3 months in a deep freezer, or 1 month in an upright freezer.