Best Kitchen Sink Cookies Recipe
User Reviews
5
Best Kitchen Sink Cookies Recipe
Description
This cookie recipe starts with creaming softened butter and sugars until smooth before adding eggs and vanilla for moisture and flavor. Dry ingredients including all-purpose flour, baking soda, and salt are stirred in just until combined to avoid overmixing, which can toughen cookies. A diverse mix of sweet and salty components such as two types of chocolate chips, crushed pretzels, potato chips, broken graham crackers, and toffee bits is incorporated for unique texture and taste complexity.
The dough is portioned onto parchment-lined baking sheets and baked at 375°F until set. The sea salt sprinkled on top enhances the flavor contrast by highlighting both sweet and salty notes. These cookies yield generous sizes suitable for sharing and varied personal preferences.
The recipe advises making the dough ahead and refrigerating or freezing for convenience, guidance on thawing and baking from frozen, as well as storage tips to keep the cookies fresh. Suggested add-ins can be customized to preferred salty or sweet ingredients, and the recipe provides yield approximation and nutritional calculation notes.
Ingredients
- 1 cup butter softened, salted
- 1 cup light brown sugar (200g)
- ½ cup granulated sugar (100g)
- 2 egg large
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chips
- 1 cup pretzels crushed
- 1 cup potato chips
- 4 graham crackers broken up
- 1 cup Toffee bits
- sea salt for garnish, flaky
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl with an electric mixer, or in the bowl of a stand mixer, beat together the butter and the sugars until they are creamy and combined, about 2-3 minutes using the paddle attachment of a stand mixer or an electric hand mixer.
- Add in the vanilla and the eggs and beat again, scraping the bottom and sides of the bowl until everything is evenly mixed together.
- Stir the flour, salt, and baking soda into the wet ingredients and mix just until they are incorporated. It's okay if a few streaks of flour remain since the dough will continue being mixed together while adding the mix-ins.
- Add the milk chocolate chips, semi-sweet chocolate chips, crushed pretzels, potato chips, graham cracker pieces, and toffee bits into the flour mixture and stir just until evenly distributed.
- Use a medium cookie scoop to scoop balls of cookie dough onto the cookie sheets lined with parchment paper. Space them about 1 to 2 inches apart to allow for spreading.
- Bake the cookies for 10-12 minutes until golden brown and set around the edges. Top with the flaky sea salt. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
Notes
- Cookie dough can be stored covered in the refrigerator for up to 4 days before baking.
- For longer storage, shape dough into balls and freeze on a tray before transferring to a freezer-safe bag; freeze up to 6 months.
- To bake from frozen dough balls, lower oven temperature to 325°F and bake for 16 to 18 minutes.
- Once baked and cooled, cookies can be stored in an airtight container at room temperature for up to 7 days or frozen up to 3 months with parchment paper between layers.
- Mix add-ins like salted nuts, pretzels, or chocolate chunks to suit taste preferences.
- The recipe yields approximately 18 large cookies, adjusting size changes the number of cookies made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 401mg | 17% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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