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Kitchen Sink Cookies

These Kitchen Sink Cookies bake up thick and chewy, loaded with crushed pretzel, potato chips, chocolate chips and chunks, and M&M candies.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 24 cookies
Calories: 234 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup butter softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • ¾ cup crushed pretzels plus extra for topping cookies
  • ¾ cup crushed ruffled potato chips plus extra for topping cookies
  • ¾ cup M&M Chocolate Candies plus extra for topping cookies
  • ½ cup milk chocolate chips plus extra for topping cookies
  • ½ cup semi-sweet chocolate chunks plus extra for topping cookies

Instructions

    Cup of Yum
  1. Line two cookie sheets with parchment paper.
  2. In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer or with a handheld mixer, beat together the butter and sugars for 2-3 minutes until light and fluffy.
  4. Add the eggs and beat well to combine. Stir in the vanilla.
  5. Add the flour mixture to the dough, mixing until just combined.
  6. Stir in the pretzels, chips, M&Ms, chocolate chips, and chocolate chunks by hand.
  7. Scoop 2 tablespoon portions of cookie dough onto the prepared cookie sheets, leaving 2 inches between each scoop. Cover with plastic wrap or foil and refrigerate for at least 1 hour and up to 48 hours before baking.
  8. Preheat oven to 350 degrees.
  9. Bake cookies for 9-11 min. Edges should just be light brown and cookies in the middle will appear soft.
  10. Immediately place any additional mix-ins (pretzels, chips, candies, or chocolate chips) on top of cookies, if desired, to add additional color and texture to the cookies.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  12. Store in a sealed container for up to one week.

Notes

  • To help cookies retain a circular shape, place a 2 ½ inch or larger circular cookie cutter or the rim of a cup or glass that is larger than the cookie over the cookies right when they get out of the oven. Make a round swirling motion around the cookie to nudge cookie edges into a circle shape.
  • To help ensure that cookies are thicker, after scooping cookie dough and before placing on the cookie sheet, roll dough into a slight cylinder shape with your hands, so the dough is taller than a circle.
  • Cookies turn out best when cooked one baking sheet at a time on the middle oven rack.
  • To crush the pretzels and chips, I put some in a sealed gallon Ziploc bag and hit it with a rolling pin to crush.

Nutrition Information

Serving 1cookie Calories 234kcal (12%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 37mg (12%) Sodium 840mg (35%) Potassium 40mg (1%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 282IU (6%) Vitamin C 0.1mg (0%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 234

% Daily Value*

Serving 1cookie
Calories 234kcal 12%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 37mg 12%
Sodium 840mg 35%
Potassium 40mg 1%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 282IU 6%
Vitamin C 0.1mg 0%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.