Kitchen Sink Cookies
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5
2 reviews
Excellent
Kitchen Sink Cookies
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These Kitchen Sink Cookies bake up thick and chewy, loaded with crushed pretzel, potato chips, chocolate chips and chunks, and M&M candies.
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Ingredients
- 2 ½ cups all-purpose flour
- 1 1/4 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla
- 2 large egg
- ¾ cup pretzels plus extra for topping cookies, crushed
- ¾ cup potato chips plus extra for topping cookies, crushed ruffled
- 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
- Line two cookie sheets with parchment paper.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, beat together the butter and sugars for 2-3 minutes until light and fluffy.
- Add the eggs and beat well to combine. Stir in the vanilla.
- Add the flour mixture to the dough, mixing until just combined.
- Stir in the pretzels, chips, M&Ms, chocolate chips, and chocolate chunks by hand.
- 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.
- Preheat oven to 350 degrees.
- Bake cookies for 9-11 min. Edges should just be light brown and cookies in the middle will appear soft.
- 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.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- 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
Show Details
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%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 234 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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