4.8 from 48 votes
Kitchen Sink Cookies
Clean out your cupboards and make these sweet & salty Kitchen Sink Cookies. Butterscotch, chocolate, potato chips and pretzels in soft, chewy cookies.
Prep Time
15 mins
Cook Time
15 mins
Servings: 24
Calories: 197 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 8 ounces unsalted butter room temperature (227 grams)
- ½ cup packed light brown sugar 117 grams
- ½ cup granulated sugar 104 grams
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour 293 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt (I used table salt)
- ½ cup milk chocolate chips plus more for topping if desired
- ½ cup butterscotch chips plus more for topping if desired
- ½ cup crushed plain potato chips plus more for topping if desired
- ½ cup crushed pretzels plus more for topping if desired
- flake sea salt
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl cream together the butter, brown sugar, and granulated sugar with a hand-held mixer until well-combined. Mix in the egg and vanilla. Set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
- Add the flour mixture to the butter mixture and beat on low until just combined.
- Fold in the chocolate chips, butterscotch chips, crushed potato chips, and crushed pretzels.
- Use a large cookie scoop to place scoops of cookie dough on baking sheet about 2 inches apart. Place extra chocolate chips, potato chips and pretzels on top. (I don’t usually place extra butterscotch chips on top because they can get brown. You can press extra butterscotch chips into the cookie right after baking.)
- Bake cookies for 8-10 minutes or until edges are set (the centers should still be soft). The exact time will depend on how big you’ve made the cookies. Ours took 10 minutes to bake.
- Sprinkle each cookie with a pinch of flake sea salt if desired.
- Allow cookies to cool for 10 minutes on the baking sheet before removing to a wire cooling rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 4 days.
Cup of Yum
Notes
- The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
146mg
(6%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
259IU
(5%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 146mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.