Kitchen Sink Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
28 cookies
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Calories
275 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Kitchen Sink Cookies
Description
This cookie recipe combines a traditional cookie base with a mix of salty and sweet inclusions, such as pretzels and potato chips, that add crunch and surprise in every bite. Oats contribute chewiness and a rustic texture, while chocolate chips and M&M's provide pockets of sweetness. The dough is mixed gently to combine the ingredients without overworking.
Shaping the dough into evenly sized balls ensures uniform baking and results in cookies that are golden around the edges but maintain softness inside. The final sprinkle of sea salt intensifies the flavor contrasts and complements the mix-ins.
These cookies are suitable for sharing or enjoying as a snack. They store well at room temperature in an airtight container for several days and freeze well for longer storage. Pressing some mix-ins on top while warm can improve their visual appeal.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at cool room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 egg large
- 1 tablespoon vanilla extract
- 1 cup pretzels chopped
- 1 cup potato chips coarsely crushed
- 1 cup old fashioned oats
- 1 cup chocolate chips semi-sweet
- 1 cup M&M’s candy
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Use a stand mixer fitted with the beater blade attachment to beat the butter and sugars together until smooth. Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the pretzels, potato chips, oats, chocolate chips, and M&M’s.
- Roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.
- Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
- Press a few mix-ins gently onto the warm cookies to enhance appearance before they cool.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Both cookie dough and baked cookies freeze well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 187mg | 8% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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