Kitchen Sink Cookies
User Reviews
5
Kitchen Sink Cookies
Description
Kitchen Sink Cookies start with a traditional creamed butter and sugar dough mixed with vanilla and an egg, then combined with flour, salt, and baking soda for structure. The dough incorporates an assortment of ingredients like chocolate chips, nuts, pretzels, potato chips, and toffee bits to provide contrasting sweet and salty tastes and crunchy textures.
The dough is chilled before baking, helping control spread and improving texture. Baking scooped portions results in cookies that are tender and slightly chewy with bursts of flavor from the mix-ins. This variety in ingredients makes each bite uniquely satisfying.
The cookies can be served as a homemade dessert or snack offering a complex combination of flavors and textures beyond traditional chocolate chip cookies.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup granulated sugar
- ¼ cup brown sugar lightly packed
- 1 egg large
- 2 teaspoons vanilla extract pure
- 1 ¾ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¾ cup semisweet chocolate chips
- ¼ cup pecans chopped
- ¼ cup pretzels chopped
- ¼ cup potato chips crushed
- 1/3 cup Toffee bits chopped
Instructions
- In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
- Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated, about 2-3 minutes.
- Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
- Pour in the dry ingredients, beating until the cookie dough has come together.
- Measure in the chocolate chips, pecans, pretzels, potato chips and toffee bits. Stir them into the batter with a spoon or a rubber spatula.
- Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Use a 2 tablespoon cookie scooper to scoop out rounds of the chilled cookie dough. Add extra toppings on top of the cookie dough balls before baking. (This is not necessary, but it makes for the final cookies to have more toppings on the top!)
- Evenly space the dough on the baking sheet, about 2" apart so the dough can spread as it bakes.
- Bake for 11-15 minutes, or until gooey on the inside and golden brown on the exterior.
- Enjoy warm with a glass of your favorite kind of milk!
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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