Kitchen Sink Cookies
User Reviews
4.8
Kitchen Sink Cookies
Description
This recipe blends softened butter with granulated and brown sugars to create a creamy base. After adding egg and vanilla, dry ingredients including flour, salt, and baking soda are incorporated. The dough is loaded with a variety of mix-ins such as semi-sweet chocolate chips, chopped pecans, pretzels, potato chips, and chopped chocolate pretzel toffee bar pieces, producing diverse textures and salty-sweet profiles in each bite.
Chilling the dough for at least two hours firms it up, contributing to better shape and texture during baking. Scooped dough portions bake at 350°F on parchment for around 10-12 minutes, creating cookies with a soft center and crispy edges. The cookies can be customized by swapping mix-ins and made in smaller or larger sizes with adjusted baking times.
Stored in an airtight container at room temperature, the cookies keep for up to a week. Reheating in a toaster oven or microwave briefly can warm the chocolate and soften cookies before serving, offering a pleasant fresh-baked feel.
The recipe can be doubled easily; freeze extra dough balls for later baking.Use a smaller scoop for bite-sized cookies; bake time shortens to 8-10 minutes.Mix-ins can be varied up to 2 cups total; try peanut butter chips, marshmallows, nuts, or dried fruit.Chilling the dough is important for texture and shape control during baking.Store cooled cookies in an airtight container up to one week.Reheat briefly in a toaster oven or microwave to warm and soften cookies.
Ingredients
- ½ cup butter softened (113g, unsalted
- ½ cup granulated sugar 124g
- ¼ cup brown sugar 60g, lightly packed
- 1 egg ~50g, large
- 2 teaspoons vanilla extract 8g, pure
- 1 ¾ cups all-purpose flour 180g
- ½ teaspoon kosher salt 3g
- ½ teaspoon baking soda 4g
- ¾ cup semisweet chocolate chips 160g
- ¼ cup pecans 32g, chopped
- ¼ cup pretzels 20g, chopped
- ¼ cup potato chips 16g, crushed
- 1/3 cup chocolate pretzel toffee bar 55g, 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 chopped chocolate pretzel toffee bar. 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 1.5-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 9-13 minutes, or until gooey on the inside and golden brown on the exterior.
- Let cool slightly before enjoying warm!
Notes
- The recipe can be doubled easily; freeze extra dough balls for later baking.
- Use a smaller scoop for bite-sized cookies; bake time shortens to 8-10 minutes.
- Mix-ins can be varied up to 2 cups total; try peanut butter chips, marshmallows, nuts, or dried fruit.
- Chilling the dough is important for texture and shape control during baking.
- Store cooled cookies in an airtight container up to one week.
- Reheat briefly in a toaster oven or microwave to warm and soften cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 18mg | 6% |
| Sodium | 80mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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