Kitchen Sink Cookies
User Reviews
5
Kitchen Sink Cookies
Description
The recipe starts by browning butter to add a nutty depth, then blends it with softened butter, superfine and brown sugars, molasses, vanilla, and eggs for a rich dough. The dry ingredients including flour, baking soda, and salt are incorporated carefully to maintain a soft texture. A mixture of dark chocolate, pretzels, potato chips, Rice Krispies, malt balls, and toffee chips is folded in to create varied sweet and salty flavors along with crunchy and chewy textures.
After mixing, the dough is chilled for at least one hour to firm it, improving handling and cookie shape retention during baking. The dough can be frozen ahead of time, and baked cookies can also be frozen. Baking frozen dough directly results in well-shaped cookies with slightly extended baking time.
Chilling dough prevents cookies from spreading too much and encourages a chewy interior. Pressing extra mix-ins on top before baking enhances visual appeal and texture. The cookies store well frozen and thaw quickly for convenient treats.
Ingredients
cookie dough base
- 1 cup unsalted butter softened
- 1 cup superfine sugar granulated is fine
- ½ cup light brown sugar
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 1 egg large
- 1 egg large, yolk
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
kitchen sink mix-ins
- 1 cup dark chocolate chopped
- ⅔ cup pretzels broken
- ⅔ cup potato chips roughly crushed, wavy
- ⅔ cup Rice Krispies
- ⅔ cup malt balls roughly chopped
- ⅔ cup toffee chips
- 2 tbsp sea salt for sprinkling, flakes
Instructions
- Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and becomes lightly browned. Remove from heat and cool completely.
- Place both butters in a bowl and using an electric mixer (or stand mixer fitted with a paddle attachment), beat until light and fluffy.
- Add both sugars and continue to beat together until light and fluffy.
- Scrape down sides of the bowl, add molasses and vanilla and continue to beat together.
- Beat in egg and egg yolk.
- In another bowl whisk dry ingredients together.
- Add dry ingredients to the butter mixture. Beat together until a dough comes together.
- Fold in chopped chocolate, rice cereal, potato chips, pretzels, whoppers, and toffee bits until fully combined (you can also reserve a little of each mix-in to press onto the top of each cookie, before baking).
- Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days. (If chilling dough overnight, allow dough to sit at room temperature for about 1 hour before scooping onto a baking sheet, so dough is still cold, but just soft enough to scoop)
- Preheat oven to 350˚F.
- Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart.
- Press any extra mix-in into the tops of the cookie and then sprinkle cookies with sea salt flakes and bake for 12 to 14 minutes or until cookies are golden brown.
- Cool cookies for 5 minutes before transferring to cooling rack.
- Continue to cool cookies. Serve.
Notes
- Chilling the dough before baking prevents excessive spreading and promotes a chewy texture.
- Avoid over-mixing to maintain soft, chewy cookies instead of flat, crispy ones.
- Press extra mix-ins onto the top of each cookie before baking for improved appearance and texture.
- The dough can be prepared and chilled up to 5 days ahead for convenience.
- Freeze cookie dough balls separately on a baking sheet before storing in a resealable bag for up to 3 months.
- Bake frozen dough scoops directly, adjusting baking time to 17-20 minutes as needed.
- Freeze baked cookies in a single layer before transferring to storage bags to maintain quality up to 3 months.
- Thaw frozen baked cookies at room temperature for about 30 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Cookies
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 234kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 672mg | 28% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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