Kitchen Sink Cookies
Bake sweet-and-salty kitchen sink cookies with chocolate, pretzels and toffee. Learn how to balance mix-ins, handle the dough and control spread.
Servings 24 cookies
Calories 200kcal
Equipment
- Large mixing bowl
- Hand mixer
- Baking Sheet
- Parchment paper
Ingredients
Dough
- 1 cup Unsalted Butter room temperature
- 1 cup Light Brown Sugar packed
- 0.5 cup Granulated Sugar
- 2 Large Eggs
- 1 tbsp Alcohol-free Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 0.5 tsp Sea Salt
Add-ins
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Crushed pretzels
- 0.5 cup Ruffled potato chips
- 0.25 cup Chopped pecans
- 0.25 cup Toffee bits alcohol-free
Instructions
- Preheat the oven to 350°F (175°C).
- Using the creaming method, cream the butter and sugars for 3–5 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, crushed pretzels, ruffled potato chips, chopped pecans, and toffee bits by hand.
- Chill the dough for at least 30 minutes or up to 24 hours.
- Scoop the dough into medium balls (about 1.5 tbsp each) and place on a baking sheet lined with parchment paper.
- Bake for 10–12 minutes or until the edges are golden brown and the center is slightly under-set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional information:
- Calories: 200
- Protein: 2g
- Carbohydrates: 26g
- Fat: 10g
- Saturated fat: 5g
- Cholesterol: 10mg
- Sodium: 100mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 10g