Julie Clark
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Kitchen Sink Cookies
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Clean out your cupboards and make these sweet & salty Kitchen Sink Cookies. Butterscotch, chocolate, potato chips and pretzels in soft, chewy cookies.
Everything but the kitchen sink. Have you ever heard that phrase? It dates back to the early 1900’s (source) and means “literally anything you can think of”. So when you’re talking about cookies, it means throwing anything you can think of into a buttery cookie dough base.
Clean out your cupboards, gather those random half empty potato chip and chocolate chip bags and make these deliciously dangerous sweet & salty Kitchen Sink Cookies. They may be even better than our butterscotch potato chip cookies.
Why you’ll love these cookies:
- sweet, buttery dough that is easy to mix up
- overloaded with sweet and salty chips, pretzels, butterscotch and chocolate chips
- no refrigeration needed
- amazing flavor and great texture
During the holidays, try our Christmas Kitchen Sink Cookies!
Key Ingredients
- Unsalted Butter: Although normally I use salted butter in my cookies, you are adding a lot of additional salt with the chips and pretzels in this recipe. For that reason, unsalted butter is best. If you’re in a pinch you can use salted, just take out the added salt in the cookie recipe itself.
- Room Temperature Egg: By using an egg that is at room temperature, it helps the cookies cream together.
- Chocolate Chips: You can use any type of chocolate chip you’d like: milk, dark or semi-sweet. Even white chocolate chips work!
- Potato Chips: I like to use rippled potato chips because they are stronger and don’t crumble as easily under the weight of the cookie dough.
- Pretzels: Any shape works! Save those crumbs of all your different types of pretzels.
- Flaky Sea Salt: I love sprinkling sea salt on top of cookies. Flake sea salt is bigger in size so it looks pretty and gives a good flavor. Flake sea salt can be found in the spice section of your local grocery store. Maldon is a popular brand.
How to Make Kitchen Sink Cookies
These cookies will bake at 350º Fahrenheit. Because the dough doesn’t need refrigerated, you can heat the oven right away. Also, I like to bake cookies on silicone nonstick baking mats, but you can use parchment paper if you’d like.
- In a large mixing bowl cream together the butter, brown sugar, and granulated sugar with a hand-held mixer until well-combined. Mix in the egg and vanilla. Set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
- Add the flour mixture to the butter mixture and beat on low until just combined.
- Fold in the chocolate chips, butterscotch chips, crushed potato chips, and crushed pretzels.
- Use a large cookie scoop to place scoops of cookie dough on baking sheet about 2 inches apart. Place extra chocolate chips, potato chips and pretzels on top. (I don’t usually place extra butterscotch chips on top because they can get brown. You can press extra butterscotch chips into the cookie right after baking.)
- Bake cookies for 8-10 minutes or until edges are set (the centers should still be soft). The exact time will depend on how big you’ve made the cookies. Ours took 10 minutes to bake.
- Sprinkle each cookie with a pinch of flake sea salt if desired.
- Allow cookies to cool for 10 minutes on the baking sheet before removing to a wire cooling rack to cool completely.
Recipe Variations
Think of this recipe as an “anything goes” type of cookie. The basic cookie recipe works best as is but the mix-ins can all be substituted out for your favorite flavors. Some suggestions are toffee or caramel bits, peanut butter baking chips, vanilla baking chips, pecans, walnuts, candy pieces, M&M’s chocolate candies, coconut flakes, sprinkles, cranberries, raisins, or chocolate chunks. Mix and match your favorite sweet and salty flavors!
Can you freeze these cookies?
I would not freeze these cookies as is since the potato chips and pretzels may become mushy after thawing. However, you can freeze the basic cookie dough without the mix-ins. Leave the potato chips and pretzels for toppings and freeze the dough up to 3 months. Thaw and add toppings right before baking.
Kitchen Sink Cookies
Clean out your cupboards and make these sweet & salty Kitchen Sink Cookies. Butterscotch, chocolate, potato chips and pretzels in soft, chewy cookies.
Servings 24
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients
- 8 ounces unsalted butter room temperature (227 grams)
- ½ cup packed light brown sugar 117 grams
- ½ cup granulated sugar 104 grams
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour 293 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt (I used table salt)
- ½ cup milk chocolate chips plus more for topping if desired
- ½ cup butterscotch chips plus more for topping if desired
- ½ cup crushed plain potato chips plus more for topping if desired
- ½ cup crushed pretzels plus more for topping if desired
- Flake sea salt
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl cream together the butter, brown sugar, and granulated sugar with a hand-held mixer until well-combined. Mix in the egg and vanilla. Set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
- Add the flour mixture to the butter mixture and beat on low until just combined.
- Fold in the chocolate chips, butterscotch chips, crushed potato chips, and crushed pretzels.
- Use a large cookie scoop to place scoops of cookie dough on baking sheet about 2 inches apart. Place extra chocolate chips, potato chips and pretzels on top. (I don’t usually place extra butterscotch chips on top because they can get brown. You can press extra butterscotch chips into the cookie right after baking.)
- Bake cookies for 8-10 minutes or until edges are set (the centers should still be soft). The exact time will depend on how big you’ve made the cookies. Ours took 10 minutes to bake.
- Sprinkle each cookie with a pinch of flake sea salt if desired.
- Allow cookies to cool for 10 minutes on the baking sheet before removing to a wire cooling rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 4 days.
Notes
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 197kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 146mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Looking for help with your cookies? Read our articles:
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Hi Lizzy! Love your recipes. 🙂 Quick question- how do you decide when to use shortening vs butter? Do certain cookies work better with one or the other?