The second these hit the oven, it’s like instant flashback to sweet shop Saturdays growing upmelty chocolate, toasty nuts, a little sea salt sneaking in. Kitchen Sink Cookies are back and all over TikTok and Pinterest lately, and honestly? They’ve earned it. The name says it alleverything goes, nothing’s off-limits. Sweet chaos in cookie form.
This version has all the good stuff. Pretzel snaps for crunch, chocolate chips for melt, and buttery toffee bits that almost caramelize at the edges. It’s unfussy, pantry-friendly, and way easier than rolling dough into perfect circles. Think chocolate chip cookies with toffee bits… but way more fun. Full details in the blog!
The first time I tossed crushed pretzels into cookie dough, my sister asked if I was okay. Turns out? It worked. I’ve tested dozens of batches sincemy ultimate mission: make bites of cozy that surprise you. I tested it. You’ll love the secret!
These Kitchen Sink Cookies combine sweet and salty flavors for an irresistible treat. Filled with chocolate chips, pretzels, toffee, and potato chips, this recipe is perfect for fans of Pretzel Toffee Chocolate Chip Cookies and Sweets Treats.
Ingredients
Scale
2 cups All-Purpose Flour 250 grams
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 sticks Unsalted Butter softened to room temperature 1 cup
3/4 cup Light Brown Sugar packed 150 grams
1/2 cup White Sugar 100 grams
1 large Egg
2 teaspoon Pure Vanilla Extract
1 1/2 cups Semi-Sweet Chocolate Chips
1 cup Toffee Bits like Heath Bits o Brickle English Toffee Bits
1 cup Crushed Potato Chips like Ruffles
1/2 cup Chopped Pretzels
1/2 teaspoon Flaky Sea Salt for topping optional like Maldon flaked sea salt
Instructions
Heat your oven to 350°F or 177°C and prepare two baking sheets with parchment paper or a baking mat for easy cookie removal.
In a bowl, whisk together the flour, baking soda, and salt, then set aside.
Cream the butter and both sugars in a mixer until fluffy, then add the egg and vanilla, mixing gently.
Gradually combine the dry mix with the wet mix until just incorporated, then fold in chocolate chips, toffee bits, crushed potato chips, and pretzels.
Shape the dough into golf ball-sized portions, spacing them about 6 inches apart on the sheets.
Bake the cookies for 10 to 12 minutes until edges are crisp and centers remain soft.
When out of the oven, firmly tap the baking sheets on the counter to soften centers, then sprinkle with flaky sea salt if you wish.
Let cookies cool on the baking sheets for 5 minutes before moving them to a cooling rack.
Keep cookies in an airtight container at room temperature for up to one week.
Notes
Extra Toppings – You can roll cookie dough balls in additional toppings before baking to make them more visually appealing on top
Prep Time:25 minutes
Cook Time:10 minutes
Category:Dessert
Method:Baked
Nutrition
Serving Size:1 cookie
Calories:214kcal
Sugar:16g
Sodium:175mg
Fat:15g
Saturated Fat:8g
Carbohydrates:28g
Fiber:1g
Protein:3g
Cholesterol:34mg
Why You’ll Love These Kitchen Sink Cookies
If you’ve ever had those days when only a sweet and salty combination will do, these cookies are for you. They’re packed with pantry staples like chocolate chips, pretzels, and potato chips (yes, really). They evoke a delightful sense of homemade nostalgia! The beauty of these cookies lies in their imperfectionsno two bites are the same, and that’s the magic.
Sweet and salty perfection: The combination of butter toffee, crushed pretzels, and chocolate chips creates a crave-worthy contrast in every bite.
Pantry-friendly: You likely already have many of the goodies this recipe calls for, making it fuss-free and accessible.
No perfection required: Rolling the dough slightly messy means no stress over uniformitythese are cookies that embrace chaos and taste amazing doing it!
Key Ingredients & Tools
This recipe features simple yet powerful ingredients that you already know and love. A few unexpected additions, like potato chips, make it fun!
All-purpose flour, baking soda, and salt: The foundation of any good cookie recipe! These keep your cookies light and chewy while still holding all the “extras.”
Semi-sweet chocolate chips: These add melty goodness to balance the salty bits. Use the highest quality chocolate for extra richness if you’d like.
Toffee bits: These add caramelized buttery edges when bakeddon’t leave them out!
Crushed potato chips and pretzels: The stars of the “kitchen sink” mix-ins! They add texture, crunch, and that irresistible salty kick.
Tools to grab: A stand mixer (or hand mixer), parchment-lined sheet pans, and a cooling rack are all you need.
Pro Tip: Want a bakery-style look? Roll the dough in extra toppingslike chocolate chips or pretzelsright before baking for a showstopper finish.
Step-by-Step Instructions
Here’s how to bring these cookies to life in no time. Whether you’re a seasoned baker or just starting out, this process is simple and approachable.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars: Using a stand mixer or hand mixer, blend your softened butter, brown sugar, and white sugar until fluffy and light. This step ensures the chewy texture we love.
Add wet ingredients: Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
Combine and fold: Gradually add your dry ingredients to the wet, mixing on low. Then fold in the chocolate chips, toffee bits, crushed potato chips, and pretzels by hand to prevent overmixing.
Shape and bake: Scoop golf ball-sized dough balls onto lined baking sheets, leaving enough room for spreading. Bake at 350°F for 10–12 minutes until the edges are golden and the centers are slightly soft.
Optional trick: After baking, tap the pan gently on the counter to deflate the cookies (this gives them that soft-center texture).
Pro Tip: Sprinkle a tiny pinch of flaky sea salt right after baking for an extra gourmet touch.
Serving, Storage, & Reheating
These cookies are delightful fresh out of the oven, with gooey chocolate and crunchy edges, but they keep well for later indulgence too.
Storage Method
Time
Tips
Room Temperature
Up to 1 week
Keep cookies in an airtight container lined with wax paper to maintain freshness.
Serving Idea: Pair these cookies with a tall glass of cold milk or crumble them over vanilla ice cream for a surprising twist.
Expert Says
Kitchen sink cookies thrive on the combination of varied ingredients, creating a complex texture and flavor. The diverse mix of fats, sugars, and solids influences how the cookies spread and bake, so balancing moisture and fat content is key to achieving a chewy yet crisp bite in these ultra-customizable treats.
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Mastering the Ultimate Kitchen Sink Cookies
After more than a handful of batches scattered with too much chocolate or not enough crunch, I finally nailed these Kitchen Sink Cookies. It took some trial and error (and one almost-burnt pan), but this recipe now balances every random ingredient into a reliable, family-approved treat that we all love reaching for.
FAQs ( Kitchen Sink Cookies )
How do I store Kitchen Sink Cookies to keep them fresh?
Store these cookies in an airtight container at room temperature for up to five days. For longer freshness, separate layers with parchment paper and keep them in the fridge, where they last about two weeks. You can also freeze them for up to three months, thawing at room temperature before serving.
Can I substitute ingredients to make this recipe healthier?
Yes, you can swap some butter for unsweetened applesauce to reduce fat or use whole wheat flour instead of all-purpose for added fiber. Consider reducing sugar slightly and adding chopped nuts for extra nutrition. However, keep to the recommended ratios to maintain the chewy texture this dish is known for.
What are some tips for evenly distributing chocolate and toffee in these cookies?
Mix chocolate chips and toffee bits gently into the dough at the end to prevent them from melting or clumping. Using a sturdy spatula helps distribute the mix-ins evenly. Chilling the dough slightly before baking also keeps them from sinking to the bottom of the cookies.
How can I adapt this dish for holidays or gifting?
To make the cookies festive, add seasonal extras like chopped nuts or dried cranberries. Package them in decorative tins or wrap tightly with clear cellophane and ribbon for gifting. They keep well during transport and are sure to please a crowd with their rich, varied flavors.
Can I make this recipe ahead of time or freeze the dough?
Yes, dough can be made up to three days ahead; keep it sealed tight in the fridge. For longer storage, freeze dough balls on a sheet, then transfer to a bag. Bake from frozen by adding a couple of extra minutes to the baking time, which helps maintain texture and flavor.
Conclusion
These Kitchen Sink Cookies deliver soft, chewy edges with just the right crunch from those pretzel toffee chocolate chip cookies. You’ll love how they fill your kitchen with a warm, buttery aroma that invites everyone in for a taste. The mix of salty and sweet makes every bite a little celebrationa real crowd-pleaser that’s delightfully uncomplicated and seriously satisfying.
Want to switch things up? Try swapping potato chips for your favorite nuts or add a sprinkle of cinnamon for a cozy twist. Leftovers keep beautifully in an airtight container, and a quick zap in the microwave brings them back to gooey perfectiontrust me, it’s a trick I picked up from my aunt’s kitchen that always saves the day. Feel free to sneak in some healthier chips or dark chocolate if you prefer, the recipe’s as flexible as your pantry allows.
Did these cookies bring back any sweet memories or inspire new cravings? I’d love to hear your stories and see your cookie chaos unfold! Snap a pic, drop a comment, or save this recipe to share with those you cherish. After all, good cookies are better when they’re part of the family table.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
