These Kitchen Sink Cookies are loaded with potato chips, pretzels, M&M’s and chunks of chocolate. They’re crunchy and chewy with a bit of sweet and salty in every bite.
It’s almost the weekend folks, so I think it’s safe to say, we all deserve a cookie! Or maybe more than just one cookie, depending on how your week’s going. Lol!
I’ve seen lots of different versions of kitchen sink cookies over the years, so today, I’m adding my tasty little concoction to the mix.
Are you guys familiar with kitchen sink cookies?
What Are Kitchen Sink Cookies?
A kitchen sink cookie is a sweet and salty cookie made from staples from your pantry.
The most common ingredients are potato chips, pretzels, chocolate and sometimes nuts and caramel, that you’ll crush up and add to your cookie dough.
I spotted the mini M&M’s at my local market and knew I’d need to include them in these chewy cookies for some added chocolate flavor, a pop of color and even more crunch.
Kitchen Sink Cookies Ingredients
- all-purpose flour
- baking soda and salt
- unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- potato chips
- mini M&M’s
- semi-sweet chocolate
- sea salt
I also add some Ghirardelli semi-sweet chocolate bars, about six ounces total, that I break into medium to large pieces because you can never go wrong with extra chocolate.
Do I Need to Chill the Dough?
There’s no need to chill the dough for these cookies, so they take no time to make at all. About 10 minutes to make the dough and only 8-10 minutes to bake.
When the cookies come out of the oven and they’re still warm, I like to sprinkle them with a smidge of sea salt. Soooooo good!
Grab a tall glass of milk and get your bake on folks! Enjoy!
A Few Cook’s Notes
I use mini pretzels, as pictured, for this recipe, as well as ruffled chips. I roughly chop the pretzels before adding to the dough. And I leave the chips whole because as I fold them into the dough they break on their own.
As mentioned above, I like to sprinkle my warm cookies with sea salt, this is optional, but sooo delicious.
More Delicious Cookie Recipes to Enjoy
These Kitchen Sink Cookies are loaded with potato chips, pretzels, M&M's and chunks of chocolate. They're crunchy and chewy with a bit of sweet and salty in every bite.
- 2 cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
- ⅔ cup light brown sugar, firmly packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 6 oz. semisweet chocolate, broken into medium-ish pieces, I use Ghirardelli
- ½ cup mini M&M's
- ½ cup mini pretzels, broken into pieces
- 1 cup ruffled potato chips
- sea salt, for sprinkling, if desired
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside,
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, beat butter, brown sugar and granulated sugar until smooth and well combined.
Add the egg and egg yolk and continue to mix until well combined.
Add vanilla extract. Add the dry ingredients and mix well.
Fold in the semi-sweet chocolate pieces, M&M's, pretzels and potato chips.
Scoop dough, using a 1 1/2-inch cookie scoop, onto prepared tray, spacing 2 inches apart.
Bake 8-10 minutes, until cookies are lightly browned around the edges.
Remove from the oven and sprinkle with sea salt, if desired and let cool on the sheet for 2-3 minutes, then remove to wire rack to cool completely.
- I use mini pretzels, as pictured, for this recipe, as well as ruffled chips.
- I roughly chop the pretzels before adding to the dough.
- I leave the chips whole because as I fold them into the dough they break on their own.
- I like to sprinkle my warm cookies with sea salt, this is optional, but sooo delicious.