Kitchen Sink Cookies
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.
Servings: 24 cookies
Calories: 219kcal
Ingredients
- 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
Instructions
- 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.
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.
- 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.