Kitchen Sink Cookie Recipe

Kitchen sink cookie on a white surface surrounded by more cookies, chocolate chips, crushed potato chips, and pretzels.

5 from 4 votes

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 11

Chill Time: 2

Total Time: 2 26

Servings: cookies

Calories: 309kcal

Author: Ai Willis

These kitchen sink cookies are loaded with everything but the kitchen sink! Featuring a rich, buttery dough, chocolate chips, toffee bits, pretzels, and potato chips, my kitchen sink cookie recipe is one for the books.

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US Customary - Metric

Ingredients

1 cup unsalted butter softened at room temperature
1 cup brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon corn syrup or honey
1½ teaspoon vanilla extract
2½ cups all-purpose flour see Notes for gluten-free option
½ teaspoon fine salt
½ teaspoon baking soda
½ teaspoon baking powder
1½ cups chocolate chips
1 cup crushed potato chips
½ cup chopped pretzels
½ cup toffee bits
flaky sea salt optional

Instructions

In the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Add the egg, honey, and vanilla extract, and beat again, scraping down the sides and bottom of the bowl as needed.
In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Add this to the bowl of the stand mixer, and mix on low until just combined.
With the mixer still on low, fold in the chocolate chips, potato chips, pretzels, and toffee bits. Cover the bowl and let the cookie dough rest in the refrigerator for at least 2 hours.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Scoop about 2½ tablespoons of dough onto the palm of your hands and roll it into a ball. Place the balls of dough on the parchment paper, leaving at least 2 inches between.
Bake the cookies for 10-12 minutes. Let the cookie cool on the pan for about 10 minutes before taking them off onto a wire rack to cool completely.

Notes

Gluten-Free: Swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend containing xanthan gum. Make sure you also use gluten-free pretzels.

Dairy-Free Cookies: Use vegan butter instead. If your vegan butter is a little lower in fat content compared to regular butter (i.e., less than 8 grams of fat per 2 teaspoons of butter), use ⅔ cup vegan butter and ⅓ cup refined coconut oil (the flavorless kind) or shortening. Be sure to use dairy-free toffee bits as well!

Storage: Put baked cookies in an airtight container and store them at room temperature for up to 5 days (3 days if making them gluten-free or dairy-free).

Freezing: Portion the dough out into balls and freeze them in a single layer until hard. Place the frozen cookie dough balls in a freezer bag or freezer-safe container for up to 2 months. Bake as directed adding a minute or two onto the bake time as needed.

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