Kitchen Sink Cookie Recipe
Servings: 22 cookies
Calories: 309kcal
Rich, buttery dough, chocolate chips, toffee bits, pretzels, and potato chips make these kitchen sink cookies insanely good!
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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.
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Nutrition
Serving: 1cookie | Calories: 309kcal | Carbohydrates: 41g | Protein: 2g | Fat: 16g | Sodium: 147mg | Sugar: 25g