Get the Recipe:
Kitchen Sink Cookies
With chocolate chips, M&Ms, pretzels, potato chips, nuts, and toffee, these easy kitchen sink cookies are sweet and salty in every bite!
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 1/3 cups (267 g) firmly packed light brown sugar
- 2/3 cup (133 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup (170 g) chocolate chips
- 1 cup M&M candies
- 1 cup pretzel pieces
- 1 cup potato chip pieces
- 1/2 cup chopped nuts
- 1/2 cup toffee bits
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Instructions
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the cooled butter, brown sugar, and sugar until thoroughly combined. Mix in the eggs and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few small streaks of flour remain.
- Stir the add-ins into the dough. If you like, reserve some of the add-ins for topping the cookies after they've baked.
- Cover and chill the dough for 2 hours up to overnight.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Divide the dough into 3-tablespoon portions, roll into balls, and place on the prepared pans, leaving 2 inches between the cookies.
- Bake one pan at a time for 14 to 16 minutes or until the cookies are golden brown. Take care not to over-bake.
- Remove the pan from the oven and place on a wire rack. If you reserved any add-ins, press those on top of the warm cookies.
- After the cookies have cooled on the pans for 5 minutes, transfer them from the pans directly onto a wire rack to cool completely.
Notes
- You can use other add-ins; just keep the total amount around 5 cups. Try adding other flavor baking chips, caramel bits, crunchy cookie pieces, cereal, caramel bits, oats, chopped candy bars, dried fruits, or anything else you'd like.
- Store in an airtight container at room temperature up to 5 days. Freeze unbaked cookie dough balls or baked and cooled cookies in a freezer-safe container up to 3 months.
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