Go Back
Kitchen sink cookies
Print Recipe

Everything but the Kitchen Sink Cookies

Everything but the Kitchen Sink Cookies are a mouthwatering, hearty treat packed with a mix of sweet and salty ingredients. These cookies feature the perfect combination of crunchy potato chips, assorted chocolate chips, pecans, and salty pretzels, offering a delicious blend of texture and flavor. A must-try for anyone who loves a snack-packed cookie!
Prep Time20 minutes
Cook Time16 minutes
Cool Time15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Desserts, Kitchen Sink Cookies, Salty and Sweet, Sweettooth
Servings: 12 Cookies

Ingredients

  • 10 tbsp unsalted butter, room temperature (142 g)
  • 1 egg, room temperature
  • 3/4 cup brown sugar, packed (165 g)
  • 1/4 cup white sugar (50 g)
  • 2 tsp vanilla extract
  • 1 3/4 cup all purpose flour (210 g)
  • 1 tsp corn starch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup pretzels, crushed (35 g)
  • 1/2 cup potato chips, crushed (30 g)
  • 1/2 cup butterscotch chips (85 g)
  • 1/2 cup semi sweet chocolate chips, see note (80 g )
  • 1/2 cup white chocolate chips (45 g)
  • 1/4 cup pecans, chopped (25 g)

Instructions

Kitchen Sink Cookies:

  • Preheat oven to 375 ℉. Line two baking sheets with parchment paper and set aside.
  • In a medium sized bowl, mix together the flour, corn starch, baking soda, baking powder, and salt. Set aside.
  • In a stand mixer or a large bowl with a hand held mixer, cream together room temperature butter and both sugars and until light and fluffy, roughly 2-3 minutes.
  • Beat in the egg and vanilla extract, scraping down the sides as needed until fully incorporated.
  • Gradually add in the dry ingredients, mixing until just combined. Leaving a few streaks of flour still visible. Add in potato chips, pretzels, butterscotch chips, semi sweet chocolate chips, white chocolate chips, and pecans. Mix on lowest speed possible until just combined.
  • Using a 1/4 measuring cup or a #16 cookie scooper, scoop out 12 balls of cookie dough and place on cookie sheet, spacing apart so the cookies have room. Bake for 15-18 minutes.
  • Sprinkle with sea salt (optional) when cookies are hot from the oven. Allow to cool on cookie sheet for 15 minutes before moving to a cooling rack.

Notes

*For not as sweet as a cookie, you can swap semi sweet chocolate chips for dark chocolate chips. 
*These cookies can be frozen for up to 3 months and then baked. Bring to room temperature before placing in the preheated oven.