Kitchen Sink Cookies

These Kitchen Sink Cookies bake up thick and chewy, loaded with crushed pretzel, potato chips, chocolate chips and chunks, and M&M candies.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings cookies

Calories 234kcal

Author Karly Campbell

Ingredients

2 ½ cups all-purpose flour
1 1/4 teaspoons baking soda
½ teaspoon salt
1 cup butter softened
1 cup packed light brown sugar
½ cup granulated sugar
2 teaspoons vanilla
2 large eggs
¾ cup crushed pretzels plus extra for topping cookies
¾ cup crushed ruffled potato chips plus extra for topping cookies
¾ cup M&M Chocolate Candies plus extra for topping cookies
½ cup milk chocolate chips plus extra for topping cookies
½ cup semi-sweet chocolate chunks plus extra for topping cookies

Instructions

Line two cookie sheets with parchment paper.
In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a stand mixer or with a handheld mixer, beat together the butter and sugars for 2-3 minutes until light and fluffy.
Add the eggs and beat well to combine. Stir in the vanilla.
Add the flour mixture to the dough, mixing until just combined.
Stir in the pretzels, chips, M&Ms, chocolate chips, and chocolate chunks by hand.
Scoop 2 tablespoon portions of cookie dough onto the prepared cookie sheets, leaving 2 inches between each scoop. Cover with plastic wrap or foil and refrigerate for at least 1 hour and up to 48 hours before baking.
Preheat oven to 350 degrees.
Bake cookies for 9-11 min. Edges should just be light brown and cookies in the middle will appear soft.
Immediately place any additional mix-ins (pretzels, chips, candies, or chocolate chips) on top of cookies, if desired, to add additional color and texture to the cookies.
Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Store in a sealed container for up to one week.

Notes

To help cookies retain a circular shape, place a 2 ½ inch or larger circular cookie cutter or the rim of a cup or glass that is larger than the cookie over the cookies right when they get out of the oven. Make a round swirling motion around the cookie to nudge cookie edges into a circle shape.

To help ensure that cookies are thicker, after scooping cookie dough and before placing on the cookie sheet, roll dough into a slight cylinder shape with your hands, so the dough is taller than a circle.

Cookies turn out best when cooked one baking sheet at a time on the middle oven rack.

To crush the pretzels and chips, I put some in a sealed gallon Ziploc bag and hit it with a rolling pin to crush.

Nutrition