Time: 35 minutes
Yield: 20 servings
Kitchen Sink Cookies would, in fact, throw in the kitchen sink if it would make for a sweet addition! Filled with not just chocolate chips but also crispy potato chips, crunchy pretzels, and buttery toffee bits (everything but the kitchen sink...), Kitchen Sink Cookies have a little something for everyone in the most literal sense! The cookies only take 35 minutes to make, so you can enjoy them virtually anytime you need a pick-me-up with a visual pop that your tastebuds will love as well!
Ingredients• 2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon kosher salt • 2 sticks unsalted butter, softened to room temperature • 3/4 cup light brown sugar, packed • 1/2 cup white sugar • 1 large egg • 2 teaspoons pure vanilla extract • 1 1/2 cups semisweet chocolate chips • 1 cup toffee bits • 1 cup potato chips, crushed • 1/2 cup pretzels, chopped • 1/2 teaspoon flaky sea salt, optional, for topping
Preheat the oven to 350 degrees F.
Line two sheet pans with parchment paper or silicone baking mats, or grease them with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
In the bowl of a stand mixer or a large bowl using a hand mixture, beat together the butter, light brown sugar, and white sugar until light and fluffy.
Add the egg and vanilla extract and mix at low speed, scraping down the sides of the bowl as needed.
Add the dry ingredients to the bowl and mix on low speed until everything is just combined.
Stir in the chocolate chips, toffee bits, potato chips, and pretzels.
Roll the cookie dough into golf-ball-sized balls.
Spread the cookie dough on the prepared pans, leaving 6 inches of space between each ball.
Bake until the edges of the cookies are crispy but the centers are still soft, for about 10-12 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring the cookies to a cooling rack.