Print

Best Kitchen Sink Cookies | Sweet & Salty Pretzel Toffee Chocolate Chip Cookies

A tray of Kitchen Sink Cookies with gooey chocolate chips and crunchy mix-ins, inspired by Best Kitchen Sink Cookies.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Kitchen Sink Cookies are thick, chewy, and loaded with chocolate chips, toffee bits, pretzels, and potato chips for the perfect sweet-and-salty cookie experience. They bake up with crisp edges, soft centers, and plenty of crunch in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter, softened to room temperature (1 cup)
  • 3/4 cup light brown sugar, packed (150 grams)
  • 1/2 cup white sugar (100 grams)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup toffee bits, such as Heath Bits o’ Brickle
  • 1 cup crushed potato chips, such as Ruffles
  • 1/2 cup chopped pretzels
  • 1/2 teaspoon flaky sea salt for topping, optional

Instructions

  1. Preheat the oven to 350°F / 177°C.
  2. Line two baking sheets with parchment paper or a silicone baking mat. This helps the cookies release easily after baking and prevents the toffee from sticking.
  3. In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set the bowl aside.
  4. In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter with the brown sugar and white sugar until the mixture looks pale and fluffy.
  5. Add the egg and vanilla extract. Mix on low speed, stopping to scrape down the bowl as needed so everything blends evenly.
  6. Add the dry ingredients to the mixer and mix on low just until the flour disappears. Stop as soon as the dough comes together. Do not overwork it.
  7. Stir in the chocolate chips, toffee bits, crushed potato chips, and chopped pretzels until the add-ins are evenly distributed through the dough.
  8. Scoop the dough into golf ball-sized portions. These should be fairly large cookies. If you want, roll the dough balls in extra toppings before baking so the mix-ins are visible on top.
  9. Place the dough balls on the prepared baking sheets, leaving about 6 inches between them so the cookies have room to spread.
  10. Bake for 10 to 12 minutes, or until the edges look set and lightly crisp while the centers still appear soft.
  11. Remove the trays from the oven and firmly tap them on the countertop. This helps the cookies sink slightly in the middle and keeps the centers soft and chewy.
  12. Sprinkle the warm cookies lightly with flaky sea salt if you are using it.
  13. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  14. Store the cooled cookies in an airtight container at room temperature for up to 1 week.

Notes

  • For extra visible toppings, gently press a few extra chocolate chips, pretzel pieces, or toffee bits onto the tops of the cookie dough balls before baking.
  • These Kitchen Sink Cookies freeze well as dough balls, so you can bake fresh cookies later without starting from scratch.

Nutrition

Find it online: https://irmacooks.com/best-kitchen-sink-cookies/