Sweet and Salty Kitchen Sink Cookies
These chewy Kitchen Sink Cookies have a little bit of everything from chocolate chips to toffee pieces, pretzels, coconut, and even potato chips. (everything but the kitchen sink) Once you make the dough, you'll bake right away, no refrigeration required. If you're a salty and sweet lover, you'll love these cookies.
Servings 20
Calories 338kcal
Ingredients
Cookie dough
- 1 cup butter room temp
- ¾ cup light brown sugar
- ½ cup white sugar
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 teaspoons vanilla
Filling
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup crushed potato chips
- ½ cup broken pretzels
- ½ cup coconut
- Flaky sea salt
Instructions
- Preheat oven to 350º. Line baking sheets with parchment paper.
- In a stand mixer, cream butter with brown sugar and white sugar until light and fluffy, about 3 minutes. Add an egg and vanilla and mix to combine.
- In a separate bowl, whisk the flour, with the baking soda and salt and add to the butter mixture, mixing just until combined.
- In a separate bowl combine 4 cups of filling in whatever proportion you like. Stir to combine then add to the cookie dough mixing just until combined.
- Use an ice cream scoop to form dough and roll into balls. Either roll the balls into a bowl with extra filling ingredients, or bake as is.
- Bake for 12-14 minutes, until just starting to turn brown on the top. Tap the cookie sheet firmly on the counter to flatten the cookies. If not coated with extra filling, sprinkle with flaky sea salt while still hot.
- Let cook on a wire rack.
Notes
- For the extra coating, crush potato chips, and pretzels and add chocolate chips and coconut. It will take about 1 ½ cups of coating to coat the cookies.
- For the filling, you can add almost any of your favorites but make sure you include potato chips and pretzels for the crunch and saltiness they add.
- These cookies are very adaptable to any of your favorite add ins, just keep the total amount to 4 cups.
