Description

Kitchen Sink Cookies are a delightful treat filled with a surprising mix of sweet and salty ingredients including chocolate chips, toffee, pretzels, potato chips, and festive jimmies. These thick, chewy cookies are perfect for holiday celebrations or any time you want a fun and textured cookie experience. With a buttery dough and a crunchy topping, each bite offers a perfect balance of flavors and textures.

Ingredients

Scale

Dry Ingredients

2 1/4 cups 270g all-purpose flour
1 teaspoon baking soda
1 Tablespoon 8g cornstarch
1/2 teaspoon salt

Wet Ingredients & Sugars

3/4 cup 170g unsalted butter, room temperature
3/4 cup 150g light brown sugar, packed
1/4 cup 50g granulated sugar
1 egg, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract

Mix-Ins & Toppings

1/2 cup semi-sweet chocolate chips (chopped chocolate or white chocolate chips can work too)
1/2 cup toffee bits or red & green M&Ms
3/4 cup crushed potato chips
1/2 cup chopped pretzels
1/4 cup holiday jimmies (classic long sprinkles, not nonpareils)

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Instructions

Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. This will evenly distribute the leavening agents and salt throughout the flour.
Cream Butter & Sugars: Using a handheld or stand mixer with a paddle attachment, beat the room temperature unsalted butter, light brown sugar, and granulated sugar together for about 2-3 minutes until the mixture is light, fluffy, and creamy.
Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat for another 1-2 minutes until the dough is light and fluffy, scraping down the sides of the bowl as needed.
Mix Dry Ingredients In: With the mixer on low speed, gradually add the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
Incorporate Mix-Ins: Using a rubber spatula, gently fold in the semi-sweet chocolate chips, toffee bits (or M&Ms), crushed potato chips, chopped pretzels, and holiday jimmies until evenly distributed throughout the dough.
Scoop Dough & Shape Cookies: Use a large cookie scoop or a scant 1/4 cup measuring cup to portion out the dough onto the prepared baking sheets. Roll each portion into a tall oval shape instead of a traditional ball to create thicker cookies.
Bake: Bake the cookies at 350°F for 10-12 minutes, until the edges are slightly golden and the tops are just set but still soft to the touch.
Finish Cookies: Right after removing from the oven, swirl the rim of a large glass gently around the outside of each warm cookie to create a perfect circle. Press extra topping pieces on top if desired. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Room Temperature Butter: Butter should be cool to the touch (around 69°F) to prevent excessive spreading. Leave butter out for 30-60 minutes before baking.
Use Holiday Jimmies: These classic long sprinkles hold their shape and do not melt or bleed color into the dough during baking.
Additional Mix-Ins: Customize your cookies with white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for fun variations.
Make-Ahead: Cookie dough can be made and stored covered in the fridge for up to 2 days. Note that chips might lose crunchiness if refrigerated before baking.
Storage: Store baked cookies in an airtight container for up to 5 days or freeze for up to 2 months. For freezing, thaw uncovered before serving.
Freeze Cookie Dough: Freeze shaped dough balls, then store in a freezer bag for up to 3 months. When ready to bake, add 1-2 extra minutes to the baking time and bake from frozen.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 12 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg