Description
Kitchen Sink Cookies are a delightful medley of sweet and salty flavors packed into thick, chewy cookies. Loaded with chocolate chips, toffee bits, chopped pretzels, crushed potato chips, and festive holiday jimmies, these cookies offer an irresistible combination of textures and tastes perfect for any festive occasion or indulgent treat.
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
- 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
- 1/2 cup semi-sweet chocolate chips (chopped chocolate or white chocolate chips can be used)
- 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 (not nonpareils)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until well combined.
- Cream the butter and sugars: In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together for 2-3 minutes until the mixture is light and creamy.
- Add the wet ingredients: Incorporate the egg, egg yolk, and vanilla extract into the butter mixture. Beat for 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Mix in the dry ingredients: With the mixer on low speed, gradually add the dry ingredient mixture and mix just until combined to avoid overmixing.
- Fold in the mix-ins: Using a rubber spatula, stir in the chocolate chips, holiday jimmies, toffee bits, crushed potato chips, and chopped pretzels until evenly distributed.
- Scoop and shape dough: Using a large cookie scoop or approximately a scant 1/4 cup measure, drop dough onto prepared baking sheets. Roll each dough ball into a tall oval shape for thicker cookies.
- Bake the cookies: Bake in the preheated oven for 12 minutes, until the edges are slightly golden and the tops are just set.
- Finish the cookies: Immediately after removing from the oven, gently swirl the rim of a large glass around the outside of each warm cookie to create a perfect circle shape. Press extra toppings on top as desired. Let cookies cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Use room temperature butter that is cool to the touch (about 69°F) to prevent excessive spreading of the cookies.
- Use holiday jimmies for sprinkles because they maintain their shape and color without melting or bleeding into the dough during baking.
- Try different mix-ins such as white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for variation.
- You can make the dough ahead and store it covered in the fridge for up to 2 days; note that the chips may lose some crunchiness.
- Store baked cookies in an airtight container for up to 5 days or freeze for up to 2 months; thaw cookies uncovered before serving.
- Freeze cookie dough balls in a single layer then transfer to a freezer-safe bag; dough can be stored up to 3 months. Add 1-2 minutes extra baking time when baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
