Description
Kitchen Sink Cookies are a delightful mix of sweet and salty with a variety of textures and flavors, featuring chocolate chips, toffee bits, crunchy potato chips, pretzels, and festive holiday jimmies all baked into thick, chewy cookies.
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 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 (not nonpareils)
Instructions
- Preheat the 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 until thoroughly combined, about 2 minutes.
- Cream the butter and sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the room temperature butter, light brown sugar, and granulated sugar until the mixture is light and creamy, about 3 minutes.
- Add the wet ingredients: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture and beat on medium speed for 1-2 minutes until the batter is light and fluffy, scraping down the sides as needed.
- Combine dry and wet mixtures: With the mixer on low speed, gradually add the dry ingredients and mix just until combined to avoid overmixing the dough.
- Incorporate mix-ins: Gently fold in the chocolate chips, holiday jimmies, toffee bits, crushed potato chips, and chopped pretzels using a rubber spatula until evenly distributed.
- Scoop and shape cookies: Use a large cookie scoop or a scant 1/4 cup measure to portion dough onto the prepared baking sheets. Roll each dough ball into a tall oval shape to promote thicker cookies.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden and the tops are just set.
- Finish and cool: Right after baking, gently swirl the rim of a large glass around the edges of each warm cookie to create a perfect circle, pressing extra toppings on top if desired. Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Room temperature butter should feel cool to the touch (around 69°F) to help prevent cookie spreading.
- Use holiday jimmies as sprinkles because they don’t melt or bleed into the dough during baking.
- Try adding white chocolate chips, red or green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for variations.
- You can make the dough ahead and refrigerate it for up to 2 days; however, the chips may lose some crunch.
- Store baked cookies in an airtight container for up to 5 days or freeze for up to 2 months, thawing uncovered before serving.
- Freeze shaped dough balls in a freezer bag for up to 3 months and bake frozen by adding 1-2 minutes to the baking time.
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: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
