Description
Kitchen Sink Cookies are a delightful and indulgent treat packed with a variety of mix-ins including chocolate chips, toffee bits, potato chips, pretzels, and festive holiday jimmies. These cookies offer a perfect balance of sweet and salty flavors with a thick, chewy texture and crispy edges, making them a festive favorite for any occasion.
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 the oven to 350°F and line baking sheets with parchment paper to prepare for baking.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until well combined.
- Cream butter and sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the room temperature unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and creamy, about 2 to 3 minutes.
- Add the wet ingredients: Add the egg, egg yolk, and vanilla extract to the butter mixture and beat for 1 to 2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Combine dry and wet ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Incorporate the mix-ins: Stir in the semi-sweet chocolate chips, holiday jimmies, toffee bits, crushed potato chips, and chopped pretzels using a rubber spatula until evenly distributed throughout the dough.
- Scoop and shape the dough: Use a large cookie scoop or about a scant 1/4 cup to scoop out dough balls. Roll each dough ball into a tall oval shape rather than a round ball to create thicker cookies, then place them on the prepared baking sheets.
- Bake the cookies: Bake the cookies in the preheated oven for 12 minutes, until the edges are slightly golden and the tops are just set for a perfect texture.
- Finish and cool the cookies: Immediately after removing from the oven, gently swirl the rim of a large glass around the outside edge of each warm cookie to create a perfect circle and press any extra topping pieces on top. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy and share feedback: Once cooled, enjoy your Kitchen Sink Cookies and consider leaving a review to share your experience!
Notes
- Room temperature butter should be cool to the touch, around 69°F, to prevent the cookies from spreading too much during baking. Leave butter out for 30 to 60 minutes before using.
- Use holiday jimmies for sprinkles, as they do not melt or bleed color into the dough while baking.
- Feel free to swap or add mix-ins like white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for a different flavor twist.
- You can make the dough ahead of time and store it covered in the fridge for up to 2 days; note that some chips may lose crunchiness.
- Baked cookies can be stored in an airtight container for up to 5 days or frozen for up to 2 months; thaw uncovered before serving.
- Cookie dough balls can be frozen and stored in a freezer bag for up to 3 months. Bake frozen dough balls by adding 1 to 2 extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
