Kitchen Sink Cookies

Kitchen sink cookies – loaded with chocolate chunks, pretzel pieces, chewy caramel and potato chips – are the ultimate sweet and salty treat!

This post contains affiliate links

Holiday baking season is in full swing, and if you’re on the hunt of a new cookie to add to the cookie box, these kitchen sink cookies are for you!

These kitchen sink cookies are soft and gooey on the inside and chewy around the edges. They are loaded with salty favs like pretzels and potato chips, which add contrasting texture and compliment the sweet caramel and chocolate chunks perfectly.

These kitchen sink cookies are the perfect treat any time but especially during the holidays. Enjoy with some hot cocoa, include on a cookie tray or gift to friends and family.

Ingredients

Butter: use softened unsalted butter.
Brown sugar and sugar: they not only sweeten the cookies but also add moisture and make them tender.
Eggs: use large room temperature eggs.
Flour: we are using regular all purpose flour. Be sure to use a spoon to scoop the flour into the measuring cup, then level with a straight edge.
Baking soda: the primary leavening agent in this cookie recipe.
Vanilla: I highly recommend vanilla bean paste to add depth of flavor.
Salt: salt helps to bring out the delicious flavors of these cookies.
Chocolate chunks: you can buy dark chocolate chunks or use a 60-70% bittersweet chocolate bar and cut into chunks.
Caramel: opt for soft caramels such as Werther’s Soft Caramels or Kraft Baking Caramels.
Pretzels: use mini pretzels broken into pieces.
Potato chips: I like to use Ruffles because they are a little sturdier than regular potato chips and hold up better in the dough.

Equipment

Large mixing bowl
Measuring cups and spoons
Baking sheets
Hand mixer
Rubber spatula
Cookie scoop

Instructions

1. In a large mixing bowl, combine the softened butter, sugar and brown sugar and beat over medium speed for 2-3 minutes.
2. Add the vanilla and one egg at a time and beat until incorporated.
3. Add the flour, baking soda and salt. Fold the dry ingredients into wet ingredients with a rubber spatula just until combined.
4. Fold in the chocolate chunks, pretzel pieces, soft caramel pieces and potato chips.
5. Allow the dough to chill for at least 2 hours or up to overnight.
6. Preheat the oven to 350°F and line baking sheets with parchment paper.
7. Scoop cookies using a medium cookie scoop and space 2 inches apart on prepared baking sheets.
8. Bake cookies for 11 minutes, or until the edges are crispy and the center is still soft.
9. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Tips

• Scoop the flour with a spoon into the measuring cup and use a flat edge to level off the top. Never scoop the flour directly with the measuring cup or your cookies will be dry.
• To chill the dough quickly, scoop into balls first and then chill on the baking sheet.
• To make your cookies more ‘aesthetic‘ add a few mix ins to the tops of the cookie balls right before baking.
• The soft caramel can melt and spread a lot more than the cookie dough, which can lead to irregular shaped cookies. This is normal; however, if you want more uniform cookies, you can use the rim of a drinking glass to reshape the cookies. Do this immediately after taking the cookies out of the oven.

FAQ

Do I have to chill the dough?

Yes, chilling the dough helps create the ideal contrast in texture you want in a cookie (gooey inside, chewy outside). I promise the chilling time is worth the wait!

What is the best way to store kitchen sink cookies?

For optimal freshness, it’s best to store these cookies in an air tight container in the freezer. They will be good for up to 3 months.

Can I add in other mix-ins?

Definitely! Get creative and use what you have in your pantry. Other fun mix-ins include nuts, coconut, M&Ms, leftover Halloween candy, sprinkles, butterscotch chips and dried cranberries.

Substitutions

Flour: to make these cookies gluten free, use a 1:1 gluten free baking flour and gluten free pretzels.
Sugar: an equal amount of coconut sugar can be used instead of regular sugar.
Soft caramel: if you can’t find soft caramels, you can make your own or use toffee pieces or Health bits instead.

More Cookie Recipes You’ll Love

• Brown Butter Toffee Chip Cookies
• Brown Butter White Chocolate Macadamia Cookies
• Brownie Cookies with Toffee
• Maple Brown Butter Cookies
• Soft and Chewy Gingerdoodles

If you make this Kitchen Sink Cookies, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!