Description
Kitchen Sink Cookies are a delightful mix of sweet and salty flavors featuring a blend of chocolate chips, toffee bits, crushed potato chips, pretzels, and festive holiday jimmies baked into thick, chewy cookies. Perfect for holiday gatherings or anytime you crave a fun, texture-packed 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 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 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 unsalted butter, light brown sugar, and granulated sugar together for 2-3 minutes until the mixture is light and creamy.
- Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Beat for another 1-2 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet mixture and mix until just combined.
- Stir in Mix-ins: Fold in the semi-sweet chocolate chips, holiday jimmies, toffee bits, crushed potato chips, and chopped pretzels using a rubber spatula until they are evenly distributed.
- Shape Cookies: Using a large cookie scoop or a scant 1/4 cup measuring cup, scoop the dough onto the prepared baking sheets. Roll the dough balls into tall ovals rather than perfect balls to create thicker cookies.
- Bake Cookies: Bake in the preheated oven for 12 minutes until the edges are slightly golden and the tops are just set.
- Finish and Cool: Immediately after removing from oven, gently swirl the rim of a large glass around each warm cookie to form perfect circles and press extra toppings on top if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy: Enjoy the cookies fresh or store them properly for later indulgence.
Notes
- Room temperature butter is key; aim for butter that is cool to the touch (about 69°F) to prevent spreading. Leave butter out 30-60 minutes before use.
- Use holiday jimmies sprinkles specifically, as their shape prevents melting and bleeding into the dough during baking.
- Feel free to customize mix-ins with white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for different flavor variations.
- You can prepare the dough up to 2 days in advance and store it covered in the refrigerator, though chips may lose crunchiness.
- Store baked cookies in an airtight container for up to 5 days or freeze for up to 2 months; thaw uncovered before serving.
- To freeze cookie dough, freeze balls individually, then transfer to a freezer bag and store up to 3 months. Add 1-2 minutes to baking time when baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
