Meet your new favorite cookies! These kitchen sink cookies have chewy centers, crispy edges, and are loaded with chocolate chips, potato chips, and pretzels. They’re a fun twist on classic chocolate chip cookies, perfect for satisfying those salty-sweet cravings. With every bite, you’ll enjoy a mix of chocolate chips, white chocolate chips, peanut butter chips, pretzels, and potato chips, all topped with a sprinkle of flaky sea salt. These chewy cookies are a must-try!
Why You’ll Love These Kitchen Sink Cookies
- Loaded with Mix-Ins: Every bite is packed with chocolate, peanut butter, pretzels, and potato chips!
- Salty-Sweet Perfection: These cookies hit the spot for both sweet and salty snack lovers.
- Amazing Texture: They have the best of both worlds with chewy centers and crispy edges, plus crunchy bits throughout.
Kitchen Sink Cookies
Servings 21 cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup salted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 egg yolks at room temperature
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- ⅓ cup white chocolate chips
- ⅓ cup peanut butter chips
- ⅓ cup pretzel pieces or tiny pretzels
- ⅓ cup potato chip pieces
- Flaky sea salt for sprinkling on top
Instructions
- **Preheat Oven:** Set your oven to 350°F. Line two baking sheets with parchment paper.
- **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugars:** In a large bowl, use an electric mixer on high speed to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- **Add Egg Yolks and Vanilla:** Mix in the egg yolks and vanilla extract on medium speed until the mixture is pale and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- **Fold in Mix-Ins:** Gently fold in the chocolate chips, white chocolate chips, peanut butter chips, pretzels, and potato chips with a rubber spatula.
- **Scoop Dough:** Use a cookie scoop or spoon to form dough balls, about 2 tablespoons each. Place them 3 inches apart on the prepared baking sheets. For an extra touch, add a few more mix-ins on top of each dough ball if desired.
- **Bake:** Bake the cookies for 10-12 minutes. Bake for 10 minutes for chewier centers, or 12 minutes for crisper edges.
- **Cool and Sprinkle:** Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely. While they’re cooling, sprinkle a bit of flaky sea salt on top of each cookie.
- Enjoy these delightful kitchen sink cookies that bring together the perfect blend of sweet, salty, chewy, and crispy in every bite!