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kitchen sink cookie with a bite taken out on top of other cookies

Kitchen Sink Cookies

These are the best kitchen sink cookies! They have chewy centers, crispy edges and are packed full of chocolate chips, potato chips and pretzels!
5 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 21 cookies

Ingredients
 

  • 1 ½ cups (188 g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (168 g) salted butter, softened
  • ¾ cup (165 g) light brown sugar, packed
  • ¼ cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 2 teaspoon vanilla
  • ½ cup (100 g) semi-sweet chocolate chips
  • cup (66 g) white chocolate chips
  • cup (66 g) peanut butter chips
  • cup (22 g) pretzel pieces (or tiny pretzels)
  • cup (20 g) potato chip pieces
  • flaky sea salt for sprinkling on top

Instructions
 

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
    1 ½ cups (188 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
    ¾ cup (168 g) salted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
  • Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)
    2 egg yolks, at room temperature, 2 teaspoon vanilla
  • Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
  • Add the chocolate chips, white chocolate chips, peanut butter chips, pretzels and potato chips to the dough. Gently fold everything in with a rubber spatula.
    ½ cup (100 g) semi-sweet chocolate chips, ⅓ cup (66 g) white chocolate chips, ⅓ cup (66 g) peanut butter chips, ⅓ cup (22 g) pretzel pieces (or tiny pretzels), ⅓ cup (20 g) potato chip pieces
  • Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 3 inches apart on a parchment paper lined baking sheet.
    *Optional* Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
  • Bake the cookies for 10-12 minutes. (10 for chewier centers, 12 for crisper edges.)
  • After baking, let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool for another 10 minutes.
    (While they're cooling, sprinkle extra chocolate chips and flaky sea salt on top of each cookie.)
    flaky sea salt for sprinkling on top
Keyword chewy cookies, Cookies, kitchen sink cookies
Tried this recipe?Let us know how it was!