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!
Ingredients
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
- 1/2 cup (100 g) semi-sweet chocolate chips
- 1/3 cup (66 g) white chocolate chips
- 1/3 cup (66 g) peanut butter chips
- 1/3 cup (22 g) pretzel pieces (or tiny pretzels)
- 1/3 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 1/2 cups (188 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp 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.)3/4 cup (168 g) salted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 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 tsp 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.1/2 cup (100 g) semi-sweet chocolate chips, 1/3 cup (66 g) white chocolate chips, 1/3 cup (66 g) peanut butter chips, 1/3 cup (22 g) pretzel pieces (or tiny pretzels), 1/3 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
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