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Kitchen Sink Cookies on gray plate and white marble

Kitchen Sink Cookies

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  • Author: Aberdeen
  • Total Time: 55 minutes
  • Yield: About 24 cookies 1x


Absolutely addictive, soft and chewy cookies that use up leftover ingredients in your pantry!


Units Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 medium egg
  • 1 medium egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups unbleached, all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1 teaspoon sea salt
  • 1/2 cup semi sweet/dark chocolate chips
  • 1/2 cup toffee bits
  • 1/2 cup salty potatoes (I used ruffles), roughly crushed
  • 1/2 cup pretzels, roughly crushed


Make the Cookie Dough

  1. In a medium bowl, whisk together flour, baking soda, sea salt, and corn starch. Set aside.
  2. In a large bowl, cream together cooled browned butter and sugars. Add the egg, egg yolk, and vanilla extract. Whisk until thoroughly mixed.
  3. Stir the flour mixture into the sugar mixture until thoroughly combined.
  4. Gently fold in chocolate chips, potato chips, toffee bits, and pretzels.
  5. Cover the bowl with plastic wrap and chill dough for 30 minutes. Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
  6. After chilling, scoop out balls of dough, about 2 tablespoons each, onto the prepared baking sheet. Roll into balls and gently squish into slightly flattened. Sprinkle with any remaining chocolate chips, potato chips, pretzels, and toffee bits if desired.
  7. Bake 10-15 minutes (depending on your oven).
  8. Remove the cookies from oven when they look almost but not quite done, just browning around the edges. They will still be soft in the center. Slam the pan down once to help the centers set.
  9. Let pan cool on a wire rack for 10 minutes. Remove cookies from the pan and let cool.
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes