Description

Kitchen Sink Cookies are a delightful and indulgent treat packed with a variety of mix-ins including chocolate chips, toffee bits, potato chips, pretzels, and festive holiday jimmies. These cookies boast a perfect balance of sweet, salty, and crunchy textures, baked to golden perfection with a soft and chewy center. Ideal for holiday celebrations or anytime you crave a fun, flavor-packed cookie.

Ingredients

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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)

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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 fully combined.
Cream butter and sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light and creamy, about 2-3 minutes.
Add wet ingredients: Add the egg, egg yolk, and vanilla extract to the creamed butter and sugars, then beat for another 1-2 minutes until the mixture is light and fluffy, scraping down the bowl as needed.
Combine dry and wet ingredients: With the mixer on low speed, slowly add the whisked dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Incorporate mix-ins: Using a rubber spatula, fold in the semi-sweet chocolate chips, toffee bits (or red & green M&Ms), crushed potato chips, chopped pretzels, and holiday jimmies until evenly distributed throughout the dough.
Scoop and shape dough: Use a large cookie scoop (or a scant 1/4 cup measure) to scoop dough onto baking sheets lined with parchment paper. Roll each dough ball into a tall oval shape to yield thicker cookies.
Bake cookies: Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden and the tops are just set but soft.
Finish and cool: Immediately after removing from the oven, gently swirl the rim of a large glass around the outside edge of each warm cookie to create a perfect circle shape and press additional topping pieces on top if desired. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature butter is critical; it should be cool to the touch around 69°F, left out for 30-60 minutes to prevent excess spreading during baking.
Use holiday jimmies sprinkles as they don’t melt or bleed into the dough, maintaining a festive look and texture.
Other mix-ins like white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint can be used for variety.
Dough can be made ahead and refrigerated covered for up to 2 days; the crunchiness of chips may reduce slightly.
Store baked cookies in an airtight container for up to 5 days or freeze for up to 2 months; thaw uncovered before serving.
Cookie dough balls can be frozen for up to 3 months; bake frozen dough by adding 1-2 extra minutes to the baking time.

Nutrition

Serving Size: 1 cookie
Calories: 220 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 40 mg