Kitchen Sink Cookies

5 from 1 review

These everything but the kitchen sink are soft and chewy cookies. Filled with everything! It has potato chips, pretzels, chocolate chips, M&M's, and butterscotch chips.

Prep Time15

Cook Time13

Servings: large cookies

Calories: 350kcal

Author: Stephanie Rutherford

Ingredients

2 1/2 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter room temperature
3/4 cup Brown sugar packed light brown sugar
3/4 cup White granulated sugar
1 tsp Pure vanilla extract
2 Large eggs room temperature
1 cup Potato chips Broken into small and medium pieces
1 cup Pretzel twist Broken into small and medium pieces
1 cup Semi-sweet chocolate chips
1 cup M&M's
1 cup Butterscotch chips

US - Metric

Instructions

In a medium bowl, mix the flour, baking soda, and salt. Set aside.
In a large bowl using a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes. It will become pale in color.
Add in the vanilla and eggs. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed until just combined.
Add the potato chips, pretzels, chocolate chips, M&M's, and butterscotch chips. Mix on low until combined. It will be a thick dough.
Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes to prevent spreading.
Use a large cookie scoop (2oz) to scoop the dough. Place 6 cookie dough balls per cookie sheet.
Bake for 12-15 minutes until the edges are lightly golden. Let the cookies sit on the hot pans for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition