Description

Kitchen Sink Cookies are a deliciously fun and indulgent treat packed with a variety of mix-ins including chocolate chips, toffee bits, pretzels, potato chips, and festive holiday jimmies. These thick, chewy cookies combine sweet, salty, and crunchy textures baked to golden perfection, making them perfect for any festive occasion or anytime snack craving.

Ingredients

Scale

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 also work)
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 flour, baking soda, cornstarch, and salt until fully combined.
Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until the mixture is light and creamy.
Add wet ingredients: Beat in the egg, egg yolk, and vanilla extract for 1-2 minutes until the batter is light and fluffy, scraping down the sides of the bowl as needed.
Combine dry ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined.
Stir in mix-ins: Fold in the chocolate chips, holiday jimmies, toffee bits or M&Ms, crushed potato chips, and chopped pretzels using a rubber spatula until evenly incorporated.
Scoop dough and bake: Use a large cookie scoop or a scant 1/4 cup to scoop dough onto prepared baking sheets, rolling each scoop into a tall oval shape for thick cookies. Bake in the preheated oven for 12 minutes or until the edges are slightly golden and the tops are set.
Finish and cool: Immediately after removing the cookies from the oven, gently swirl the rim of a large glass around the outside edge of each warm cookie to form perfect circles. Press extra topping pieces on top as desired. Let cookies cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Room temperature butter is critical; aim for cool-to-the-touch butter around 69°F to prevent excessive spreading.
Use holiday jimmies sprinkles as they hold their shape and do not melt or bleed color during baking.
Experiment with additional mix-ins like white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint.
The dough can be made ahead and stored covered in the refrigerator for up to 2 days, though chips may lose their crunchiness.
Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months (thaw uncovered before serving).
Freeze dough balls in a freezer bag for up to 3 months; when baking frozen dough balls, add 1-2 extra minutes to the bake time.

Nutrition

Serving Size: 1 cookie
Calories: 220 kcal
Sugar: 16 g
Sodium: 160 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 40 mg