When we started testing these Kitchen Sink Cookies (everything but the….) we just kept saying more chocolate chips, more pretzels, more potato chips, more toffee! We packed these cookies full of sweet and salty fillings until they couldn't possibly hold any more. And then we added a few more chocolate chips.Note: If adjusting the measurements using the tool below (2x, 3x, etc) please note that the weight measurements will no longer be accurate.
Prep time: PT25M
Cook time: PT10M
Total time: PT35M
Rating
4.24 stars (364 reviews)
Keywords
baking, compost cookies, cookie recipe, cookies, easy baking, easy cookies, make with kids, pretzel cookies
Ingredients
2 cups All-Purpose Flour ((250 grams))
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 sticks Unsalted Butter, softened to room temperature ((1 cup))
3/4 cup Light Brown Sugar, packed ((150 grams))
1/2 cup White Sugar ((100 grams))
1 large Egg
2 teaspoon Pure Vanilla Extract
1 1/2 cups Semi-Sweet Chocolate Chips
1 cup Toffee Bits ((like Heath Bits o’ Brickle English Toffee Bits))
1 cup Crushed Potato Chips ((like Ruffles))
1/2 cup Chopped Pretzels
1/2 teaspoon Flaky Sea Salt, for topping ((optional; like Maldon flaked sea salt))
Categories
Dessert
Steps
Preheat oven to 350°F / 177°C.
Line two baking sheets with parchment paper or a baking mat like Silpat. (These will make it easiest to remove the cookies from the pan after baking.)
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle or using a hand mixer, beat together butter and both sugars until light and fluffy.
Add egg and vanilla extract and mix on low, scraping down the bowl as needed.
Add dry ingredients to mixer and mix on low just until everything is combined.
Stir in chocolate chips, toffee bits, potato chips, and pretzels.
Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.
Bake cookies until edges are crisp and centers are still soft, 10-12 minutes.
When you remove the cookies from the oven firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (if using).
Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
Store in an airtight container at room temperature for up to 1 week.
Nutitrion
Serving Size: 1 cookie
Calories: 214 kcal
Carbohydrates: 28 g
Protein: 3 g
Fat: 15 g
Saturated Fat: 8 g
Cholesterol: 34 mg
Sodium: 175 mg
Sugar: 16 g
Reviews
Cal on 2026-04-05 (5 stars): I use this recipe whenever I just need a base, mostly chocolate chip cookies. It is so perfect and delicious. Highly recommend. Absolute hit whenever I make them.
Lara on 2026-03-21 (5 stars): Mine didnt spread like the pictures but holy cow they were incredible. I took all of my dry mixins and put them through a few pulses in the food processor with just a touch of butter and rolled my cookie balls in it before baking the last batch and my only complaint is that i didnt do it to all of them.
Jacqueline on 2025-12-02 (5 stars): My family and I love this recipe! I even sell a version of it! I wonder if I have to bake them on a specific day if I should refrigerate them for a few days prior or just freeze them? Has anyone tested this?
madelyn on 2025-09-13 (5 stars): I’ve received great feedback on these! The salty-sweet combo is well balanced in this recipe. Wondering if it would be ok to chill the dough to use later… would love if anyone had experience with this to let me know how they bake after sitting in the fridge for a bit. Adding it to my recipe book. 10/10 great and easy recipe to follow with great results!
Lin Johnson on 2025-07-13 (5 stars): These were great and the ladies at the church loved them as did the kids in the family. I'm puzzled by the reviewer who gave it a poor review because the "carmel (I think she ment caramel) spread out" when there's no caramel in the recipes. The toffee bits are small enough they incorporated just fine into the dough and didn't spread or burn.
These will definatley be made again.
Pamela Kidd on 2025-03-08 (5 stars): So good! I subbed some stuff each time I make them, whatever is on hand. This time I used white chocolate chips, pecans, pretzels, toffee bits and butterscotch chips. Just came out of the oven and the first taste test was great!
Mindy Smith on 2025-02-24 (5 stars): First time making these and every one loved them. I made per the recipe just added the little caramel bits! Crispy, soft and so chewy! I did not roll my cookie ball in chips and pretzels. Once out of the oven I added pieces of chip and pretzels on the top! They stayed crunchy that way! Will be making these again and again!
