Kitchen Sink Cookies
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.46 out of 5 stars
(100)
Ingredients
28 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup chopped pretzels
- 1 cup coarsely crushed potato chips
- 1 cup old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup M&M’s
- Flaky sea salt, for sprinkling on cookies
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3
Use a stand mixer fitted with the beater blade attachment to beat the butter and sugars together until smooth. Add the eggs and vanilla extract and mix until combined.
Step 4
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the pretzels, potato chips, oats, chocolate chips, and M&M’s.
Step 5
Roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.
Step 6
Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Step 7
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Chef's notes
If you want to make the cookies extra pretty, you can gently press some of the mix-ins on top of the cookies when they are still warm.
Store the cookies in an airtight container on the counter for up to 4 days.
You can also freeze the cookies or cookie dough for up to 3 months.
