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Ultimate Kitchen Sink Cookies: Sweet and Salty Loaded Recipe

Close-up of three thick, chewy kitchen sink cookies loaded with chocolate chunks, pretzels, and nuts on a white plate.
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Make these ultimate Kitchen Sink Cookies, packed with chocolate, pretzels, toffee, and chips for a chewy, sweet, and salty experience. This customizable recipe is easy to make.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips or chunks
  • ½ cup toffee bits
  • 1 cup crushed pretzels (salty)
  • ½ cup chopped nuts (pecans or walnuts recommended)
  • ½ cup potato chips, lightly crushed (salty/crunchy)
  • ½ cup mix-ins of choice (e.g., M&Ms, white chocolate chips, butterscotch chips)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is key for texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in all the mix-ins: chocolate chips, toffee bits, crushed pretzels, nuts, potato chips, and your extra choice ingredients. Mix only until they are evenly distributed throughout the thick dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best sweet and salty balance, use salted pretzels and consider sprinkling a tiny pinch of flaky sea salt on top of the dough balls before baking.
  • If your dough feels too soft due to many add-ins, chill it for 20 minutes before scooping.
  • This recipe works well for meal planning; the dough freezes well before baking.
  • If you are looking for alternatives to traditional baking methods, consider using a sous-vide precision cooker for perfectly tempered chocolate additions, though this is not necessary for the cookie itself.

Nutrition

Find it online: https://blissbatter.com/kitchen-sink-cookies-ultimate-recipe/