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Kitchen Sink Cookies Recipe

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3.8 from 12 reviews

Kitchen Sink Cookies are a delightful combination of chewy, sweet, salty, and crunchy flavors all packed into one cookie. Featuring browned butter, semi-sweet chocolate, raisins, potato chips, and pretzels, these cookies bring together an irresistible medley of textures and tastes perfect for any snack or dessert.

  • Total Time: 2 hours
  • Yield: 14 cookies

Ingredients

Butter Mixture

  • 3/4 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 1/2 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt + more for sprinkling

Mix-Ins

  • 1 cup semi sweet chocolate, chopped
  • 1/2 cup raisins
  • 1/2 cup potato chips, lightly crushed (Lay’s recommended)
  • 1/2 cup pretzels, roughly chopped

Instructions

  1. Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and stir constantly until it begins to foam and turns a golden brown with a nutty aroma. Remove from heat immediately to prevent drying out the dough and allow the browned butter to cool.
  2. Combine Wet Ingredients: In a large mixing bowl, mix the cooled browned butter with the brown sugar and granulated sugar until combined. Add the egg and egg yolk along with vanilla extract and mix well until smooth.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sea salt, and baking soda. Gradually add half of the dry ingredients into the wet mixture and mix until combined. Slowly incorporate the rest of the flour, adding a little at a time and stopping if the dough becomes too dry.
  4. Add Mix-Ins: Fold in the chopped semi-sweet chocolate, raisins, lightly crushed potato chips, and chopped pretzels. Be careful not to overmix to maintain the best texture.
  5. Chill the Dough: Use a 1-ounce cookie scoop to form dough balls. Place them on a tray and refrigerate for at least 30 minutes or up to overnight to allow the dough to firm.
  6. Bake the Cookies: Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Arrange the chilled cookie dough balls about 2 inches apart on the sheet. Bake for approximately 11 minutes or until the edges are golden brown and centers are puffed but remain gooey.
  7. Finish and Cool: Immediately after baking, sprinkle the cookies with sea salt. Let them cool on the baking sheet before transferring to a wire rack or serving.

Notes

  • The browned butter should be taken off the heat as soon as it develops a nutty aroma and golden color to avoid evaporating moisture that keeps the dough moist.
  • Use a 1-ounce scoop for uniform cookie sizes to ensure even baking.
  • Chilling the dough helps maintain the cookies’ shape and texture during baking.
  • Sprinkling sea salt on top enhances the sweet and salty flavor balance.
  • Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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