Kitchen Sink Cookies are the kind of treat that brings together all the salty-sweet favorites in one soft, chewy bite. They're a fun way to clean out the pantry and make something everyone loves.
These always remind me of the playful baking days when my kids were little, tossing whatever sounded good into the bowl. It also brings to mind my Loaded Peanut Butter Cup Brownies chock full of the different version of Reese candies.
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Why You'll Love These Kitchen Sink Cookies
Salty-sweet magic: Every bite has chocolate, prezels, chips, and peanuts.
Crowd pleasing texture: Soft centers with crunchy mix-ins.
Easy recipe: Simple pantry ingredients and a quick bake.
Key Ingredients for Salty Sweet Cookies
See the recipe card below for a full list of ingredients and instructions.
- All-purpose flour: gives the cookies structure while keeping them tender.
- Butter: softened butter adds rich flavor and a soft texture.
- Sugars: a mix of brown and granulated sugar creates chewiness with a hint of caramel.
- Chocolate chips: dark and white chocolate bring balance and sweetness.
- Potato chips: add salty crunch and bring in the potato chip cookies vibe.
- Pretzel sticks: extra crisp texture with a lightly salted finish.
- Salted peanuts: a little nuttiness rounds everything out.
Ingredient Substitutions
- Butterscotch chips instead of white chocolate chips.
- Crushed cornflakes instead of potato chips for a lighter crunch.
- Chopped pecans instead of peanuts for a deeper flavor.
Variations on Kitchen Sink Cookies
- Peanut Butter Swirl: add ¼ cup creamy peanut butter to the dough.
- Toffee Twist: mix in ½ cup toffee bits for caramel crunch.
- Mocha Chip: add 1 teaspoon expresso powder for a richer chocolate flavor.
Tips for Better Cookie Texture
- Crush lightly: don't over crush the potato chips, bigger pieces give more crunch.
- Chill the dough: a short 20 minute chill helps keep the cookies thick.
- Watch the edges: pull from the oven when edges are golden for the best chewy center.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 5 days. Can be stored in the freezer up to 3 months.
To refresh, warm a cookie in the microwave for. 8-810 seconds to bring back that fresh from the oven softness.
Serve With...
Kitchen Sink Cookies go great with a cozy drink or a simple dessert board. Serve them with Hot Cocoa Bombs mixed with a hot cup of milk, or serve them as part of a holiday cookie tray along with Double Chocolate Peppermint Cookies, Butter Pecan Cookies, and Browned Butter Cookies with Chocolate and Pecans.
More Easy Cookie Recipes You'll Love
If you enjoy these cookies, you might like my Craisins Filled Cookies, Black and White Cookies, Vanishing Oatmeal Cookies, and Triple Chocolate Ricotta Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Kitchen Sink Cookies
Equipment
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Ingredients
- 2¼ cups flour
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 2 cups ruffled potato chips slightly crushed
- 1 cup pretzel sticks broken into pieces
- ½ cup salted peanuts
Instructions
- Pre-heat oven to 375 degrees.
- Combine flour, baking soda and salt in small bowl. Set aside.
- In another large mixing bowl, combine butter, granulated sugar, brown sugar and vanilla extract until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in chocolate chips, potato chips, pretzel pieces and peanuts.
- Using a tablespoon sized cookie scoop, drop dough onto parchment lined baking sheets.
- Bake for 10 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Notes
WW Points Plus: 2 per cookie
Shelby Law Ruttan says
I love the sweet and salty flavors in these cookies, I make sure to use kettle chips because they are extra crunchy. Great for holiday cookie trays, but I make these year round.