Kitchen Sink Cookies are filled with, well, everything but the kitchen sink! Chocolate chips, candies, nuts, pretzels and potato chips turn the classic chocolate chip cookie into a sweet-and-salty treat.
A few weeks ago I tried Kitchen Sink Cookies at a bakery. These little guys are cookies loaded up with candies like peanut butter cups and M&M’s and savory snacks like nuts, pretzels and potato chips.
Let’s just say I had to try making them myself. Immediately.
And then I had all these delicious things on hand, and I decided to see what happened when I threw these things into chocolate chip cookies.
Well, amazing things happened.
These Loaded Chocolate Chip Cookies have a higher ‘stuff’ to dough ratio, but that’s what makes them so loaded. They’re sweet and salty, soft and crunchy. A total treat.
I suggest you raid your pantry and the candy aisle and make them immediately! Happy weekend!
Kitchen Sink Cookies
Loaded Chocolate Chip Cookies are filled with everything but the kitchen sink! Chocolate chips, candies, nuts, pretzels and potato chips turn the classic cookie into a sweet-and-salty treat.
Ingredients
- 2 1/4 cups all-purpose flour, unsifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 12 ounces chocolate chips
- 1/2 cup peanuts (optional)
- 1/2 cup M&M Minis (optional)
- 1/2 cup peanut butter cups, cut into small pieces (optional)
- 1/2 cup pretzel pieces, broken into small pieces (optional)
- 1/2 cup plain potato chips, crushed into large crumbs (optional)
Instructions
- Preheat oven to 375°F.
- In a medium bowl, stir together flour, baking soda and salt.
- In a medium bowl or stand mixer, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually stir the flour mixture into the wet mixture until combined.
- Slowly, stir in the chocolate chips, peanuts, M&M's, peanut butter cups, pretzel pieces and potato chip crumbs until evenly distributed.
- Line cookie sheets with parchment paper. Roll 2 tablespoons of dough into balls, and place 2 inches apart on cookie sheets.
- Bake for 9 to 11 minutes in preheated oven or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 305Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 290mgCarbohydrates: 38gFiber: 2gSugar: 25gProtein: 4g
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