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
ingredients
- 2 ¼ cups all-purpose flour unsifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces chocolate chips
- ½ cup peanuts optional
- ½ cup M&M Minis optional
- ½ cup peanut butter cups cut into small pieces (optional)
- ½ cup pretzel pieces broken into small pieces (optional)
- ½ cup plain potato chips crushed into large crumbs (optional)
instructions
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
- 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.
- 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
amount per serving:
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