Divine 214 Cal Kitchen Sink Cookies

It’s one of those lazy Saturday afternoons, right? The sun is streaming in, and you look in the pantry, realizing you have a little bit of everything—a scoop of chocolate chips here, a handful of pretzels there. That’s when you know it’s time for Kitchen Sink Cookies. Seriously, these are the only cookies that feel right when you’re trying to clean out the random bits of salty and sweet goodness lying around!

I’m Daniel, and I started Reciqa because I truly believe that the best food is the kind that brings people together without demanding hours in the kitchen. My heart is in sharing straightforward, delicious recipes that anyone, no matter their skill level, can nail on the first try. We aren’t aiming for fussy perfection here; we’re aiming for happy faces.

These Kitchen Sink Cookies are the perfect example of that philosophy. They pack a satisfying punch of sweet, salty, and crunchy surprises into one bite. Forget boring batches—this recipe is all about joyful connection and using what you have to make something spectacular. Trust me, once you try this combo, you’ll be making them every time you need a quick win.

Why You Will Make These Kitchen Sink Cookies Again and Again

I’ve made a lot of cookies in my life, but these are the ones that disappear fastest. There’s just something about the combination of textures and flavors that keeps everyone coming back for more. You won’t regret adding this recipe to your regular rotation, I promise!

• They come together so fast! You’re looking at maybe 15 minutes of active prep time before they hit the oven.
• The texture is unbelievable—chewy centers with those surprising salty snaps throughout.
• They are the ultimate crowd-pleaser because everyone loves finding a different favorite topping in their cookie.

Quick Assembly for Busy Days

Honestly, the cleanup is almost as fast as the mixing. Because we aren’t doing any fancy chilling or complicated folding, these are perfect for when you need a dessert fast. You whisk the dry stuff, cream the wet stuff, dump it all together, and you’re done. It’s baking streamlined for real life.

Flavor Profile That Delivers

This is where the magic happens, right? You get that deep sweetness from good chocolate and brown sugar, but then BAM! You hit a salty, crispy pretzel or a little burst of potato chip flavor. That salty-sweet dance is addictive. It’s complex flavor without any complex steps.

Essential Components for Perfect Kitchen Sink Cookies

If you want these Kitchen Sink Cookies to turn out right—that perfect blend of soft, chewy, and crunchy—you can’t skimp on the quality or the measurements here. Think of the ingredients like building blocks; every piece is important for the final structure. I’ve learned over the years that precision matters, especially when you’re mixing this many different textures!

Dry Ingredients Checklist

Keep these three simple items together until they are fully incorporated. We want them whisked well so the leavening agent is distributed evenly. Don’t skip the salt here, even though we are adding salty things later!

• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt

Wet Ingredients and Sweeteners

This is where we build that chewy foundation. Make sure your butter is truly softened—not melted! When you beat the butter with the sugars until it’s light and fluffy, you are whipping air into the dough. That air is what keeps the cookies from turning into dense hockey pucks later on. Don’t rush this creaming step!

• 2 sticks Unsalted Butter, softened
• 3/4 cup Light Brown Sugar, packed
• 1/2 cup White Sugar
• 1 large Egg
• 2 teaspoon Pure Vanilla Extract

The “Sink” Mix-Ins

Now for the fun part! This is where we throw in everything else. The chocolate and toffee give us the sweet chewiness, but I have to stress the potato chips. Those crushed chips give you that savory, unexpected crunch and saltiness that makes this recipe legendary. Make sure your pretzels are chopped up nicely so they don’t poke holes in your dough balls.

• 1 1/2 cups Semi-Sweet Chocolate Chips
• 1 cup Toffee Bits
• 1 cup Chopped Pretzels
• Crushed Potato Chips (about 1 cup worth)

Equipment Needed for Baking

You don’t need any fancy gadgets for these Kitchen Sink Cookies, which is another reason I love them! Having the right tools just makes the process smoother, especially when you are working with so many different textures coming together at the end. Trust me, having a good mixer makes beating that butter so much easier.

Mixing and Measuring Tools

Get your measuring cups and spoons ready first. Accuracy matters for the dry base! Then, you’ll need your standard mixing bowls, one for the dry ingredients and one for the wet. If you have a stand mixer or a good hand mixer, use it for the creaming step; it really helps incorporate that air we talked about.

• Mixing Bowls (medium and large)
• Electric Mixer (stand or hand)
• Measuring Cups and Spoons

Baking Setup

The most important thing for baking any cookie, especially one loaded with stuff like this, is ensuring they don’t stick! I always use parchment paper—it’s non-negotiable for easy cleanup. Make sure you have at least two sturdy baking sheets ready to go so you can bake cookies in batches if necessary.

• Two Baking Sheets
• Parchment Paper or Silicone Baking Mats

Step-by-Step Instructions for Kitchen Sink Cookies

Okay, let’s get these amazing Kitchen Sink Cookies into the oven! The process is straightforward, but paying attention to a few key moments—like when you mix the dry into the wet—will make all the difference between a good cookie and a legendary one. Follow these steps closely, and you’ll have warm, gooey cookies in under 30 minutes!

Initial Preparation and Dry Mix

First things first: get your oven hot! Preheat it to 350 degrees Fahrenheit, or 177 Celsius if you use the metric system. While that’s heating up, grab a medium bowl. Whisk together your flour, baking soda, and salt until everything looks uniform. Set this bowl aside for a minute. Now, line two baking sheets with parchment paper or those nice silicone mats. This prevents sticking, which is crucial when you have this many mix-ins!

Creaming and Wet Mixing

Time for the stand mixer, or your trusty hand mixer! Beat the softened butter with both the light brown sugar and the white sugar. You need to beat this mixture until it’s genuinely light and fluffy—it should look paler than when you started. This step takes a few minutes, but it’s non-negotiable for texture! Once fluffy, drop in your egg and the vanilla extract. Mix that just until it’s combined, making sure to stop and scrape down the sides of the bowl so no sugar lumps hide down there.

Combining Dough and Adding Surprises

Now, reduce your mixer speed to low. Slowly add the dry ingredients mixture into the wet ingredients. Mix this *only* until you see the last streaks of flour disappear. We don’t want to overmix the flour, or the cookies get tough! Once it’s just combined, turn off the mixer. Grab your spatula and gently fold in the chocolate chips, the toffee bits, the crushed pretzels, and those awesome crushed potato chips. Fold until they are evenly distributed throughout the dough.

Scooping, Spacing, and Baking Times

Use a scoop or your hands to roll the dough into nice, firm balls, about the size of a golf ball. Place these dough balls onto your prepared baking sheets, but give them space—about 6 inches between each one! They spread happily. Pop them into your preheated oven and bake them for 10 to 12 minutes. You know they are ready when the edges look set and slightly crisp, but the centers still look a tiny bit soft and puffy.

The Crucial Finishing Touch

This is my absolute favorite trick for chewy Kitchen Sink Cookies! As soon as you pull the sheets out of the oven, quickly and firmly tap the baking sheets against your counter a few times. Don’t slam them, just tap them down! This action deflates the cookie centers just enough, forcing them to stay soft and gooey instead of puffing up too much. If you’re feeling fancy, now is the time to sprinkle a tiny pinch of flaky sea salt over the tops for a final salty pop.

Cooling Sequence

Resist the urge to move them immediately! Let the cookies rest right there on the hot baking sheet for a full 5 minutes. This allows them to set up slightly so they don’t fall apart when you lift them. After those 5 minutes are up, carefully transfer them over to a wire cooling rack to finish cooling completely.

Tips for Perfecting Your Kitchen Sink Cookies

Even though these Kitchen Sink Cookies are super forgiving, knowing a few small tricks will take them from great to absolutely unforgettable. I’ve made enough batches to know exactly what makes the difference between a good cookie and the one everyone begs you for the recipe for. It all comes down to paying attention to temperature and texture!

Dough Temperature Control

The softness of your butter is everything. If it’s too cold, it won’t cream properly with the sugar, and you won’t get the necessary air pockets. But—and this is important—if your butter is melted, your cookies will spread into thin, greasy puddles across the baking sheet. You want it softened to the touch, easily leaving an indent when pressed, but still cool, not greasy or shiny.

Achieving Optimal Crunch-to-Chew Ratio

The secret weapon for that perfect texture isn’t just the ingredients; it’s the tap! Remember when I told you to tap the hot baking sheet? Do that every single time. It collapses the edges just enough so that when they cool, you get that crisp outer shell hugging a soft, almost under-baked center. That 10 to 12-minute window is crucial, so watch them closely near the end!

Ingredient Preparation Notes

Don’t just throw whole pretzels in there. You need to crush them, but not into dust! I like to put my pretzels in a sturdy zip-top bag and use the bottom of a heavy mug or rolling pin to give them a few good whacks. You want pieces—some big enough to notice, but mostly smaller bits that distribute nicely. This ensures you get that salty snap in almost every bite of your Kitchen Sink Cookies.

Storing and Keeping Your Kitchen Sink Cookies Fresh

Even though these Kitchen Sink Cookies are so good you’ll probably eat them all today, sometimes you manage to save a few for later! The good news is that because of all that butter and the mix-ins, they hold up really well. They don’t dry out nearly as fast as plain sugar cookies do, which is a huge bonus for us busy bakers. If you are looking for other great cookie recipes, check out these sugar cookies with buttercream frosting.

Airtight Storage Guidelines

When you’re ready to store them, make sure they are completely cool first—warm cookies create steam in a container, and steam equals sogginess! Pop them into a good airtight container. I find that laying a paper towel down on the bottom helps absorb any residual moisture. They stay perfectly delicious at room temperature for up to a week. Don’t bother with the fridge; it tends to dry out baked goods.

Reheating for a Freshly Baked Experience

If they’ve been sitting for a day or two and you want that “just out of the oven” moment, I have the perfect fix. Pop one or two cookies onto a small plate and microwave them for about 10 seconds. Or, for the absolute best result, use a toaster oven set to low for about 30 seconds. It warms the chocolate just enough to make them gooey again!

Frequently Asked Questions About Kitchen Sink Cookies

I get so many questions about these Kitchen Sink Cookies because everyone wants to make them their own! Don’t worry if you need to tweak the recipe a bit based on what you have on hand. I’ve gathered the most common things folks ask me about when they are mixing up their batches. Understanding the science behind why ingredients behave the way they do can really help when substituting, especially regarding the role of the chemistry of baking cookies.

Can I use a different type of chip or candy?

You absolutely can! The spirit of the Kitchen Sink Cookie is using what you have. If you don’t have toffee bits, butterscotch chips are a fantastic swap. You could even use white chocolate chips instead of semi-sweet if that’s what you prefer. Just try to keep the total volume of mix-ins around 3 1/2 cups so the dough structure holds up nicely. More salty things, like using salted pretzels instead of plain ones, are always welcome too!

What is the best way to crush potato chips for this recipe?

This is important for the texture! You don’t want potato chip dust mixed into your dough; you want distinct salty, crisp bits. My favorite way is to put them in a heavy-duty zip-top bag—the kind that seals really well. Then, I just gently press down with the flat bottom of a sturdy measuring cup or a rolling pin. You want a mix of medium-sized chunks and smaller bits. Avoid crushing them into fine crumbs!

Why did my cookies spread too much?

Usually, spreading too much points right back to the butter temperature. If your butter was too soft or melted when you creamed it with the sugar, the cookies lose their structure before they even get a chance to bake. Also, make sure you’re measuring your flour correctly—scooping flour directly out of the bag packs it down too much. You should lightly spoon the flour into your measuring cup and level it off. That way, you get the right amount, and your cookies won’t flatten out! For more tips on measuring flour accurately, check out this guide on ingredient weight charts.

Understanding the Estimated Nutrition for These Kitchen Sink Cookies

I always try to keep things real about what goes into our favorite treats. While these Kitchen Sink Cookies are packed with flavor, they are definitely an indulgence! For those of you tracking macros or just curious about the makeup of these salty-sweet monsters, here is the breakdown based on a single cookie serving. Remember, these are just estimates, especially since we’re throwing in chips and pretzels!

Nutritional Data Table

Here are the numbers for one cookie. Enjoy them, and don’t worry too much about the details—they are worth every bite!

Metric	Value
Serving Size	1 cookie
Calories	214kcal
Fat	15g
Carbohydrates	28g
Protein	3g
Sugar	16g
Sodium	175mg

Share Your Baking Results

Now that you’ve mixed up your own batch of sweet, salty, and crunchy goodness, I genuinely want to know how they turned out for you! Did you go heavy on the toffee bits, or maybe try a different kind of chip? Drop a comment below and let me know what you thought of this version of the Kitchen Sink Cookies. It helps me see what everyone loves!

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