kitchen sink cookies

Kitchen Sink Cookies

Time: 33 minutes – Yield: 2 dozen

Prep time: 20 mins 

Cook time: 11-13 mins

Yield: Approximately 2 dozen



  • 1 cup (2 sticks) unsalted butter, at room temperature 
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits
  • 1 cup crushed potato chips (one bag Lowcountry Kettle Sea Salt chips)
  • ½ cup thin pretzels, chopped


  1. Preheat the oven to 350°F. 
  2. Line two baking sheets with parchment paper. 
  3. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy.
  4. Add egg and vanilla extract and mix on low, scraping down the sides.
  5. In a medium mixing bowl, whisk flour, baking soda, and salt.
  6. Add dry ingredients to the mixer and mix on low just until everything is combined. 
  7. Stir in chocolate chips, toffee bits, potato chips, and pretzels. 
  8. Roll cookie dough into golf ball-sized balls. 
  9. Place cookie dough balls on prepared pans, leaving about 2 inches between each. 
  10. Bake cookies until edges are lightly browned and centers are still soft, 11-13 minutes. 
  11. When you remove the cookies from the oven, firmly tap the baking sheets on the kitchen counter to deflate them. 
  12. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack. 
  13. Store in an airtight container at room temperature for up to 1 week.