Kitchen Sink Cookies
We took a basic chocolate chip cookie recipe and kicked it up a notch to make these sweet and salty Kitchen Sink cookies.
Servings: 23 cookies
Calories: 201kcal
Equipment
- cookie scoop optional
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar
- 1/4 cup white granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter baking chips
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup mini pretzel twists crushed
- 1/2 cup potato chips crushed
- 1 cup mini M&Ms divided
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- In a medium sized mixing bowl, combine butter, brown sugar, and granulated sugar together and mix well until creamed together.1/2 cup unsalted butter, 1 cup light brown sugar, 1/4 cup white granulated sugar
- Mix in the egg and vanilla.1 egg, 1 teaspoon pure vanilla extract
- Stir in flour, baking soda, and salt.1 1/2 cups unbleached flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Fold in peanut butter chips, chocolate chips, pretzels, potato chips, and 3/4 cup mini M&Ms (there is no need to refrigerate this recipe before baking).1/2 cup peanut butter baking chips, 1/2 cup mini semi-sweet chocolate chips, 1/2 cup mini pretzel twists, 1/2 cup potato chips, 1 cup mini M&Ms
- Scoop cookie dough balls with a two tablespoon cookie scoop and place the cookie dough balls on the prepared baking sheet.
- Top with additional potato chips, and pretzels.
- Bake for 9 minutes.
- Remove from the oven and place a few additional mini M&Ms on each cookie.
- Let cool completely on the baking sheet
Nutrition
Serving: 1cookie | Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 108mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 157IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1mg