Description
These kitchen sink cookies are soft, chewy, and packed with chocolate, toffee, pretzels, and chips. One dough, endless mix-ins everyone loves.
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 2 3 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 2 teaspoon salt
- 3 4 cup semi-sweet chocolate chips
- 3 4 cup toffee baking bits
- 3 4 cup crushed plain potato chips
- 3 4 cup crushed mini pretzels
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs and vanilla and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Gently fold in the chocolate chips, toffee bits, potato chips, and pretzels until evenly distributed.
- Scoop 2 tablespoon portions of dough and place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes until the edges are set and the centers look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American