Everything but the Kitchen Sink Cookies
Meet your new favorite cookie obsession: Everything but the Kitchen Sink Cookies! Packed with a wild medley of ingredients like semi-sweet and white chocolate chips, crunchy pretzels, caramel bits, shredded coconut, rolled oats, and even crushed potato chips, these cookies are the ultimate sweet-and-salty indulgence. Each bite is a delightful surprise, masterfully combining chewy, crispy, and gooey textures. Perfect for satisfying every snack craving under the sun, these cookies are quick to prepare, baking to golden perfection in just 12 minutes. Whether you're hosting a party, looking for a fun treat, or simply clearing out your pantry, this recipe is your go-to for irresistible, crowd-pleasing cookies that truly have it all.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup white chocolate chips
- 0.5 cup chopped pretzels
- 0.5 cup caramel bits
- 0.5 cup sweetened shredded coconut
- 0.5 cup chopped nuts (e.g., pecans, walnuts, or almonds)
- 0.5 cup rolled oats
- 0.25 cup crushed potato chips
- 0.5 cup dark chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, blending just until combined.
Fold in the chocolate chips, white chocolate chips, pretzels, caramel bits, shredded coconut, chopped nuts, rolled oats, crushed potato chips, and dark chocolate chunks. Mix until evenly distributed.
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve and enjoy your Everything but the Kitchen Sink Cookies!
Nutrition Facts
Calories |
7852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.5 g | 519% | |
| Saturated Fat | 228.6 g | 1143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 4331 mg | 188% | |
| Total Carbohydrate | 1010.8 g | 368% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 607.7 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 800 mg | 62% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
