Kitchen Sink Cookies
You'll love these kitchen sink cookies crammed full of pretzels, potato chips, oats, graham crackers, chocolate, butterscotch and ground coffee. They're unique and delicious, with chewy centers and crisp edges.
- 10 tablespoons butter , softened to room temperature (140 grams)
- ½ cup light or dark brown sugar (107 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour (195 grams)
- 1 tablespoon milk powder/instant milk
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup crushed graham crackers (50 grams, about 5 graham cracker squares)
- ⅓ cup old-fashioned rolled oats (30 grams)
- 2 teaspoons coffee grounds (see Note)
- ½ cup mini semi-sweet chocolate chips (90 grams)
- ½ cup butterscotch chips (85 grams)
- 1 cup mini pretzels , broken up (40 grams)
- 2 cups potato chips (70 grams)
- Coarse or flaky salt , for sprinkling (optional)
Beat butter, sugar and brown sugar with an electric mixer or stand mixer on medium high (with paddle attachment if you have it) for 2-3 minutes until pale and fluffy.
Mix eggs and vanilla in one at a time, mixing briefly between each addition. Then beat on medium high for 6-7 minutes until batter is light and frothy, pausing once to scrape down the bowl.
In a separate bowl stir together all-purpose flour, milk powder, baking powder, baking soda, and salt and add to the mixer all at once. Mix until just incorporated.
In a separate bowl combine graham cracker crumbs, oats, coffee grounds, mini chocolate chips and butterscotch chips in a bowl, then add all at once and mix until incorporated.
Add the pretzels and potato chips and mix for just a few seconds to incorporate them through the dough without breaking up the potato chips as much as possible.
Portion cookie dough with a large cookie scoop (3 tablespoon size #20) onto a sheet pan lined with parchment paper (and if desired, add a few more mix-ins to the top of each round), cover with plastic wrap, and chill in the fridge for 1 hour and up to several days.
Place chilled cookie dough about 4 inches apart on a sheet pan lined with parchment paper. Bake at 375°F for about 10-12 minutes.
If cookies bake up misshapen (because there are so many mix-ins this is common), use a spatula to gently push hot cookies back into a round right after they come out of the oven. If desired, sprinkle with coarse salt.
Let the cookies cool on the sheet pan for at least 5 minutes to finish setting up. Then enjoy warm, or transfer to a wire rack to cool completely.
Recipe adapted from Momofuku Milk Bar: a Cookbook by Christina Tosi.
- You can use salted or unsalted butter, per your preference.
- To make graham cracker crumbs, seal in a ziplock bag and crush with something heavy. It's okay if some crumbs are bigger than others.
- You can use any coffee grounds you like except instant coffee, and make sure they are unused coffee grounds. If preferred, they can be omitted entirely.
- Thicker, kettle-style potato chips are preferred for this recipe. Do not break up before adding to cookie dough.
- If you don't have a #20 large cookie scoop, you can use a ¼ cup measuring scoop. Cookies need to be on the larger size because of all the bulky mix-ins.
- Cookies will be best the day they are baked, but will keep at room temperature in an airtight container for several days.
- Chilled cookie dough can be stored in the fridge for up to 1 week and baked as desired.
- To freeze cookie dough, freeze for 30 minutes on a sheet pan, then transfer to an airtight freezer bag and store for a month or more. Let cookie dough rounds thaw while oven preheats.
Sodium: 146mg, Calcium: 16mg, Vitamin C: 2mg, Vitamin A: 172IU, Sugar: 18g, Fiber: 1g, Potassium: 148mg, Cholesterol: 27mg, Calories: 228kcal, Trans Fat: 1g, Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 5g, Fat: 10g, Protein: 3g, Carbohydrates: 33g, Iron: 1mg