Kitchen Sink Cookies

Why I love this kitchen sink cookie recipe

I have to admit it. I don’t have a sweet tooth. Not even a small one. I’d much rather snack on salty chips or stovetop popcorn, which is why I love these everything cookies.

You get the best of both worlds with an incredible mix of textures and flavors all in one. The crunchy chips, the salty pretzels. They play so well with the velvety butterscotch, chocolate chips and nutty pecans.

I even mixed in some crackly rice cereal to for an extra surprise, and balanced it out with beautiful, flaky sea salt. Trust me when I say that these cookies are a treat.

Here’s what you’ll need to make it

• Parchment Paper
• Electric mixer
• Baking sheet
• Large cookie scoop
• Measuring cups
• Measuring spoons
• Cooling rack

Ingredient notes: I used vegan butterscotch chips to make this recipe dairy free. I ordered them online, but you can also substitute vegan white chocolate chips or just omit them. These cookies will be great with or without them.

How to make everything cookies

Prep your mix-ins. If you need to chop anything – or crush potato chips – do it now. I usually buy pecan pieces, but if you have whole ones, give them a quick chop.

Just make sure everything is prepped and ready for later. I also like to make sure I have a few extra for adding to the top to make prettier cookies.

Mix the dry ingredients. In a mixing bowl, whisk the flour with the baking soda and salt until the baking soda is evenly distributed. Set aside for later.

Beat the wet ingredients. Next, cream the shortening or vegan butter with the sugars until the mixture is light and fluffy. Then, beat in the eggs and vanilla extract until the eggs are incorporated.

Combine everything. Slowly add the flour mixture to the wet ingredients, about 1/2 – 3/4 cup at a time. Mix each addition until it’s fully mixed in. Be sure to scrape the sides as needed.

Next add the mix-ins into the dough and stir to combine. Be gentle when adding the chips so that they don’t break up too much.

Bake the cookies. Use a large cookie scoop to drop balls of dough onto your prepared baking sheet. Bake for 11 – 13 minutes.

The cookies will be set on top, but still wobbly. Remove and let the cookies cool for about 5 minutes on the cookie sheet before transferring to a cooling rack.

Sprinkle the sea salt while the cookies are still hot. This is also when you can add any additional toppings for garnish.

More cookie recipes:

• Sugar cookie cutouts
• Lucky charms cookies
• Vegan oatmeal cookies
• Peanut butter chocolate chip cookies

More dessert recipes you’ll love:

• Baked alaska
• Chocolate banana muffins
• Vegan apple crisp
• Banana milkshakes
• Dairy free frosting

Kitchen Sink Cookies

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 24 cookies

These fun, kitchen sink cookies have it all – everything but the kitchen sink, that is. They’re are loaded with sweet and salty treats like rice crisps, butterscotch chips, broken pretzels, potato chips and so much more! These everything cookies even better than Panera. Plus, they’re dairy free and easily made vegan with a simple swap.

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 cup vegetable shortening
• 1 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/4 cup rice krispies cereal
• 1/4 cup butterscotch chips
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup broken pretzels
• 1/4 cup crushed potato chips
• 1/4 cup pecan pieces
• 1 tablespoon flaky sea salt for garnish

Instructions

• Preheat oven to 350˚F and line a baking sheet with parchment paper.
• In a medium bowl, whisk the flour, baking soda, and salt together until combined. Set aside.
• In a large bowl with an electric mixer, beat shortening, brown sugar and sugar at a medium speed until light and fluffy.
• Beat in vanilla extract and eggs, one at a time, until combined.
• Add flour mixture, about 1/2 cup at a time, mixing until incorporated. Scrape the sides as needed between additions.
• Stir in remaining ingredients, with the exception of sea salt.
• Using a large cookie scoop, portion the dough in balls about 3 tablespoons in size. Place onto cookie sheet, a few inches apart.
• Bake cookies for 11 – 13 minutes.

Nutrition

Calories: 214kcal Carbohydrates: 27g Protein: 2g Fat: 11g Trans Fat: 1g Cholesterol: 14mg Sodium: 457mg Fiber: 1g Sugar: 15g Vitamin C: 0.4mg

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