Kitchen Sink Cookies
These Kitchen Sink Cookies are a must-bake. They have perfect crinkly, wrinkly edges and a chewy centre with puddles of semi-sweet chocolate, crunchy pretzel pieces, and salty potato chips. I love the mix of sweet and salty and chewy and crunchy in these cookies, they really are drool-worthy! I’m eating one as I’m writing this blog post and it’s making me so happy!
So, why are these cookies called Kitchen Sink Cookies? Well, you know the saying “everything but the kitchen sink”? That’s the premise behind these cookies, they are a melange of whatever is in your pantry. If you’ve got peanuts, add them, if you want to add oatmeal, go for it. How bout raisins? Sure!
What you’ll need for these cookies:
Butter: melted butter is the fat in this recipe. Vegan butter would work in this recipe as well.
Brown sugar: makes these cookies chewy, like super chewy and delicious.
White sugar: gives the edges a crinkly look and crispy texture.
Eggs: add structure, flax eggs work too.
Gluten-free all purpose flour: makes these cookies gluten-free, regular all-purpose flour works too. My fave GF flour is Bob’s Red Mill 1:1 blend.
Baking soda: helps these cookies spread.
Cinnamon: adds a je ne sais quoi.
Chocolate chunks: give you puddings of semi-sweet chocolate throughout the cookies.
Potato chips: I like using plain Lay’s chips.
Gluten-free pretzels: or regular pretzels.
Sea salt: both in the cookie dough and flakey salt to top the baked cookies.
Optional add-ins: raisins, dried cranberries, peanuts, shredded coconut, M&Ms
The Details
Can I tell you a secret? Melted butter is the secret for chewy cookies, along with brown sugar. So, we start by melting butter. Then pour your melted butter into a bowl, whisk in the sugars and eggs. Then stir in flour, baking soda, cinnamon, and add-ins.
Shape cookies into 1/3 cup sized balls well-spaced out on a parchment lined baking sheet. I baked six cookies at a time. You can make these cookies smaller and fit more on a baking sheet, just be aware they spread! Bake your cookies for 15 minutes or until golden brown and mostly set in the centre.
When you remove your cookies from the oven, tap the baking sheet aggressively on a counter to deflate your cookies, this is the other secret to chewy, delicious cookies!
How to freeze these kitchen sink cookies
You have two options when it comes to freezing these bad boys, and luckily both are great options!
Freeze the dough to bake at a later date: Scoop the cookie dough into balls using a 1 ounce cookie scoop while the dough is at room temperature. Place the dough balls in a freezer safe ziplock bag or airtight container and freeze for up to 3 months. When you’re ready to bake your cookies, set the dough on the counter for an hour to thaw out before baking according to directions. The cookies might take a little bit longer to cook depending on how cold they are!
Freeze the baked cookies: You can also freeze the baked cookies! Allow the cookies to cool completely before placing in an airtight plastic bag in an even layer. Cookies will keep for up to 3 months.
Happy kitchen sink cookie eating, my friend!
Kitchen Sink Cookies
Author: ElizabethServings: 15 large cookies / 24 smaller cookies
Ingredients
3/4 cup butter
3/4 cup brown sugar
1/4 cup white sugar
2 eggs
1 1/2 cups Gluten-Free All-Purpose flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon sea salt + flakey salt for sprinkling
1 cup semi-sweet chocolate chunks or chips
1/2 cup gluten-free pretzels, roughly chopped
1/2 cup plain potato chips, lightly crushed
Instructions:
1. Preheat oven to 350ºF and line a baking sheet with parchment paper. Melt your butter and then pour it into a large mixing bowl. Whisk in the brown sugar, white sugar, and eggs until smooth.
2. Add in the gluten-free flour, cinnamon, salt, baking soda and stir with a wooden spoon or rubber spatula to combine.
3. Fold in chocolate chunks, chopped pretzels, and crushed chips.
4. Scoop 1/2 cup sized cookies onto the parchment lined baking sheet. I bake six cookies at a time, these cookies spread a lot!
5. Bake for 12-15 minutes or until the edges are just golden brown and the centers have puffed up but are still gooey. Remove the pan from the oven and tap aggressively on the counter to deflate the cookies.
6. Let cool for 5 minutes on the baking sheet and then transfer to a cooling rack and sprinkle with flakey salt. Enjoy!
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Lastly, if you make these Kitchen Sink Cookies be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
