Kitchen Sink Cookies | Butterscotch, Pretzel, Chips
Get ready to indulge in the ultimate flavor explosion! These kitchen sink cookies are packed to the brim with chocolate chips, butterscotch, crunchy pretzels, and salty potato chips. A sweet and savory treat that’s impossible to resist—perfect for satisfying all your cravings in one bite!
Looking for some inspiration?… For more Cookie Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
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Kitchen Sink Cookies | Butterscotch, Pretzel, Chips
Equipment
Ingredients
- 8 oz (225 g) butter (Softened | At Room Temperature)
- 5.29 oz (150 g) light brown sugar
- 3.53 oz (100 g) granulated sugar
- 1 egg (Large | At Room Temperature)
- 2 tsp (10 g) vanilla bean paste
- 8.82 oz (250 g) all-purpose flour
- 1 tsp (4 g) baking soda
- 1/2 tsp (3 g) sea salt
- 6 oz (170 g) dark chocolate chips (Mini)
- 6 oz (170 g) butterscotch chips (Morsels)
- 1 oz (28 g) pretzels (Broken into pieces)
- 1 oz (28 g) potato chips (Wavy | Broken into pieces)
- + more dark chocolate chips, butterscotch chips, pretzels, chips (Decoration)
Instructions
- Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
KITCHEN SINK COOKIES PREPARATION
- In a mixing bowl, beat the softened butter together with both sugars, egg, and vanilla bean paste until smooth. About 2 minutes on medium, medium/high.8 oz butter, 5.29 oz light brown sugar, 3.53 oz granulated sugar, 1 egg, 2 tsp vanilla bean paste
- Add the all-purpose flour together with the baking soda, and sea salt. Mix until just combined.8.82 oz all-purpose flour, 1 tsp baking soda, 1/2 tsp sea salt
- Add the mini chocolate chips, butterscotch morsels, pretzels and wavy chips to your mixing bowl. Once all the ingredients are in, gently fold until combined. IMPORTANT: For this recipe, you want to ensure that both pretzels and potato chips are broken by hand into pieces: You do not want to have a dusty powder which will change the consistency of the cookie. NOTE: You do not want to over mix otherwise you will get flat cookies.6 oz dark chocolate chips, 6 oz butterscotch chips, 1 oz pretzels, 1 oz potato chips
- Using a 1½-Tablespoon cookie scoop, scoop out the cookie dough and place them on your prepared baking sheet, 2 inches | 6 cm apart. NOTE: With this recipe, I made 32 cookies, so depending on the size of your scoop, you might do more or less cookies. If you do, keep an eye on your cookies and adjust the cooking time accordingly.
BAKE!
- Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden.Working very quickly, IMMEDIATELY after the cookies come out of the oven, gently press the pretzels, chocolate chips, butterscotch and chips onto the top of each cookie before they set. They will deflate as they cool down for a couple of hours. Enjoy & Bon Appétit!NOTE: These cookies are best when stored in a metal tin box up to 3 days.+ more dark chocolate chips, butterscotch chips, pretzels, chips
Video
Nutrition
Credit: Wendie from the blog Butter Your Biscuit ; Recipe “Kitchen Sink Cookies”. These cookies are amazing! Been making this recipe at the end of each season for a while now in order to empty my pantry, and it is spot on! Thanks for the recipe! ~Nessa
Avez-vous déjà goûté aux “Kitchen Sink Cookies”? C’est une spécialité Américaine “Vide Placard” où l’on rajoute des choses que l’on ne retrouverait pas forcément dans la pâte à cookies. Par exemple, des bretzels ou même des chips! Cela donne un goût salé qui est non conventionnel mais très apprécié des gourmands!
Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath – Une cuisine pour Voozenoo
Ce mois-ci notre marraine, Claudine – Cuisine de Gut, nous propose un super thème: “À la fête des voisins“. Inscription et dépôt de recettes ICI!
