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!
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
Special Notes
Nutrition
Nutrition Facts
Kitchen Sink Cookies | Butterscotch, Pretzel, Chips
Amount Per Serving
Calories 170
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 162mg7%
Potassium 55mg2%
Carbohydrates 23g8%
Fiber 0.5g2%
Sugar 14g16%
Protein 2g4%
Vitamin A 190IU4%
Vitamin C 0.05mg0%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!