Soft and chewy cookies filled with everything but the kitchen sink, including potato chips, pretzels, butterscotch chips, chocolate chips, and coconut.
As you may have read in my Everything but the Kitchen Sink Cake post, the idea for these Everything but the Kitchen Sink Cookies came from my mom. However, when she asked if I’d make my own version of the cookie, I decided to first make a cake based off this popular treat.
But, as promised, it’s time for the cookies!
Potato Chip and Pretzel Crack Filling
I hope you saved some of that potato chip and pretzel crack filling from the cake, because it’s not something you want to skip in these cookies. Most recipes I reviewed for “Kitchen Sink Cookies” just threw in the potato chips and pretzels. The problem with this method is that your crunchy snacks are likely to get soft after a while in the dough. I was concerned about this for the cake too. To make sure the potato chips and pretzels would stay crunchy, I adapted Milk Bar’s recipe for their Cereal Crunch to make the potato chip and pretzel crack filling.
With a little brown sugar, milk power and butter, you’ll bake the filling on low heat for nearly a half hour. This creates a toffee-like coating around the salty snacks and helps everything to keep a nice crunch.
The Cookie Base
The base for these cookies comes from my Soft and Chewy Chocolate Chips Cookies. These classic cookies are some of my favorite to make. They’re easy and quick, and always a big hit. Instead of using two cups of chocolate chips, I reduced the amount to just one cup so I could load it with another cup of butterscotch chips, toasted coconut, and the potato chip and pretzel crack filling. The cookie is pretty sweet on it’s own, so I think it’s crucial to add a little extra crack filling. You’ll love getting those salty bites with everything sweet around it.
As with the cake, you could also add some of your other favorite snacks to the cookie like pecans, oats, and other flavored baking chips.
Can’t wait for you to try these out. As always, let me know what you think!
Enjoy!
I have made these cookies several times now and it is my new favorite! My oldest son was visiting at Christmas and LOVED them. I do have one question – each time I’ve made the crack filling, there seems to be an excessive amount of butter that needs to be drained off. I have checked my oven temp and it is fine. Am I not cooking it long enough? Should I reduce the amount of butter? Any ideas? Your cakes are all beautiful. I wish I lived closer and could take a class 🙂
Yeah, next time just take out about 1/4th of the butter and see if that helps.
Hi. My potato chip and pretzel crack filling keeps turning out like jolly ranchers when baked, should I reduce the butter? I’m also making these into cookie bars instead of cookies, will that change anything about the recipe? Thank you!
I actually think it probably got over cooked, not the butter. I haven’t done them as bars, but you’ll probably need to bake a little longer in that case.