Everything but the Kitchen Sink Cookies
Yield About 18-20 cookies
Soft and chewy cookies filled with everything but the kitchen sink, including potato chips, pretzels, butterscotch chips, chocolate chips and coconut.
For the Cookies
- 1 cup (226 g) unsalted butter, cold
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 2 large or extra large eggs, room temperature
- 1 teaspoon (4.2 g) vanilla
- 3 1/2 cups (420 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5.6 g) salt
- 1 cup (150 g) chocolate chips
- 1 cup (150 g) butterscotch chips
- 1 cup (100 g) toasted coconut
- 1 1/2 cups (180 g) potato chip and pretzel filling (below)
FOR THE POTATO CHIP AND PRETZEL CRACK FILLING (ADAPTED FROM MILK BAR)
- 2 cups (240 g) ruffle potato chip, broken up into small pieces
- 2 cups (240 g) mini pretzels, broken up into small pieces
- 1/2 cup (110 g) light brown sugar, packed
- 4 tablespoons (50 g) granulated sugar
- 1/2 cup (120 g) nonfat dry milk powder
- 14 tablespoons (197.75 g) unsalted butter, melted
For the Cookies
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
- With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined.
- Stir in the chocolate chips, butterscotch chips, toasted coconut and crack filling.
- Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.
FOR THE POTATO CHIP AND PRETZEL CRACK FILLING
- Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
- Pour the pretzels and potato chips into a medium bowl. Add the sugars and milk powder and toss to mix.
- Add the butter and toss the mixture to coat. As you toss, the butter will act as glue, binding the dry ingredients to the chips and pretzels, creating small clusters.
- Spread the clusters on the parchment lined baking sheet. Bake for 25 minutes. They should look toasted and smell buttery. Cool completely before using in your cake.
- You may need to break up the mixture even more to add to your cookies.
- The crack filling can be made ahead of time and stored in an airtight container - 1 week at room temperature or up to 1 month in the fridge or freezer. (Keep the remaining crack filling for the cake!).
Recipe by Cake by Courtney at https://cakebycourtney.com/everything-but-the-kitchen-sink-cookies/