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5 from 1 vote

Everything but the Kitchen Sink Cookies

Soft and chewy cookies filled with everything but the kitchen sink, including potato chips, pretzels, butterscotch chips, chocolate chips and coconut.

Ingredients

  • 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 62 g nonfat dry milk powder
  • 14 tablespoons 197.75 g unsalted butter, melted

Instructions

  • 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!).