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 eggs, cold
- 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 (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 Pretzel Potato Chip Crunch 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 CRUNCH 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 crunch 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 filling for the cake version of these cookies!).