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Kitchen Sink Cookies

Teri & Jenny
5 from 5 votes
Servings 9


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup superfine sugar granulated is fine
  • ½ cup light brown sugar
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup dark chocolate, chopped
  • cup broken pretzels
  • cup roughly crushed wavy potato chips
  • cup rice krispies
  • cup roughly chopped chocolate covered malt balls
  • cup toffee chips
  • sea salt flakes, for sprinkling


  • Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.
  • Place both butters in a bowl and using an electric mixer, beat until light and fluffy.
  • Add both sugars and continue to beat together until light and fluffy.
  • Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.
  • Stir in egg and egg yolk.
  • In another bowl whisk dry ingredients together and add to the butter mixture.
  • Beat together until a dough comes together.
  • Fold in chopped chocolate, rice cereal, potato chips, pretzels, whoppers, and toffee bits until fully combined (you can also reserve a little of each mix-in to press onto the top of each cookie, before baking).
  • Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
  • Preheat oven to 350˚F.
  • Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart.
  • Sprinkle cookies with sea salt flakes (and any reserved mix-ins) and bake for 12 to 14 minutes or until cookies are golden brown.
  • Cool cookies and serve warm.


  • *Makes 26 to 28 cookies
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