These Kitchen Sink Cookies are loaded with yumminess galore . . . chocolate chips, butterscotch chips, peanut butter, oats, pretzels, potato chips, marshmallows. Holy smokes they’re good and you need to make them!
I know I just posted a cookie recipe a couple weeks ago, but I have been dying to share these Kitchen Sink Cookies with you and couldn’t wait any longer. Besides that, it’s not like it’s out of character for me to post cookie recipes frequently (haha)!
These Kitchen Sink Cookies are going to make your mouth very happy! They are loaded with so many good things I can’t even stand it. They’re chewy, crispy, buttery, sweet and salty all rolled into one.
Why are they called Kitchen Cookies?
You’ve probably heard the phrase “everything but the kitchen sink.” Well for these cookies, that basically translates into you raid your pantry for whatever sweet and salty goodies you have on hand, crush them up and add them to the dough to make a wildly delicious cookie! Thankfully it’s all edible and no actual kitchen sinks (lol)! These cookies are packed with chocolate chips, butterscotch chips, peanut butter, oats, pretzels, marshmallows, potato chips. . . I mean seriously! They’re sweet, they’re salty and they’re so, so good!
Line up of ingredients for Kitchen Sink Cookies. . . .
- Butter – The original recipe for these cookies calls for unsalted butter, but I always use salted butter in baking. Go ahead and use what you like best and either way these cookies will be delicious.
- Granulated sugar, brown sugar, flour, oats, baking soda, salt, eggs, vanilla – Just regular cookie-baking ingredients.
- Peanut Butter – I love any cookies with peanut butter!
- Mix-Ins – These cookies call for a lot of delicious mix-ins that add sweet and salty. Feel free to swap out or add different things.
You should really make these if for any reason than to get rid of those pesky opened, half-empty bags of chocolate chips, pretzels, potato chips, etc. that are sitting in your cupboard or pantry.Print
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1 1/2 cups creamy peanut butter
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 2 teaspoons baking soda
- 4 1/2 cups rolled oats
- 1 cup kettle-cooked potato chips
- 1 cup pretzels
- 1 cup mini marshmallows
- 2/3 cup chocolate chips
- 2/3 cup butterscotch chips
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minutes. Add both sugars and corn syrup and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat until well combined. Mix in the eggs and vanilla, beat on medium speed until smooth.
- Add the salt and baking soda and mix until combined. Next add the oats and mix until combined. Add the potato chips and pretzels and mix on low speed until they are crushed into various-size pieces, about 1 minute.
- Add the mini marshmallows and chocolate and butterscotch chips and mix on low speed until combined.
- Scoop the dough into 1 1/2 oz balls (about 2 tablespoons) and place 7 dough balls on a cookie sheet. Use the bottom of a glass to flatten each ball of dough so it’s roughly 2 inches across. After flattening the dough, if any marshmallows are along the edges of the dough, pull them off and press them on top of the cookies (if they are on the edges when baking they will melt wonkily).
- Bake the cookies (rotating halfway through) for 6 minutes, then give the pan a tap and then continue to bake for 2 to 3 minutes more, until the edges are light golden brown.
- Transfer the pan to a wire rack and let the cookies cool completely on the pan. Store in an airtight container for up to 3 days.