If you’re into salty and sweet then these over the top, everything but the kitchen sink cookies are for you. They are stuffed to the brim with my favorite snacks: salty thin potato chips, crunchy pretzel, milk chocolate chips, crushed up oats, and chopped up marshmallows that ooze out while the cookies bake up creating a lacy caramel edge along the cookies if you're lucky. They create the perfect balance of sweet and salty in one cookie. They’re crispy on the edges and if you’re lucky to snag one right out of the oven, they’ll be soft and ooey gooey - a perfect pair with an ice cold glass of milk. The fun part about these cookies is that you can raid your snack cupboard to see what you already have! My snack stash is always filled at least 3 different types of chocolate, crackers, chips, nuts, dried fruit, and cereal. Your snack area can look totally different from mine and you can still make some killer cookies as well as make some room for some fresh snackies. I do have a couple of tips for you in order to make the perfect kitchen sink cookies… The first is to chill your dough for 30 minutes to prevent too much spreading. Nobody wants a thin and crispy kitchen sink cookies. Trust me on this one. The second tip is to save some of your snacks to top off the cookie before AND after it bakes. Stud the salty snacks, nuts & oats before they go in but once they come out top them off with some candy and chocolate to prevent it from spilling out of the cookie. You’ll have delicious picture perfect cookies to share with your friend and family!

The Ultimate Kitchen Sink Cookie

Ingredients:

• 1 stick of butter or 113 grams, softened at room temperature
• ½ cup or 100 grams of brown sugar
• ¼ cup or 50 gram of white sugar
• 1 egg ( about 90g)
• 1 teaspoon or 5 grams of vanilla extract
• 1 cup or 120 grams of all purpose flour
• ½ teaspoon or 2 grams of salt
• ½ teaspoon or 2 grams of baking powder
• ½ teaspoon or 2 grams of baking soda
• ¼ cup or 20 grams of pretzel or save a few for decorating
• ¼ cup or 10 grams of classic potato chips, save a few for decorating
• 1/2 cup or 80 grams of chocolate chips , save a few for decorating
• ¼ cup or 22 grams of oatmeal

• Handful of marshmallows (approx 21 grams)

Instructions:

1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicon mat.
2. Cream together the softened butter butter and both sugars until light and fluffy. Next, add in the egg and vanilla and beat until incorporated.
3. Then, add in the flour, salt, baking powder, and baking soda. Mix together until just incorporated. If there are still some dry spots, don't worry about it.
4. Add in all your mix-ins into the cookie dough and gently fold everything together. You can also do this on low with your standing. mix, just be sure not to over break any of the mx-ins..
5. Using a 2 TBSP ice cream scoop, scoop out cookie dough balls and space them 2 inches apart. Top each cookie with a bit of pretzel, potato chip, and m&m.
6. Stick the cookies into the fridge for 10 - 15 minutes. Then bake at 350F for 14-15 minutes. Once finished, take them out and let them cool before taking a bite out of one!

Notes

If you make smaller cookies (1 tablespoon ice cream scoop), set it in the fridge for 7-8 minutes and then bake at 350F for 11-12 minutes.

Saving a couple of each of the mix-ins to top with your cookies will l make your cookies scream: I Am The Ultimate Kitchen Sink Cookies. I do this before it bakes and then again to fill in the naked areas of cookie. Plus, who doesn't love a toasted marshmallow right onto of their cookie? It's every child's dream!

I put some of my favorite snacks into my cookies but feel free to use what you like. Here are some other options:

• Milk, dark, or white chocolate chips
• Nuts! (Just give em’ a quick toast)
• Whoppers or Crunch!
• Any chocolate bar of your liking (Just chopped them into bite sized pieces before hand)
• Any Cereal you like! Think lucky charms or frosted flakes
• Flavored melting chips ( Butterscotch, peppermint, etc)

The Ultimate Kitchen Sink Cookie

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Ingredients:

Ingredients:

• 1 stick of butter or 113 grams, softened at room temperature
• ½ cup or 100 grams of brown sugar
• ¼ cup or 50 gram of white sugar
• 1 egg ( about 90g)
• 1 teaspoon or 5 grams of vanilla extract
• 1 cup or 120 grams of all purpose flour
• ½ teaspoon or 2 grams of salt
• ½ teaspoon or 2 grams of baking powder
• ½ teaspoon or 2 grams of baking soda
• ¼ cup or 20 grams of pretzel or save a few for decorating
• ¼ cup or 10 grams of classic potato chips, save a few for decorating
• 1/2 cup or 80 grams of chocolate chips , save a few for decorating
• ¼ cup or 22 grams of oatmeal

• Handful of marshmallows (approx 21 grams)

Instructions:

Instructions:

1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicon mat.
2. Cream together the softened butter butter and both sugars until light and fluffy. Next, add in the egg and vanilla and beat until incorporated.
3. Then, add in the flour, salt, baking powder, and baking soda. Mix together until just incorporated. If there are still some dry spots, don't worry about it.
4. Add in all your mix-ins into the cookie dough and gently fold everything together. You can also do this on low with your standing. mix, just be sure not to over break any of the mx-ins..
5. Using a 2 TBSP ice cream scoop, scoop out cookie dough balls and space them 2 inches apart. Top each cookie with a bit of pretzel, potato chip, and m&m.
6. Stick the cookies into the fridge for 10 - 15 minutes. Then bake at 350F for 14-15 minutes. Once finished, take them out and let them cool before taking a bite out of one!