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A gold baking tray is lined with white parchment paper and topped with round Kitchen Sink Cookies. Each cookie has visible milk chocolate chips and crushed potato chips on top, with toffee chips baked in as well. The parchment paper is scattered with a few pieces of extra potato and chocolate chips.

Kitchen Sink Cookies

These Kitchen Sink Cookies are gooey, fudgy, and made with brown butter for extra nuttiness and caramel notes. They’re loaded with chocolate chips, toffee bits, and potato chips for the perfect blend of sweet and slightly salty.
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Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 16 cookies

Ingredients

  • 2 ¼ cups all-purpose flour, spooned & leveled (about 280g)
  • 16 tbsp unsalted butter, (1 cup)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 eggs
  • 1 tsp salt
  • 1 tsp vanilla
  • ¾ tsp baking soda
  • ½ cup Heath toffee bits
  • 1 cup milk chocolate chips, (or you can use a mix of milk chocolate and semisweet)
  • 1 cup crushed potato chips

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Melt butter in a pot over medium heat, stirring constantly.
    16 tbsp unsalted butter
  • Reduce heat to medium-low when the butter starts to bubble, then cook for another 5 to 7 minutes until browned and smells nutty.
  • Chill the butter slightly in the fridge or place the pot in a bowl of ice and stir to cool the butter slightly.
  • Mix the dry ingredients (flour, baking soda, salt) together in a bowl.
    2 ¼ cups all-purpose flour, ¾ tsp baking soda, 1 tsp salt
  • Add the brown butter to a large bowl with the sugars and mix together with a whisk, spoon, or electric beater.
    16 tbsp unsalted butter, ¾ cup granulated sugar, ¾ cup brown sugar
  • Mix in the eggs and the vanilla.
    2 eggs, 1 tsp vanilla
  • Mix in the dry ingredients until just combined, then fold in the chocolate chips, toffee chips, and potato chips.
    ½ cup Heath toffee bits, 1 cup milk chocolate chips, 1 cup crushed potato chips
  • For large cookies (which is how we like to make them), scoop about 3 tbsp of dough per cookie. This recipe should make about 16 large cookies.
  • Spread out 4 to 6 cookie dough balls onto the baking sheet. Press a couple more chocolate chips and crushed potato chips onto the tops of each dough ball.
  • Bake for about 10 minutes or until edges look golden brown and cookies look fudgy. Optional: remove tray from oven then bang it on the counter. This can help the cookies get crinkly, but it’s not necessary.
  • Place an inverted glass or biscuit cutter over each hot cookie and move it in a circular motion to shape each cookie into a perfect circle.
  • Let the cookies rest for a few minutes, then move to a rack to cool completely.
  • Optional: top with flaky sea salt for added sweet and salty vibes.