Kitchen Sink Cookies

5 from 1 vote

Chocolate chunks, caramel, peanuts, and potato chips join together in a supremely decadent cookie with a great array of textures.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Katie Workman

Equipment

Medium Cookie Scoop

Ingredients

2 cups all-purpose flour
¼ teaspoon kosher salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter (at room temperature)
¾ cup dark brown sugar (firmly packed)
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup semi-sweet or bittersweet chocolate chunks (or hand chopped chocolate bars)
10 soft caramels (each cut into 1/4-inch pieces; see Note
⅔ cup lightly salted cocktail peanuts (roughly chopped)
1 cup partially crushed salted potato chips

Instructions

Preheat the oven to 375 F. If you are planning to bake the cookies right away, otherwise preheat the oven 30 minutes before you bake them. Line a baking sheet with parchment paper if you have it.
In a large bowl, whisk the flour, salt, and baking soda together and set aside.
Using an electric mixer, beat the butter, brown sugar, and granulated sugar together in a large bowl until creamy and well blended. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Blend in the vanilla.
Gradually add the flour mixture, mixing each addition in until incorporated. Blend in the chocolate pieces, caramels, and peanuts with a spoon or spatula.
If not baking immediately, press plastic wrap directly onto the dough in the bowl and put it in the refrigerator. If you can refrigerate the dough for 1 to 2 days or up to 4 days, that’s optimal. But you can bake them right away as well (the longer the dough sits, the deeper and more developed the flavors become).
Bring the dough to room temperature. Place 1 1/2-inch balls of the dough onto a cookie sheet about 2 1/2 inches apart, and press down lightly, especially if still a bit chilled from the fridge. Press a large pinch of crushed potato onto the top of the unbaked cookies.
Bake in the preheated oven for 9 to 11 minutes until nicely browned but still soft in the middle. Peek partway through the baking time and rotate the trays if the cookies seem to be cooking unevenly.
Remove the pan from the oven and let the cookies sit on the baking sheets for about 1 minute more to firm up a bit. Transfer the cookies onto a wire rack, and either serve warm or cool completely.

Notes

Variations

Use crushed pretzels instead of peanuts.
Replace half the chocolate with toffee bits, milk chocolate chips, peanut butter chips, or butterscotch chips.
Sub in dried cranberries or raisins for the peanuts.
Add your favorite candy bars, chopped up, in place of the chocolate.

How to Cut Caramels

Cutting the caramels into little pieces takes a couple of minutes. But you want those little pockets of melted caramel punctuating the cooking, so don’t skip them (and reward yourself with a caramel for your hard work!).

Nutrition