Kitchen Sink Cookies
Ingredients
- 1 cup butter, softened
- 2 cups packed brown sugar
- 1 Tbsp vanilla extract
- 3 large eggs
- 1 egg yolk
- 3½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1½ cups semi sweet chocolate chips
- 1 cup English toffee baking bits
- 1 cup crushed kettle cooked potato chips
- 1 cup crushed pretzels
Instructions
- Beat butter, brown sugar, and vanilla in a large bowl with a mixer at medium speed until fluffy. Add eggs and egg yolk, one at a time, beating well after each addition.
- Whisk together flour, baking soda, baking powder, and salt in a bowl. Gradually add flour mixture to butter mixture, beating until blended. Beat in chocolate chips, toffee bits, potato chips, and pretzels.
- Cover dough and refrigerate at least 2 hours or up to 3 days.
- Preheat oven to 375°F. Shape dough into 2-inch balls.
- Place dough balls 2 inches apart on parchment paper-lined baking sheets.
- Bake 12 to 14 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove from pans and cool completely on wire racks.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
341
|
341
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 4 | 4 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 307 | 307 |
| T. Sugs (g) | 30 | 30 |
| A. Sugs (g) | 30 | 30 |
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