Kitchen Sink Cookies

Janis left half of a bag of potato chips at my house which is a no-no for me. I cannot resist chips! So before I ate the rest of the bag I decided to try a recipe for cookies containing potato chips (I can resist sweets way easier than salty chips haha). These turned out great, and they're a great way to clean out the snack and baking drawers! It's pretty much a basic chocolate chip cookie dough, with pretty much anything you can think of to add thrown in. 

For my kitchen sink cookies I used semi-sweet chocolate chips, white chocolate chips, caramel chips, broken pretzels, potato chips, and coconut flakes. I had Lay's potato chips which are really thin, the recipe notes to use thick chips so they don't break down as easily in the dough - I just gently folded mine in after everything else and they worked just fine. 

The recipe is pretty long because of all of the notes the author added - I'm just copy and pasting the original. 

Kitchen Sink Cookies

The perfect cookie recipe for cleaning out the pantry, these Kitchen Sink Cookies are full of fun mix-ins. Salty, savory, crunchy, and chewy, these cookies are a delightful treat.

Course Dessert

Cuisine American

Prep Time 15minutes minutes

Cook Time 12minutes minutes

Total Time 27minutes minutes

Servings 32 servings

Calories 208kcal

Author John Kanell

Equipment

• Baking Sheets
• Parchment paper
• Mixing Bowls
• Electric or stand mixer
• 2-tablespoon scoop
• Wire cooling rack

Ingredients

• 1 cup unsalted butter softened (227g)
• ¾ cup packed light brown sugar (165g)
• ½ cup granulated sugar (100g)
• 2 teaspoons vanilla extract
• 2 large eggs
• 2¼ cups all-purpose flour (270g)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semisweet chocolate chips (270g)
• 1 cup crushed potato chips (45g)
• ½ cup chopped pretzels (25g)
• ½ cup toffee bits (120g)
• flakey sea salt

Instructions

• Preheat the oven to 350F. Line large baking sheets with parchment paper.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.
• Beat in the eggs, one at a time, stopping to scrape down the bowl between eggs. Beat each until well incorporated before adding the next.
• To the mixing bowl, add the flour, baking soda, and salt. Beat on low speed just until combined. Add the chocolate chip, potato chips, pretzels, and toffee bits and stir in by hand until evenly distributed. Using a 2 tablespoons scoop, scoop the cookie dough and place on the lined baking sheets 2 inches apart. Sprinkle the top of each dough ball with flakey salt.
• Bake one sheet at a time for 12 minutes or until the edges turn golden. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store cookies in an airtight container for up to 1 week.

Notes

• Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
• I highly recommend using a triggered cookie scoop. A cookie scoop ensures that all the kitchen sink cookies are the same size, so they bake evenly. If you bake cookies regularly, then it’s worth purchasing!
• Measure your flour correctly to avoid dry and dense cookies. Adding too much flour to the batter is the most common mistake people make. The easiest way to measure is by using a digital kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing the flour into a measuring cup.
• Don’t skip ​lining your baking sheets with parchment paper. The parchment paper helps the cookies bake evenly and prevents them from spreading too much. It also prevents the bottom of the cookies from getting too dark.
• You can reserve some mix-ins to press into the top of the cookies after they come out of the oven or before baking for a prettier presentation.
• It’s alright if the cookies do not look done right out of the oven. They will firm up as they cool on the baking sheet. If you bake them to doneness, they’ll be hard after cooling.
• Use good-quality thick, crispy chips like Ruffles Original potato chips as they hold up well and have more of a crunch to them. Thinner chips break down more in the cookie.
• When crushing the potato chips, avoid crushing them into crumbs. You want there to be texture still.

Nutrition

Calories: 208kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 314mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

recipe found here at preppy kitchen. 

What else can I add to the cookie dough?

The possibilities are endless for the cookie dough add-ins! You can add sprinkles, crushed cereal, chopped nuts, peanut butter chips, white chocolate chips, mini peanut butter cups, chocolate chunks, dark chocolate chips, dried fruit, M&M’s, shredded coconuts, marshmallows, butterscotch chips, and more! Just make sure you don’t go over 3½ cups of add-ins like in the recipe.

2.29.20: homemade bloody mary mix 

2.29.16: oscar party 

Boursin Chicken

I have no idea how I stumbled on this recipe for chicken in Boursin sauce, but I'm sooooo happy I did! We love this dish - it's easy and quick (and the sauce is money).

Here's the recipe as written; I pretty much followed it except I omitted the onion and parsley, and substituted Boursin basil and chive flavored cheese. I was concerned that there aren't very many ingredients and I omitted 2 of them - wasn't sure if there would be enough flavor, but the basil and chive Boursin on its own was terrific. Also, I didn't cut the chicken in half, instead I butterflied the breasts so they were thinner and cooked quicker. We put the extra sauce on pasta, it would also be great on mashed potatoes or rice. Yum. 

• 2 large chicken breasts 
• 1/2 t. garlic powder
• salt and pepper to taste
• 1 T. olive oil
• 1 T. butter
• 1/2 medium onion, chopped
• 3/4 cup chicken broth 
• 1 (5.2 oz.) package of Boursin Fine Herbs & Garlic cheese, softened 
• 1-2 T. chopped parsley, optional

• Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
• Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
• To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
• Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
• Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth. 
• Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.
  

  

  
  

  

  
  

  

  
  

  

  
  
  recipe found here at salt and lavender 
  
  

  2.28.23: TT: snickerdoodle white choc chip cookies

  
  

  2.28.22: tater tot sausage breakfast casserole

  
  

  2.28.21: 🔥 week 9

  
  

  2.28.20: make your own dryer sponges

  
  

  2.28.19: cucumber 'sushi' appetizer

  
  

  2.28.18: March step challenge

  
  

  2.28.17: tip for how to clean the oven window glass

  
  

  2.28.16: grilled steak and chicken salad

  
  

  
  
  
  
  

Tip-sy Tuesday: Making Brown Sugar

I saw this tip in one of those books by Joanne Fluke (about a baker who solves murders, I don't love the books but she includes recipes so I keep getting sucked in!), I haven't tried this myself but it's a very handy tip to have on hand if I'm out of brown sugar - I'll just make my own (as long as I have molasses, which I usually do because it takes forever for me to use up the whole bottle).

Put one cup of white sugar in a small bowl and drizzle one teaspoon of molasses over the top. Mix the 2 together until it is thoroughly combined and the result is a nice, even color of brown. 

White sugar + molasses = brown sugar. 

2.27.23: paper folder #2

2.27.22: 🔥 week 9 

2.27.21: irish coffee

2.27.20: goldenrod

2.27.19: samoa sheet cake

2.27.18: quinoa salad

2.27.17:  make a beaded bauble ring

2.27.16: tomato pear chutney

Marinated Cheese Appetizer

I'm sorry I don't have a photo of this, next time I make it I will try to remember snapping a pic. It's a very simple appetizer and is something different from a standard cheese and crackers plate. Alternating the 3 different cheeses (white Monterey Jack, yellow Cheddar, soft white texture of the mozzarella or cream cheese) and the Italian dressing mix makes the dish look really pretty. I don't completely drain the marinade before serving, I like there to be a little 'sauce' coating the slices. Also,  I don't arrange the cheese on a platter to serve, I leave it in the shallow baking dish so the slices stand up in rows instead of laying down on the platter. Make sense? Holler if not!

It isn't easy to cut cream cheese into uniform slices so I usually substitute with fresh mozzarella, or I patiently shape the cream cheese into pieces that match the block cheeses. You can omit the green onions and/or pimento if you want, we like it just fine without. 

1 envelope Italian dressing mix

1/2 cup vegetable oil

1/4 cup white vinegar

2 tablespoons minced green onion

2 tablespoons water

1 1/2 teaspoon sugar

1 (8oz) block Monterey Jack cheese, chilled

1 (8oz) block Cheddar cheese, chilled

1 (8oz) package cream cheese, chilled

1 (4oz) jar chopped pimiento, drained

1. Whisk together first 6 ingredients. Set aside.
2. Cut cheeses in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. 
3. Arrange cheese in 4 rows in a shallow 2 quart baking dish, alternating the 3 different cheeses. Pour marinade over cheese. Cover and chill at least 8 hours.
4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, serve with assorted crackers.

here's a photo I found here to show you how to stack the cheese slices - the 
marinade is different but at least you get an idea of what it looks like. 

2.26.23: 🔥 week 9

2.26.22: oops I missed a day!

2.26.21: laundry room refresh 

2.26.20: chicken with balsamic peppers

2.26.19: tip-sy tuesday: stained carpet

2.26.18: adding a safety chain to a bracelet

2.26.17: Missy's seafood gumbo

🔥 Around the Campfire (week 8)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

2/18: 🔥 week 7

2/19: painted plate

2/20: TT dusting woodwork 

2/21: Korean bbq marinated chicken thighs

2/22: oreo pie

2/23: msti - buffalo chicken 'nachos'

2/24: words

What's Cooking ~

• honey bbq glazed meatloaf, mashed potatoes, wedge salad 
• boursin chicken, buttered noodles, roasted broccoli with fresh tomatoes
• baked pork chops, sweet potatoes, roasted green beans
• grilled swordfish, coleslaw, tortillas
• bbq ribs, mashed cauliflower, chopped veg salad

Miscellaneous stuff keeping me busy ~

• read 'Caramel Pecan Roll' a "culinary cozy mystery" by Joanne Fluke. I've read a bunch of this series, every time I ask myself why because I really don't enjoy her style of writing. But there's recipes. So I keep reading them hahaha. She has like 25 in the series so she's obviously successful and well-liked - who am I to judge? I'll give this ⭐️⭐️ 1/2 because I did finish it, I noted a few of the recipes that I'll probably try, and because chances are I'll get sucked into reading more in this series in the future. 
• read 'Lord of the Flies' by William Golding. This is a classic, Dave said he had to read it in high school, I've heard of it but never read it so figured I'd cross it off the list. Um, guys? Have you read this? Why is it a classic, why is it mandatory reading, and why is it a classic? Haha. I am not going to give 0 stars to a classic so I'll just leave you with my review which is - why is it a classic? why is it mandatory reading? Dave says it's a precursor to contemporary young adult dystopian stories - while I love the Hunger Games I did not like Lord of the Flies AT ALL!!! 'Nuf said. 
• read 'The Malt in our Stars', a "literary pub cozy mystery" (side note - I read 2 'cozy mysteries' this week, I'm ready to get back to something a little more thrilling LOL). This was pretty good, in a light - not too scary- easy read. ⭐️⭐️⭐️

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

2.25.23: large-batch Manhattan cocktails

2.25.22: steak sauce by Brooke

2.25.21: tater tot casserole (lightened up)

2.25.20: organize curly ribbon

2.25.19: double bed skirt

2.25.18: potato tacos

2.25.17: old fashioned (cocktail)

2.25.16: photo scavenger hunt

 

2/24 ~ Words

 

2.24.23: vegetable dip

2.24.22: olive garden chicken 

2.24.21: jammer cream scones

2.24.20: St. Patrick's day flower wreath

2.24.19: 🔥

2.24.18: fringed lampshade

2.24.17: formula for having short hair

2.24.16: baked salami chips

My Sis Tried It: Buffalo Chicken...Nachos?

I have made some weird things in my days of giving my sister my “recipe’s” and this one is no different. At the risk of being mocked here it comes.

I have to be honest and start by saying that the original idea is something I saw on a daytime talk show.  We were heading up to the Super Bowl and they had a bunch of suggestions for healthy alternatives to Super Bowl food.  

Now some I will grant you are just ridiculous.  Substitute Kale chips for potato chips, Non alcoholic drinks with Zero sugar juice, etc.  Yeah.. no thank you. But one of them definitely piqued my interest!  Buffalo Chicken Nacho’s.  Minus the chips. HAHA.. 

So.. this idea is a health take on the buffalo dip that most of us know and love (except my sister because its too “spicy”) but in general it’s a fan favorite.  It also is a take on the healthy stuffed peppers I have made and put on my sisters blog in the past.  (Look for it, it was delish).  Anyway this time they make a healthy variation of buffalo chicken dip and put it on peppers and air fry it.  All things I love, how could it go wrong?

 

I made a small-ish batch just so I could try it out: 

 

½ cup light cream cheese

½ cup light sour cream 

½ cup franks red hot sauce

½ cup diced chicken (they suggested could used can or rotisserie chicken shredded but I had leftover chicken breast so I diced that)

½ cup low fat cheddar cheese

½ cup low fat ranch 

 

I missed those ingredients together and put the filling in colored small bell peppers that I had sliced and laid flat. I then sprinkled with a little more cheese on top and airfried for 10 minutes.

I have to be honest this was FANTASTIC. I mean to be fair it was definitely not a substitute for nacho’s but as a stand alone snack it was really really good. 

 

Give it a try! 

 

2.23.23: orange blossom dressing

2.23.22: Mexican hot chocolate cookies 

2.23.21: TT cleaning shrimp hack 

2.23.20: 🔥week 8

2.23.19: turkey tetrazzini 

2.23.18: random acts of crochet

2.23.17: frozen cooked chicken

2.23.16: how to separate eggs

Oreo Pie

I made this pie to take to dinner the other night - it's very easy, no-bake, quick to put together, and everyone loved it. I followed the recipe pretty close other than I used unsalted butter and added a pinch of coarse salt, didn't garnish the top with whole oreos, and we served it with either redi-whip or ice cream (both were good!). 

• 1 (19.1 oz - family size) package Oreos, divided
• 5 T. salted butter, melted
• 1 c. heavy whipping cream
• 8 oz. cream cheese, room temperature
• 1/4 c. sour cream, room temperature
• 3/4 c. powdered sugar
• 1 t. vanilla
• whipped cream, for serving, optional

1. Butter or spray a 9-inch, deep dish pie plate with non-stick cooking spray.
2. Place 25 cookies in the bowl of a food processor. Process until finely crushed, about a minute. Add the melted butter, pulse to combine. Press the mixture firmly into the bottom and up the sides of the prepared pie plate. Place in the freezer for at least 15 minutes while you make the filling.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, 1 to 2 minutes. Transfer to a large bowl and set aside. 
4. In the same bowl used to beat the cream (no need to wipe it clean), combine the cream cheese, sour cream, powdered sugar, and vanilla. Using the paddle attachment, beat on medium-high speed until light, fluffy, and smooth, about 1 minute, scraping the sides and bottom of the bowl as needed. Transfer the mixture to the bowl with the whipped cream and fold to combine.
5. Reserve 8 of the remaining cookies for garnish; place 9 cookies in a ziplock bag. Tap the bag with a rolling pin to lightly crush the cookies into small bite-sized pieces. Add to the cream cheese mixture and fold to combine.
6. Transfer the mixture to the chilled pie crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
7. Just before serving, press the reserved 8 cookies flat into the top of the pie. Slice and serve with dollops of whipped cream and a sprinkle of any extra cookie crumbs.

recipe found here at the pioneer woman

2.22.23: carrot cake

2.22.22: TT how to remove an in-wall t.p. holder

2.22.21: unstuffed cordon bleu

2.22.20: bacon-infused vodka

2.22.19: oatmeal face scrub

2.22.18: homemade tortilla chips

2.22.17: white chocolate macadamia cookies

2.22.16: making dreamcatchers

Korean BBQ Marinated Boneless Chicken Thighs

This isn't an actual 'recipe', but it's new to me and we loved this easy dinner so much that I want to share. 

Jiji gave me a bottle of Korean BBQ sauce that she thought we'd enjoy - her suggestion is to marinade sliced beef and grill it, but we just had red meat so I thought I'd give chicken thighs a try and it turned out great. 

Put whatever meat you want (beef, pork, chicken, seafood) in a large ziplock bag. Add enough sauce to coat and let it marinade for 30 - 60 minutes. Shake off the excess sauce and grill to your liking. I served the chicken thighs with coconut rice and steamed broccoli.

Since making the above dinner I've also stir fried chicken, rice, and veggies with the sauce for lunch and we loved that as well. 

Good find Jiji - thanks for sharing! 

2.21.23: TT eggs and sell by date

2.21.22: mardi gras masks

2.21.21: 🔥 week 8

2.21.20: Miss Lori's flower arrangement

2.21.19: yarn wrapped jars

2.21.18: snickerdoodles

2.21.17: cleaning baseboards

2.21.16: three cheese potato gratin

Tip-sy Tuesday: Dusting Woodwork

This is my project for today, I don't have pics because you don't need to see 'Jill-erella" dusting hahahha but figured I'd share this tip anyway. To get your wood furnishings and woodwork shiny, mix together 1 part lemon oil and 1 part white vinegar and wipe everything down - it'll help remove dust and dirt buildup, plus I love the fresh smell of lemon and vinegar. 

2.20.23: stationery folder #1

2.20.22: 🔥 week 8

2.20.21: grapefruit cocktail

2.20.20: TBT french dressing

2.20.19:  rainy day casserole 

2.20.18: unfinished project day

2.20.17: make a mason jar salt pourer

2.20.16: lucky cat martini