Welcome to day camp - it's either a place for you to get inspired and want to make stuff, or a place where I can show off the cute things I've made since my family is tired of my texting them pictures every day! Just like camp I do all kinds of fun projects - crafts, DIY, bake, cook, garden and more - and can't wait to share them with anyone looking for ideas.
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.
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.
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.
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