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jumbo kitchen sink cookies

IdGirl25 avatar
Recipe by
Brandi Kirkpatrick
@IdGirl25
Burley, ID

Again, I’m not great with cookies; but I love a great dump cookie recipe to clean out my pantry. Plus, these are amazing if you like the sweet and salty flavors! I seriously do just toss whatever I have on hand in these! I have used Swerve granulated and brown sugar in this recipe instead and the results were great!

yield 12 serving(s)
prep time 15 Min
cook time 14 Min
method Bake

Ingredients For jumbo kitchen sink cookies

  • 1 c
    unsalted butter, room temperature
  • 3/4 c
    dark brown sugar
  • 1/2 c
    granulated sugar
  • 1 lg
    egg
  • 1 1/2 tsp
    vanilla bean paste or extract
  • 1/2 tsp
    coffee flavor, optional
  • 2 c
    all purpose flour (I have done half wheat, half AP)
  • 1 tsp
    baking soda
  • 1 tsp
    cornstarch
  • 1/2 tsp
    vanilla or regular salt
  • 1 1/2 c
    chocolate morsels/chunks (I use a variety - at least some dark/semi-sweet)
  • 1 c
    “bits” (nuts, toffee, crushed butterfinger, etc)
  • 1 c
    potato chips, crushed (I prefer kettle style to keep crunch)
  • 1/2 c
    pretzels, chopped/crushed (sticks are a bit easier, but use what you like -can also use mini pretzels to top)
  • flaky sea salt, for topping, optional
  • additional morsels, chips, and pretzels, for topping

How To Make jumbo kitchen sink cookies

  • 1
    Prepare cookie sheets by lining with parchment or silicone mats. Preheat oven to 350 degrees F.
  • 2
    In a separate bowl, combine flour, baking soda, cornstarch, and salt.
  • 3
    In an electric stand mixer using paddle attachment, beat butter and both sugars until light and fluffy (essential to get light color).
  • 4
    Add egg, vanilla, and coffee flavor (if using) to butter mixture on low speed. Make sure to scrape sides.
  • 5
    In batches, add dried ingredients on low speed. Make sure to scrape the sides of the bowl regularly.
  • 6
    Stir in morsels, “bits”, chips, and pretzels. Make sure to lock mixer as you need to fully incorporate (but don’t over mix).
  • After topping have been added
    7
    In a small separate bowl, combine extra crushed chips, pretzels, and morsels. Scoop cookie dough in 1/4 cup, remove dough from cup; break in half and press sides together. Dip jagged edge into extra topping and place on cookie sheet. Once pan is full, lightly sprinkle flaky sea salt on each cookie. Leave space as they will spread a bit.
  • 8
    Bake for 12-14 minutes (slightly golden on edges). Let rest in pan for 8-10 minutes before transferring to wire rack to fully cool.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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