Everything But The Kitchen Sink Cookies

Adapted from Momofuku Milk Bar’s Compost Cookies Recipe; these perfect chewy sweet and salty cookies are a delicious treat.

Everything But The Kitchen Sink Cookies

Sink your teeth into this delicious Everything but the Kitchen Sink cookies. There is no other baked good quite as convenient to make and still so delicious. As per your preference, you make these cookies crispy or chewy; thick or thin; all sugary or a little salty.

 

Here is a recipe that I love to prepare oh so often. Once the aroma of Everything but the Kitchen Sink cookies fills your home, it is hard to stop craving for them. They are one of the best additions to your trick-and-treat basket, Christmas cookie jar, and Thanksgiving desserts.

 

As for me, I am so in love with this “comfort food,” I need no reason to bake them. Honestly? So don’t you.

Why are they called Everything but the Kitchen Sink cookies?

Everything but the Kitchen Sink is a funny idiom that means everything imaginable. The cookies get this idiomatic name because of their ingredients, which include a bunch of random stuff from your pantry, baked together into cookie perfection.

What ingredient makes cookies moist?

What makes cookies moist is either egg yolk or brown sugar. The yolk has more fat than egg whites, which helps keep the cookie a little damp and soggy. Another way that helps in keeping cookies soft is to add honey or molasses.

Thicker cookies are softer and moister than thinner ones. Therefore, replacing baking soda with baking powder helps too. 

 

How do you make cookies chewy?

Here are some tips to make gooey cookies with crispy edges that are chewy all the way through and have a soft center.

  • Use pure (unsalted) butter instead of the spreadable ones, which contain emulsifiers or oils. They reduce melting results.
  • Use granulated sugar mixed in equal parts with caster sugar. Alternatively, using only brown sugar with molasse will also make the cookies chewy. Doing so will make the cookies denser, moister, and chewier.
  • Bake cookies at lower temperatures. Hot temperatures such as 350 degrees F can cause cookies to lose a lot of moisture, making them crispy.

What to do with ruined cookies?

Left with a bunch of broken cookie crumbs? Put them all in a food processor and use them as the crush for cheesecake. You can also add the processed crumbs to chocolate buttercream, roll them in balls, and cover them in chocolate. Voila! Triple chocolate brownie balls are ready.

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Adapted from Momofuku Milk Bar's Compost Cookies Recipe; this perfect chewy sweet and salty cookie treat.
Cook Time: 1 hour 25 minutes
Servings: 18
Calories: 311kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cup potato chips
  • 1 cup butter room temp
  • 1 egg
  • 1 egg yolk
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup pretzels roughly broken
  • ¼ cup round chewy caramels
  • ¼ cup semi sweet chocolate chips
  • 15 Werther's Originals hard candies roughly grounded
  • 2 teaspoons ground coffee
  • teaspoons pure vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  • In a large bowl, cream the butter and sugars with an electric mixer until fluffy. Add the vanilla and eggs and mix well, approximately 3 minutes on medium speed. Scrape down the sides of the bowl.
  • In a separate large bowl, whisk together flour, cornstarch, baking soda, salt, and coffee. With the electric mixer on low, slowly add in the bowl of dry ingredients until dough forms. Do not over mix. Takes approximately 1 minute, max.
  • Hand stir in the remaining ingredients except for the potato chips (stir in caramels, chocolate chips, Werther's Originals and pretzels). After these ingredients are mixed in, lightly fold in the potato chips and be gentle to maintain some of the chip's form. Its ok for the potato chips to break.
  • Form a loose ball with the dough and wrap tightly with saran wrap. Place the dough in the fridge for 1 hour. Do not skip this step.
  • After an hour in the fridge prepare cookie dough for baking. Heat oven 350 degrees. Spray cookie sheets with cooking spray. Use a standard ice-cream scooper (approximately ¼ cup) to scoop out cookie dough and roll it into a ball with your hands. Place the balls on the cookie sheet approximately 2 inches apart. Bake cookies for 11-12 minutes. The cookies may look under baked but don't worry, they will continue to bake on the cookie sheet.
  • Let the cookies cool for 10-15 minutes before serving.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Nutrition

Calories: 311kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 342mg | Potassium: 196mg | Fiber: 1g | Sugar: 23g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Equipment

Large Bowl
Electric Mixer
Whisk
Saran Wrap
Cookie Sheet
Ice Cream Scooper

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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Meet Meiko

Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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