5 from 1 vote
Epic Kitchen Sink Cookies Recipe with Christmas theme chock full of flavor and texture goodness with dried cranberries, pistachios, peppermint candy, white and dark chocolate, potato chips and mini pretzels. Paired with CK Mondavi Wines. Recipe adapted from Milk Bar Compost Cookie recipe by GoEpicurista.com
Everything But The Kitchen Sink Cookies
Prep Time
12 mins
Cook Time
11 mins
Cooling Time
5 mins
Total Time
23 mins
 

The Only Cookie Recipe You'll Ever Need! One cookie dough, a million different combinations of ingredients to create your own epic spin on the famous Compost Cookie® at Momofuku Milk Bar by Christina Tosi. In this recipe you'll find a Christmas Kitchen Sink Cookie with white and dark chocolate, peppermint candy, dried cranberries, pistachios and of course you can't miss the potato chips and mini pretzels! You'll also find ideas for mix-ins to create white and dark chocolate chip versions!

Course: Dessert
Cuisine: American
Keyword: Cookies, Dessert, Holiday Cookies, Kitchen Sink Cookie
Servings: 20
Author: Christina Thomas
Ingredients
Cookie Dough Base
  • 16 Tbsp unsalted butter (2 sticks of butter at room temperature)
  • 1 cup granulated sugar
  • 2/3 cup tightly packed light brown sugar
  • 2 Tbsp glucose (OR 1 Tbsp light corn syrup)
  • 1 egg (I use Eggland’s Best)
  • 1/2 tsp vanilla extract
  • 1 1/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 1/2 tsp ground coffee
Mix-ins for Christmas Kitchen Sink Cookie:
  • 1/2 cup semi-sweet or dark mini chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1/4 cup pistachios
  • 2 - 3 large candy canes / peppermint candies (cracked into small pieces)
  • 2 cups potato chips (I used Cape Cod Kettle Chips)
  • 1 cup mini pretzels
Mix-Ins for White Kitchen Sink Cookie:
  • 1/2 cup mini toffee chips (Heath bar toffee chips or butterscotch chips)
  • 3/4 cup mini white chocolate chips
  • 1/3 cup old-fashioned rolled oats
  • 2 cups potato chips
  • 1 cup mini pretzels
  • 1/4 cup Nuts: Cashews, Walnuts, Almonds, or Macadamia
  • 1/4 cup shredded sweet coconut
  • 1/4 cup Dried apricot, pineapple or Golden Raisins
  • 1 Tbsp Candied Ginger
Mix-Ins for Dark Kitchen Sink Cookie:
  • 3/4 cup mini dark chocolate chips
  • 1/4 cup mini milk chocolate chips
  • 1/2 cup mini toffee chips
  • 2 cups potato chips
  • 1 cup mini pretzels
  • 1/ 4 cup pecans
  • 1/4 cup Rolos or other candy bar / chocolate with caramel
Instructions
  1. Combine the butter, sugars, and glucose or corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
  2. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
  3. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.)
  4. Scrape down the sides of the bowl with a spatula. If you want to make different variations of the kitchen sink cookie, divide the cookie dough at this point and mix the ingredients for each kind of cookie separately.

  5. To add the mix ins: with mixer on low speed, add any of the mix ins except for the chips and pretzels. Mix just until incorporated, about 30 seconds.

  6. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.
  7. Using a heaping teaspoon for medium sized cookies or 1/3 cup or scoop for larger cookies, portion out the dough onto a parchment-lined sheet pan.

  8. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
  9. Heat the oven to 375°f.
  10. Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. (THIS IS VERY IMPORTANT AS THESE COOKIES SPREAD!)

  11. Bake for 11 minutes for medium cookies or 18 minutes for large cookies. The cookies will puff, crackle, and spread. They should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute if that’s not the case but don’t over bake.

  12. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Recipe Notes