Potato chips and pretzels in cookies?? YES. Panera Bread has a cookie named this (they are giant), and Milk Bar has it’s famous Compost Cookie. But the issue with those giant batch recipes is that they are really hard to make at home! Not to mention, those recipes call for high fructose corn syrup, milk powder, and other items I couldn’t even find at my grocery. However, these eclectic cookies are crispy, chewy and super delicious, so I went ahead and created my own kitchen sink cookies.
Make the graham cracker crust
These cookies took me SEVERAL tries to get right, so I hope that you enjoy the final product. The first thing you need to do is create a graham cracker crust, which is just some food processed graham crackers and a dash of heavy cream. We essentially want the crumbs to become like packable, wet sand. Once you have that prepared, you can set it aside. OR, feel free to crush your graham cracker crumbs manually if you do not have a processor. Just place them in a freezer bag and beat them up with a wine bottle, rolling pin or the butt of a knife.
Make the kitchen sink batter
The batter is easy to make, but you will notice it has A LOT of ingredients, and NO all-purpose flour. I simply could not make them work with regular flour – they kept baking into runny blobs!! The secret here was a cup of almond flour.
In a bowl, we cream together some unsalted butter before adding both brown sugar and granulated sugar. I found that a higher ratio of brown sugar worked for this cookie, and it adds great flavor. Then we add some baking soda, salt, vanilla, eggs, rolled oats, the graham cracker crust, almond flour and almond butter. If you can, try to use a fresh jar of almond butter, not one that is dehydrated or tough to scoop. The extra oil from the almond butter helps to bring this cookie together and gives it a nice consistency.
Add your kitchen sink ingredients
If you didn’t get the reference, these are “everything but” the kitchen sink cookies. So, you could use whatever you want, but I folded in kettle potato chips, mini pretzels, and chocolate chips. You could also do butterscotch chips oe cornflakes for example. You can get pretty creative!
Be SURE to chill your batter once you fold in your special ingredients. This will help you shape the batter into compact balls, which is important to help it bake nicely in the oven. However, don’t over freeze them either, or else you will have to bake them longer and they will melt weird. Aim for 15 minutes in the fridge and then work quickly to shape the batter into 2 tbsp size balls.
Then, bake in the oven per my directions below, and your cookies are done! Let them cool and store them in air tight containers, because you will probably have a lot of cookies to go around with this recipe!
If you enjoy these cookies, try my Cookie Monster Cookies or my Mom’s Magic Cookie Bars.
Kitchen Sink Cookies
Equipment
- Baking sheets
- parchment paper
- electric mixer or hand mixer
- rubber spatula
- Food processor
Ingredients
- ⅓ cup graham crackers crushed
- ⅛ cup heavy cream
- 8 tbsp unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla
- 3 eggs
- 2 tsp baking soda
- ¼ tsp salt
- 1¼ cup almond butter
- 2¾ cups rolled oats
- 1 cup almond flour
- 1 cup mini pretzels
- 1 cup chocolate chips
- 1 cup potato chips
Instructions
- Preheat the oven to 350°F and place a rack in the center of the oven.
- In a food processor, pulse about 5 sheets of graham crackers in a food processor to make about ⅓ cup of graham cracker crumbs. You can also add the crackers to a freezer bag and smash them manually.
- In a small bowl, add the graham cracker crumbs and pour in the heavy cream. Stir it together until it is a thick mixture, like wet sand. Set aside.
- In a large bowl, beat the stick of unsalted butter on medium with a mixer until whipped, 1 minute. Add in the granulated and brown sugars and beat on medium until well incorporated. Add the almond butter and beat again until combined. Then add the eggs and vanilla, and then beat.
- Then add in the baking soda, salt, graham cracker crust, and oats. Mix together on low and then medium speed until well incorporated. Then add in the almond flour and beat once more until combined.
- Add in the potato chips, pretzels, and chocolate chips. Fold in with a spatula, breaking up some of the potato chips as you go. Then chill the batter in the freezer for 15 minutes.
- Remove the batter from the freezer and prepare your baking sheets with parchment paper. Form the batter into compact balls, about 1½ – 2 tbsps in size. Space them out evenly, about 6-7 cookies per standard baking sheet. It will make at least four batches.
- Bake each sheet in the oven for 10 minutes, keeping close watch. Remove the pan and then bang it on a table or surface a few times, causing the cookies to collapse. Then bake for an additional 4 minutes, until the edges look slightly golden. The centers will look like they are still baking, but they are okay to take out. Let cool and eat!
