Kitchen Sink Cookies
A chewy, sweet cookie with crispy potato chips, pretzels, oat and chocolate
Servings: 24 cookies
Calories: 260kcal
Cost: $30
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!