Throw in everything “but the kitchen sink” when making these cookies! Grab your favorite sweet and salty snacks for a fun experiment with different combinations of ingredients in delicious bite-sized smorgasbords.

Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20 cookies


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 sticks unsalted butter, softened to room temperature
  • ¾ cup light brown sugar, packed
  • ½ cup white sugar
  • 1 large egg
  • 2 tsp. pure vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup toffee bits
  • 1 cup potato chips, crushed
  • ½ cup pretzels, chopped
  • ½ tsp. flaky sea salt


  • 1

    Preheat the oven to 350°F.
  • 2

    Line two baking sheets with parchment paper.
  • 3

    In a medium mixing bowl, whisk together flour, baking soda and sea salt. Set aside.
  • 4

    In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and white sugar until light and fluffy.
  • 5

    Add the egg and vanilla extract into the sugar mixture and mix on low, scraping down the bowl as needed.
  • 6

    Add the dry ingredients to the mixer and mix on low speed until combined.
  • 7

    Stir in chocolate chips, toffee bits, potato chips and pretzels.
  • 8

    Roll cookie dough into balls. Roll the dough through extra toppings, if preferred.
  • 9

    Spread the cookie dough out onto lined baking sheets, leaving about 6 inches between each cookie.
  • 10

    Bake for 10 to 12 minutes.
  • 11

    Sprinkle the cookies lightly with flaky sea salt.
  • 12

    Allow cookies to cool then serve.

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