What’s a baker to do with half a bag of crushed Fritos, half a bag of crushed pretzels, and the whole slew of other forlorn snack foods cluttering the pantry? Bake them into a delicious and totally rule-breaking cookie, of course!
If you’ve ever tasted Momofuku Milk Bar’s famous Compost Cookie, you’ve had one version of a kitchen sink cookie — a cookie that contains virtually everything in the kitchen except the sink. Kitchen sink cookies are magical: they’re utilitarian (a delicious way to clean out a stuffed, messy pantry), wholly appealing (allowing you to squash all your cravings in one fell swoop), influential (just try to give one away and not make a friend, I dare you) and really, just plain fun. With a toss of rainbow sprinkles, they become colorful, psychedelic morsels of salty-sweet happiness.
When it comes to texture, these can’t be beat. They’re chock-full yet still soft and chewy, with just the right light crunch and balance of seemingly off-the-wall flavors.
But the best thing about kitchen sink cookies is that they let you get in touch with your wild side. You can get seriously creative with your ingredients — just toss in whatever suits your fancy or whatever you need to get rid of — and as long as you use a pinch of discretion, they’ll probably still come out amazing.
Prep time: 20 mins Cooking time: 9-12 mins Total time: 29-32 mins
Servings: about 18 cookies
Ingredients: 1 1/2 sticks unsalted butter, melted and cooled 1 cup loosely packed brown sugar 1/2 cup granulated sugar 1 large egg + 1 egg yolk 2 teaspoons vanilla extract 2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup crushed Fritos 1/4 cup dark chocolate chips 1/2 cup crushed salted pretzels 1/3 cup sweetened coconut flakes 1/3 cup Heath Bar toffee bits 1/3 cup peanut butter chips 1/3 cup rainbow sprinkles 1/2 Tablespoon hazelnut coffee grounds 1/4 cup Craisins
Directions: 1. Preheat oven to 325°F. 2. Mix flour, baking soda and salt in a medium bowl and set aside. 3. Whisk cooled butter and sugars together in a large bowl. 4. Add the egg, egg yolk and vanilla and stir until well-combined and smooth. 5. Gradually mix in dry mixture with a wooden spoon until dough forms. 6. Mix in your add-ins, using a spoon and your hands if necessary. 7. Roll dough into 1 1/2-inch balls, pulling apart each ball to form two equal halves. Place one half atop the other, torn-side up, and press together lightly. Place dough balls on greased baking sheet, about 2 inches apart. 8. Bake for 9 to 12 minutes, or until cookies are just set – be sure not to over-bake, we want chewiness! Let cool and enjoy.