Kitchen Sink Sweet & Salty Cookies

Kelly Williams


I love the combination of sweet and salty! So I came up with this recipe to incorporate all of my favorites! You can mix 'n match your own favorites or make as is! The fun of baking is creating things to your own taste, so have fun! And enjoy! :D (Next time I make them I promise to take a pic. The holidays are coming up so it won't be long. ;) ) (photo is from bing images and not of my actual cookie, but looks VERY similar to what mine look like. will take a pic of mine the next time I make them.)


★★★★★ 1 vote

Makes about 4 dozen (give or eat a few)
15 Min
10 Min


  • 2 1/2 cups
  • 1 tsp.
    baking soda
  • 1 tsp.
    salt, can cut down to a 1/2 tsp. if preferred
  • 2
    sticks butter, softened
  • 3/4 cup
  • 3/4 cup
    packed dark brown sugar
  • 2 tsp.
  • 2
    large eggs
  • 1 cup
    semi-sweet chocolate chips
  • 1 cup
    white chocolate chips
  • 1 cup
    coarsely broken ruffles potato chips
  • 1 cup
  • 1 cup
    small pretzel twists broken into 1/2
  • 1/2 cup
    coarse chopped mixed nuts, i use peanuts, macadamias and cashews, salted or unsalted
  • half
    of a 14 oz. bag kraft caramels (unwrapped)
  • 1 Tbl.
  • ·
    coarse sea salt

How to Make Kitchen Sink Sweet & Salty Cookies


  1. Preheat oven to 375. Combine flour, soda and salt in small bowl. In mixer bowl, cream butter, sugars and vanilla til creamy. Add eggs, one at a time, beating well after each addition. Scrape bowl as needed especially bottom. Slowly beat in flour mixture. Stir in rest of ingredients except caramels, water and sea salt. (I like to pre-mix the ingredients in a bowl tossing them. It makes adding them to the dough much easier and you don't have to stir as much and prevents the potato chips from breaking up too much.) Drop by rounded tablespoons (about large walnut-sized) onto ungreased cookie sheets. Or you can make them smaller. I prefer cookies that are a bit larger than the dinky ones.) If making larger ones, *lightly press tops down with palm of hand just a *tad. Bake for 9-12 minutes, depending on size, or until golden brown. Don't overbake. Remove to wire racks to cool. In medium bowl, melt caramels with water in microwave til melted. With spoon or small whisk, drizzle over cookies a few at a time. Sprinkle caramel with sea salt as you go. Just a little. Repeat til all are done. Let caramel cool and harden. Store airtight.

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