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Kitchen Sink

Kitchen Sink Cookies (Inspired by Storm Chips)

These cookies are packed with chips (of both chocolate and potato varieties), Skor bits, and mini marshmallows, to get you through your next big storm.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 14 Large Cookies
Course: Dessert
Ingredients Method Video Notes

Ingredients
  

  • 75 g Ritz Crackers
  • 220 g All-Purpose Flour
  • 1 ¼ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 114 g Unsalted Butter for browning
  • 56 g Unsalted Butter at room temperature
  • 20 g Skim Milk Powder optional, but highly recommended
  • 150 g Granulated Sugar
  • 150 g Light Brown Sugar
  • 1 tbsp. Vanilla Extract
  • 1 Large Egg at room temperature
  • 1 Large Egg Yolk at room temperature
  • 40 g Potato Chips Regular
  • 40 g BBQ Chips
  • 100 g Milk Chocolate chopped into random-sized chunks and bits; or use milk chocolate chips or chunks
  • 50 g Skor Bits or chopped hard caramel candy
  • 60 g Mini Marshmallows

Method
 

  1. Preheat your oven to 350˚F (175˚C).
  2. Place 75 g Ritz Crackers in a food processor and blend until it resembles fine bread crumbs. If you don't have a food processor, put them in a ziploc bag and roll a rolling pin back and forth over it until reaching a fine crumb consistency.
  3. Add the Ritz crackers to a medium bowl, along with 220 g All-Purpose Flour, 1 ¼ tsp. Baking Powder, ¼ tsp. Baking Soda, and ½ tsp. Kosher Salt. Whisk to combine.
  4. Place 56 g Unsalted Butter in a large heatproof bowl and set aside.
  5. Place the remaining 114 g Unsalted Butter in a small saucepan. Melt the butter over medium heat. If using, stir in 20 g Skim Milk Powder as soon as the butter is melted.
  6. Keep heating while stirring or whisking constantly until the bubbling subsides and the milk solids turn a lovely golden brown and immediately remove from the heat. The butter should smell amazing at this point!
  7. Pour the hot browned butter over the fresh butter in the heatproof bowl. Whisk until the fresh butter is melted and combined with the brown butter.
  8. Add 150 g Granulated Sugar and 150 g Light Brown Sugar and whisk until smoothly combined. Add the 1 tbsp. Vanilla Extract, 1 Large Egg and 1 Large Egg Yolk Whisk until combined.
  9. Switch to a wooden spoon or rubber spatula. Add the Ritz cracker mixture, and fold it in. Be careful not to overwork the dough or you could activate too much gluten and wind up with tough cookies. It's better to err on the side of slightly undermixing at this stage—you can finish combining the flour mixture when you add the mix-ins.
  10. Add 40 g Potato Chips and 40 g BBQ Chips, 100 g Milk Chocolate, and 50 g Skor Bits. Fold in gently until evenly distributed. Add 60 g Mini Marshmallows and mix in now, or top the dough balls with marshmallows before baking.
  11. Line 3 half-sheet pans (13" x 18") with silicone baking mats or parchment paper. Scoop mounds of dough leaving at least 3" of space in between. You should have 6–8 cookies per baking sheet. Press 3–4 mini marsmallows on top of each cookie.
  12. Bake one sheet at a time for 8–10 minutes, until the cookies have spread and the marshmallows have melted and turned a light golden brown. You may want to turn the sheet halfway through to ensure your cookies bake evenly.
  13. Leave to cool on the pan for 5–10 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

I like using a mix of plain and BBQ chips in my cookies, but you can use whatever salty snacks you like!
You don't have to use powdered milk in the browned butter, but if you have some on hand I highly recommend it because it adds a ton of extra browned butter flavour to your cookies.