I could not be more excited about these cookies! These are my Rachael’s Kitchen Sink Cookies and they are special for a few reasons. First, they are part of my series “cookies inspired by tv shows and movies” and they are inspired by The Rachael Ray show! Secondly, they were featured ON The Rachael Ray Show! Your girl was on TV!
Ok ok yes I really was on TV and it was definitely a surreal moment. I filmed the segment about these cookies back in October of last year, then sent all the footage over to the show. Since then I’ve been sitting on this recipe, excited for when I could share it with all of you! That day finally came and my segment went live on March 30, 2023. It was so fun to see it all come together. If you want to watch it, it’s linked here!
what are kitchen sink cookies?
The full name is “everything but the kitchen sink cookies,” so the idea behind this type of cookies is that you take everything in your kitchen, besides the sink, and throw it in your cookies! So these cookies have lotsss of mix-ins. For mine, we’re using potato chips, pretzels, graham crackers, chocolate chips, and oats!
As for how these connect to The Rachel Ray Show, Rachael’s show features a little bit of everything — cooking, baking, lifestyle, etc — aka everything but the kitchen sink! So these cookies are inspired by her show, and the flaky salt on top of them is especially for her.
ingredients needed for rachael’s kitchen sink cookies
- 1 cup butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour (260 grams)
- 1 tbsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups potato chips
- 1 cup pretzels
- 1 cup chocolate chips (milk or semi-sweet)
- ½ cup graham crackers
- ½ cup rolled oats
- flaky salt, for topping
how to make these cookies:
The process is very similar to any standard cookie! We’re just adding in lots of mix-ins at the end.
- Preheat the oven to 350 F. Add butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix for 5-6 minutes, until the sugars are completely incorporated and the mixture looks light and fluffy. Add the egg and vanilla and mix until combined.
- Add the flour, cornstarch, baking powder, baking soda, and salt. Mix on low until everything is just combined.
- Crush the potato chips, pretzels, and graham crackers into small pieces. I recommend doing this by hand so you don’t get crushed pieces — you want them big enough that you can taste them in the cookies! Add the potato chips, pretzels, chocolate chips, graham crackers, and rolled oats to the dough. Mix on low until everything is distributed throughout the dough.
- Use a large cookie scoop (about ¼ cup) to scoop the dough into balls. Place the dough balls on a plate or baking sheet, cover with plastic wrap, and transfer to the freezer for 15 minutes to chill.
- Once the dough has chilled, place up to six dough balls on a lined baking sheet. Bake for 12-14 minutes, until cookie just starts to brown around the edges. Remove the cookies from the oven and top each one with a pinch of flaky salt (and throw some over your shoulder for luck, for Rachael!).
- Let the cookies chill on the baking sheet for 5 minutes then transfer to a cooling rack to chill completely. Enjoy!
other cookie recipes you will love
- single-serve brown butter chocolate chip cookie
- cinnamon oatmeal cookies
- blueberry muffin cookies
- banana cream pie cookies
rachael’s kitchen sink cookies
ingredients
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour 260 grams
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups potato chips
- 1 cup pretzels
- 1 cup chocolate chips milk or semi-sweet
- 1/2 cup graham crackers
- 1/2 cup rolled oats
- flaky salt for topping
instructions
- Preheat the oven to 350 F. Add butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix for 5-6 minutes, until the sugars are completely incorporated and the mixture looks light and fluffy. Add the egg and vanilla and mix until combined.
- Add the flour, cornstarch, baking powder, baking soda, and salt. Mix on low until everything is just combined.
- Crush the potato chips, pretzels, and graham crackers into small pieces. I recommend doing this by hand so you don't get crushed pieces — you want them big enough that you can taste them in the cookies!
- Add the potato chips, pretzels, chocolate chips, graham crackers, and rolled oats to the dough. Mix on low until everything is distributed throughout the dough.
- Use a large cookie scoop (about ¼ cup) to scoop the dough into balls. Place the dough balls on a plate or baking sheet, cover with plastic wrap, and transfer to the freezer for 15 minutes to chill.
- Once the dough has chilled, place up to six dough balls on a lined baking sheet. Bake for 12-14 minutes, until cookie just starts to brown around the edges. Remove the cookies from the oven and top each one with a pinch of flaky salt (and throw some over your shoulder for luck, for Rachael!).
- Let the cookies chill on the baking sheet for 5 minutes then transfer to a cooling rack to chill completely. Enjoy!
Loved these. Made them for the second time in one week. I also added Rice Krispies and chocolate covered toffee bits and left out the chocolate chips.
yay so glad you enjoyed these!! oooohh the addition of rice krispies and chocolate toffee bits sounds amazing!