The combination of sweet and savory flavors make these kitchen sink cookies a perfect balance of crunchy and soft textures.
Why you’re going to love these cookies
Sweet and Salty: The best thing about these cookies is the balance between sweet and salty. The chocolate chips and vegan marshmallows give us the sweet touch, while the pretzels and potato chips give us the salty counterpoint that enhances all the flavors.
Crunchy and Soft: Besides the mix of flavors, these cookies also play with textures. The pretzels are super crunchy, the marshmallows give a delicious softness, and the chocolate chips melt in your mouth. And the potato chips, not to mention, are a marvel.
Surprise in Every Cookie. The best thing about Kitchen Sink cookies is that each one can be a surprise. Some may have more chocolate, while others might be filled with marshmallows or potatoes or pretzels. But the truth is that every bite is the best.
Ingredients for cookies with potatoes and chocolate
- Vegan butter and coconut milk. These cookies take a vegan butter bar, use the brand you like, I like Miyokos or Country Crock. Use canned coconut milk and carefully scoop out only the cream. If you can’t get it, you can substitute with butter.
- Cane sugar and vanilla extract.
- Flour, baking powder, baking soda and salt.
- Potato chips (use unflavored, salted chips), vegan marshmallows (you can use regular marshmallows if you can’t get vegan), pretzels and chocolate chips.
These are the perfect recipes to get creative. If you don’t have chocolate chips, but you do have M&M’s, put them in. If you don’t have marshmallows, don’t put them in, etc.
That’s why these cookies are called kitchen sink, because we can put whatever we have on hand.
How to make kitchen sink cookies
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, salt and baking soda. Pass them through a strainer so that there are no lumps and they mix very well.
- Beat butter, coconut cream and sugar. With an electric mixer, stand mixer or hand mixer, beat the butter until creamy, add the coconut milk and sugar. When everything looks integrated and fluffy, add the vanilla extract.
- Add the powders. Gradually add the powders and beat until everything is well integrated. Do not over bake so that the cookies are not hard.
- Integrate the extra ingredients. Being careful not to over beat, integrate the extra ingredients.
- Prepare the baking sheet: Preheat the oven according to the instructions and place baking paper on your baking sheets .
- Form the cookies with an ice cream scoop or your hands and place them on the cookie sheet. Leave about 5 cm between each one.
How to bake cookies?
- Preheat the oven to 180 °C (350 °F).
- Baking time: Bake the cookies for 12-15 minutes, or until the edges are golden brown, but the center is still a little soft.
- Cooling: Once out of the oven, allow the cookies to cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely. Wait for them to cool before tasting.
The best way to store them
- Cool completely: Make sure cookies are completely cooled before storing.
- Airtight container: Use an airtight container to maintain freshness. If stored properly, the cookies can last up to a week.
- Freeze for later: For a longer shelf life, you can freeze the cookies. Simply place them in a single layer on a baking sheet and freeze them before transferring them to a freezer bag. They can last up to 3 months in the freezer.
- Thawing: To enjoy, remove the cookies from the freezer and let them thaw at room temperature or warm them slightly in the oven or microwave.
Give this recipe a twist
- Nuts: If you love nuts, add the ones you like the most.
- Gluten Free: For a gluten-free version, use gluten-free flour and make sure all other ingredients are gluten-free.
- Spices and Flavors: Feel free to add a touch of cinnamon, nutmeg or vanilla extract to give your cookies an aromatic twist.
- Tropical Twist: Add shredded coconut or dried mango pieces to give your cookies a tropical twist.
Other vegan cookie recipes
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Kitchen Sink Cookies
- Baking sheets
- Parchement paper
- 1/2 cup vegan butter (one stick)
- 1 cup cane sugar
- 1/4 cup coconut milk (from can, the thick part)
- 1 tablespoon vanilla
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup choco chips I always use dark chocolate
- 1 cup pretzels mini or sticks
- 1 cup mini marshmallows
- 1 cup potato chips
- Prepare your oven by preheating it to 180°C (350°F).
- Line one or two baking pans with parchment paper or use a non-stick coating.
- In a large bowl, mix the 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt. Set aside.
- With an electric mixer, stand mixer, or hand mixer, beat the butter until creamy, and add the coconut milk and sugar. When everything looks integrated and fluffy, add the vanilla extract.
- Gradually incorporate the dry ingredients into the wet ingredients. Mix until well combined but no to over mix.
- Finally, add 1 cup of chocochips to the batter and mix one last time to distribute the chocolate chips evenly.
- Use a spoon to take small portions of dough and place them on the baking sheets. Try to leave a space of at least 1 inch between each cookie.
- Bake for 10-12 minutes or until the cookies are golden brown on the edges but still soft in the center.
- Once the cookies are ready, remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.