Vegan Kitchen Sink Cookies (Chocolate Chunk, Potato Chips & Pretzels)
These vegan kitchen sink cookies are packed with semi-sweet chocolate chunks, crunchy potato chips, and salty pretzels for the ultimate sweet-and-salty treat. Chewy, crispy, and loaded with delicious mix-ins, every bite is a little bit of everything.
Servings 14
Ingredients
- 226g (1 cup) Vegan Butter block style, cold
- 150g (¾ cup) Vegan Granulated Sugar
- 150g (¾ cup) Brown Sugar
- 14g (2 Tbs) Golden Flaxseed ground
- 4g (1 tsp) Vanilla Extract
- 280g (2 ⅓ cup) All Purpose Flour
- 6g (1 tsp) Baking Soda
- 5g (1 tsp) Salt
- 10 oz Vegan Semi-sweet Chocolate Chunks
- 40g (1 cup) Vegan Potato Chips broken slightly into med-large size pieces
- 50g (½ cup) Vegan Pretzels broken in half
Instructions
- Prepare the flax: In a small cup whisk together 2 Tbs ground golden flax + 6 Tbs filtered water. Set aside to thicken.
- Pull out the vegan butter while you prep the ingredients. In a medium bowl combine the flour, baking soda and salt together.
- In the bowl of a stand mixer fixed with the paddle attachment, or a large mixing bowl, cream the vegan butter, granulated sugar and brown sugar until well incorporated. Scrape down the sides of the bowl.
- Now add in the prepared flax mixture and vanilla extract. Mix until completely emulsified.
- Add the dry mix to the wet, mixing on low to form the cookie dough. Scrape down the sides of the bowl and mix until just combined.
- Next add the chocolate chunks and mix on low until incorporated. Then add in the potato chips and pretzels. Gently mixing on low for just a moment until barely combined. You want to start with med-large pieces and as it mixes in, they will break up slightly. Try to keep some medium size pieces within the cookie dough. This will keep the flavors and textures distinct once baked. Reserve or set aside additional pieces to press into the tops of the cookies for a pretty bakery-style finish.
- Line a cookie sheet with parchment paper. Scoop dough into large 3 oz cookies or about 90-92g each, dividing the dough into 14 portions. Chill scooped cookie dough for 1 hour.
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper. Bake one tray at a time, 6 cookies to a tray, for 16-20 minutes or until golden brown around the edges. Mine were just right at 18 minutes. Once out of the oven immediately press in the reserved chocolate, potato chips and pretzels. If you want perfectly round cookies: while the cookies are still warm use a larger round cookie cutter and scoot them around, pushing the edges in to shape the cookie.
- Allow the cookies to cool on the tray for 10 minutes before moving them to a rack to cool completely. Store at room temperature in a loosely covered (to keep the toppings crisp) container for 3-5 days.