Kitchen Sink Cookies in Your Pressure Cooker
These soft and chewy Kitchen Sink Cookies are packed with chocolate chips, pretzels, toffee bits, and potato chips, all baked to perfection in your pressure cooker for an easy, hands-off dessert.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups All-Purpose Flour 250 grams
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 cup Unsalted Butter softened to room temperature (2 sticks)
- ¾ cup Light Brown Sugar packed, 150 grams
- ½ cup White Sugar 100 grams
- 1 Egg large
- 2 teaspoon Pure Vanilla Extract
- 1 ½ cups Semi-Sweet Chocolate Chips
- 1 cup Toffee Bits like Heath Bits o’ Brickle English Toffee Bits
- 1 cup Crushed Potato Chips like Ruffles
- ½ cup Chopped Pretzels
- ½ teaspoon Flaky Sea Salt for topping (optional; like Maldon flaked sea salt)
Instructions
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat softened butter, brown sugar, and white sugar until creamy and fluffy.
- Add egg and vanilla extract and beat well to combine.
- Add dry ingredients to the wet mixture in batches. Mix until just combined.
- Fold in chocolate chips and toffee bits gently.
- Fold in crushed potato chips and chopped pretzels.
- Scoop dough with a tablespoon and space them 2 inches apart on baking sheet. Bake 10–12 minutes until edges are golden.
- Let cookies cool on the sheet for 5 mins before transferring to cooling rack. Sprinkle sea salt if using.
Notes
Cookies stay soft for days and freeze well. Optional: roll dough in extras before baking for more texture on top.