Kitchen Sink COokies

Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper or grease it with cooking spray.
Use a stand or hand mixer to beat the cookie mix, ¼ - ½ of the cinnamon sugar packet (discard the rest), salted butter and egg together in a large mixing bowl until they form a soft dough.
Fold in the semi-sweet chocolate chips, peanut butter chips, pretzels, Twix candy, and potato chips.
Use a 1 inch cookie scoop to scoop out the dough into balls and place them on the sheet pan, 2 inches apart.
Bake for 11-14 minutes or until they just begin to brown at the edges and let cool before enjoying.

Storage :

To Store: You can store these cookies in an airtight container for up to a week at room temperature. They will keep slightly longer in the refrigerator.
To Freeze: You can freeze your baked cookies in a freezer safe container for a few months. I recommend bringing them to room temperature before eating after being frozen.
To Reheat: For warm, gooey cookies, heat in the microwave for a few seconds before enjoying them.

Tips:

I highly recommend lining your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Plus, it also makes cleanup so easy!
Butter should be soft but still cool to the touch. If the butter is over-softened (or beginning to melt) the cookies will spread too much in the oven.
I like to press a few extra “chips” or candy pieces on top of the dough balls before baking. This makes for a more visually appealing cookie.