Kitchen Sink Cookies

Why You’ll Love This Recipe

You’ll love these Kitchen Sink Cookies because they’re endlessly customizable and ridiculously good. Each cookie is a perfect balance of sweet and salty, soft and crunchy. They’re great for parties, bake sales, or when you can’t decide between chocolate, caramel, or pretzels—because you can have them all.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Chocolate chips (milk, dark, or semi-sweet)
• Butterscotch or toffee bits
• Pretzels, crushed
• Potato chips (optional, crushed)
• Caramel bits or chopped soft caramels
• Sea salt (for sprinkling, optional)

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until creamy and fluffy.
4. Add the eggs one at a time, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips, toffee bits, crushed pretzels, and any additional mix-ins like potato chips or caramel pieces.
7. Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Remove from the oven and, if desired, sprinkle lightly with sea salt while warm.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 large cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Total time: approximately 30 minutes.

Variations

• Swap pretzels for chopped nuts like pecans or walnuts.
• Add peanut butter chips or white chocolate chips for more flavor.
• Stir in dried cranberries, coconut flakes, or M&M’s for a colorful twist.
• Make them gluten-free by using gluten-free flour and pretzels.
• Add a pinch of espresso powder to deepen the chocolate flavor.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. To reheat, microwave each cookie for about 10–12 seconds to bring back the fresh-baked warmth and softness.

FAQs

Why are they called “Kitchen Sink Cookies”?

Because they include everything but the kitchen sink! You can add just about any mix-in you like.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 3 days or freeze it for up to 2 months before baking.

Do I need to chill the dough?

Not always, but chilling for 30 minutes helps prevent spreading if your dough is soft.

Can I use salted butter?

Yes, but reduce the added salt slightly.

Why did my cookies spread too much?

Your butter may have been too soft or your dough too warm—try chilling it before baking.

Can I make smaller cookies?

Absolutely! Use 1 tablespoon of dough per cookie and bake for about 8–9 minutes.

Can I add candy bars?

Yes! Chop up your favorite candy bars like Snickers or Twix and fold them into the dough.

How do I keep the cookies chewy?

Avoid overbaking—take them out when the edges are set and the centers are still slightly soft.

Can I make these nut-free?

Yes, just skip nuts or use seeds like sunflower or pumpkin seeds for crunch.

Can I freeze baked cookies?

Yes, let them cool completely before freezing in a single layer, then transfer to a container or freezer bag.

Conclusion

Kitchen Sink Cookies are the ultimate customizable cookie—soft, chewy, and loaded with every good thing you can find in your pantry. Whether you stick to the classic combo of chocolate, pretzels, and toffee or mix it up with your favorite sweets and snacks, these cookies are guaranteed to satisfy every craving. Perfect for sharing, gifting, or enjoying straight off the baking sheet!

Kitchen Sink Cookies

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Kitchen Sink Cookies are loaded with a delicious mix of sweet, salty, and crunchy ingredients like chocolate chips, toffee bits, pretzels, and caramel. These chewy cookies are the ultimate pantry clean-out treat that satisfies every craving in one bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 24 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (milk, dark, or semi-sweet)
• 1/2 cup butterscotch or toffee bits
• 1 cup crushed pretzels
• 1/2 cup crushed potato chips (optional)
• 1/2 cup caramel bits or chopped soft caramels
• Sea salt for sprinkling (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
4. Add eggs one at a time, followed by the vanilla extract, and mix until well combined.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
6. Fold in chocolate chips, toffee bits, crushed pretzels, and any additional mix-ins such as potato chips or caramel pieces.
7. Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing 2 inches apart.
8. Bake for 10–12 minutes, or until edges are lightly golden and centers remain soft.
9. Remove from oven and sprinkle lightly with sea salt, if desired.
10. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Customize with your favorite mix-ins like nuts, candies, or dried fruit.
• Chilling the dough for 30 minutes helps prevent excess spreading.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze dough or baked cookies for up to 2 months.
• Reheat cookies briefly in the microwave for a fresh-baked texture.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 17g
• Sodium: 160mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg