Kitchen Sink Cookies Recipe: A Chewy, Crunchy, and Flavor-Packed Cookie Creation
Kitchen Sink Cookies are the ultimate indulgent treat—where you toss in everything but the kitchen sink. These cookies are soft, chewy, golden on the edges, and packed with a variety of sweet and salty add-ins like chocolate chips, pretzels, toffee bits, and more. They’re perfect for using up pantry odds and ends while creating a cookie that’s full of surprises in every bite. Whether you’re baking for a cookie exchange, a party platter, or just satisfying your sweet-and-salty cravings, these cookies deliver. The fun part? You can customize them endlessly to match your mood or what you have on hand. This is the kind of recipe you’ll want to keep bookmarked forever—it’s a baker’s playground and a snacker’s dream.
What Makes These Cookies Special?
Kitchen Sink Cookies strike the perfect balance between chewy and crunchy, sweet and salty. Each bite offers a different texture and flavor, making them totally addictive. They’re also incredibly adaptable—you can clean out your baking drawer and still end up with something delicious. It’s a great way to get creative in the kitchen without starting from scratch every time.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips (or peanut butter chips)
- 1/2 cup chopped pretzels
- 1/2 cup toffee bits
- 1/2 cup crushed potato chips or chopped nuts (optional)
- Flaky sea salt for topping (optional)
Instructions
1. Cream the Butter and Sugars
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Add in the eggs and vanilla, and beat until smooth.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, mixing just until combined.
3. Add the Mix-ins
Fold in the chocolate chips, butterscotch chips, pretzels, toffee bits, and any other extras you’re using. Stir until evenly distributed.
4. Scoop and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out dough balls using a cookie scoop or tablespoon, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden. Sprinkle with flaky salt while warm if desired. Let cool on the pan for 5 minutes before transferring to a wire rack.
Variations
- Classic Combo: Stick with just chocolate chips and pretzels.
- Peanut Butter Lovers: Add peanut butter chips and chopped peanuts.
- Coconut Crunch: Mix in shredded coconut and white chocolate chips.
- Sweet & Fruity: Dried cranberries, golden raisins, or chopped dried apricots.
- Spice It Up: Add a pinch of cinnamon or nutmeg for warmth.
Equipment You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Nutritional Information (Per Cookie)
- Calories: ~220
- Carbs: 28g
- Fat: 11g
- Sugar: 15g
- Protein: 2g
Nutritional values may vary depending on your mix-ins.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Scoop dough balls and freeze on a baking sheet. Transfer to a freezer bag and bake from frozen—just add 1–2 extra minutes.
- Freezing Baked Cookies: Once cooled, freeze in layers between parchment paper for up to 3 months.
My Cooking Experience
With over 4 years in the kitchen, I’ve tried every kind of cookie recipe imaginable—but Kitchen Sink Cookies always bring out the most creativity. No two batches are the same, and that’s what makes them fun. Whether I’m using leftover candy bits, chopped nuts, or whatever’s in my snack drawer, these cookies always turn out amazing. They’re the kind of recipe I reach for when I want something crowd-pleasing and a little unexpected.
Conclusion
Kitchen Sink Cookies are the answer to every baker’s craving for fun, flexibility, and flavor. Loaded with a mix of sweet, salty, crunchy, and chewy ingredients, they’re the kind of cookie that never gets boring. Perfect for gatherings, gifting, or just treating yourself to something special, this recipe is sure to earn a permanent spot in your cookie rotation.
Kitchen Sink Cookies
Ingredients
Method
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Add in the eggs and vanilla, and beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, mixing just until combined.
- Fold in the chocolate chips, butterscotch chips, pretzels, toffee bits, and any other extras you’re using. Stir until evenly distributed.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out dough balls using a cookie scoop or tablespoon, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden. Sprinkle with flaky salt while warm if desired. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Scoop dough balls and freeze on a baking sheet. Transfer to a freezer bag and bake from frozen—just add 1–2 extra minutes.
