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Kitchen Sink Cookies
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Kitchen Sink Cookies

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
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24
Course: Dessert
Calories: 220
Ingredients Method Notes

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

Method
 

  1. 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. 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. Fold in the chocolate chips, butterscotch chips, pretzels, toffee bits, and any other extras you’re using. Stir until evenly distributed.
  4. 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.
Freezing Baked Cookies: Once cooled, freeze in layers between parchment paper for up to 3 months.