Kitchen Sink Cookies
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Kitchen sink cookies have a little bit of everything thrown in. Peanut butter chips, chocolate chips, toffee bits, caramel, and even pretzels can be found in these tasty treats. The best part is, they’re super easy to make!
If you love a big chunky cookie, like, I’m talking a honkin’ cookie filled with plenty of mix-ins, then you’re going to enjoy sinking your teeth into a kitchen sink cookie. The thick, chewy cookies hit the spot when you can’t decide whether you want chocolate chip cookies, M&M cookies, peanut butter cookies, or some other type of cookie. They have a little bit of everything!
They’re made with simple baking staples and while the list of ingredients may look a little longer than usual, most of it is made up of the mix-ins. Plus you can always pick and choose what sweet and salty mix-ins you keep in, take out, or swap.
So whether you’re craving a sweet snack to enjoy with a glass of milk or looking for a last-minute dessert, these cookies are sure to hit the spot.
Why you’ll love this Kitchen Sink Cookie Recipe
- They’re chunky, chewy, and fully loaded.
- Ready in 25 minutes!
- Can customize with your favorite mix-ins.
- Who doesn’t love warm, gooey, chunky cookies?
- The sweet and salty flavor combination.
Ingredients for Kitchen Sink Cookies
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- All-purpose flour: Measure your flour using the spoon and level method if you don’t have a kitchen scale. Adding too much flour will result in dense cookies.
- Leavening agents: Baking soda and baking powder will help the cookies to rise but also help keep them soft and chewy.
- Salt: Enhances the taste of the cookies by bringing out the flavors of all the other ingredients.
- Butter: I use room temperature unsalted butter. Not all salted butter contains the same amount of salt, so by using unsalted we can better control the amount of salt.
- Brown sugar: Packed light brown sugar gives added flavor and extra moisture.
- Eggs: Bring them out to room temperature when you bring out the butter.
- Vanilla: If you can find pure vanilla extract, I always recommend it over artificial. However, use what you’ve got.
- Mix-ins: Milk chocolate chips, semi-sweet chocolate chips, chocolate chunks, crushed pretzel pieces, toffee bits, caramel bits (I used Kraft brand), and peanut butter chips. I used mini semi-sweet chips but regular size work just fine as well. Use whatever you have on hand in your pantry.
How to Make Everything But The Kitchen Sink Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Cream butter and sugars. In the bowl of a stand mixer or large mixing bowl with an electric hand mixer, cream together the butter, brown, and white sugar until light and fluffy. Then, add in the eggs and vanilla. Mix well.
Step 2: Mix dry ingredients. In a separate mixing bowl, combine the flour, baking soda, baking powder, and salt.
Step 3: Combine and add mix-ins. With the mixer on low, slowly mix the dry ingredients into the wet ingredients. Fold in the mix-ins, adding 2 or 3 at a time. It’s much easier to mix it in batches.
Step 4: Scoop and bake. Use a medium-sized cookie scoop to scoop out the dough balls and place them on the prepared baking sheet, leaving about 1 inch between each one for spreading. Bake for 10-12 minutes until the edges are golden brown. Cool for 5-10 minutes on the cookie sheet before transferring to a wire rack to cool fully. Enjoy!
Pro Tip:
We used a size 40 cookie scoop which holds about 1.5 Tbsp of dough. Using a scoop will make sure all the cookies are the same size. If you don’t have a scoop, roll the dough into 1 ¾ inch balls.
Storage
Storage: These cookies can be stored at room temperature in an airtight container for up to 1 week.
Freezing: Freeze the baked cookies once they have cooled completely. Place them in an airtight container or freezer bag and keep them frozen for up to 3 months.
Make ahead: You can also freeze the cookie dough balls, and simply remove them from the freezer to thaw about an hour before you bake (with the original baking instructions.) They will keep in the freezer for 3 months.
Tips for the Best Kitchen Sink Cookies
- Start with room temperature ingredients. Doing this will help to ensure thorough mixing and even baking.
- To prevent overspreading, skip the nonstick spray and use parchment paper or a silicone baking mat on your cookie sheet instead.
- For beautiful bakery-style cookies, reserve a few mix-ins to press on the top of the cookies just before baking.
- Finish with coarse salt. Sprinkling the cookies with flaky sea salt just before baking is one of my favorite ways to make it a sweet and salty cookie.
Other Add-In Ideas
My favorite thing about this cookie recipe is that you can customize the recipe to use whatever mix-ins you have in your pantry. Here are some ideas:
- Salty and savory add-ins: Potato chips, oats, cereal.
- Sweet mix-ins: Butterscotch chips, dark chocolate chips, regular or mini M&M.
- Instead of chocolate chunks: You could break up a chocolate bar or peanut butter cups.
- Nuts and dried fruit: Peanuts, walnuts, pistachios, almonds, raisins, cranberries.
- Turn them into Christmas cookies by adding white chocolate chips, red and green M&M’s, and sprinkles (or just use my Kitchen Sink Christmas Cookie Recipe)!
More Easy Cookie Recipes
- Peanut Butter Chocolate No Bake Cookies
- Buttery Pecan Snowball Cookies
- Cheese Cookies
- Peanut Butter Cornflake Cookies
- 3-Ingredient Lemon Cake Mix Cookies – a reader favorite!
- Air Fryer Chocolate Chip Cookies
Kitchen Sink Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1 cup milk chocolate chips
- ¼ cup mini semi-sweet chocolate chips
- ½ cup chocolate chunks or chopped chocolate bars
- ½ cup crushed pretzels
- ½ cup toffee bits
- ½ cup caramel bits
- ½ cup peanut butter chips
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment paper and set aside.
- Using a stand mixer, or a hand mixer and a large mixing bowl, cream together butter, brown sugar, and granulated sugar.
- Mix in the eggs and vanilla.
- In a separate medium-sized mixing bowl, whisk to combine flour, baking soda, baking powder, and salt. With the mixer on low, slowly mix in the dry ingredients.
- Stir in the add-ins (chocolate chips, chocolate chunks, pretzels, toffee bits, caramel bits, and peanut butter chips) in small batches, 2-3 ingredients at a time.
- Using a medium-sized cookie scoop, scoop dough balls onto the baking sheet, leaving at least 1 inch between them.
- Bake for 10-12 min. Remove from oven when the edges are golden brown and allow them to cool on the baking sheet before transferring them to a cooling rack to continue cooling.
Notes
Nutrition
Did You Make This Recipe?
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