These Kitchen Sink Cookies are the ultimate sweet and salty cookie. They’re loaded with everything you love in one delicious cookie bite, with a mix of sweet and salty ingredients like chocolate, pretzels, chips, and toffee bits.
These cookies are the perfect way to use up the odds and ends left in your pantry, to make a delicious rich, chewy, texture filled cookie that I know you’ll love.
Why make these Cookies
- Amazing Sweet and Salty Combo – These will hit all your cravings at once! With a mix of sweet, and salty, creamy, and crunchy mix ins, these have a great mix of flavors and textures.
- Customizable – The cookies are super customizable – so use whatever you have on hand! Just don’t exceed how many cups of mix ins we have, because they’re already super loaded! Instead of the potato chips, pretzels, toffee pieces, and chocolate chips I used – try m&ms, peanuts, caramel pieces, etc.
Ingredients Needed
- Unsalted Butter – Provides a rich flavor, and chewy texture
- Brown Sugar – Adds a chewy texture to the cookies, and a nice sweetness
- Granulated Sugar – A little more sweetness for the cookie base
- Eggs – Helps bind everything together
- Vanilla Extract
- All Purpose Flour – The base for the dough
- Baking Soda + Baking Powder – Gives the cookies a perfect rise
- Salt – we need the salt to balance out the sweet, and really enhance the flavors
- Chocolate Chips – Use milk, semi sweet, or even dark chocolate chips
- Pretzel Pieces
- Toffee Bits
- Potato Chips
Substitution Ideas
You want to keep a good balance of textures and sweet and salty flavors in these cookies, but can add different ingredients based on what you have on hand. Here are some other delicious mix in ideas
- White Chocolate Chips
- M&Ms
- Dried Cranberries
- Shredded Coconut
- Mini Marshmallows
- Soft Caramels – stuff them in the middle, or chop them into pieces to add to the dough
- Chopped Nuts – try peanuts, cashews, pecans, or walnuts. Whatever you have on hand
How to make Kitchen Sink Cookies
Step 1: Cream the butter and sugars together. Add the butter, brown sugar, and granulated sugar to a large bowl and cream together for a couple of minutes. Add in the eggs, and vanilla extract and stir together until just combined.
Step 2: Add in the dry ingredients. Add in the flour, baking soda, baking powder, and salt and stir it together until you have a nice soft dough.
Step 3: Add in the mix ins. Add in the chocolate chips, toffee pieces, chip pieces, and pretzels. Fold them into the dough until evenly mixed.
Step 4: Bake the cookies. Scoop the cookie dough into portions about 2 TBS in size. Roll them into balls and place about 6 on a baking sheet, spaced at least 3 inches apart. Bake until the tops of the cookies are just set.
Step 5: Make the cookies pretty. Because of all mix ins these cookies often don’t bake up round. Press the edges of the cookies in with a spoon, or even easier use a large cookier cutter or large glass and place it over the cookie, swirl it around gently until the edges are rounded. Top each cookie with a few extra chocolate chips, pretzels, toffee bits, and chip pieces. Also sprinkle with sea salt if desired.
Tips and Tricks
- Try other Mix Ins: You don’t want to end up with more than 4 cups of mix ins, because we’re already adding in a lot. But feel free to substitute something else for some of the mix ins, or lower the amount of some, to add a few others. Other delicious choices would be milk chocolate chips, dark chocolate, peanut butter chips, nuts, toffee bits, chopped up caramel pieces, butterscotch chips, or chopped up candy bars.
- Chill the Dough – This is one recipe I recommend chilling the cookie dough. I try to avoid this in baking because I know we all want our cookies fast, but in my test batches these turned out with a much better flavor and texture when chilled for at least one hour.
- For Pretty Cookies – After the cookies have finished baking, take a large glass or cookie cutter (larger than the cookie) and place it over the top. Gently swirl the glass around a couple times, pushing it on the edge of the cookies to make the cookies more round. Then top each cookie with extra pieces of each mix-in, a few extra m&ms, white chocolate chips, pretzel pieces, etc. to look extra nice.
Storage Instructions
Personally I think these cookies are best the first day are made, but they will stay good at room temperature for up to 3 days. Zap them in the microwave for 10-20 seconds to enjoy them warm again. Or my best advice is to instead keep the dough in your fridge, and roll up a few balls and bake the cookies fresh when you want to enjoy them.
You can also freeze the cookie dough for up to 3 months. Freeze the dough in balls on a parchment paper lined baking sheet for 1 hour, then transfer to a ziptop bag or other freezer safe container and freeze. Bake directly from frozen by adding a couple minutes extra to the baking time (they will not spread as much from frozen), or thaw them in the fridge for a few hours, then bake.
These Kitchen Sink Cookies are the perfect way to use up extra sweet and salty ingredients from your pantry. They have such a fun mix of textures and flavors, and I promise they’re a cookie you’ll want to make again and again!
More Cookies Recipes
- Christmas Kitchen Sink Cookies
- Salted Caramel Pretzel Cookies
- Cinnamon Chip Cookies
If you make this Kitchen Sink Cookie Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Kitchen Sink Cookies
Ingredients
- 1 cup unsalted butter (softened, two sticks)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour (add more 1 TBS at a time if dough is too sticky, or if cookies come out too flat)
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup chopped pretzels
- 1 cup toffee bits
- 1 cup crumbled ruffles chips
Equipment
Instructions
- Add the butter and sugars to a large bowl and beat together for about 2-3 minutes until smooth. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add in the eggs and vanilla extract and beat until just incorporated. 2 large eggs, 1 tsp vanilla extract
- Dump in the flour, cornstarch, baking soda, baking powder, and salt. Mix together until you have a soft cookie dough. 2 1/2 cups all purpose flour, 1 TBS cornstarch, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- Pour in the chocolate chips, pretzel pieces, toffee bits, and chips and fold them into the dough.1 cup chocolate chips, 1 cup chopped pretzels, 1 cup toffee bits, 1 cup crumbled ruffles chips
- Cover the cookie dough and place it in the fridge for at least 1 hour, up to overnight.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Measure out the batter to be 2 heaping tablespoons. Roll the dough into balls.
- Place 6-9 cookies per cookie sheet, about 3 inches apart each.
- Place in the oven to bake for about 10-12 minutes, or until the cookie top and bottom are golden. (Mine usually take 10 minutes)
- Remove the cookies from the oven and use a large cup or round cookie cutter placed around the cookies, and gently swirl them together to make the cookies round.
- Top each cookie with extra chocolate chips, toffee pieces, pretzel pieces, and chips.
- Allow the cookies to rest on the pan for about 5 minutes.
- Remove to a cooling rack to cool completely, or enjoy warm.
Notes
- Try other Mix Ins: You don’t want to end up with more than 4 cups of mix ins, because we’re already adding in a lot. But feel free to substitute something else for some of the mix ins, or lower the amount of some, to add a few others. Other delicious choices would be milk chocolate chips, dark chocolate, peanut butter chips, nuts, toffee bits, chopped up caramel pieces, butterscotch chips, or chopped up candy bars.
- Chill the Dough – This is one recipe I recommend chilling the cookie dough. I try to avoid this in baking because I know we all want our cookies fast, but in my test batches these turned out with a much better flavor and texture when chilled for at least one hour.
- For Pretty Cookies – After the cookies have finished baking, take a large glass or cookie cutter (larger than the cookie) and place it over the top. Gently swirl the glass around a couple times, pushing it on the edge of the cookies to make the cookies more round. Then top each cookie with extra pieces of each mix-in, a few extra m&ms, white chocolate chips, pretzel pieces, etc. to look extra nice.
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