Imagine pulling a sheet of warm, golden Kitchen Sink Cookies out of the oven and catching a whiff of butter and vanilla mingling with pools of chocolate and crunchy, salty bits. This whimsical treat gets its name because you can toss in just about anything sweet, salty, chewy, or crunchy—think chocolate chips, pretzels, coconut, and even toffee bits! Bursting with fun textures and big flavors, Kitchen Sink Cookies let you flex your creative muscles while still delivering a chewy bakery-style cookie that everyone will love.
Ingredients You’ll Need
The magic of Kitchen Sink Cookies lies in their delightful mix of pantry staples and irresistible add-ins. Each ingredient brings something special—whether it’s chewiness, depth, crunch, or a pop of flavor—to create an unforgettable cookie experience.
- Unsalted butter (1 cup, softened): The backbone of every incredible cookie, delivering richness and helping every add-in meld together in gooey harmony.
- Brown sugar (1 cup, packed): Infuses your cookies with deep, caramel notes while keeping the centers beautifully soft and chewy.
- Granulated sugar (1/2 cup): Adds a touch of sweetness and helps create those perfect crisp edges.
- Large eggs (2): Essential for binding everything together and adding structure so your cookies don’t fall apart.
- Vanilla extract (2 tsp): A splash of vanilla makes every flavor sing, adding warmth and aroma.
- All-purpose flour (2 1/4 cups): The canvas for your Kitchen Sink Cookies, offering structure and just the right density.
- Baking soda (1 tsp): Aides in achieving golden, slightly puffy cookies with crackly tops.
- Baking powder (1/2 tsp): Works alongside baking soda to give these cookies their irresistible lift.
- Salt (1/2 tsp): Balances out all the sweet notes and enhances flavor complexity.
- Semi-sweet chocolate chips (1 cup): Melty pockets of chocolate are a non-negotiable cookie delight.
- Butterscotch chips (1/2 cup): For a hint of buttery toffee flavor that plays beautifully with chocolate and nuts.
- Crushed pretzels (1/2 cup): Adds crunch plus an unexpected burst of salty happiness in every bite.
- Chopped pecans or walnuts (1/2 cup): A nutty crunch that makes these cookies totally addictive.
- Shredded coconut (1/3 cup): Toasty, chewy, and tropical—coconut adds extra depth and texture.
- Toffee bits (1/3 cup): For pops of sweet, buttery crunch that melt into divine caramel puddles.
- Flaked sea salt (optional): Sprinkle a little on top and you’ll get pockets of melt-in-your-mouth salty intensity that take these cookies to the next level.
How to Make Kitchen Sink Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F, giving it time to come to temperature as you gather your ingredients. Grab two large baking sheets and line them with parchment paper—this prevents sticking and makes cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture looks light and airy. This step is key for ensuring soft, fluffy Kitchen Sink Cookies and helps the sugars dissolve beautifully into the dough.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition so everything is thoroughly combined. Splash in the vanilla extract. This is where the dough starts to smell heavenly and take on its distinct personality.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This not only helps evenly distribute the leaveners, but also keeps your Kitchen Sink Cookies from being dense in some parts and flat in others.
Step 5: Mix Wet and Dry
Gradually add the dry ingredients to the wet mixture and mix just until combined. Be careful not to overmix here—stop as soon as you don’t see streaks of flour. This keeps the cookies tender and prevents them from becoming tough.
Step 6: Add Your Mix-ins
Fold in your chocolate chips, butterscotch chips, crushed pretzels, chopped nuts, shredded coconut, and toffee bits. Every stir is like a treasure hunt! The magic of Kitchen Sink Cookies is that you can swap or add any mix-ins you love—or need to use up from your pantry.
Step 7: Scoop and Bake
Scoop your dough into rounded tablespoons and space them 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set. If you like, sprinkle with flaked sea salt right out of the oven for a gourmet finish. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.
How to Serve Kitchen Sink Cookies
Garnishes
A simple sprinkle of flaked sea salt right after baking makes these cookies sing. You can also drizzle melted chocolate over the cookies once they’ve cooled, or even dust them lightly with extra toffee bits or shredded coconut for more flair.
Side Dishes
Kick things up a notch by pairing your Kitchen Sink Cookies with a tall glass of ice-cold milk, creamy hot chocolate, or even a scoop of vanilla bean ice cream. They’re fabulous with a cup of rich coffee or as the ultimate sidekick on any dessert platter.
Creative Ways to Present
For a fun twist, package Kitchen Sink Cookies in a decorative tin lined with parchment or cellophane, then tie with colorful ribbon—a perfect homemade gift! You can also make ice cream sandwiches with them, or crumble cookies over sundaes for an unforgettable finish.
Make Ahead and Storage
Storing Leftovers
Once the cookies have cooled completely, place them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days, making them a great make-ahead snack or treat for busy weeks.
Freezing
Kitchen Sink Cookies freeze wonderfully, both as dough or as baked cookies. To freeze dough, scoop individual balls onto a baking sheet and freeze until solid; then stash them in a freezer-safe bag for up to 3 months. For baked cookies, layer them between sheets of parchment in a sealed container and freeze for the same amount of time—simply thaw at room temperature when you’re ready to enjoy.
Reheating
Craving that fresh-from-the-oven magic? Pop a cookie in the microwave for about 8-10 seconds or set a few on a baking sheet in a low oven (300°F) for a minute or two. The chocolate will melt and the edges will re-crisp—just like new!
FAQs
Can I substitute other mix-ins in Kitchen Sink Cookies?
Absolutely! Feel free to swap or add anything you love, such as dried cranberries, M&M’s, white chocolate chunks, or even crushed potato chips. The beauty of Kitchen Sink Cookies is their flexibility—whatever you have on hand can create your own signature batch.
How do I keep the cookies soft?
For irresistibly soft cookies, don’t overbake—pull them out when the edges are golden but the centers still look a bit underdone. Store them in an airtight container with a slice of bread (which you’ll remove after a day or two), and they’ll stay tender even longer.
What if I don’t have parchment paper?
If you’re out of parchment, a light greasing of the baking sheet works in a pinch. Just watch the cookies closely, as they might brown a little faster on the bottom. Let them cool a touch on the tray to firm up before moving to a rack.
Can I make Kitchen Sink Cookies gluten-free?
Yes—simply swap the all-purpose flour for your favorite 1:1 gluten-free blend. Double-check that your mix-ins are gluten-free as well (especially pretzels and toffee bits) and you’re set for a sweet and safe treat.
How far ahead can I make the dough?
You can mix the dough up to three days ahead and keep it in the refrigerator, covered. Chilled dough actually leads to thicker, chewier Kitchen Sink Cookies, and you’ll love the extra depth of flavor!
Final Thoughts
If you’re ready to bake a cookie that’s just as bold and delightful as you are, Kitchen Sink Cookies are waiting! They’re endlessly customizable, loaded with character, and guaranteed to bring smiles wherever they go. Whether you’re baking for friends, family, or just a well-deserved personal treat, you can’t go wrong with this deliciously chaotic cookie recipe—so gather up your mix-ins and jump in!
Print
Kitchen Sink Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Kitchen Sink Cookies are a delightful mix of sweet and salty flavors, packed with chocolate, butterscotch, pretzels, nuts, coconut, and toffee bits. They are easy to make and perfect for satisfying all your cookie cravings.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Add-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup crushed pretzels
- 1/2 cup chopped pecans or walnuts
- 1/3 cup shredded coconut
- 1/3 cup toffee bits
- Optional: flaked sea salt for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet ingredients until well combined.
- Fold in add-ins: Fold in the chocolate chips, butterscotch chips, pretzels, nuts, coconut, and toffee bits.
- Bake: Scoop the dough onto the prepared baking sheets and bake for 10–12 minutes until golden.
- Cool: Sprinkle with flaked sea salt if desired, then cool on the pan before transferring to a wire rack.
Notes
- Customize with your favorite add-ins like dried fruit, crushed potato chips, or M&M’s.
- Dough can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
