If you’re a fan of cookies loaded with surprises in every bite, these Kitchen Sink Cookies are about to become your new obsession. Think crispy-edged, chewy-centered cookies absolutely bursting with everything but the kitchen sink: melty chocolate, crunchy pretzels, buttery toffee, sweet coconut, and even a sprinkle of flaky sea salt. Each bite is a fun adventure, combining salty and sweet flavors and creating the kind of irresistible treat you’ll want to make again and again.

Kitchen Sink Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how much flavor (and fun!) you can pack into one batch with classic pantry staples and a handful of mix-ins. Every ingredient plays a starring role, making these Kitchen Sink Cookies the loaded treat you’ll crave on repeat.

Unsalted butter (1 cup, softened): Essential for that rich, tender crumb and the cookies’ irresistible chewy texture.
Packed brown sugar (1 cup): Adds deep, caramel-like sweetness and extra moisture for softness.
Granulated sugar (1/2 cup): Balances the brown sugar and helps with crispy edges.
Large eggs (2): Bind everything together and give the cookies a plush, bakery-style middle.
Vanilla extract (2 teaspoons): Enhances all the other flavors and adds warmth.
All-purpose flour (2 1/4 cups): The structure and foundation for these loaded treats.
Baking soda (1 teaspoon): Helps the cookies rise and get that gorgeous golden color.
Baking powder (1/2 teaspoon): Works alongside the soda for perfect texture and lift.
Salt (1/2 teaspoon): Brings balance and keeps the sweetness in check.
Semi-sweet chocolate chips (1 cup): Melty, gooey chocolate in every single bite.
Butterscotch chips (1/2 cup): Adds pops of buttery, toffee-like flavor.
Chopped pretzels (1/2 cup): For delightful crunch and a salty punch.
Chopped pecans or walnuts (1/2 cup): Bring toasty flavor and extra texture.
Sweetened shredded coconut (1/2 cup): A touch of chewiness and tropical sweetness.
Toffee bits (1/2 cup): Little nuggets of caramelized sugar to surprise your taste buds.
Flaky sea salt (for sprinkling): The finishing touch for balanced, bakery-worthy cookies.

How to Make Kitchen Sink Cookies

Step 1: Prepare Your Baking Sheets

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper, which keeps your cookies from sticking and makes for super easy cleanup later.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with both brown sugar and granulated sugar until the mixture is light and fluffy. This step infuses air, giving you that beautiful chewy-yet-light cookie texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each. Pour in the vanilla extract and mix again. At this stage, your dough should smell incredibly inviting and the mixture should look smooth and glossy.

Step 4: Mix Dry Ingredients

Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Combining them first ensures even distribution, so every Kitchen Sink Cookie bakes up just right without surprises in texture.

Step 5: Combine Wet and Dry Ingredients

Gradually add your flour mixture into the wet mix, scraping down the bowl as needed. Mix only until everything is combined—over-mixing can make the cookies tough instead of soft and chewy!

Step 6: Fold in the Mix-Ins

Now the fun part—in go the chocolate chips, butterscotch chips, pretzels, nuts, coconut, and toffee bits. Give it a good stir but don’t overdo it. Every scoop should look delightfully chunky and loaded with treasures.

Step 7: Scoop and Sprinkle

Scoop generous tablespoons of dough onto your prepared baking sheets—leave about 2 inches between each to allow for spreading. Finish each cookie with a light sprinkle of flaky sea salt for that irresistible sweet-salty finish.

Step 8: Bake to Golden Perfection

Bake for 10 to 12 minutes, or until the edges are golden but the centers are still just a touch soft. This is key for that magical texture. Let them cool on the baking sheet for 5 minutes before gently moving them to a wire rack to finish cooling.

How to Serve Kitchen Sink Cookies

Garnishes

Give your Kitchen Sink Cookies the star treatment with extra chocolate chips or pretzels pressed gently on top right after baking, or a flourish of freshly grated chocolate. Even a tiny drizzle of melted chocolate looks amazing and adds that little something extra!

Side Dishes

Pair a couple cookies with a scoop of vanilla or salted caramel ice cream for a playful dessert plate. They’re also fantastic with a tall glass of cold milk, a hot mug of coffee, or even alongside fresh fruit for contrast.

Creative Ways to Present

For special occasions, stack and tie cookies in baker’s twine or arrange in a rustic jar for the ultimate edible gift. You can plate them as a pretty cookie tower, or serve with custom labels at a cookie swap for a fun conversation starter!

Make Ahead and Storage

Storing Leftovers

Once your Kitchen Sink Cookies have cooled completely, pop them in an airtight container. They’ll stay delicious and chewy for up to 5 days at room temperature, making them ideal for lunchboxes or late-night cravings.

Freezing

Freeze baked cookies by wrapping tightly and storing in a freezer-safe bag for up to three months. Or, freeze scoops of raw dough so you can bake up a fresh Kitchen Sink Cookie whenever the mood strikes—no need to thaw, just add an extra minute or two to the bake time!

Reheating

If your cookies have lost a little magic, just pop them in a 300°F oven for 2–3 minutes. This revives their crispy edges and melty centers, bringing your Kitchen Sink Cookies right back to bakery-fresh perfection.

FAQs

Can I use different mix-ins in Kitchen Sink Cookies?

Absolutely! Feel free to swap in whatever you love or have on hand—try potato chips, dried cherries, M&Ms, or white chocolate chips. Just keep the mix-in quantity about the same for perfect results.

Why do I need to sprinkle sea salt on top?

The flaky sea salt isn’t just for looks. It balances the rich sweetness and makes every bite of your Kitchen Sink Cookies pop with flavor. Don’t skip this tiny but mighty detail!

Can I make the dough ahead of time?

Yes—chilling the dough for up to 48 hours before baking can actually enhance the flavors and result in an even richer cookie. Just let the dough soften briefly at room temp before scooping and baking.

What’s the best way to chop pretzels and nuts for these cookies?

Roughly chop so you get a mix of big and small pieces. This ensures every Kitchen Sink Cookie gets plenty of crunch without overpowering the dough. Don’t pulverize them—you want some chunky texture!

Are Kitchen Sink Cookies vegetarian-friendly?

They sure are! This recipe doesn’t use any meat or gelatin—just check your toffee bits and chips if you’re serving vegetarians, as some brands may use non-vegetarian ingredients.

Final Thoughts

If you love cookies that feel like a celebration in every bite, you have to bake a batch of Kitchen Sink Cookies. They’re endlessly customizable, fun to make, and a guaranteed crowd-pleaser. Gather your favorite odds and ends from the pantry and enjoy the delicious surprise each time you reach for one!

Kitchen Sink Cookies Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 26 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

Indulge in the ultimate sweet and salty treat with these Kitchen Sink Cookies. Packed with a variety of delicious mix-ins, these cookies are a delightful explosion of flavors in every bite.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Additional Mix-Ins:

1 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1/2 cup chopped pretzels
1/2 cup chopped pecans or walnuts
1/2 cup sweetened shredded coconut
1/2 cup toffee bits
Flaky sea salt for sprinkling

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Butter and Sugars: In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
Add Mix-Ins: Fold in chocolate chips, butterscotch chips, pretzels, nuts, coconut, and toffee bits.
Bake: Scoop heaping tablespoons of dough onto prepared baking sheets, sprinkle with flaky sea salt, and bake for 10 to 12 minutes.
Cool and Enjoy: Cool on the baking sheet before transferring to a wire rack to cool completely.