Kitchen Sink Cookies are the ultimate treat for folks who love surprises in every bite. Imagine a cookie that walks the tightrope between salty, sweet, chewy, and crunchy—stuffed with chocolate, butterscotch, nuts, pretzels, toffee, and just about anything else your pantry can offer. They’re like a fun kitchen adventure wrapped up in golden baked goodness, inviting you to break the rules and make each batch uniquely yours!
Ingredients You’ll Need
You don’t need anything fancy—just a handful of classic baking staples mixed with a medley of irresistible add-ins. Each ingredient is chosen for a reason: buttery richness, caramel undertones, nutty crunch, and gooey chocolate. Here’s exactly what makes Kitchen Sink Cookies so lovable:
- Unsalted butter: Softened to room temperature, this gives your cookies luscious flavor and that perfect chewy texture.
- Brown sugar: Packed in for deep, molassesy sweetness and a chewy crumb.
- Granulated sugar: Helps balance the brown sugar and adds crisp edges.
- Eggs: Binds everything together and keeps the cookies tender.
- Vanilla extract: Adds warmth and brings out all the other flavors.
- All-purpose flour: The sturdy base that lets you pack in all those mix-ins.
- Baking soda: Gives your cookies a little lift and puff.
- Baking powder: Works with the soda to create the ultimate cookie texture.
- Salt: Essential for balancing the sweetness—never skip it!
- Semi-sweet chocolate chips: Melty pockets of classic cookie joy.
- Butterscotch chips: Buttery, caramelized flavor that keeps you coming back for more.
- Crushed pretzels: The salty crunch you never knew your cookies needed.
- Chopped pecans or walnuts: For a toasty, nutty bite that complements all the sweetness.
- Sweetened shredded coconut (optional): A tropical twist that’s chewy and sweet—skip if you’re not a coconut fan.
- Toffee bits: Little shards of caramel that melt and crunch in the best way.
- Flaky sea salt (optional): Just a sprinkle on top to make every bite pop.
How to Make Kitchen Sink Cookies
Step 1: Prep Your Pans and Ingredients
Before you get started, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This not only prevents sticking, but also makes cleanup a breeze. Gather all your mix-in ingredients and chop anything that needs it—trust me, assembly goes so much smoother!
Step 2: Cream the Butter and Sugars
In a large bowl, combine softened butter, brown sugar, and granulated sugar. Using a hand mixer (or a sturdy wooden spoon), beat until the mixture’s fluffy and pale—at least 2-3 minutes. This step is the secret to those irresistible soft and chewy Kitchen Sink Cookies.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition, and pour in the vanilla extract. This helps everything combine smoothly and infuses wonderful flavor throughout your dough.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Mixing them in advance ensures an even rise and consistent texture in every cookie.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the butter mixture, stirring gently until just combined. The goal is a soft dough—don’t overmix, or your cookies might end up tough!
Step 6: Fold in the Mix-Ins
This is where Kitchen Sink Cookies really shine. Gently fold in the chocolate chips, butterscotch chips, pretzels, chopped nuts, coconut (if using), and toffee bits. Scoop up a little of everything for that true “everything but the kitchen sink” vibe in every bite.
Step 7: Scoop and Bake
Using a tablespoon (or cookie scoop), drop the dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden and centers look set but still soft. If you like, sprinkle a little flaky sea salt on top while they’re still warm from the oven.
Step 8: Cool and Enjoy
Let your cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely. That brief rest helps them firm up just enough to hold together, and then you’re ready to dig in and savor each magical bite!
How to Serve Kitchen Sink Cookies
Garnishes
A sprinkle of flaky sea salt just after baking gives these cookies an irresistible sparkle and enhances all the rich, nuanced flavors. For a playful touch, drizzle a bit of melted chocolate (or caramel) over the tops—perfect for when you really want to impress.
Side Dishes
Pair your Kitchen Sink Cookies with a cold glass of milk or a warm cup of coffee to round out the experience. If you’re making them for a gathering, set up a whole milk and cookie bar—kids and grown-ups alike won’t be able to resist!
Creative Ways to Present
These cookies are all about fun, so why not box them up as edible gifts, arrange them in a cookie tower, or make DIY ice cream sandwiches with your favorite flavor wedged between two cookies? Kitchen Sink Cookies are guaranteed to turn any presentation into a showstopper.
Make Ahead and Storage
Storing Leftovers
Store any leftover Kitchen Sink Cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper if you’re stacking them, so they don’t stick together. The flavors just keep getting better!
Freezing
Kitchen Sink Cookies freeze beautifully whether they’re baked or unbaked. Place cooled cookies or scooped dough balls on a baking sheet in the freezer until firm, then transfer to a freezer bag and keep them for up to three months. Bake straight from frozen, adding a couple minutes to the baking time.
Reheating
If you crave a warm, gooey cookie, just pop a baked Kitchen Sink Cookie in the microwave for about 10 seconds. Alternatively, freshen up a small batch in a 300°F oven for 2-3 minutes. They’ll taste wonderfully homey all over again!
FAQs
Can I substitute different mix-ins?
Absolutely! The beauty of Kitchen Sink Cookies is that you can swap in your favorite add-ins like potato chips, dried cranberries, M&Ms, or anything lurking in your pantry. Just keep the total volume of mix-ins about the same for best results.
Why are my cookies spreading too much in the oven?
If your cookies are spreading, it might be that your butter was a bit too soft or the dough was too warm. Try chilling the dough for 30 minutes before baking for thicker cookies that hold their shape beautifully.
Is it okay to skip the coconut?
Of course! While coconut adds extra flavor and chew, Kitchen Sink Cookies are just as delicious without it. If you’re not a fan, leave it out or try extra nuts or pretzels instead.
How do I keep Kitchen Sink Cookies chewy?
Using a mix of brown and granulated sugar plus a good creaming of the butter and sugars adds chewiness. Be careful not to overbake—pull the cookies out when the centers still look slightly underdone for the perfect chew.
What size should I make each cookie?
A standard tablespoon-sized scoop works well for even baking and classic-size cookies, but if you love oversized bakery-style Kitchen Sink Cookies, use a 1/4 cup scoop and bake for an extra 2-3 minutes.
Final Thoughts
If you adore a cookie bursting with flavor, crunch, and surprises, Kitchen Sink Cookies are your new best friend. They’re easy to customize, perfect for sharing, and always a crowd-pleaser. Don’t wait—gather your favorite mix-ins and bake up a batch soon. Happy baking!
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, featuring chocolate chips, butterscotch chips, pretzels, nuts, and more. Perfect for satisfying multiple cravings in one delicious bite!
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Additional Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup crushed pretzels
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sweetened shredded coconut (optional)
- 1/4 cup toffee bits
- Flaky sea salt for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, 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: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in Mix-ins: Fold in the chocolate chips, butterscotch chips, pretzels, nuts, coconut, and toffee bits.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden.
- Cool: Sprinkle with sea salt if desired, then cool on a wire rack.
Notes
- Feel free to customize with ingredients like potato chips, M&Ms, or dried fruit.
- Cookies can be frozen baked or unbaked.
- Chill dough for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
