Kitchen Sink Cookies are the fun, easy treats that have it all, loaded with chocolate chunks, toffee bits, pretzels, and potato chips for a sweet, salty, chewy delight. With a little of everything thrown in, these cookies are always a hit, proving that sometimes more is more!
This kitchen sink cookies recipe is entirely from scratch. You’ll measure the flour, baking soda, and all the baking ingredients. And the result is the best-tasting and most talked-about cookies of the season! This recipe makes a perfect cookie every single time. No more guessing or trying to fix things; this recipe is ready.
Chewy kitchen sink cookies are the perfect things to serve at parties or to give in homemade gifts. You just can’t beat that addicting combination of something salty and something sweet!
Why You’ll Love Kitchen Sink Cookies
- Chewy Cookies. They are so fudgy and chewy, with the perfect mouthfeel.
- Creative. There is a lot of room for creativity by changing the mix-in ingredients.
- Easy recipe. If you have ever made homemade cookies before, you can make these.
- Freezer-friendly. Save the cookie dough and bake the cookies another day.
- Fun to Make. Kids will have so much fun adding random ingredients as mix-ins.
The full printable recipe card with measurements and instructions is found at the bottom of the post.
This kitchen sink cookie recipe is the easiest one you’ll ever make. And it always comes out perfectly the first time.
- Butter: Browned unsalted butter adds nutty undertones to the rich cookies.
- Brown Sugar: A bit of brown sugar adds caramel notes.
- Granulated Sugar: Adding white sugar helps the cookies taste sweet without tasting too rich.
- Cream Cheese: This makes the cookies taste rich and fudgy, so use full-fat cream cheese.
- Eggs: Large eggs act as a binding agent, holding all the ingredients together.
- Vanilla: Pure vanilla extract will give the cookies a deeper flavor.
- Flour: Use all-purpose flour as the base for the cookies.
- Baking Powder: This makes the cookies perfectly fluffy and light.
- Baking Soda: This creates an essential chemical reaction that helps the cookies rise.
- Salt: This is to enhance all the other flavors.
- Chocolate Chunks: Use either chocolate chunks or chocolate chips.
- Toffee Bits: They should be crushed into tiny bits.
- Crushed Potato Chips: Use regular flavored, salty chips – either thin and crispy or wavy.
- Salty Pretzels: Crush them into small pieces
How to Make Kitchen Sink Cookies
- Step One: Preheat oven to 350 degrees F. Line the cookie sheet with parchment paper.
- Step Two: In a small pan, brown 1/2 cup of butter ( 1 stick ). Pour browned butter into a large mixing bowl, add the remaining 1/4 of butter, and stir until melted.
- Step Three: Add brown sugar and sugar to butter and whisk until sugars are dissolved. Add eggs one at time and whisk until the batter looks smooth. Whisk in vanilla.
- Step Four: In a medium bowl, add flour, baking powder, baking soda, and salt and whisk together. Add flour mixture into butter mixture. Stir just until well mixed. Let batter set for about 5 minutes to allow the flour to absorb into the butter mixture.
- Step Five: Fold in chocolate chunks, toffee bits, potato chips and pretzels.
- Step Six: Scoop the batter onto the cookie sheet; use an ice cream scoop to create a large cookie or just a cookie scoop for regular-sized cookies.
- Step Seven: Bake larger-size cookies for 12-13 minutes until edges are golden, 10-12 minutes for regular cookies. Enjoy!
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- Baking Sheet: Use a large one to bake more cookies on it.
- Parchment Paper: High-quality parchment paper will prevent the cookies from sticking to the cookie sheet.
- Small Saucepan: Use this to brown the butter to bring out its nuttiness.
- Large Mixing Bowl: This should be big enough to hold both the wet and dry ingredients.
- Whisk: Use this to mix the wet ingredients. You can also put the ingredients in the bowl of a stand mixer and use the paddle attachment.
- Medium Bowl: Use the medium bowl to mix the dry ingredients.
- Cookie Scoop: This will ensure the cookies are all the same size.
- Wire Rack: Use this to let the cookies cool.
What to Serve with Kitchen Sink Cookies
These golden brown cookies have the perfect balance of sweet and savory flavors. They will taste good with other desserts that also have a little bit of salty flavors mixed into them.
Variations and Substitutions
- Can’t find any toffee bits? Substitute them with Hershey Nuggets with Almonds and Toffee and crush them.
- Sprinkle flaky sea salt on top of the cookies.
- Drizzle with melted soft caramel.
- Dust the top of each cookie with powdered sugar.
- Make thicker cookies by pressing the cookie dough into the bottom of a muffin tin.
Store leftover cookies in an airtight container at room temperature for up to three days.
You can also freeze them, too. Place them in a freezer bag and keep them in the freezer for up to six months.
Kitchen Sink Cookies Tips and Tricks
- Make sure all ingredients are at room temperature.
- Allowing the cookie dough to sit for about 5 minutes before you bake the cookies shows you if you need more flour.
- Don’t skip browning the butter. It makes the cookies taste richer and gives them a golden color.
What Are Kitchen Sink Cookies?
Have you heard the phrase, “Everything but the kitchen sink?” It refers to adding many things into a recipe (or suitcase if you’re traveling). These cookies are made with both typical and unique ingredients. They are made with salty pretzel pieces, chocolate chunks, and more!
My favorite thing about these cookies is that you can add your favorite mix-ins. Here are a few ideas, but be creative and use whatever you like.
- Butterscotch chips
- Peanut Butter chips
- Caramel Bits
- Semi-Sweet chocolate chips
- Mini peanut butter cups
- Chopped peanuts
Are They Like Panera’s Kitchen Sink Cookies?
Yes, you could call this a copycat recipe. It is similar to Panera kitchen sink cookies. Their website says their cookies are “a large cookie with semi-sweet chocolate, milk chocolate, caramel pieces, pretzels and then topped with flake salt.” My recipe includes crispy potato chips, so there is a difference.
It should take approximately 20 minutes to gather and mix your ingredients. Then, it takes about 10-14 minutes per cookie sheet for the cookies to bake.
To make gluten-free cookies, use your favorite gluten-free all-purpose flour.
This recipe makes about 12 large cookies or 18-20 regular cookies.
Want to bake more yummy cookies? Here are some of my favorites:
- Peanut Butter Cookies
- Chocolate Chip Cookies
- Trail Mix Oatmeal Cookies
- REESE Stuffed Chocolate Chip Cookies
- Cowboy Cookies
Kitchen Sink Cookies
- ¾ cup unsalted butter divided
- ¾ cup brown sugar
- ½ cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup chocolate chunks
- ½ cup toffee bits
- ½ cup crushed potato chips
- ½ cup pretzels
- Preheat the oven to 350℉. Line a cookie sheet with parchment paper.
- In a small saucepan, brown ½ cup of butter over medium heat, about 5 to 8 minutes. Pour browned butter in a large mixing bowl and add the remaining ¼ cup of butter and stir until melted in.
- Add brown sugar and sugar to the butter and whisk until the sugars are dissolved.
- Add eggs, one at at time, and whisk until smooth. Whisk in vanilla.
- In a medium bowl, add the flour, baking powder, baking soda, salt and whisk together. Add flour mixture into the butter mixture. Stir until just well mixed. Let batter sit for about 5 minutes for the flour to absorb into the butter mixture.
- Fold in the chocolate chunks, toffee bits, potato chips, and pretzels.
- Scoop batter on the prepared cookie sheet – use an ice cream scoop to make large cookies or a medium cookie scoop for regular sized cookies.
- Bake large-sized cookies for 12 to 13 minutes until edges are golden, or 10 to 12 minutes for regular-sized cookies.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.