If you love a cookie packed with surprises in every bite, Kitchen Sink Cookies are about to become your go-to treat. Bursting with all the add-ins you crave—chocolate chips, butterscotch, pretzels, nuts, toffee, coconut, and a sprinkle of flaky salt—these cookies are the ultimate sweet-and-salty adventure. Whether you’re using this recipe to clean out your pantry or to impress at any gathering, you’ll fall in love with the colorful, crunchy, chewy goodness layered into every scrumptious cookie. Let’s dive in and make a batch you’ll want to bake again and again!
Ingredients You’ll Need
Every ingredient in Kitchen Sink Cookies serves a purpose, creating an irresistible balance of flavors and textures. With a simple list that blends classic staples and fun mix-ins, these cookies come together easily and taste like pure nostalgia with a modern twist.
- 1 cup unsalted butter (softened): The rich foundation for tender, flavorful cookies—softened butter gives you that dreamy texture.
- 1 cup brown sugar (packed): Adds warmth and chewiness along with a delicious hint of molasses.
- 1/2 cup granulated sugar: Balances the brown sugar and brings a little crispiness to the edges.
- 2 large eggs: Essential for binding the dough and giving the cookies structure.
- 2 teaspoons vanilla extract: Enhances every bite with cozy, aromatic notes.
- 2 1/4 cups all-purpose flour: The backbone for sturdy-yet-soft cookies that hold all those delightful mix-ins.
- 1/2 teaspoon baking soda: Helps the cookies spread just the right amount for a classic look.
- 1/2 teaspoon baking powder: Gives your cookies a touch of extra lift, so they don’t come out too flat.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the mix-in flavors.
- 1 cup semi-sweet chocolate chips: Classic, melty chocolate is a must in Kitchen Sink Cookies.
- 1/2 cup butterscotch chips: For that rich, buttery-caramel flavor you’ll love alongside the chocolate.
- 1/2 cup crushed pretzels: Adds irresistible crunch and a salty pop to every bite.
- 1/2 cup chopped walnuts or pecans: Nutty texture with just enough toastiness to complement the sweetness.
- 1/2 cup toffee bits: Brings extra caramel flair and little pockets of crunchy sweetness.
- 1/2 cup sweetened shredded coconut: Lends chewy texture and a hint of tropical sweetness.
- Flaky sea salt for topping (optional): That little extra that makes each cookie taste like it’s straight from a bakery.
How to Make Kitchen Sink Cookies
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by preheating your oven to 350°F (175°C). This ensures a perfectly even bake for your cookies. Then line two baking sheets with parchment paper, which keeps the cookies from sticking and makes cleanup a breeze.
Step 2: Cream Together the Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat everything together until the mixture is light and fluffy—this usually takes about 3 minutes. Creaming the butter and sugars well guarantees softer, airier cookies.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing thoroughly after each addition. Next, blend in the vanilla extract. This step helps the cookies hold together and ensures the flavors really come alive.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing these dry ingredients first spreads the leavening agents throughout the flour, helping the cookies bake evenly and rise perfectly.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until everything is just combined. Be careful not to overmix—stop as soon as there’s no dry flour visible. This keeps the cookies tender.
Step 6: Fold in the Mix-Ins
Here’s the fun part! Gently fold in the chocolate chips, butterscotch chips, crushed pretzels, chopped nuts, toffee bits, and coconut. Every bite has a different surprise, which is exactly what makes Kitchen Sink Cookies so incredible.
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, drop heaping dollops of dough onto your prepared baking sheets, spacing them about 2 inches apart. If you like, sprinkle the tops with flaky sea salt for extra flavor contrast. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve Kitchen Sink Cookies
Garnishes
Try finishing your warm Kitchen Sink Cookies with a sprinkle of flaky sea salt or even an extra handful of mini chocolate chips while they’re still gooey. This adds that fresh-from-the-bakery look and an extra punch of flavor in every bite.
Side Dishes
The obvious choice is a glass of cold milk or a warm mug of cocoa, but these cookies also pair beautifully with a scoop of vanilla ice cream. If you’re feeling fancy, a fruit salad brings a fresh, light balance to the sweet, rich cookies.
Creative Ways to Present
For a party, arrange Kitchen Sink Cookies on a tiered cookie stand or package them in colorful treat bags with ribbon for an edible gift. You can also stack them in a wide-mouth mason jar or layer them between wax paper for a nostalgic, homemade touch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, and the flavors might even meld together for an even better bite by day two!
Freezing
You can freeze baked Kitchen Sink Cookies for up to 3 months in a freezer-safe bag or container. You can also freeze scoops of cookie dough—just freeze them on a baking sheet first, then transfer to a bag. This way, you can bake off a few cookies whenever you want fresh-baked treats.
Reheating
To bring that fresh-from-the-oven magic back, pop a cookie in the microwave for about 10 seconds. If you’re reheating a whole tray, warm them in a 300°F oven for 5 to 7 minutes until they’re just heated through.
FAQs
Can I use other mix-ins in Kitchen Sink Cookies?
Absolutely! These cookies are made for customization. Try swapping out or adding in items like dried cranberries, M&M’s, crushed potato chips, or white chocolate chips. Just keep the total mix-in amount close to the recipe so the dough holds together.
Do I have to chill the dough?
Chilling is optional, but recommended if you want thicker, chewier cookies. Just pop the dough in the fridge for 30 minutes to an hour before baking for best results. If you’re pressed for time, you can bake right away—they’ll just be a bit thinner.
What’s the best way to crush pretzels and chop nuts?
Place pretzels in a zip-top bag and gently smash them with a rolling pin. For nuts, a quick chop with a sharp knife will do. You want bite-sized bits, not powder, so don’t go overboard!
Can Kitchen Sink Cookies be made gluten-free?
Yes, simply substitute your favorite 1-for-1 gluten-free baking flour for the all-purpose flour. Double-check that your mix-ins (especially pretzels and toffee bits) are certified gluten-free, and you’re good to go.
How do I keep Kitchen Sink Cookies soft?
Keep the cookies in an airtight container, and slip in a piece of bread or a few marshmallows. They’ll help maintain the perfect chewy texture for days.
Final Thoughts
Give Kitchen Sink Cookies a try—you might just discover your new favorite way to bake with creative abandon. They’re fun, easy, endlessly customizable, and absolutely beloved by kids and adults alike. Gather your best mix-ins, invite a friend to bake along, and prepare for lots of smiles and empty cookie jars!
Print
Kitchen Sink Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Kitchen Sink Cookies are loaded with a variety of mix-ins like chocolate chips, pretzels, nuts, and coconut, creating the perfect sweet and salty treat. They are easy to make and fully customizable with your favorite ingredients.
Ingredients
Main Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 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 crushed pretzels
- 1/2 cup chopped walnuts or pecans
- 1/2 cup toffee bits
- 1/2 cup sweetened shredded coconut
- Flaky sea salt for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Add mix-ins: Fold in the chocolate chips, butterscotch chips, pretzels, nuts, toffee bits, and coconut.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle tops with flaky sea salt if using. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Customize with whatever mix-ins you have on hand—M&M’s, dried fruit, or cereal all work well.
- Dough can be chilled for thicker cookies or frozen for later baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
