Looking for a cookie recipe that’s got it all? These Kitchen Sink Cookies include chocolate chips, nuts, pretzels, potato chips and more! Mix and match the add-ins to capture what you’ve got in your pantry make the most decadent cookie around!
A twist on classic Pecan Chocolate Chip Cookies, these gooey-on-the-inside yet crunchy-on-the-outside cookies are the perfect balance of sweet and salty.
We’re adding in chocolate chips, crushed pretzels, potato chips and more—but you can swap out some of these for your own favorite add-ins.
Kitchen Sink Cookie Recipe
Table of Contents
I think butterscotch chips or peanut butter chips would be an excellent addition. So would toffee bits, dried cranberries, caramel and M&M’s, too.
After all, Kitchen Sink Cookies call for everything but the kitchen sink and are wonderfully adaptable to everyone’s tastebuds.
They’re so versatile and delicious—and I highly recommend raiding your pantry to find ingredients to make these ASAP.
What Are In Kitchen Sink Cookies?
This cookie recipe call for all the things. Chances are, you’ve got several of them already in your pantry!
- Unsalted butter—this is the fat that’s going to serve as the base for our cookies. If you are dairy free, you can swap it with vegan butter or vegetable shortening. The shortening will make the cookies a little crispier, but that’s OK. 🙂
- Granulated sugar—also known as white sugar, this provides sweetness to our cookie dough.
- Light brown sugar—this gives us more sweetness in the cookie dough, as well as provides some molasses flavors, too. The molasses content of this sugar helps make for a softer cookie, too!
- All-purpose flour—this is sometimes referred to as AP flour. I have not tested this recipe using other flours.
- Salt—I like to use a fine grain sea or kosher salt for this kitchen sink cookies recipe.
- Baking soda—this is our leavener. Make sure yours is fresh.
- Eggs—these provide structure, as well as a bit of lift for our cookies.
- Vanilla extract—a little goes a long way! Be sure to use the real deal, not the imitation kind.
- Mix-ins—I’m using a combination of semisweet chocolate chips, chopped pecans, chopped pretzels, crushed potato chips and a chopped chocolate pretzel toffee bar. You can add in more ingredients, but please keep the total volume to 2 cups.
Don’t like the mix-ins I added to this kitchen sink cookies recipe? The world is your oyster because you can add whatever sounds good—within reason. I do not suggest adding more than 2 cups total of mix-ins.
Here are some ideas of other ingredients you can add:
- Peanut butter chips
- Butterscotch chips
- White chocolate chips
- Your favorite chocolate chunks (in milk, semisweet, bittersweet or dark chocolate)
- Dried cranberries
- Toffee bits
- Chopped nuts
Pro tip: You can mix in whatever you’ve got on hand at your house and whatever sounds good to you! I mixed in almost 2 cups of add-ins—just stick with this ratio as you add in yours. Don’t go above this, otherwise you’ll overwhelm your cookie dough!
How to Make Kitchen Sink Cookies
- Combine the dry ingredients. Measure the flour, salt and baking soda into a small bowl, and whisk together. Set aside.
- Cream the butter with the sugars. In the bowl of a stand mixer or a large bowl, mix the softened butter with the granulated sugar and brown sugar. The butter will turn a light yellow.
Pro tip: You can use a stand mixer or a hand mixer to make your life easier in this cookie recipe! I do not recommend mixing it by hand.
- Add the egg and vanilla extract. Use the hand or stand mixer to beat them into the butter mixture. The batter should be airy and smell luscious when combined.
- Add the dry ingredients. Mix until the cookie dough has come together and all the flour mixture has been absorbed.
- Add your mix-ins. Measure in the chocolate chips, pecans, pretzels, potato chips and chopped chocolate pretzel toffee bar. Stir them into the kitchen sink cookies batter with a spoon or a rubber spatula.
- Chill the dough. Wrap the bowl in plastic wrap, and transfer it to the fridge. Let it chill for at least 2 hours. It can keep overnight, too.
- Preheat the oven. Also, line a baking sheet with parchment paper or a nonstick baking mat.
- Form the cookies. Use a 2 tablespoon cookie scooper to scoop rounds of the chilled cookie dough. Space the dough on the baking sheet, about 2-3″ apart, so the dough can spread as it bakes.
Pro tip: Add extra toppings on top of the cookie dough balls before baking. This is not necessary, but it makes for the final cookies to have more visible toppings on the top!
- Bake the cookies for 11-15 minutes, or until gooey on the inside and golden brown on the exterior.
- Let kitchen sink cookies cool slightly before enjoying warm with a glass of your favorite milk!
Tips and Tricks
This kitchen sink cookies recipe is easily doubled. Do the basic math to have a double batch of these goodies.
You can make smaller cookies using a 1-tablespoon cookie scoop, too. The bake time will be closer to 8-10 minutes, so keep an eye on them. They cook quickly.
- Add in different mix-ins. Whatever you’ve got in your kitchen works! Just be sure to not add more than 2 cups of mix-ins total. Swap out what I’ve listed above with peanut butter chips, different chocolate chunks, marshmallows, dried cranberries, toffee, different nuts and more!
- Let them chill. This makes a difference in the texture and shape of the final cookies.
Storage and Freezing
Once completely cool, store kitchen sink cookies in an airtight container at room temperature for up to a week.
If the cookies are cooled and you’d like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the chocolate is just slightly gooey.
More Delicious Cookie Recipes
- Coconut Key Lime Cookies
- White Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Sunflower Seed Brittle
- Thumbprint Jam Cookies
Kitchen Sink Cookies
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar lightly packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¾ cup semisweet chocolate chips
- ¼ cup pecans chopped
- ¼ cup pretzels chopped
- ¼ cup potato chips crushed
- 1/3 cup chocolate pretzel toffee bar chopped
- In a smaller bowl, combine and whisk together the flour, salt and baking soda. Set aside.
- Cream the softened butter, granulated sugar and brown sugar with a hand (or stand) mixer in a large bowl. Mix until the butter is light yellow and the sugars are well incorporated, about 2-3 minutes.
- Crack in the egg and vanilla extract, beating until well incorporated. The batter should be airy and smell luscious.
- Pour in the dry ingredients, beating until the cookie dough has come together.
- Measure in the chocolate chips, pecans, pretzels, potato chips and chopped chocolate pretzel toffee bar. Stir them into the batter with a spoon or a rubber spatula.
- Wrap the bowl in plastic wrap, and chill the dough in the refrigerator for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Use a 2 tablespoon cookie scooper to scoop out rounds of the chilled cookie dough. Add extra toppings on top of the cookie dough balls before baking. (This is not necessary, but it makes for the final cookies to have more toppings on the top!)
- Evenly space the dough on the baking sheet, about 2″ apart so the dough can spread as it bakes.
- Bake for 11-15 minutes, or until gooey on the inside and golden brown on the exterior.
- Enjoy warm with a glass of your favorite kind of milk!
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!