Made with everything but the kitchen sink, these kitchen sink cookies are perfect for the odds and ends hanging out in the pantry. The point of these cookies is to add a little bit of everything to them, so they’re sweet, salty, soft, chewy, and crisp. Each bite has a little bit of every flavor and texture, leading to the most delightful cookies.
Even better, these cookies freeze really well and make for a delicious edible gift. They’re also really flexible when it comes to add-ins, so you can easily make them with whatever you have on hand. You won’t regret making these cookies. They’re so fun to make, and you get to clean out your pantry! Want another easy cookie recipe? Try my white chocolate chip cranberry cookies, potato chip cookie recipe, and banana oatmeal cookies recipe.
What You Need to Make This Recipe
Butter — be sure to buy unsalted butter and not salted butter to avoid an overly salty cookie. Also, make sure the butter is at room temperature, which means it’s soft enough so when you press into it, your finger leaves a dent. It’ll be difficult to beat it with the sugars if it’s cold.
Sugar — you need both brown and white sugar for this cookie recipe. Brown sugar will give you a soft and chewy cookie and a delicious caramelized flavor, whereas granulated sugar will add structure to the cookie. Make sure the brown sugar is soft and not lumpy. If it’s not soft, check out my post on softening brown sugar.
Flour — I don’t recommend swapping the flour for a different one. Stick with all-purpose flour for these cookies.
Baking soda — make sure the baking soda is fresh to help create a soft, fluffy cookie.
Add-ins — these cookies are full of semisweet chocolate chips, toffee bits, potato chips, and chopped pretzels for the perfect balance of sweet and salty. Scroll further down for more cookie add-in ideas.
Flakey sea salt — I love adding a tiny bit to the dough before baking the cookies. It adds a little bit of extra salt and a tiny bit of crunch!
How to Make Kitchen Sink Cookies
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy. Beat in the eggs, one at a time. Beat each until well incorporated before adding the next.
2. To the mixing bowl, add the flour, baking soda, and salt. Beat on low speed just until combined.
3. Add the chocolate chips to the batter.
4. Add the potato chips, pretzels, and toffee bits.
5. Stir the add-in by hand until evenly distributed.
6. Using a 2 tablespoons scoop, scoop the cookie dough and place it on lined baking sheets 2 inches apart. Sprinkle the top of each dough ball with flakey salt and then bake the cookies, one sheet at a time, for 12 minutes or until the edges turn golden. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely.
Pro Tips for Making This Recipe
- Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
- I highly recommend using a triggered cookie scoop. A cookie scoop ensures that all the kitchen sink cookies are the same size, so they bake evenly. If you bake cookies regularly, then it’s worth purchasing!
- Measure your flour correctly to avoid dry and dense cookies. Adding too much flour to the batter is the most common mistake people make. The easiest way to measure is by using a digital kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing the flour into a measuring cup.
- Don’t skip lining your baking sheets with parchment paper. The parchment paper helps the cookies bake evenly and prevents them from spreading too much. It also prevents the bottom of the cookies from getting too dark.
- You can reserve some mix-ins to press into the top of the cookies after they come out of the oven or before baking for a prettier presentation.
- It’s alright if the cookies do not look done right out of the oven. They will firm up as they cool on the baking sheet. If you bake them to doneness, they’ll be hard after cooling.
- Use good-quality thick, crispy chips like Ruffles Original potato chips as they hold up well and have more of a crunch to them. Thinner chips break down more in the cookie.
- When crushing the potato chips, avoid crushing them into crumbs. You want there to be texture still.
Frequently Asked Questions
After the cookies are completely cool, transfer them to an airtight container and keep them on the counter for up to a week.
Once the cookies are at room temperature, transfer them to an airtight freezer-safe bag or container. Freezer for up to 2 months, and when ready to enjoy, thaw on the counter until they’ve reached room temperature.
You can! Place the kitchen sink cookie dough balls in a single layer on a lined baking sheet. Flash freeze and transfer the dough balls into freezer-friendly zip-top bags. When ready to enjoy, you can bake the cookie dough balls from frozen with an extra minute or two added to the baking time.
The possibilities are endless for the cookie dough add-ins! You can add sprinkles, crushed cereal, chopped nuts, peanut butter chips, white chocolate chips, mini peanut butter cups, chocolate chunks, dark chocolate chips, dried fruit, M&M’s, shredded coconuts, marshmallows, butterscotch chips, and more! Just make sure you don’t go over 3½ cups of add-ins like in the recipe.
If you love this recipe try these out!
If you’ve tried this Kitchen Sink Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Kitchen Sink Cookies
Equipment
- Baking Sheets
- Parchment paper
- Mixing Bowls
- Electric or stand mixer
- 2-tablespoon scoop
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened (227g)
- ¾ cup packed light brown sugar (165g)
- ½ cup granulated sugar (100g)
- 2 teaspoons vanilla extract
- 2 large eggs
- 2¼ cups all-purpose flour (270g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips (270g)
- 1 cup crushed potato chips (45g)
- ½ cup chopped pretzels (25g)
- ½ cup toffee bits (120g)
- flakey sea salt
Instructions
- Preheat the oven to 350F. Line large baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, stopping to scrape down the bowl between eggs. Beat each until well incorporated before adding the next.
- To the mixing bowl, add the flour, baking soda, and salt. Beat on low speed just until combined. Add the chocolate chip, potato chips, pretzels, and toffee bits and stir in by hand until evenly distributed. Using a 2 tablespoons scoop, scoop the cookie dough and place on the lined baking sheets 2 inches apart. Sprinkle the top of each dough ball with flakey salt.
- Bake one sheet at a time for 12 minutes or until the edges turn golden. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store cookies in an airtight container for up to 1 week.
Notes
- Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
- I highly recommend using a triggered cookie scoop. A cookie scoop ensures that all the kitchen sink cookies are the same size, so they bake evenly. If you bake cookies regularly, then it’s worth purchasing!
- Measure your flour correctly to avoid dry and dense cookies. Adding too much flour to the batter is the most common mistake people make. The easiest way to measure is by using a digital kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing the flour into a measuring cup.
- Don’t skip lining your baking sheets with parchment paper. The parchment paper helps the cookies bake evenly and prevents them from spreading too much. It also prevents the bottom of the cookies from getting too dark.
- You can reserve some mix-ins to press into the top of the cookies after they come out of the oven or before baking for a prettier presentation.
- It’s alright if the cookies do not look done right out of the oven. They will firm up as they cool on the baking sheet. If you bake them to doneness, they’ll be hard after cooling.
- Use good-quality thick, crispy chips like Ruffles Original potato chips as they hold up well and have more of a crunch to them. Thinner chips break down more in the cookie.
- When crushing the potato chips, avoid crushing them into crumbs. You want there to be texture still.
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