There’s something truly magical about a cookie loaded with every irresistible morsel you can find in your pantry, and that’s what makes Kitchen Sink Cookies an absolute crowd-pleaser. With a glorious medley of sweet, salty, chewy, and crunchy ingredients, each bite is a joyful adventure for your taste buds. Whether you’re whipping up a batch for a bake sale, holiday gathering, or just a Wednesday night treat, these playful cookies never fail to impress and delight.
Ingredients You’ll Need
Gather your ingredients and let’s get ready to bake the most jam-packed, flavor-packed treats imaginable. Each component doesn’t just bring flavor—it adds its own personality to the final cookie, giving you an unbeatable balance of textures and tastes.
- Unsalted Butter (1 cup, softened): Brings rich, creamy depth and creates that classic chewy cookie texture we all crave.
- Brown Sugar (1 cup, packed): Adds natural caramel notes and extra moisture for soft, chewy centers.
- Granulated Sugar (1/2 cup): Helps the edges crisp up perfectly while balancing sweetness throughout the dough.
- Large Eggs (2): Bind everything together and contribute to that soft, almost cake-like structure.
- Vanilla Extract (1 teaspoon): Delivers gorgeous aroma and warmth, elevating every bite.
- All-Purpose Flour (2 1/4 cups): The sturdy backbone for these cookies, giving structure and setting the stage for all those mix-ins.
- Baking Soda (1 teaspoon): Helps the cookies spread just right and creates a lovely texture.
- Baking Powder (1/2 teaspoon): Adds a gentle lift for an irresistibly light, chewy bite.
- Salt (1/2 teaspoon): Balances flavors and amps up that sweet-and-salty magic.
- Semi-Sweet Chocolate Chips (1 cup): The all-time classic mix-in, bringing melty, chocolatey goodness.
- Butterscotch Chips (1/2 cup): A splash of sweet buttery richness that pairs beautifully with the other flavors.
- Crushed Pretzels (1/2 cup): Adds that perfect pop of saltiness and a unique, craveable crunch.
- Toffee Bits (1/2 cup): For bursts of caramel flavor and delicious pockets of chew.
- Chopped Pecans or Walnuts (1/2 cup): Lend nutty complexity and rustic crunch to every bite.
- Sweetened Shredded Coconut (1/2 cup): Offers subtle tropical flavor and chewy texture throughout.
- Flaky Sea Salt (for topping, optional): Just a pinch intensifies every sweet and salty note—highly recommended!
How to Make Kitchen Sink Cookies
Step 1: Prep Your Baking Sheets
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a couple of baking sheets with parchment paper. This quick step keeps your cookies from sticking and makes cleanup a breeze, so you can focus on the joy of baking instead of scrubbing pans later.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, packed brown sugar, and granulated sugar until the mixture becomes light, fluffy, and slightly paler. Don’t rush this part—it sets the foundation for cookie perfection, creating a creamy base for all the fabulous mix-ins you’ll add later.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Splash in the vanilla extract and blend again, ensuring everything is smooth and luscious. You’ll see the dough turn glossy, promising soft, rich cookies every time.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This step makes sure the baking agents are evenly distributed, so every cookie rises beautifully and has just the right texture. Gradually add the dry ingredients to your wet mixture, mixing until just combined—no overbeating, please!
Step 5: Mix in All the Goodies
This is where Kitchen Sink Cookies earn their name and legendary status. Gently fold in the chocolate chips, butterscotch chips, crushed pretzels, toffee bits, chopped nuts, and shredded coconut. Every scoop is stuffed with flavor and texture—don’t be shy with those mix-ins!
Step 6: Scoop and Bake
Scoop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to give them room to spread. If you like, top each mound with a pinch of flaky sea salt for next-level flavor. Pop them in the oven and bake for 10 to 12 minutes, until the edges are golden and the centers look just set.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes—they’ll firm up just enough but stay mouthwateringly soft inside. Transfer to a wire rack to finish cooling, or sneak a warm one while the chocolate is still melty. There’s no judgment here!
How to Serve Kitchen Sink Cookies
Garnishes
A final sprinkle of flaky sea salt right after baking is the ultimate finishing touch, drawing out every layer of deliciousness. If you’re feeling fancy, drizzle them with a little melted chocolate or caramel for an extra-special treat.
Side Dishes
Kitchen Sink Cookies love a glass of cold milk, but they’re also fantastic paired with coffee, hot chocolate, or your favorite herbal tea. For dessert platters, serve alongside fruit salad, berries, or even a scoop of vanilla ice cream for a cookie sundae vibe.
Creative Ways to Present
Stack them high on a pretty platter for bake sales, wrap them up in twine for thoughtful homemade gifts, or arrange them in jars for an eye-catching kitchen display. These cookies also make a fun ice cream sandwich “shell” or crumble beautifully over yogurt or pudding for a dessert twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, stash your Kitchen Sink Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days—though good luck keeping them around that long with snackers in the house!
Freezing
Both the unbaked dough and baked cookies freeze beautifully. To freeze dough, scoop into balls and arrange on a baking sheet. Freeze until firm, transfer to a bag, and bake straight from frozen (add 2 minutes to baking time). For baked cookies, layer with parchment in a freezer-safe container and enjoy within 3 months for best flavor and texture.
Reheating
To revive that just-baked magic, pop a cookie in the microwave for 8 to 10 seconds. The chocolate will get dreamy and melty, and the center will turn irresistibly gooey all over again. Perfect for a quick treat any time of day!
FAQs
Can I substitute different mix-ins in Kitchen Sink Cookies?
Absolutely! Kitchen Sink Cookies are all about creativity—swap in your favorite nuts, dried fruit, caramel chips, or even crushed potato chips for a unique twist that suits your taste.
Why chill the dough before baking?
Chilling the dough isn’t required but it does deepen the flavors and gives you thicker, chewier cookies. It also helps keep the cookies from spreading too much in the oven.
How do I get perfectly chewy Kitchen Sink Cookies?
For irresistibly chewy cookies, avoid overbaking—pull them out when the edges are golden and the centers still look a touch soft. They’ll firm up as they cool, locking in that dreamy texture.
Can I make these cookies gluten-free?
Yes, substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Double-check your mix-ins for hidden gluten, especially with pretzels and toffee bits.
What’s the best way to keep cookies soft?
Store cookies in an airtight container and add a slice of sandwich bread—the bread will help maintain moisture, keeping your Kitchen Sink Cookies perfectly tender for days.
Final Thoughts
If you’re searching for a treat that brings a smile to everyone’s face, look no further than these Kitchen Sink Cookies. They’re endlessly customizable, packed with flavor, and a surefire hit for any occasion. Trust me, once you bake a batch, you’ll find yourself coming back to this recipe again and again—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 all packed into a chewy cookie. Packed with a variety of mix-ins, each bite is a delightful surprise!
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup crushed pretzels
- 1/2 cup toffee bits
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sweetened shredded coconut
Topping:
- Flaky sea salt for topping (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time and add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Mix-Ins: Fold in chocolate chips, butterscotch chips, pretzels, toffee bits, nuts, and coconut.
- Bake: Scoop dough onto baking sheets, top with flaky sea salt if desired, and bake for 10–12 minutes until golden brown. Cool on a wire rack.
Notes
- Feel free to customize mix-ins with your favorite ingredients.
- Dough can be chilled for enhanced flavor or frozen for future baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
