If you’ve ever craved a cookie that’s brimming with sweet, salty, chewy, and crunchy goodness, Kitchen Sink Cookies are about to become your new obsession. These cookies truly live up to their name—packed with chocolate chips, butterscotch chips, pretzels, coconut, nuts, toffee bits, and a pop of colorful M&Ms, every bite is a delightful surprise. Whether you’re baking for a crowd or just want to clean out your pantry in the most delicious way possible, this recipe will have you reaching for “just one more” every time.
Ingredients You’ll Need
The best part about Kitchen Sink Cookies is how the simplest pantry staples come together to create spectacular flavor and texture. Each ingredient plays its own role, whether it’s adding chewiness, crunch, or that irresistible contrast of salty and sweet.
- Unsalted butter (1 cup, softened): The rich foundation for that classic cookie texture and flavor.
- Brown sugar (1 cup, packed): Brings deep caramel notes and keeps the cookies moist.
- Granulated sugar (½ cup): Adds just the right amount of sweetness and helps the cookies crisp up.
- Large eggs (2): Bind everything together and contribute to that soft, chewy bite.
- Vanilla extract (2 teaspoons): Rounds out the flavors with a warm, aromatic touch.
- All-purpose flour (2 ½ cups): The structure that holds all those delicious add-ins in place.
- Baking soda (1 teaspoon): Helps the cookies rise and spread perfectly.
- Baking powder (½ teaspoon): Adds just a touch of extra lift for fluffier cookies.
- Salt (½ teaspoon): Enhances all the other flavors and keeps the sweetness in check.
- Semi-sweet chocolate chips (1 cup): A classic cookie staple for melty, chocolaty pockets.
- Butterscotch chips (½ cup): Offer a buttery, brown sugar richness in every bite.
- Crushed pretzels (½ cup): Introduce an irresistible crunch and a bit of saltiness.
- Chopped pecans or walnuts (½ cup): Add hearty crunch and a nutty flavor that balances the sweetness.
- Shredded coconut (½ cup): Brings chewiness and a subtle tropical hint.
- Toffee bits (½ cup): Provide little bursts of buttery, caramelized sweetness.
- Mini M&Ms (½ cup): Give pops of color and a playful chocolate crunch.
- Flaky sea salt (optional): A sprinkle on top adds a gourmet touch and heightens every flavor.
How to Make Kitchen Sink Cookies
Step 1: Prepare Your Baking Sheets
Get started by preheating your oven to 350°F (175°C) so it’s perfectly hot when you’re ready to bake. Line two baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a breeze when you’re done.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key to creating that perfect cookie texture, as it incorporates air and helps the cookies bake up soft yet crisp around the edges.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, which will add a lovely aroma and round out the cookie’s flavors.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Avoid over-mixing to keep your Kitchen Sink Cookies tender.
Step 5: Fold in the Add-Ins
Here’s where the magic happens! Gently fold in the chocolate chips, butterscotch chips, pretzels, nuts, shredded coconut, toffee bits, and mini M&Ms. If you’re feeling creative, swap in anything else you love—these cookies are all about making them your own.
Step 6: Scoop and Shape
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press each cookie mound to flatten it just a bit, and if you’re feeling fancy, sprinkle a pinch of flaky sea salt on top for a gourmet finish.
Step 7: Bake and Cool
Bake for 10 to 12 minutes, or until the edges are golden and the centers look just set. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. The hardest part is waiting—but it’s worth it!
How to Serve Kitchen Sink Cookies
Garnishes
A sprinkle of flaky sea salt is my go-to finish for Kitchen Sink Cookies. It elevates the flavors and adds a touch of sophistication. If you want to get even more playful, drizzle the cooled cookies with a little melted chocolate or caramel for extra flair.
Side Dishes
Serve your cookies with a tall glass of cold milk for nostalgia, or pair them with a scoop of vanilla ice cream for an over-the-top dessert. If you’re hosting a cookie swap or party, a platter of fresh fruit or a bowl of mixed nuts complements the sweet and salty combo beautifully.
Creative Ways to Present
Stack your Kitchen Sink Cookies into towers and tie them with twine for charming edible gifts. Arrange them in a big, colorful cookie jar for a casual grab-and-go treat. Or, for special occasions, nestle them into cupcake liners and present on a tiered stand for instant wow-factor.
Make Ahead and Storage
Storing Leftovers
Store cooled Kitchen Sink Cookies in an airtight container at room temperature for up to five days. Layering them with parchment paper keeps them from sticking together and preserves their wonderful mix of textures.
Freezing
These cookies are perfect for freezing! Place baked and cooled cookies in a zip-top bag or airtight container and freeze for up to three months. You can also freeze unbaked dough balls, then bake straight from the freezer—just add an extra minute or two to the baking time.
Reheating
To refresh your cookies, pop them in a 300°F oven for 3-5 minutes or give them a quick zap in the microwave for about 10 seconds. This brings back that soft, just-baked texture and makes the chocolate chips perfectly melty again.
FAQs
Can I use different mix-ins in my Kitchen Sink Cookies?
Absolutely! Feel free to swap in chopped dried fruit, white chocolate chips, or even crushed potato chips for a fun twist. These cookies are all about using what you have and what you love.
Why are my cookies spreading too much?
If your cookies are spreading more than you’d like, try chilling the dough for 30 minutes before baking. Also, double-check your butter wasn’t too melted; softened but not runny butter is ideal.
Can I make these cookies gluten-free?
Yes! Simply substitute a 1-to-1 gluten-free flour blend for the all-purpose flour, and make sure your pretzels and other add-ins are gluten-free as well. The cookies will still be deliciously loaded.
How do I keep my cookies soft?
Store your Kitchen Sink Cookies with a slice of bread in the container—the bread helps maintain just the right level of moisture and keeps the cookies soft for days.
Can I make the dough ahead of time?
Definitely! You can make the dough up to 48 hours in advance and refrigerate it until ready to bake. In fact, chilling the dough can enhance the flavors and texture, making your cookies even more irresistible.
Final Thoughts
These Kitchen Sink Cookies are the ultimate treat for anyone who loves a little excitement in every bite. They’re perfect for sharing, gifting, or just keeping on hand for whenever a craving strikes. Give them a try—you’ll find yourself coming back to this recipe again and again!
Print
Kitchen Sink Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Kitchen Sink Cookies are a delightful, loaded treat that combines sweet, salty, and crunchy elements in every bite. Packed with chocolate chips, butterscotch, pretzels, nuts, coconut, toffee bits, and mini M&Ms, these cookies are perfect for using pantry staples and satisfying diverse cravings all at once.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup butterscotch chips
- ½ cup crushed pretzels
- ½ cup chopped pecans or walnuts
- ½ cup shredded coconut
- ½ cup toffee bits
- ½ cup mini M&Ms
- flaky sea salt for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which could toughen the cookies.
- Fold in Add-ins: Gently fold in the chocolate chips, butterscotch chips, crushed pretzels, chopped nuts, shredded coconut, toffee bits, and mini M&Ms to distribute them evenly throughout the dough.
- Scoop and Shape Cookies: Using a tablespoon or cookie scoop, place heaping scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press each scoop to slightly flatten and sprinkle with flaky sea salt if desired for a sweet and salty finish.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain just set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Customize your add-ins based on pantry availability—try dried fruits, white chocolate chips, or crushed potato chips for a unique twist.
- These cookies freeze well both before baking and after baking, making them perfect for meal prep or gifts.
- Ensure butter is softened but not melted for optimal dough texture and cookie rise.
- 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: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
