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These Kitchen Sink Cookies are loaded with everything but the kitchen sink. You’ll find crushed pretzel, potato chips, chocolate chips and chunks, and M&M candies for a chewy cookie that’s loaded with all kinds of goodies.
Some days you just need a cookie. And some days you just need a cookie and some pretzels, potato chips, chocolate chips, M&M candies, and maybe a bunch of other junk too.
Why not? Throw it all in there, everything but the kitchen sink!
These Kitchen Sink Cookies are loaded to the max with lots of great mix-ins to give you the ultimate chewy cookie with that sweet and salty flavor everyone loves. The best part is you can customize these cookies with a huge list of other great mix-ins and toppings.
Can you imagine being a kid again and opening your lunchbox to find one or two of these cookies tucked inside next to your hummus wrap? Jackpot.
Cookie Baking Tips:
- Butter: Make sure your butter is at room temperature for the best results. If you soften it in the microwave, don’t overdo it. You should be able to lightly indent the butter when you press with a finger, but it shouldn’t fully squish or melt.
- Cookie Scoops: Using cookie scoops ensures that each cookie is the same size and that means they’ll bake evenly.
- Shape: For a perfectly round cookie, place a 2.5″ or larger circular cookie cutter, or the rim of a glass, over the cookies right after removing from the oven. Make a swirling motion around the cookie to push the edges into a circular shape.
- Thickness: We like these cookies to be nice and thick. To prevent them from thinning out too much roll the cookie dough into a slight cylinder shape with your hands after scooping and before placing on the sheet.
- Crush: To crush up all those mix-ins quickly and easily just add them to a sealed gallon Ziploc bag and beat it with a rolling pin.
- Parchment Paper: We much prefer to line our baking sheets with parchment paper to prevent cookies from sticking. Spraying the baking sheet with non-stick spray can cause your cookies to have a greasy bottom.
????Ingredient Notes:
Dry Ingredients – You’ll need all-purpose flour, baking soda, salt, light brown sugar, and granulated white sugar for preparing the cookie dough.
Wet Ingredients – The other cookie dough ingredients you’ll need are softened butter, two large eggs, and some vanilla extract.
Mix-Ins – There is lots of sweet and salty packed into these cookies! I’m using crushed pretzels, crushed ruffled potato chips, M&M candies, milk chocolate chips, and semi-sweet chocolate chunks.
Topping – You’ll need some extra of the mix-ins for topping the cookies. Or you could top them with something different from the mix-ins. These are kitchen sink cookies so use as many different ingredients as you can!
What We Love About KITCHEN SINK COOKIES:
- Customization: There are countless mix-ins you could use in these cookies and that makes them easy to customize if you’ve got favorites or you just want to switch things up!
- Texture: These cookies have soft centers, crisp edges, melty pools of chocolate, and crispy potato chips and pretzels That’s a lot of different textures and they’re all good!
How to Make Kitchen Sink Cookies:
Cream: Using either a stand mixer or a handheld mixer beat together the butter and sugars for 2 to 3 minutes until they are light and fluffy. Creaming the butter and sugar together lets the sugar melt into the butter and helps give volume to your cookies.
Eggs: Beat in the eggs until the mixture is smooth and then mix in the vanilla.
Combine: You can now add the dry flour mixture in with the wet ingredients and mix together until they are just combined. Stir in your mix-ins. I’m using crushed pretzels, chips, M&Ms, chocolate chips, and chocolate chunks.
Scoop: When you’ve finished preparing the cookie dough use a tablespoon or cookie scoop to scoop about 2 tablespoon portions of the dough onto the prepared cookie sheets. Chill the dough in the fridge for an hour and then bake for 9 to 11 minutes at 350 degrees. The edges should be light brown and the cookies will be soft in the middle.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Tips for Picture Perfect Cookies:
Looking for Insta-worthy cookies? We’ve got you covered!
For a perfectly round cookie, place a 2.5″ or larger circular cookie cutter, or the rim of a glass, over the cookies right after removing from the oven. Make a swirling motion around the cookie to push the edges into a circular shape.
Gently press more mix-in’s into the tops of the cookies while they’re still warm. This will add color, texture, and visual appeal to the cookies.
Kitchen Sink Cookie Mix-Ins:
It’s true that you can load these cookies up with everything but the kitchen sink. Well, maybe not everything. More than could possibly be listed here, so I’ve picked out my favorites for you below:
- Dark Chocolate Chips
- Peanut Butter Chips
- Butterscotch Chips
- White Chocolate Chips
- Chopped Nuts (Pecans, walnuts, etc.)
- Dried Fruits (Raisins, cranberries, dates)
- Rolled Oats
- Shredded Coconut
- Toffee Bits
- Chopped Candy Bars
- Cereal
❓Recipe FAQs:
You can keep these cookies stored in an airtight container at room temperature for about a week.
Yes, these kitchen sink cookies can be frozen! Keep them in a freezer safe container or bag for up to 3 months.
You can prepare the kitchen sink cookie dough in advance. Store in the fridge for up to 48 hours or freeze for up to 3 months.
Kitchen Sink Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 1/4 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- ¾ cup crushed pretzels plus extra for topping cookies
- ¾ cup crushed ruffled potato chips plus extra for topping cookies
- ¾ cup M&M Chocolate Candies plus extra for topping cookies
- ½ cup milk chocolate chips plus extra for topping cookies
- ½ cup semi-sweet chocolate chunks plus extra for topping cookies
Instructions
- Line two cookie sheets with parchment paper.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, beat together the butter and sugars for 2-3 minutes until light and fluffy.
- Add the eggs and beat well to combine. Stir in the vanilla.
- Add the flour mixture to the dough, mixing until just combined.
- Stir in the pretzels, chips, M&Ms, chocolate chips, and chocolate chunks by hand.
- Scoop 2 tablespoon portions of cookie dough onto the prepared cookie sheets, leaving 2 inches between each scoop. Cover with plastic wrap or foil and refrigerate for at least 1 hour and up to 48 hours before baking.
- Preheat oven to 350 degrees.
- Bake cookies for 9-11 min. Edges should just be light brown and cookies in the middle will appear soft.
- Immediately place any additional mix-ins (pretzels, chips, candies, or chocolate chips) on top of cookies, if desired, to add additional color and texture to the cookies.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Store in a sealed container for up to one week.
Tips & Notes:
Nutrition Information:
Lynda Sibayan says
My husband’s favorite cookie. I did tweak it regarding the cooking time. The ONLY type of cookie he will eat are “crispy” cookies! I increase the cooking time by 3 minutes til they start turning brown…delicious with the crunch!!!
Karly Campbell says
So glad you guys enjoyed these! Thanks for the review!