Kitchen Sink Cookies are fun, flexible, and bursting with variety. They’re a great way to clean out your pantry and still end up with a batch of cookies that tastes like something from a gourmet bakery. You can customize them endlessly with whatever you have on hand, and they’re always a hit at bake sales, parties, or when you’re craving something indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips
Butterscotch chips or white chocolate chips
Crushed pretzels
Toffee bits
Chopped nuts (such as pecans or walnuts)
Shredded coconut (optional)
Mini marshmallows (optional)
Flaky sea salt (optional for topping)
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy.
Add eggs one at a time, mixing well after each, then stir in vanilla extract.
Gradually mix in the dry ingredients until just combined.
Fold in chocolate chips, butterscotch chips, pretzels, toffee bits, nuts, and any other add-ins you’re using.
Scoop dough into balls (about 2 tablespoons each) and place on prepared baking sheets, spacing 2 inches apart.
Press a few extra mix-ins on top for a bakery-style look.
Bake for 10–12 minutes or until the edges are golden and the centers are slightly soft.
Remove from oven and sprinkle with flaky sea salt, if using. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields about 24 cookies. Preparation time: 15 minutes Baking time: 10–12 minutes per batch Cooling time: 10 minutes Total time: about 40 minutes
Variations
Peanut Butter Lovers: Add peanut butter chips or swirl a few spoonfuls of peanut butter into the dough.
Tropical Twist: Use macadamia nuts, white chocolate, and coconut flakes.
Cereal Mix-In: Add crushed cornflakes or crispy rice cereal for a unique crunch.
Candy Overload: Mix in chopped candy bars, M&Ms, or peanut butter cups.
Gluten-Free Version: Use a gluten-free 1:1 flour and gluten-free pretzels.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. You can freeze the dough balls or baked cookies for up to 2 months. Reheat baked cookies in the microwave for 10–15 seconds for a fresh-from-the-oven feel.
FAQs
What makes them “kitchen sink” cookies?
They include everything but the kitchen sink—meaning a wide variety of mix-ins like chips, pretzels, nuts, toffee, and more.
Can I use all-purpose gluten-free flour?
Yes, a 1:1 gluten-free baking blend works well in this recipe.
How do I keep the cookies from spreading too much?
Chill the dough for 30 minutes before baking if your kitchen is warm or your dough is very soft.
Can I make the dough ahead of time?
Yes, the dough can be chilled for up to 48 hours or frozen in dough balls for later baking.
Can I use only one type of chip?
Of course! Stick to your favorite—whether that’s chocolate, white chocolate, or butterscotch.
What are the best salty add-ins?
Crushed pretzels, potato chips, and salted peanuts are all great salty options.
Can I make these without eggs?
Yes, substitute with a flax egg or a commercial egg replacer, though the texture may change slightly.
Why are my cookies too soft or too crisp?
Bake time affects texture. For soft cookies, bake closer to 10 minutes; for crispier edges, bake 1–2 minutes longer.
Can I double the recipe?
Yes, this recipe doubles well—just bake in batches and rotate trays if using multiple oven racks.
Are these good for gifting?
Definitely. Their variety and visual appeal make them a favorite for cookie boxes and care packages.
Conclusion
Kitchen Sink Cookies are the ultimate customizable treat—rich, chewy, and packed with everything you love in a cookie. Whether you’re cleaning out your pantry or baking for a special occasion, this recipe delivers big flavor and texture in every bite. Once you make them, you’ll see why they’re a favorite for cookie lovers of all kinds.
Kitchen Sink Cookies are chewy, sweet-and-salty cookies packed with a variety of mix-ins like chocolate chips, pretzels, toffee bits, and nuts. With crisp edges and soft centers, they’re a fun and customizable way to use up your pantry extras.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:40 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup butterscotch chips or white chocolate chips
1/2 cup crushed pretzels
1/2 cup toffee bits
1/2 cup chopped nuts (pecans or walnuts)
1/4 cup shredded coconut (optional)
1/2 cup mini marshmallows (optional)
Flaky sea salt (optional, for topping)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in chocolate chips, butterscotch chips, pretzels, toffee bits, nuts, and any other mix-ins you’re using.
Scoop dough into balls (about 2 tablespoons each) and place them 2 inches apart on prepared baking sheets.
Press extra toppings on top of each dough ball for a bakery-style finish.
Bake for 10–12 minutes, or until edges are golden and centers are slightly soft.
Optional: Sprinkle with flaky sea salt immediately after baking.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes before baking if it’s very soft or your kitchen is warm.Swap mix-ins with candy bars, cereal, or crushed chips for creative variations.To keep cookies soft, store them in an airtight container with a slice of bread.Freeze dough balls for up to 2 months for quick cookies anytime.Top with sea salt right after baking for a sweet-salty flavor contrast.
