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Kitchen Sink Cookies

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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.

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

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in chocolate chips, butterscotch chips, pretzels, toffee bits, nuts, and any other mix-ins you’re using.
  7. Scoop dough into balls (about 2 tablespoons each) and place them 2 inches apart on prepared baking sheets.
  8. Press extra toppings on top of each dough ball for a bakery-style finish.
  9. Bake for 10–12 minutes, or until edges are golden and centers are slightly soft.
  10. Optional: Sprinkle with flaky sea salt immediately after baking.
  11. 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.

Nutrition

Find it online: https://cookibly.com/easy-kitchen-sink-cookies/