Name: Kitchen Sink Cookies
Prep time: 10 min
Cook time: PT-487381H55M10S
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup semisweet chocolate chips; 1/2 cup white chocolate chips; 1/2 cup chopped nuts (walnuts, pecans, or almonds); 1/2 cup crushed pretzels; 1/4 cup dried cranberries or raisins; 1/4 cup coconut flakes (optional); A pinch of sea salt for sprinkling (optional)

Why You’ll Love This Recipe

You’ll love Kitchen Sink Cookies because they are the perfect blend of sweet and salty, with the crunch of pretzels, chewiness from the dried fruit, and the richness of chocolate chips. They’re incredibly versatile, allowing you to use whatever you have on hand or experiment with new combinations. Whether you’re a fan of classic chocolate chip cookies or looking to try something new, these cookies have something for everyone. Plus, they’re easy to make and can be stored for several days, so you can enjoy them throughout the week.

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup chopped nuts (walnuts, pecans, or almonds)
1/2 cup crushed pretzels
1/4 cup dried cranberries or raisins
1/4 cup coconut flakes (optional)
A pinch of sea salt for sprinkling (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, and add the vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips, white chocolate chips, chopped nuts, pretzels, dried cranberries or raisins, and coconut flakes (if using).
Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
If desired, sprinkle a pinch of sea salt over the tops of the cookies before baking.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Servings and Timing

This recipe makes about 24 cookies, depending on the size. Preparation time is about 10 minutes, with a baking time of 10-12 minutes per batch. The total time for this recipe is around 25 minutes, making it a quick and easy treat to whip up.

Variations

Nut-Free: Skip the nuts and use extra pretzels or dried fruit to replace them. You can also add more chocolate chips for extra richness.
Vegan: To make this recipe vegan, replace the butter with a plant-based butter substitute, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and opt for dairy-free chocolate chips.
Different Chips: Swap out the semisweet and white chocolate chips for peanut butter chips, dark chocolate, or even butterscotch chips for a new flavor combination.
Add Spices: For extra flavor, consider adding cinnamon, nutmeg, or even a bit of chili powder for a subtle kick.

Storage/Reheating

These cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them fresh, you can place a slice of bread in the container with the cookies, as it will help keep them soft. If you’d like them to stay crispy, you can store them in a sealed container without the bread.

You can also freeze Kitchen Sink Cookies. Allow them to cool completely, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. To reheat, simply warm them in the oven at 350°F (175°C) for 5 minutes, or microwave them for a few seconds.

FAQs

1. Can I use other types of chips in these cookies?

Yes, you can substitute the semisweet and white chocolate chips with peanut butter chips, milk chocolate chips, or dark chocolate chips, depending on your preferences.

2. How do I keep these cookies soft?

To keep these cookies soft, store them in an airtight container with a slice of bread inside. The bread will help retain moisture, preventing the cookies from getting too dry.

3. Can I freeze the dough for later use?

Yes, you can freeze the cookie dough. Simply scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, just place the dough balls on a baking sheet and bake at 350°F (175°C) for an extra 2-3 minutes.

4. Can I add different types of nuts?

Absolutely! You can use any nuts you prefer, such as cashews, almonds, macadamia nuts, or pistachios.

5. How do I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients, like the chocolate chips and baking soda, are gluten-free as well.

6. Can I make these cookies without coconut?

Yes, you can omit the coconut flakes if you’re not a fan, or replace them with more dried fruit or nuts for added texture.

Conclusion

Kitchen Sink Cookies are the ultimate customizable cookie that combines a variety of flavors and textures into one delicious treat. Whether you’re using up pantry leftovers or experimenting with new ingredients, these cookies are bound to be a crowd-pleaser. With their perfect balance of sweet, salty, and crunchy, they make the ideal snack or dessert for any occasion. Get creative with your mix-ins, and enjoy these irresistible cookies that have a little bit of everything!