Crispy, crunchy, creamy and delish, these Kitchen Sink Cookies are filled with everything from sweet to salty and more. The perfect cookie for when you don’t know what you’re craving.
Cookies are a downfall around here and when you can make a cookie like these Kitchen Sink Cookies you are in heaven.
The combination of so many different flavors and texture in one, you really have the best in one hand-held treat.
The cookie itself is soft and chew with a slightly crunchy outer coating, but is made more in depth with all the extras that are included in the batter and on top.
A family favorite and perfect for any party, this is a dessert that is perfect for any and all occasions.
If you’ve ever been looking for a cookie that has it all, then you absolutely need these Kitchen Sink Cookies in your life.
Some of my other favorite cookies we have on our site include: M&M Chocolate Chip Cookies, Reese’s Peanut Butter Cookies and Vanilla No Bake Cookies.
WHY THIS RECIPE WORKS:
- All the flavors go so well together.
- This makes a large batch but you can double it to have more on hand or to save for later.
- These are great for any occasion, so make them all year round.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking soda
Unsalted butter
Light brown sugar, packed
Eggs
Vanilla extract
Milk chocolate chips
Toffee bits
Wavy potato chips
Pretzels
Maldon flake sea salt, optional
HOW TO MAKE KITCHEN SINK COOKIES, STEP BY STEP:
- In a large bowl, whisk together the flour and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment, cream together the butter and brown sugar, about 2 minutes.
- Add the eggs in one at a time and mix it into the dough.
- Add in the vanilla and mix to combine, scrape down the sides.
- Next, add the flour mixture and slowly stir it in until combined, scrape down the sides.
- Lastly, add in the chocolate chips, toffee, potato chips, and pretzels. Mix it in until the toppings are evenly distributed through the cookie dough.
- Line a sheet tray with parchment paper. Roll 2 Tablespoon sized cookie dough balls with your hands. Place them on the sheet tray about ½ inch apart. You can now press in some extra toppings for a pretty presentation, or you can skip.
- Cover the sheet tray with plastic wrap and place in the fridge for at least 4 hours, but best overnight.
- Preheat the oven to 350 degrees F.
- Line a few sheet trays with parchment paper. Place the cookies about 3 inches apart. Bake for 10-12 minutes until the cookies are lightly golden brown along the edges and top.
- Remove from the oven and sprinkle the tops with the flake sea salt, optional.
- Let cool on the sheet tray for 2 minutes then transfer the cookies to a wire rack to cool completely.
WHAT OTHER ADDITIONS CAN I ADD?
So Kitchen Sink Cookies literally mean “everything but the kitchen sink” so there are so many different things you can add. Some option include:
- Dried Fruit
- Caramel Bits
- Peanut Butter Chips
- Butterscotch Chips
- Chopped Nuts
- Crunchy Cereal
There is so much that you can add to really make these how you like them, but we love having the sweet and salty the most.
DO I NEED TO CHILL THE DOUGH BEFORE BAKING?
Yes, this is one of those cookies that come out best when the dough is chilled. You will want to chill for at least 4 hours or overnight.
This makes this a great recipe to make ahead and bake right before you want them or your occasion that you are bringing them to.
WHY DO YOU TOP WITH MORE INGREDIENTS?
This is more for the presentation than anything, but it also adds more flavor to the cookies.
We love to do this with all our cookies, usually pressing in more chocolate chips, topping with salt, etc.
If you do not care about the presentation, you can skip this step.
HOW LARGE DO WE WANT THE COOKIE DOUGH BALLS?
These are not small cookies but they are not extra large as well. You are wanting to use about 2 Tablespoons of cookie dough per cookie.
You can get a large cookie dough scoop or just press together 2 Tablespoons of the dough.
HOW TO STORE:
These can be stored in an airtight container where they will keep for up to 4-5 days at room temperature or in the refrigerator.
They can also be frozen, place in a freezer container and they will keep for up to 3 months.
To defrost, remove to from the freezer to the countertop until thawed.
TIPS AND TRICKS:
- Other additions can be used, see above for ideas.
- These can be frozen, see above on how to do that.
- Make sure that you are refrigerating these cookies before baking.
- These are great to make ahead since they require refrigeration.
- Easily double this recipe.
- Press extra ingredients into the tops of the cookies for a delicious presentation.
When it comes to a cookie that has it all, you cannot miss out on these Kitchen Sink Cookies.
If you like this recipe you might also like:
If you’ve tried these CHICKEN SINK COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Kitchen Sink Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- 8 Tablespoons unsalted butter softened
- 2 cups light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk chocolate chips
- ½ cup toffee bits
- ½ cup crushed wavy potato chips
- ½ cup crushed pretzels
- Maldon flake sea salt optional
Instructions
- In a large bowl, whisk together the flour and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment, cream together the butter and brown sugar, about 2 minutes.
- Add the eggs in one at a time and mix it into the dough.
- Add in the vanilla and mix to combine, scrape down the sides.
- Next, add the flour mixture and slowly stir it in until combined, scrape down the sides.
- Lastly, add in the chocolate chips, toffee, potato chips, and pretzels. Mix it in until the toppings are evenly distributed through the cookie dough.
- Line a sheet tray with parchment paper. Roll 2 Tablespoon sized cookie dough balls with your hands. Place them on the sheet tray about ½ inch apart. You can now press in some extra toppings for a pretty presentation, or you can skip.
- Cover the sheet tray with plastic wrap and place in the fridge for at least 4 hours, but best overnight.
- Preheat the oven to 350 degrees F.
- Line a few sheet trays with parchment paper. Place the cookies about 3 inches apart. Bake for 10-12 minutes until the cookies are lightly golden brown along the edges and top.
- Remove from the oven and sprinkle the tops with the flake sea salt, optional.
- Let cool on the sheet tray for 2 minutes then transfer the cookies to a wire rack to cool completely.
Notes
- Other additions can be used, see above for ideas.
- These can be frozen, see above on how to do that.
- Make sure that you are refrigerating these cookies before baking.
- These are great to make ahead since they require refrigeration.
- Easily double this recipe.
- Press extra ingredients into the tops of the cookies for a delicious presentation.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply