Kitchen Sink Cookies are thick soft cookies loaded with delicious mix-ins like chocolate chips, caramel chips, toffee bits, and salty pretzels. Everyone goes crazy for these!
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These tasty cookies have the perfect balance of a little bit of everything. For another old-fashioned, classic cookie recipe, like this Kitchen Sink Cookies recipe, try my favorite Iced Oatmeal Cookies recipe.
Why this recipe works
This is such an easy to work with, versatile recipe and you can alter it to work with whatever baking ingredients you have on hand. You can easily make two dozen cookies in under 30 minutes by just using pantry staple ingredients you have, no grocery store visit is necessary.
The combination of sweet and salty flavors in this kitchen sink recipe is one that everyone will enjoy like my Caramel Pretzel Bark.
Ingredients needed for these cookies
- Butter: unsalted and room temperature
- Sugar: both brown sugar and granulated white sugar
- Vanilla extract
- Dry ingredients: all purpose flour, baking soda, and salt
- Mix-ins: chocolate chips, pretzels, Heath Milk Chocolate Toffee Bits, and caramel chips or caramel bits
How to make Kitchen Sink Cookies
- Step 1: In a large bowl, add butter, both sugars, egg, and vanilla extract. Use an electric mixer to mix ingredients.
- Step 2: Add flour, baking soda, and salt to the wet ingredients and mix until smooth.
- Step 3: Add in the rest of the mix-in ingredients and fold them in to combine.
- Step 4: Use a cookie dough scoop to create small cookie dough balls.
- Step 5: Place the cookie dough balls on a parchment paper-lined baking sheet about 2 inches apart from each other.
- Step 6: Bake cookies. Remove from oven when just lightly golden brown, on the cookie sheet as they cool.
- Don’t overbake them! You have to pull them when the center is just slightly underdone like my Chocolate Fudge Crinkle Cookies. That’s how you get that perfectly soft center in the cookie.
- I used the mini pretzels that I broke in thirds. You can use pretzel sticks or even squares.
- Heath Milk Chocolate Toffee Bits can be found in the baking aisle but, you could also use any type of toffee.
- Sprinkle a little flaky sea salt on top for an added level of flavor.
- I use a 2’ cookie scoop for these chewy kitchen sink cookies
Have you ever heard the phrase “Everything but the kitchen sink?” They got their name because of the addition of the extra mix-ins. Feeling creative? Add in some of your favorites: craisins, butterscotch chips, white chocolate chips, M&Ms, and even nuts would all be great in this cookie!
Yes, but I don’t recommend freezing the pretzels, they will lose their crunch. Form the cookie dough into balls and place on a baking sheet.
Place in the freezer until the dough is frozen. Transfer dough to a ziplock freezer bag and remove the air. Freeze for up to 3 months.
Thaw the cookie dough and press in pretzels bits on the top of the cookie and bake as directed.
Absolutely, feel free to add in whatever else you enjoy and have on hand. That's the fun part about these cookies, you get to be creative and it's a great way to use up what you have in the pantry.
You could also use peanut butter chips, milk chocolate chips, semisweet chocolate chips, chocolate chunks, dark chocolate or chocolate covered pretzel pieces, shredded coconut, chopped up candy bars or mini candies, sprinkles, chopped pecans, peanuts, walnuts, or any of your other favorite mix-ins to add a bit more to the top of the cookies when removing from the oven.
Kitchen Sink Cookies
- 1 cup unsalted butter room temp
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup petzels, broken into pieces
- 1 cup Heath toffee bits
- 1/2 cup caramel chips or caramel bits
- Preheat oven to 350 degrees.
- In a large bowl, add butter, granulated sugar, brown sugar, egg, and vanilla. Using a hand mixer beat together for a few minutes.
- Add flour, baking soda, and salt.
- Mix until everything is completely blended and there are no lumps.
- Next, fold in the chocolate chips, pretzels, toffee bits and caramel chips.
- Line a baking sheet with parchment paper or lightly spray with non stick cooking spray.
- Scoop cookie dough into small balls.
- Spacing the cookies about two inches apart place the cookie dough balls on the baking sheet. Bake for 10-12 minutes
- These continue to cook a little on the pan once you pull them out, so er on the side of caution. They should be a lighter cookie.
- Allow to cool on a rack.