Kitchen Sink Cookies are thick soft cookies loaded with delicious mix-ins like chocolate chip, toffee bits, and salty pretzels. Everyone goes crazy for these! This post may contain affiliate links. Read my disclosure policy here.Kitchen sink cookies have crispy buttery edges with a soft and chewy center! What more can you ask for? Whip up a batch today and see just how delicious they are!
What are 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 own favorites: craisins, butterscotch chips, white chocolate chips, M&Ms, and even nuts would all be great in this cookie!
- Don’t overbake them! You have to pull them when the center is just slightly underdone. 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 sea salt on top for an added level of flavor.
- I use a 2’ cookie scoop for these cookies
How to store
Store in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
Can you freeze the dough?
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.
More cookie recipes to try
- No-Bake Avalanche Cookies
- Ginger Snap Cookies
- Chocolate Dipped Butter Cookies
- 3 Ingredient Peanut Butter Cookies
- Caramel Pecan Oatmeal Cookies
- M&M Cookie Bars
- 1 cup Unsalted Butter (room temp)
- 1/2 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 Egg
- 1 tablespoon Vanilla
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Pretzels
- 1 cup Heath Milk Chocolate Toffee Bits
- Preheat oven to 350 degrees.
- In a large bowl, add Butter, Granulated Sugar, Brown Sugar, egg, and Vanilla Extract. 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 Mini Chocolate Chips, Pretzels, and Toffee Bits.
- 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 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.
Amount Per Serving Calories 226Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 184mgCarbohydrates 29gFiber 1gSugar 19gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.