Recipe

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Sweet, salty, crunchy, chewy- this easy Kitchen Sink Cookie recipe has it all! One bite and you won't be making basic cookies anymore.

If you've never had Kitchen Sink Cookies, you are in for a treat! Bake a few batches and they’ll disappear fast!

Why Are They Called Kitchen Sink Cookies

Do you know the saying “everything but the kitchen sink”? That’s why these cookies are called that way: you can add anything you want and they will hold it!

Classic mix-ins for kitchen sink cookies are crunchy and salty pretzels, chocolate chips, caramel pieces, toffee bits, and the list goes on. The salty/savory ingredients bring out the rich chocolatey and buttery flavors. You can even add crushed potato chips. Wait. What? Yes… everything but the kitchen sink!

Seriously, who can pass up that sweet and salty combo? Not this gal and her fam. Sort of like eating peanut butter and apple sandwiches, kettle corn, chocolate covered pretzels, and you know, all the best foods.

Ingredients

These Kitchen Sink Cookies are made with basic cookie ingredients, but the fun part is the mix-ins! I usually opt for items I keep on hand. At the end of the post, you’ll find the measurements and more mix-in ideas but first, let me walk you through the ingredient list:

Unsalted butter: you can add it melted or browned.
Vanilla extract: what are cookies without vanilla?
Brown sugar: for sweetness and moisture.
Granulated sugar: combined with white sugar, makes the cookies slightly sweet and moist.
Eggs: add them at room temperature.
Baking powder: for a little fluff.
Salt: to enhance the cookie flavor. I also use coarse salt for sprinkling.
All-purpose flour: regular or gluten-free.
Mini pretzels: a classic mix-in for kitchen sink cookies.
Caramel chips: deliciousness in every bite!
Semisweet chocolate chips: always a great idea!

How to Make Kitchen Sink Cookies

Baking these cookies is so fun! The dough is easy to combine and even the kids can help you add their favorite mix-ins. Tasty, easy, family-friendly… what not to love about these Kitchen Sink Cookies? Let’s bake!

Prep
Before starting to cook, preheat the oven and line two baking sheets.
Brown the butter
Browning the butter gives the cookies a richer flavor. You can omit this step and simply melt the butter in the microwave.
Make the cookie dough
Now, combine the melted butter with vanilla and sugar. Then, add the eggs and keep beating to combine. You’ll add the flour slowly at the end, mixing until just combined. Finally, fold in the mix-ins of your choice.
Make the cookies
Scoop the cookie dough onto the baking sheet and top each one with caramel and chocolate chips, pretzels, and coarse salt flakes over the tops. Leave room between each cookie since they’ll expand in the oven.
Bake
Bake the kitchen sink cookies for 11 to 13 minutes, until the tops are golden and the middles are slightly undercooked. Yep, I PROMISE they'll finish baking as they cool!

First time making these cookies? Check out this quick video:

More Mix-In Ideas

There are no rules when it comes to kitchen sink cookie add-ins! It’s whatever your heart desires, but to give you a few ideas, you can use:

White chocolate chips
Dark chocolate bits
M & M’s
Nuts
Dried Cranberries
Raisins
Toffee Bits
Peanut butter chips
Chopped candy bar
Crushed potato chips -seriously!

Yes, I wasn't kidding about the crushed potato chips, I might have to try those soon!

How to Freeze Kitchen Sink Cookies

Of course, you can always double or triple a batch of cookies and freeze extras. To freeze these Kitchen Sink Cookies, simply scoop the cookies on a baking sheet and freeze them. Once frozen, transfer them to a zip bag and label it with the baking temperature and time. When ready to bake, simply add 2 to 3 minutes to your baking time.

kitchen sink cookies in a metal food container with strawberries and blueberries on the side

Easy Kitchen Sink Cookies

Servings: 20

Prep Time: 7

Cook Time: 13

Sweet, salty, crunchy, chewy- this easy Kitchen Sink Cookie recipe has it all! One bite and you won't be making basic cookies anymore.

5 from 12 votes

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Ingredients

1 cup unsalted butter, browned, optional
1 ½ teaspoons vanilla extract
1 ½ cups brown sugar
½ cup granulated sugar
2 eggs, room temperature
2 ½ teaspoons baking powder
½ teaspoon salt, additional coarse salt for sprinkling
2 ½ cups all-purpose flour
¾ cup mini pretzels, additional for the tops
1 ½ cups caramel chips, additional for the tops
¾ cup semisweet chocolate chips, additional for the tops

Instructions

Prep:

Preheat oven to 350F and line two large baking sheets with parchment paper.

Make the cookie dough:

Brown the butter by melting it in a small saucepan, over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into a large, heatproof, bowl, and use a spatula to scrape all the little brown bits into the bowl.
To the browned butter, add vanilla, brown sugar, and granulated sugar. With a hand mixer, beat until they're combined well. Add in the eggs and beat for an additional 30 seconds.
Add the baking powder, salt, and about a third of the flour. Mix slowly, add another third of flour, mix, and add the last of the flour until just combined.
Fold in the pretzels, caramel bits, and chocolate chips into the cookie dough.
Scoop ¼ cup balls of dough onto the baking sheet, leaving 2-inches for the cookies to expand. Sprinkle additional caramel and chocolate chips, pretzels, and coarse salt flakes over the tops.

Bake:

Bake, 11 to 13 minutes, until the tops are golden and the middles are slightly undercooked.
Remove from oven and allow them to cool down for 5 minutes prior to transferring the cookies onto a cooling rack.