Kitchen Sink Cookies are soft and chewy cookies packed with chocolate chips, pretzels, potato chips, and toffee (everything but the…). Make them as written, or swap in your favorite mix-ins.
My kids still don’t totally understand why these are called “Kitchen Sink” Cookies, but they know they love them. When I started testing this recipe, with each batch, the kids said more chocolate chips, more pretzels, more potato chips, more toffee!
We packed these cookies full of sweet and salty fillings until they couldn’t possibly hold more. And then we added a few extra chocolate chips. You’re welcome.
Ingredients for Kitchen Sink Cookies
- Unsalted Butter – These cookies were tested with unsalted butter. If using salted butter, skip adding the additional salt.
- Flour, Baking Soda, Kosher Salt, Light Brown Sugar, White Sugar, Egg, Pure Vanilla Extract – Just regular cookie-baking ingredients.
- Mix-Ins – These have a great sweet and salty balance with chocolate chips, toffee bits, potato chips, and chopped pretzels. See below for more ideas!
- Flaked Sea Salt – At our house, we love a light sprinkle of flaked sea salt (I use Maldon) on top of the warm cookies. It’s totally optional but gives the cookies a hint of extra salt and a tiny bit of crunch.
Roll Cookie Dough in Toppings (Optional, but fun!)
It’s purely aesthetic, but if I’m delivering these cookies to someone or serving them to friends and family, I like to roll the dough in some extra toppings. It means that before you take a bite, you get a sneak peak of all the delicious things inside.
How to Freeze Cookie Dough
Frozen cookie dough is like money in the bank. (Though I have to keep it in my downstairs freezer…and out of reach.) You can bake one at a time or the whole batch any time you need them. The best way to freeze cookie dough is:
- Form cookie dough into balls and line up in a single layer on a sheet pan
- Transfer sheet pan to freezer until dough is frozen solid, 2 to 3 hours.
- Transfer dough to a freezer-safe bag and seal, removing as much air from the bag as possible.
- Freeze for up to 6 months.
To bake cookies from frozen: Bake the cookie dough directly from the freezer at 325°F / 163°C for 16 to 18 minutes. (This lower temperature and longer cook time is important for the dough to defrost and cook all the way through.)
Mix-Ins for Kitchen Sink Cookies
- Chocolate Chips
- Potato Chips
- Pretzels
- Toffee Bits
- Pecans / Walnuts
- M&Ms
- Shredded Coconut
- Butterscotch Chips
- Sprinkles
- White Baking Chips
- Dried Cranberries
- Chopped Dark Chocolate
Looking for More Cookie Recipes? We’ve got ‘em….
- Crispy and Chewy Chocolate Chip Cookies
- Salted Caramel Stuffed Chocolate Cookies
- Chippy Peanut Butter Cookies
- Vanilla Cookies with Nutella Filling
- Mini Chocolate Oatmeal Cookies
- Sunny Thumbprint Cookies
Favorite Tools
- KitchenAid Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets or Silpat Non-Stick Baking Mat
- Cooling Rack
Kitchen Sink Cookies
Equipment
- Stand Mixer
- Half Sheet Pan
- Cooling Rack
Ingredients
- 2 cups (250 g) All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 sticks (1 cup) Unsalted Butter, softened to room temperature
- 3/4 cup (150 g) Light Brown Sugar, packed
- 1/2 cup (100 g) White Sugar
- 1 large Egg
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 cup Toffee Bits (like Heath Bits o’ Brickle English Toffee Bits)
- 1 cup Crushed Potato Chips (like Ruffles)
- 1/2 cup Chopped Pretzels
- 1/2 tsp Flaky Sea Salt, for topping (optional; like Maldon flaked sea salt)
Instructions
- Preheat oven to 350°F / 177°C.
- Line sheet pans with parchment paper or a Silpat baking mat or spray it with nonstick cooking spray.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a standing mixer or using a hand mixer, beat together butter and both sugars until light and fluffy.
- Add egg and vanilla extract and mix on low, scraping down the bowl as needed.
- Add dry ingredients to mixer and mix on low just until everything is combined.
- Stir in chocolate chips, toffee bits, potato chips, and pretzels.
- Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.
- Bake cookies until edges are crisp and centers are still soft, 10-12 minutes. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 1 week.
Notes
Nutrition
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These look AMAZING!! So you think the recipe could be modified to be dairy free?
I haven’t tried a dairy-free option, but I bet it could be made to work. If you find a good dairy-free sub please do share!
I make a similar cookie using a flourless peanut butter recipe (1c peanut butter, 1 egg, slightly less than 1c sugar, 1/2tsp baking soda, 1tsp vanilla, 1 pinch of salt). That’s good as is, but i love adding whatever mix ins i can find in the house!
These turned out perfect!! I can’t wait to make them again
Yay – so glad you liked them Emily! We made them this weekend too!
My new favorite cookie recipe! It’s just SO good. Thank you! Happy Holidays from the Phils.☺️
Yay! So glad you loved these as much as we do. Happy Holidays!
My cookies didn’t flatten out, they stayed thick and didn’t melt down too much out of the ball shape. They were cakey and crumbly instead of moist and gooey. What could I have done wrong?