Kitchen Sink Cookies


Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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. 

kitchen sink cookies on a white wooden background

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 (a fun twist on my original Chocolate Chip Cookies Recipe) 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.

Want to save this recipe?
Get it emailed to you directly! Enter your email below.
kitchen sink cookie dough in a mixing bowl with a green spatula

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. 

crumbled potato chips, toffee chips, pretzels, and chocolate chips for kitchen sink cookies

How to Make Kitchen Sink Cookes

The process for making these cookies is similar to making chocolate chip cookies. A stand mixer really comes in handy for beating the butter, but you can absolutely use a hand mixer too.

  1. Preheat the oven to 350°F.
  2. Prepare a baking sheet by linking it with parchment paper or a baking mat. (This is highly recommended because the caramel in the cookie dough can melt and cause sticking.)
  3. Whisk together dry ingredients (flour, baking soda, and salt).
  4. Beat butter, white sugar, and brown sugar until light and fluffy (about 3 minutes).
  5. Mix egg and vanilla extract into butter-sugar mixture.
  6. Add dry ingredients to wet ingredients and mix on low just until combined. (Be careful not to overmix or your cookies will be cakey instead of soft.)
  7. Stir in mix-ins like chocolate chips, toffee bits, potato chips, and pretzels.
  8. Roll cookie dough into golf ball-sized balls. (These should be pretty large.)
  9. Bake cookies until edges are crisp and centers are still soft, 10 to 12 minutes.
  10. Cool on the pan for 5 minutes and then transfer to cooling rack.
  11. Enjoy!

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 peek of all the delicious things inside.

frozen cookie dough balls of kitchen sink cookies on a baking sheet

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:

  1. Form cookie dough into balls. Line dough balls up in a single layer on a sheet pan
  2. Transfer sheet pan to freezer until dough is frozen solid, 2 to 3 hours.
  3. Transfer dough to a freezer-safe bag and seal, removing as much air from the bag as possible.
  4. 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.)

kitchen sink cookies overhead image with chocolate chips and potato chips

Mix-Ins for Kitchen Sink Cookies

True to their name, you really can put almost anything in these cookies. It’s a lot of fun to experiment with different combinations and flavors. Here are a few ideas to get you started.

  • Milk Chocolate Chips or Semi-Sweet
  • Potato Chips
  • Pretzels
  • Toffee Bits
  • Crushed Cereal
  • Pecans / Walnuts
  • M&Ms
  • Shredded Coconut
  • Butterscotch Chips
  • Sprinkles
  • White Baking Chips
  • Dried Cranberries
  • Chopped Dark Chocolate

Pin this now to save it for later

Pin It Now
kitchen sink cookies on a white background
4.22 from 353 votes

Kitchen Sink Cookies

When we started testing these Kitchen Sink Cookies (everything but the….) we just kept saying 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 any more. And then we added a few more chocolate chips.
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 20


  • Stand Mixer
  • Half Sheet Pan
  • Parchment Paper or Baking Mat
  • Cooling Rack


  • 2 cups All-Purpose Flour (250 grams)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 2 sticks Unsalted Butter, softened to room temperature (1 cup)
  • 3/4 cup Light Brown Sugar, packed (150 grams)
  • 1/2 cup White Sugar (100 grams)
  • 1 large Egg
  • 2 teaspoon 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 teaspoon Flaky Sea Salt, for topping (optional; like Maldon flaked sea salt)


  • Preheat oven to 350°F / 177°C.
  • Line two baking sheets with parchment paper or a baking mat like Silpat. (These will make it easiest to remove the cookies from the pan after baking.)
  • In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a stand mixer fitted with the paddle 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.
  • When you remove the cookies from the oven firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (if using).
  • Allow the cookies 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.


Extra Toppings – If you’d like, you can prepare extra filings and gently roll the cookie dough in toppings before baking. This makes the toppings more visible on the top of the finished cookies. 
Freeze – This cookie dough freezes well. Freeze it in balls on a baking sheet and then transfer to a freezer-safe bag. Bake within 6 months. Print and attach the label below so cooking instructions are ready when you are!
kitchen sink cookies freezer label


Serving: 1cookie | Calories: 214kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 175mg | Potassium: 154mg | Fiber: 1g | Sugar: 16g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 214
Keyword: compost cookies, cookie recipe, pretzel cookies
Like this? Leave a comment below!Jump to Comments

Want to save this recipe?
Get it emailed to you directly! Enter your email below.

About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.22 from 353 votes (332 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Absolutely! Check out the instructions in the post and in the recipe card! We’ve even included a printable card in the recipe with instructions for baking them from frozen.

  1. WOW these were absolutely amazing!!! I can’t get enough of them. I subbed toffee for peanut butter chips because that’s what I had on hand and I used vegan butter. Definitely making again, thank you!

    1. So glad you enjoyed them Ashley! Love the idea to use peanut butter chips in them, and it’s always so great to hear that vegan butter worked well.

    1. Absolutely. Much longer than that and the pretzels do soften slightly in the dough, but that’s never been a big deal for me. I’ve made the dough up to a day ahead and baked from the fridge. I like to form the dough balls ahead too, just to make it easy!

    1. I find that they really benefit from using parchment paper or a baking mat to line the pan first. You’re right that the caramel can stick.

  2. This is my favorite cookie recipe! I have a batch in the oven as we speak. They are a hit in my house. Thank you!

  3. These look so good! How long do they stay fresh? Do the pretzels and potato chips lose their crunch?

    1. They do soften slightly after a day or two, but the flavors are still pretty great together!

  4. 5 stars
    Just made a batch and the cookies are amazing!!!. I haven’t changed a thing and the are just perfect. The cookies all came out fabulous. Thank you for such a great recipe.

  5. 5 stars
    These cookies are absolutely amazing! I made them for the first time last week and ending up make them back-to-back days! My coworkers and neighbors are begging for another batch. 🙂 I bought ingredients to try a peanut butter oreo version this week. Thank you so much for sharing such a wonderful recipe! I can’t wait to try your chocolate chip cookie recipe soon!

  6. Getting ready to make this recipe! Dumb question – but are the measurements for the chips and pretzels before or after they are crushed? Would certainly make a difference!

    1. No – it’s a great question because it would make a difference. The measurements are for those ingredients after they have been crushed / chopped. (I’ll add an extra note to the recipe.)

      1. 5 stars
        That is what I as assuming, but you know how “assume” can turn out! Can’t wait to try these! Making them small for our church Easter Tea tomorrow! Thanks for answering so quickly.

  7. 5 stars
    Just used this recipe for my daughter’s birthday sleepover party. We premixed the dough with no mix ins and gave each girl about one cup of dough and set them loose at a mix ins bar. The cookies all came out fabulous and each girl got to ‘invent’ her own recipe ❤️