Fall in love with a batch of these Kitchen Sink Cookies. They combine sweet, salty, crunchy, and chewy flavors in every irresistible bite
These Kitchen Sink Cookies are the ultimate loaded cookie, packed with a delicious mix of sweet and salty flavors in every bite. These soft and chewy cookies are filled with chocolate chips, crunchy pretzels, salty chips, and whatever fun pantry mix-ins you love most, making each batch completely customizable.
The combination of salty and sweet in a baked treat is pure heaven. If you love this flavor pairing, you have to also check out my Movie Night Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, or Peanut Butter Pretzel Cookies!
Table of Contents
Why are they Called Kitchen Sink Cookies?
You might be wondering—what do these delicious cookies have to do with a kitchen sink? They don’t resemble a sink, and they’re far too tasty to toss down the drain. The name comes from the idea that these cookies include everything but the kitchen sink! With fun, unexpected ingredients like pretzels and potato chips, they’re the perfect way to turn cookie dough into a creative, irresistible treat.
Why We Love These Cookies
- You can add anything you want into the cookie dough.
- Easy to double or halve the recipe depending on your needs.
- It only takes 35 minutes to make these cookies!
Recipe Ingredients
Chocolate Chips – Semi-sweet chocolate chips add a sweet, creamy contrast to the salty mix-ins. Chop a portion into smaller pieces that distribute throughout the dough for balanced flavor and texture.
Toffee Bits – I used Heath toffee bits, which melt into buttery, caramelized pockets of sweetness. You can use other brands or make your own for a more customized flavor.
Potato Chips – Ridged chips like Ruffles are ideal, as they hold up well in the dough and provide a crunch and salty kick. Crumble them lightly for even distribution.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Chocolate Alternatives – Swap in peanut butter chips or butterscotch chips for a different flavor profile. Alternatively, swirl a spoonful or two of peanut butter (such as Skippy) or Nutella into the dough, stirring just enough to leave streaks without fully combining.
Add-Ins – Include Twix bars, peanut M&M’s, Snickers, Reese’s Pieces, Rolos, chocolate-covered mini pretzels, coconut flakes, peanuts, graham crackers, sprinkles, walnuts, corn chips, or anything else you love!
How to Make Kitchen Sink Cookies
Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line your baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 3: In your stand mixer, beat the butter and both sugars until fluffy, scraping down the bowl as needed.
Step 4: Next, add the egg and vanilla; mix together until combined.
Step 5: Then, add your dry ingredients and mix until everything is fully incorporated.
Step 6: Stir in the chocolate chips, toffee bits, potato chips, pretzels, and pecans by hand.
Step 7: Roll the dough into walnut-sized balls (for extra yum, roll them in a bowl of extra toppings) and place them on your prepared baking sheet.
Step 8: Bake in the oven for 10–15 minutes. Remove and allow the cookies to cool on the baking sheet. For best results, transfer them to a wire rack to cool completely.
Step 9: Finally, serve and enjoy!
FAQs
Yes, you can mix milk, dark chocolate chips, or white chocolate chips. You can also add chocolate chunks, but make sure to chop them into smaller pieces for even melting and distribution.
To achieve extra soft and chewy cookies, underbake them slightly so they stay moist in the center. Additionally, increase the ratio of brown sugar to white sugar for added moisture and chewiness.
Storage Information
STORE cooled cookies in an airtight container at room temperature for 3–5 days. You can also refrigerate them in an airtight container for up to 1 week. To FREEZE, place cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month.
Allow frozen cookies to thaw at room temperature before serving. To REHEAT, warm cookies in a 350°F (175°C) oven for 5 minutes or microwave on medium power for 10–15 seconds.
Kitchen Sink Cookies Recipe
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Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee bits - I use Heath bits
- 1 cup crushed ridged potato chips - I use Ruffles
- 1/2 cup chopped pretzels
- 1/2 cup pecans
- Additional mix-ins to roll cookie dough in - optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In your stand mixer, beat the butter and both sugars until fluffy, scraping down the bowl as needed.
- Next, add the egg and vanilla; mix together until combined.
- Then, add your dry ingredients and mix until everything is fully incorporated.
- Stir in the chocolate chips, toffee bits, potato chips, pretzels, and pecans by hand.
- Roll the dough into walnut-sized balls (for extra yum, roll them in a bowl of extra toppings) and place them on your prepared baking sheet.
- Bake in the oven for 10–15 minutes. Remove and allow the cookies to cool on the baking sheet. For best results, transfer them to a wire rack to cool completely.
- Finally, serve and enjoy!
This was really good, a great mix all in one cookie.