Kitchen Sink Cookies
Published on April 22, 2022
Quick Summary
Kitchen Sink Cookies- a sweet and salty cookie loaded with pretzels, potato chips, chocolate chips, and M&M’s…everything but the kitchen sink! These cookies are customizable, use your favorite mix-ins to create your perfect cookie!
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Pin ItIt’s no secret that I am the ultimate Cookie Monster. Cookies are my favorite thing to bake and to eat. A few of my favorites include: peanut butter oatmeal chocolate chip cookies, Rolo cookies, snickerdoodles, monster cookies, and the list goes on. I have SO many favorites
I LOVE making Kitchen Sink Cookies because they include a little bit of everything, everything BUT the kitchen sink. Hence, the name. The idea is to mix-in whatever ingredients you have in your kitchen. A little bit of this and a little bit of that.
I love using sweet and salty ingredients for the perfect cookie. My favorite combo includes: oats chopped up pretzels, crushed potato chips, chocolate chips, and M&M’s. The cookies are soft, chewy, crunchy, sweet, and salty. The ULTIMATE cookie!
Feel free to play around and add-in your favorite ingredients. There are no rules when making kitchen sink cookies. It is always fun to mix things up, have fun with this cookie recipe.
Table of Contents
Cookie Ingredients
- Flour– use all-purpose flour. When measuring, make sure you don’t pack the flour in the cup. I always fluff the flour, spoon it in, and level it off.
- Baking powder & Baking soda– to give the cookies a nice lift in the oven.
- Salt– always use salt in baked goods.
- Butter– use unsalted butter and make sure it is at cool room temperature. The butter shouldn’t be too soft or greasy. It should barely give when you press on it.
- Sugar– use granulated sugar and brown sugar. Always pack the brown sugar!
- Eggs– always use large eggs. I use cold eggs, right from the fridge.
- Vanilla extract– yes, I use one tablespoon. It isn’t a typo:)
- Mix-ins– I use oats, pretzels, potato chips, chocolate chips, and M&M’s, but you can use your favorite mix-ins! That is the point of this recipe, you can add-in whatever ingredients you have in your pantry.
- Flaky sea salt– I love adding a little sea salt on top of the cookies.
How to Make Kitchen Sink Cookies
- Preheat the oven and line a large baking sheet with parchment paper or a Silpat baking mat. The Goldtouch pans are my favorite for cookies.
- In a medium bowl, whisk together the dry ingredients.
- Use a stand mixer fitted with the beater blade attachment to beat the butter and sugars together until smooth. Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in all of the FUN mix-ins! Sample the cookie dough because it is SO good:)
- Roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart.
- Bake until the cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.
- Remove from the oven and sprinkle with flaky sea salt. If you want to make the cookies extra pretty, you can gently press some of the mix-ins on top of the cookies when they are still warm.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
More Mix-In Ideas
I usually use a mix of pretzels, potato chips, chocolate chips, and M&M’s, BUT the options are endless. Add in your favorite ingredients and create your perfect kitchen sink cookies.
I recommend keeping the oats because they create the base of the cookie, but you can swap any of the other mix-ins. Use 4 cups of mix-ins!
Here are some other ideas.
- Toffee bits
- Nuts (chopped pecans, candied pecans, walnuts, almonds, or peanuts)
- White chocolate chips
- Butterscotch chips
- Chocolate chunks
- Chopped caramels (Panera’s kitchen sink cookies include caramel, so if you want a similar taste to the famous cookies, add in caramels)
- Dried fruit (raisins, dried cranberries, dried blueberries, dried cherries)
- Coconut or toasted coconut
- Mini peanut butter cups
- Chopped up candy bars
How to Store & Freeze Cookies
How to Store Baked Cookies: After the cookies are completely cool, you can put them in an airtight container and keep them on the counter for up to 4 days.
How to Freeze Baked Cookies: You can freeze the baked cookies for up to 3 months. Make sure they are sealed tightly in a freezer bag or kept secure in a freezer container so they stay fresh.
How to Freeze Cookie Dough: To freeze cookie dough, scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.
FAQ
These cookies are called kitchen sink cookies, because they are made with “everything but the kitchen sink”.” You can add-in anything you can find in your pantry, sweet or salty! Chop or crush up the ingredients to create a delicious cookie!
I don’t include nuts in my recipe, but you certainly can add nuts. Chopped pecans, walnuts, almonds, or peanuts are good options.
More Cookie Recipes
- Cowboy Cookies
- Monster Cookies
- 3 Ingredient Peanut Butter Cookies
- Easy Sugar Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Salted Pretzel Peanut Butter Cup Cookies
- M&M Cookies
Find all of our COOKE RECIPES HERE!
Kitchen Sink Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup chopped pretzels
- 1 cup coarsely crushed potato chips
- 1 cup old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup M&M’s
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Use a stand mixer fitted with the beater blade attachment to beat the butter and sugars together until smooth. Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the pretzels, potato chips, oats, chocolate chips, and M&M’s.
- Roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.
- Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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I made these for the first time. They are a definite win! I used potato chips, pretzels, mini mms, and a mix of mini chocolate chips and toffee bits for the last 1 cup. I used the largest pampered chef cookie scoop and cooked them 14 minutes. They are good sized sturdy cookies. My hubby was amazed at all the “extras” I measured out to add to the recipe. I am taking them to a potluck luncheon. I’m sure they will be a hit!
Yay! I am glad you loved the cookies. They are so fun!
SO GOOD
for my mix ins i used m&ms, toffee, pretzels, and mini chocolate chips. i also added a little bit of cinnamon to my dough which made it taste SO GOOD!!! already made 3 times !
Glad you love the recipe! It’s a fun one!
These were a huge hit at a Super Bowl party! I did skip the potato chips and added some additional chocolate chips and m&ms. Even my dear friend who isn’t a big fan of chocolate said they were really good. I’m a huge fan of sweet and salty so these have become a favorite of mine.
Absolutely will be making these again, winner for sure!
Glad you loved them!
SUCH a good cookie recipe! I’m surprised I even managed to make the cookies the dough itself was so delicious. Love the 1:1 ratio of sugars, too. These changed the mind of a staunch “no potato chips in my cookies” friend. Also love how easy this is to make a half batch 🙂 used chocolate covered pretzels, ruffles chips, mini m&ms, and milk chocolate chips
Ha! I love the dough too! Such a fun cookie!
I’m about to make these to donate to a shelter, but I’m wondering if they freeze well with the potato chips and pretzels?
Yes!
I made these when we were craving some freshly baked warm cookies and these were a house hit! I followed the recipe as is except the left out the oats. Texture was chewy inside with a crunch on the outside. Excited to try out different toppings. The flaked salt on top really sealed the deal!
Glad you loved them!
Perfect recipe!! I love it and easy to add your own “mix ins” without creating a dry cookie. I used semi sweet and dark chocolate chips, toasted pecans, sweet coconut, butterscotch chips, peanut butter chips, oatmeal, crushed pretzels..I did fairly large cookies about used parchment on dark metal cookie sheets- 15 minutes worked best. Cookies are amazing! I made these from a cookie recipw book years ago. The book disappeared and I couldn’t get the right balance of cookie dough to ingredients. I kept thinking it was a cowboy cookie- but no. So excited I found the kitchen sink recipe again!
Glad you found it too!
Soooo yummy!!!! Thank you! I used oats, pretzels, craisins, chocolate chips and coconut. It equaled 4 cups. They are a huge hit! I brought them to work everyone loved them!!!
Great mix!! Glad you loved them!