If you’re craving a ridiculously fun, sweet-meets-salty treat that’s part comfort food, part crazy experiment, you have to try these Kitchen Sink Cookies. Packed with a delightful mess of flavors and textures—think gooey chocolate, buttery toffee, a crunch from potato chips and pretzels, plus a kiss of flaky sea salt—these are the cookies that throw all rules out the window, and I wouldn’t have it any other way. Whether you need a showstopper for a cookie swap or just want something joyful to bake on a rainy afternoon, Kitchen Sink Cookies are pure happiness in every bite.

Kitchen Sink Cookies Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Kitchen Sink Cookies is probably already in your pantry, and each ingredient plays its own wonderful role. From classic baking must-haves to all those little “extras” that make these cookies unforgettable, here’s what you’ll need—and why you’ll love them.

All-Purpose Flour: The foundation of the dough, giving your cookies body and structure.
Baking Soda: For that perfect lift and irresistibly chewy texture.
Kosher Salt: It sharpens the flavors and balances out the sweetness.
Unsalted Butter: Softens to create a rich, melt-in-your-mouth crumb and that classic cookie flavor.
Light Brown Sugar: Adds a caramel note and keeps the cookies fudgy and moist.
White Sugar: Gives crisp edges and just the right amount of sweetness.
Large Egg: Binds together the dough and brings just the right tenderness.
Pure Vanilla Extract: The aromatic backdrop that brings all the flavors together.
Semi-Sweet Chocolate Chips: The gooey, melty chocolate pockets you’ll look forward to in every bite.
Toffee Bits: These deliver a sweet, buttery crunch and surprises of caramel flavor throughout.
Crushed Potato Chips: For ultimate salty crunchiness and unbeatable texture; don’t skip them!
Chopped Pretzels: Salty, toasty notes and extra snap—these really put the “kitchen sink” in Kitchen Sink Cookies.
Flaky Sea Salt (optional): A final flourish for bakery-style appeal and a sophisticated edge.

How to Make Kitchen Sink Cookies

Step 1: Preheat Your Oven

Before you do anything else, set your oven temperature to 350°F (that’s 177°C for my metric bakers). Preheating makes sure those Kitchen Sink Cookies hit a hot environment and start baking evenly, so don’t be tempted to skip or rush this step.

Step 2: Prepare Your Baking Sheets

Line two baking sheets with parchment paper or a silicone baking mat like a Silpat. This keeps your cookies from sticking and makes for effortless removal—and even easier cleanup. Trust me, your future self will thank you!

Step 3: Whisk the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, and kosher salt. Combining them first ensures even distribution throughout the dough, so you won’t find any sneaky lumps hiding inside.

Step 4: Cream the Butter and Sugars

Pull out your stand mixer with the paddle attachment (or a hand mixer if that’s your style), and beat together the softened butter, brown sugar, and white sugar until light and fluffy. This is where you start to build a cookie dough full of air, which bakes up thick and tender.

Step 5: Add Egg and Vanilla

Add the egg and vanilla extract to the bowl. Mix on low just until combined, scraping down the bowl so everything is nice and blended. You’ll see the dough start to come together with a comforting, creamy texture.

Step 6: Mix in the Dry Ingredients

Add your entire bowl of dry ingredients to the butter mixture. Start mixing on low speed—your goal is just to combine, not overwork. You want the dough to be thick and well mixed, but still tender once baked.

Step 7: Add Mix-Ins for Kitchen Sink Fun

Here’s where Kitchen Sink Cookies get their name and personality! Gently fold in chocolate chips, toffee bits, crushed potato chips, and chopped pretzels. Stir just until they’re spread evenly throughout—don’t worry about them being perfectly distributed.

Step 8: Portion the Dough

Scoop out golf ball-sized portions of dough and gently roll them between your palms. If you want to level up, press more of your favorite mix-ins or extra chocolate chips on top. Place each dough ball on your prepared sheets, leaving at least six inches between—these cookies like their space to spread out!

Step 9: Bake to Perfection

Bake the cookies for 10 to 12 minutes. You want edges that are golden and crisp, but the very centers should look just barely set. This keeps them chewy and full of gooey pockets when they cool.

Step 10: Deflate and Salt

Right as you pull the trays from the oven, firmly tap the baking sheets on your counter once or twice. This little trick flattens the cookies just enough, giving you a gorgeous soft center. If you’re using flaky sea salt, sprinkle it on while they’re still warm.

Step 11: Cool Before Moving

Let the cookies cool on the pan for five minutes, then transfer them to a wire rack. This helps them set up properly, so you avoid breakage (and burning your tongue on molten chocolate bits).

Step 12: Store or Serve

Once completely cool, you can store your Kitchen Sink Cookies in an airtight container for up to a week. Or, enjoy them fresh right away—they’re pretty hard to resist!

How to Serve Kitchen Sink Cookies

Garnishes

You can make these cookies extra special by adding a sprinkle of flaky sea salt as soon as they come out of the oven, or even a little drizzle of melted chocolate. For special occasions, add colorful sprinkles or a dusting of powdered sugar for a whimsical finish.

Side Dishes

Kitchen Sink Cookies are amazing on their own, but if you want to round out a dessert platter, pair them with classic vanilla ice cream, a glass of cold milk (classic!), or a pot of hot coffee or tea. Their sweet and salty profile matches nearly anything.

Creative Ways to Present

Stack them tall on a cake stand, tuck them into treat bags for a thoughtful edible gift, or make an ice cream sandwich using Kitchen Sink Cookies for a truly decadent dessert. They’re perfect for parties, bake sales, or just because you want to brighten someone’s day.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Kitchen Sink Cookies in an airtight container at room temperature for up to a week. Stack them with pieces of parchment between layers if you need to avoid sticking. They actually taste even better on the second day as the flavors meld!

Freezing

If you want to save some for later, freeze the raw dough balls on a tray until solid, then store them in a zip-top bag for up to three months. You can also freeze fully baked cookies; just cool them completely first and seal them tightly so they don’t pick up any freezer smells.

Reheating

When a craving hits, quickly revive your Kitchen Sink Cookies by warming them in a 300°F oven for a few minutes, or give them a very brief zap in the microwave (about 10 seconds per cookie will bring back that gooey softness).

FAQs

Can I substitute different mix-ins for the potato chips and pretzels?

Absolutely! That’s the beauty of Kitchen Sink Cookies—add in your favorite nuts, dried fruit, or even chopped candies. Just keep the total amount of mix-ins the same so the dough doesn’t get overloaded.

How do I keep my cookies from spreading too thin while baking?

If you find your cookies are spreading too much, chill your dough balls in the fridge for 30 minutes before baking. Using room-temperature, not melted, butter also helps keep the cookies thick and chewy.

Can I make these cookies gluten-free?

Yes, simply replace the all-purpose flour with your preferred 1:1 gluten-free baking blend. Double-check your pretzels and toffee bits to make sure they’re certified gluten-free as well.

Can I make smaller or larger cookies?

Of course! Just adjust the baking time: for smaller cookies, start checking at 8 minutes; for oversized cookies, expect them to need a couple extra minutes in the oven. Always look for golden edges and slightly soft centers.

Do I have to use a mixer or can I make these by hand?

You can absolutely make Kitchen Sink Cookies by hand with a sturdy spoon and some elbow grease. Just ensure your butter is very soft and take care to thoroughly cream it with the sugars—this guarantees the best texture.

Final Thoughts

These Kitchen Sink Cookies are truly the ultimate cookie adventure—every batch is a little different, but always delicious. I hope you’ll gather your favorite mix-ins, put on your favorite playlist, and give these cookies a try. Trust me, whether you share them or keep them all to yourself, you’ll be smiling after the very first bite!

Kitchen Sink Cookies Recipe

★★★★★

5.2 from 20 reviews

Author: Lila
Total Time: 35 minutes
Yield: Approximately 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Kitchen Sink Cookies are a delightful mix of sweet and salty flavors, loaded with chocolate chips, toffee bits, potato chips, and pretzels. A perfect treat for those who love a bit of everything in their cookies!

Instructions

Preheat oven: Preheat the oven to 350°F / 177°C.
Prepare baking sheets: Line two baking sheets with parchment paper or a baking mat.
Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream butter and sugars: In a mixing bowl, beat butter, brown sugar, and white sugar until light and fluffy.
Add egg and vanilla: Mix in the egg and vanilla extract.
Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until combined.
Add mix-ins: Fold in the chocolate chips, toffee bits, potato chips, and pretzels.
Form cookie dough: Roll the dough into balls and place them on the prepared baking sheets.
Bake: Bake the cookies for 10-12 minutes until the edges are crisp.
Finish: Tap the baking sheets on the counter, sprinkle with sea salt, and cool on a rack.
Storage: Store the cookies in an airtight container for up to a week.

Notes

You can customize these cookies by adding your favorite mix-ins like nuts or dried fruits.
Adjust the baking time to achieve your desired level of chewiness or crispness.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Kitchen Sink Cookies, Chocolate Chip Cookies, Sweet and Salty Cookies