Kitchen Sink Cookies Recipe

If ever there was a cookie that truly had it all, it’s Kitchen Sink Cookies. Packed with salty, sweet, crunchy, and gooey goodness, these cookies are a joyful explosion of flavors and textures in every bite. Chocolate chips, toffee, crushed potato chips, and pretzels tumble together to form a cookie that’s never boring, always crave-worthy, and utterly irresistible. Whether you’re looking to use up the odds and ends in your pantry or hunting for the ultimate treat, Kitchen Sink Cookies are the answer.

Ingredients You’ll Need

Despite the dizzying array of mix-ins, the base for Kitchen Sink Cookies is comfortingly classic, and each ingredient plays its part in creating the chewy, salty-sweet magic. Let’s see how these simple ingredients come together for maximum deliciousness!

• All-Purpose Flour: The backbone of the cookie, giving structure and the perfect tender crumb.
• Baking Soda: Just enough rise for chewy centers and crisp edges.
• Kosher Salt: Enhances every flavor and ensures your cookies aren’t flat or bland.
• Unsalted Butter: Softened butter gives richness and helps blend everything smoothly.
• Light Brown Sugar: Packs a caramel-like flavor and extra chewy texture — don’t skimp here!
• White Sugar: Balances the brown sugar with a bit of extra sweetness and helps cookies spread.
• Egg: Binds the dough and adds a gorgeous golden hue to the cookies.
• Pure Vanilla Extract: One of my favorite cookie secrets — it brings all the flavors together.
• Semi-Sweet Chocolate Chips: The melty, gooey heart of each cookie bite.
• Toffee Bits: Pockets of buttery, crunchy sweetness that surprise you in the best way.
• Crushed Potato Chips: This is where Kitchen Sink Cookies get their signature salty crunch.
• Chopped Pretzels: Adds surprising crunch and a salty, malty note.
• Flaky Sea Salt (optional): The crowning glory — sprinkle on top for the most addictive sweet-salty finish.

How to Make Kitchen Sink Cookies

Step 1: Prep Your Oven and Pans

Begin by preheating your oven to 350°F (177°C). Line two baking sheets with parchment paper or a baking mat. This little move guarantees your cookies will lift right off the pans, preserves their golden edges, and saves you from sticky messes later.

Step 2: Mix The Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, and kosher salt. This simple step helps make sure the baking soda and salt are evenly distributed, so every cookie bakes up just right, with no unwelcome surprises.

Step 3: Cream Butter and Sugars

In a stand mixer or with a hand mixer, beat together the softened butter, light brown sugar, and white sugar until the mixture looks pale and fluffy. This is what gives Kitchen Sink Cookies their soft, chewy center — so don’t rush it!

Step 4: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, mixing on low speed. Scrape down the sides of the bowl as needed to make sure everything gets beautifully incorporated for even, sweet flavor in every bite.

Step 5: Combine Wet and Dry Ingredients

Add the dry mixture to your creamed base and mix on low just until combined. You want to stop mixing as soon as you no longer see streaks of flour — over-mixing at this stage can make the cookies tough, so keep it gentle!

Step 6: Fold In the Fun Stuff

Here’s where Kitchen Sink Cookies truly earn their name: Stir in the chocolate chips, toffee bits, crushed potato chips, and chopped pretzels by hand. Every scoop of dough should look packed with goodies, promising adventure with each bite.

Step 7: Shape the Dough

Roll the dough into generous golf ball-sized portions. If you’re feeling fancy, roll the balls in extra toppings for show-stopping cookies. Be sure to leave plenty of space (about 6 inches) between each ball on the baking sheet — these cookies deserve room to shine.

Step 8: Bake to Perfection

Slide the pans into the oven and bake for 10 to 12 minutes. Watch for beautifully crisped edges while the centers remain soft and just a little gooey. When you take them out, don’t skip the fun part: firmly tap the pans on the counter to gently deflate the cookies. This step creates irresistibly soft middles!

Step 9: Add the Finishing Touch

While the cookies are warm, sprinkle them lightly with flaky sea salt if you’re using it. This final flourish turns Kitchen Sink Cookies into an unforgettable indulgence. Let them sit for 5 minutes on the pan, then move to a rack to cool completely — if you can wait that long!

How to Serve Kitchen Sink Cookies

Garnishes

For that “wow” factor, a sprinkle of flaky sea salt is unbeatable. You can also top your Kitchen Sink Cookies with a handful of extra chopped pretzels or a few more toffee bits right after baking. It’s all about adding extra texture and making every cookie look as scrumptious as it tastes!

Side Dishes

Nothing pairs better with these cookies than a tall glass of cold milk — classic never goes out of style! For an extra fun twist, scoop a little vanilla or chocolate ice cream alongside. For grown-ups, try serving them with a rich espresso for that perfect salty-sweet pick-me-up.

Creative Ways to Present

Pile the cookies onto a rustic wooden board and scatter extra snacks (pretzels, chips, and chocolate chunks) around them for a playful, help-yourself centerpiece. Or, tuck them into small gift bags tied with a ribbon for the ultimate homemade treat to share with friends or neighbors.

Make Ahead and Storage

Storing Leftovers

Once your Kitchen Sink Cookies have cooled, store them in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, though they rarely last that long in any cookie-loving household!

Freezing

These cookies freeze beautifully. Place cooled cookies in a single layer in a freezer bag, squeezing out as much air as possible. Freeze for up to three months, and simply thaw at room temperature for an easy treat any time you need a cookie fix.

Reheating

If you love your Kitchen Sink Cookies warm and gooey, pop one in the microwave for about 10 seconds. It’ll taste like it just came out of the oven, with melty chocolate and a warm, buttery center.

FAQs

Can I use different mix-ins in Kitchen Sink Cookies?

Absolutely! That’s the beauty of Kitchen Sink Cookies — swap in white chocolate, dried fruit, nuts, or even candy-coated chocolates. Scraps from your pantry are welcome here; just keep the overall quantity of mix-ins the same for the best results.

Do I have to chill the dough?

No need! This dough is designed to go straight from the mixer to the oven, which means instant cookie gratification. However, if you want thicker cookies, you can chill the dough for 30 minutes before baking.

How do I keep potato chips and pretzels crunchy?

Mix them in gently at the last step, just until incorporated, and bake immediately for the freshest crunch. Don’t over-mix, as that can break down the mix-ins and leave you with less texture.

Can I make Kitchen Sink Cookies gluten-free?

You can! Substitute a measure-for-measure gluten-free flour blend, and ensure your pretzels and potato chips are gluten-free, too. Expect a slightly different texture, but the flavors will be just as amazing.

What’s the key to super-soft centers?

For dreamy centers, keep a close eye toward the end of baking. Pull the cookies when the edges look set but the centers are still a little soft — they’ll finish cooking as they cool. The pan-banging trick after baking helps lock in that perfect chewy texture.

Final Thoughts

If you haven’t experienced the wild, wonderful chaos of Kitchen Sink Cookies yet, now is the time! They’re playful, endlessly adaptable, and pure comfort with every salty-sweet bite. Give them a try, and I bet you’ll find yourself coming back to this recipe every time your sweet tooth calls.

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