Kitchen sink cookies are packed with a little bit of everything: peanut butter chips, chocolate chips, toffee bits, caramel, pretzels and more. Despite their loaded appearance, they’re simple to make and perfect when you can’t decide which cookie you want. These thick, chewy cookies are customizable, so you can swap or omit mix-ins depending on what you have on hand.
If you love big, chunky cookies loaded with texture and flavor, these kitchen sink cookies hit the spot. They combine the best elements from chocolate chip, peanut butter, and candy-filled cookies into one irresistible bite. The base uses common baking staples, and most of the ingredient list is made up of mix-ins, so they’re easy to adapt to your pantry.
Whether you want a sweet snack with a glass of milk or a last-minute dessert, these cookies are satisfying every time.
Why you’ll love this Kitchen Sink Cookie Recipe
- Chunky, chewy, and full of mix-ins.
- Ready in about 25 minutes.
- Easy to customize with your favorite add-ins.
- Warm, gooey centers with crunchy bits for contrast.
- A delicious sweet-and-salty flavor profile.
Ingredients for Kitchen Sink Cookies
Notes and substitutions: see the recipe card below for exact measurements. Use the mix-ins you prefer or have on hand.
- All-purpose flour: Measure by spoon-and-level or use a scale. Too much flour makes dense cookies.
- Leavening: Baking soda and baking powder help the cookies rise and stay soft.
- Salt: Brings out the flavors in the dough and mix-ins.
- Butter: Use room-temperature unsalted butter so you can control the salt level.
- Brown sugar: Light brown sugar adds moisture and a caramel-like flavor.
- Eggs: Room temperature eggs mix more evenly into the batter.
- Vanilla: Pure vanilla extract is preferred but use what you have.
- Mix-ins: Milk and semi-sweet chocolate chips, chocolate chunks, crushed pretzels, toffee bits, caramel bits, and peanut butter chips. Mini chips or regular-size chips both work.
How to Make Everything But The Kitchen Sink Cookies
Below are the main steps to make these cookies. For the full printable recipe, consult the recipe card included further down.
Step 1: Cream butter and sugars. In a stand mixer or with a hand mixer, cream together room-temperature butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, then mix until combined.
Step 2: Mix dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
Step 3: Combine dough and add mix-ins. With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Fold in the mix-ins in small batches—adding two or three at a time helps distribute them evenly without overworking the dough.
Step 4: Scoop and bake. Use a medium cookie scoop to portion the dough onto lined baking sheets, leaving at least 1 inch between each cookie. Bake at 350°F for 10–12 minutes, or until the edges are golden brown. Let cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to finish cooling.
Pro Tip:
Use a cookie scoop (about 1.5 tablespoons) so all cookies bake evenly. If you don’t have a scoop, shape the dough into 1 3/4-inch balls by hand.
Storage
Room temperature: Store cooled cookies in an airtight container for up to one week.
Freezing: Freeze baked cookies after they’ve cooled in an airtight container or freezer bag for up to three months.
Make ahead: You can freeze unbaked cookie dough balls. Thaw about an hour before baking and proceed with the original baking instructions; dough balls will keep in the freezer for up to three months.
Tips for the Best Kitchen Sink Cookies
- Room temperature ingredients: Ensure butter and eggs are at room temperature for even mixing and better texture.
- Prevent overspreading: Use parchment paper or a silicone mat rather than nonstick spray on baking sheets.
- Bakery-style look: Reserve a few mix-ins to press into the tops of the dough before baking so each cookie looks loaded and appetizing.
- Finish with flaky salt: A light sprinkle of coarse sea salt before baking enhances the sweet-and-salty contrast.
Other Add-In Ideas
One of the best parts of this recipe is how adaptable it is. Swap or add any of the following based on preference or pantry staples:
- Salty/savory: Crushed potato chips, oats, or cereal for extra crunch.
- Sweet: Butterscotch chips, dark chocolate chips, or M&M’s.
- Chocolate alternatives: Break up a chocolate bar or chopped peanut butter cups instead of chunks.
- Nuts & dried fruit: Peanuts, walnuts, pistachios, almonds, raisins, or dried cranberries.
- Holiday variation: Swap in white chocolate chips and red-and-green candies for a festive version.
More Easy Cookie Recipes
- Peanut Butter Chocolate No Bake Cookies
- Buttery Pecan Snowball Cookies
- Cheese Cookies
- Peanut Butter Cornflake Cookies
- 3-Ingredient Lemon Cake Mix Cookies
- Air Fryer Chocolate Chip Cookies
Kitchen Sink Cookies
Author: Jaclyn
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup milk chocolate chips
- 1/4 cup mini semi-sweet chocolate chips
- 1/2 cup chocolate chunks
- 1/2 cup crushed pretzels
- 1/2 cup toffee bits
- 1/2 cup caramel bits
- 1/2 cup peanut butter chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the eggs and vanilla.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl. With the mixer on low, slowly add the dry ingredients to the wet.
- Stir in the mix-ins in small batches, a few at a time, to distribute evenly.
- Using a medium cookie scoop, portion dough onto the baking sheet, leaving at least 1 inch between cookies.
- Bake 10–12 minutes, until edges are golden. Cool on the baking sheet briefly before transferring to a rack to finish cooling.
Notes
Presentation: Reserve a small amount of each mix-in to press into the tops of the cookies before baking for a more attractive finish.
More add-in ideas: Rolled oats, crushed potato chips, chopped nuts, butterscotch chips, or M&Ms can be swapped in.
Storage: Store in an airtight container at room temperature for up to one week.
Nutrition
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Carbohydrates: 29 g
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Protein: 2 g
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Fat: 10 g
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