Kitchen Sink Cookies Recipe
This Kitchen Sink Cookies Recipe gives you big, bakery-style cookies packed with chocolate, pretzels, toffee, and all your favorite “everything but the kitchen sink” mix-ins—chewy in the middle, crisp on the edges, and wonderfully sweet and salty in every bite.
If you love a good loaded cookie recipe that tastes like something from a cozy coffee shop but comes straight from your own oven, you’re in the right place. These kitchen sink cookies are my answer to the question, “What do I do with all these half-used bags of chocolate chips, pretzels, and nuts in my pantry?”
Over the years, I’ve tweaked this from-scratch cookie recipe for my kids, then my grandkids, and now for you. It’s an easy cookie recipe that feels a little playful—perfect for bake sales, game days, holiday cookie trays, or those random Tuesday nights when you just need a pan of soft and chewy cookies cooling on the counter.
You can treat this as a base Kitchen Sink Cookies Recipe and change up the mix-ins with the seasons: pastel candies at Easter, red and green sprinkles at Christmas, or salty potato chips when you’re in a mood. Think of it as your go-to homemade cookie recipe for all those moments.
Why You’ll Love This Kitchen Sink Cookies Recipe
- Loaded with flavor and texture – Chocolate chips, butterscotch chips, toffee pieces, pretzels, and more give you crunchy, chewy, melty goodness in every bite.
- Sweet and salty balance – These salty sweet cookies hit that perfect spot when you want dessert, but you also can’t stop snacking on pretzels.
- Soft and chewy, bakery-style – This chewy cookie recipe uses brown sugar, oats, and a short chill time to keep the centers tender and thick.
- Great for cleaning out the pantry – Any “cookie with mix-ins” is a smart way to use those last bits of nuts, candy, or chips you don’t want to waste.
- Customizable for any season – Turn them into everything but the kitchen sink cookies for Halloween, Christmas, birthdays, or game day with simple swaps.
- Crowd-pleasing and kid-friendly – Kids love choosing the add-ins, and adults love the complex sweet and salty dessert vibe.
- Easy enough for weeknights – No fancy tools, no fussy steps—just a solid baking cookie recipe that works.
- Freezer-friendly dough – Roll the dough into balls and freeze; you can bake a few loaded chocolate chip cookies anytime you want a fresh dessert cookie recipe.
Ingredients
Here’s what you’ll need for the best kitchen sink cookies, with lots of room for your favorite mix-ins.
For the cookie dough (base):
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- Soft, not melted—the butter should give slightly when pressed. This helps create soft and chewy cookies.
- 1 cup (200 g) packed light brown sugar
- Brown sugar adds moisture and that caramel flavor. Dark brown is fine for a deeper taste.
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- Cold eggs can make the butter seize, so let them sit out 20–30 minutes.
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- Use a spoon-and-level method or weigh the flour for the most reliable texture.
- 1 cup (90 g) old-fashioned rolled oats
- These oats add chew and structure; avoid quick oats as they can make the dough dense.
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt or table salt
For the “kitchen sink” mix-ins (about 3 cups total):
Feel free to mix and match, but aim for roughly 3 cups of mix-ins combined.
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup toffee bits (like Heath toffee bits)
- 3/4 cup roughly chopped mini pretzels
- 1/2 cup chopped nuts (pecans, walnuts, or peanuts) – optional but delicious
- 1/4–1/2 cup crushed kettle potato chips or ridged chips – optional, for extra salty crunch
- 1/4 cup M&M’s or candy-coated chocolates – optional, fun for kids or seasonal color
For topping:
- Flaky sea salt, for sprinkling on top before baking (highly recommended for that sweet and salty cookie moment)
You don’t need every single add-in listed; use what you have and what you like. The secret is keeping the total mix-ins near 3 cups so the dough can still hold together.
Directions
-
Preheat and prepare the pans
Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats. This helps prevent over-browning and makes cleanup easier. -
Cream the butter and sugars
In a large mixing bowl (a stand mixer with a paddle works great, but a hand mixer is fine), beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy. You’re adding air here, which helps create soft and chewy cookies. -
Add eggs and vanilla
Add the eggs one at a time, mixing on low after each until just combined. Scrape down the bowl, then mix in the vanilla extract. Don’t overmix at this point; you just want everything smooth. -
Combine dry ingredients
In a separate medium bowl, whisk together the flour, rolled oats, baking soda, and salt. This helps spread the leavening and salt evenly through the dough, so you don’t end up with strange pockets. -
Mix the dough
Add the dry ingredients to the wet ingredients in two batches, mixing on low just until no streaks of flour remain. If you’re making this as a from scratch cookie recipe for the first time, go slow here—once the flour is added, overmixing can make cookies tough. -
Fold in the “kitchen sink” mix-ins
Using a spatula or wooden spoon, fold in your chocolate chips, butterscotch chips, toffee pieces, pretzels, nuts, chips, and candies. It should look like a very loaded cookie recipe—lots of chunks, but the dough should still cling together. If it looks too dry or crumbly, you can add 1–2 teaspoons of milk and gently work it in. -
Chill the dough (quick but important)
Cover the bowl and chill the dough in the fridge for at least 30 minutes (up to 48 hours). This step helps the flour hydrate and keeps the cookies thick and soft when they bake, instead of spreading too thin. You know what? This short chill is part of what makes these some of the best kitchen sink cookies. -
Scoop the cookies
Use a medium cookie scoop (about 2 tablespoons of dough) to portion the cookies onto your prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra mix-ins and chocolate chips on top of each dough ball for that bakery-style look. Sprinkle lightly with flaky sea salt. -
Bake
Bake one sheet at a time for 10–12 minutes, or until the edges are set and lightly golden but the centers still look soft and slightly underbaked. Every oven is a little different—if you like crispier cookies, go closer to 12–13 minutes. -
Cool and set
Let the cookies cool on the baking sheet for 5 minutes (they’ll finish setting and firming up), then transfer to a wire rack to cool completely. If you try one warm—no judgment—they’ll be extra gooey and melty.
Servings & Timing
- Yield: About 28–32 cookies, depending on size
- Prep Time: 20 minutes
- Chill Time: 30 minutes (you can extend this up to 48 hours)
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour 10 minutes (including chilling and baking the first batch)
Variations
Here’s where this Kitchen Sink Cookies Recipe really becomes your own.
- Peanut Butter Lovers – Swap 1/2 cup of the butter for 1/2 cup creamy peanut butter and add peanut butter chips for a double peanut version of everything but the kitchen sink cookies.
- S’mores Kitchen Sink Cookies – Use milk chocolate chips, mini marshmallows, and crushed graham crackers instead of pretzels and chips.
- Mocha Crunch Version – Add 1–2 teaspoons instant espresso powder to the dough and stir in dark chocolate chunks and toffee pieces.
- Gluten-Friendly – Use a 1:1 gluten-free all-purpose baking blend and make sure your oats and pretzels are certified gluten-free; the texture will be a bit more tender but still delicious.
- Holiday Party Cookies – Add red and green candies, white chocolate chips, and sprinkles for a festive dessert cookie recipe.
- Nut-Free Treat – Skip nuts and use extra pretzels, seeds (like pumpkin or sunflower), or more candy pieces.
Storage & Reheating
-
Room Temperature:
Store cooled cookies in an airtight container at room temperature for 4–5 days. Place a small slice of bread in the container if you want extra soft and chewy cookies—the bread gives up moisture and keeps the cookies tender. -
Freezing Baked Cookies:
Freeze baked kitchen sink cookies in a freezer-safe bag or container for up to 3 months. Stack with parchment between layers so they don’t stick. Thaw at room temperature for about 30 minutes before serving. -
Freezing Dough Balls:
Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F, adding 1–2 minutes to the baking time. -
Reheating for That “Fresh-Baked” Feel:
Warm a cookie in the microwave for about 8–10 seconds, or place on a low oven (300°F) for 3–4 minutes. The chocolate gets melty again and the edges perk up nicely.
Notes
- Weigh your flour if you can. A kitchen scale takes the guesswork out and really helps this kind of cookie baking recipe stay consistent. Too much flour leads to dry cookies; too little and they spread.
- Chilling is not just a “nice to have.” In my test batches, unchilled dough spread nearly 30% more than chilled dough—and the chilled ones stayed softer the next day.
- Press extra mix-ins on top. This is a little food blogger trick: it makes the cookies prettier for photos, lunchboxes, or gift boxes. People eat with their eyes first.
- Rotate your pans. If your oven runs hot in the back (most home ovens do), turn the baking sheet halfway through for even browning.
- Don’t skip the flaky salt. A pinch on top turns regular loaded chocolate chip cookies into grown-up salty sweet cookies that feel a little special.
- Let them cool. I know it’s hard, but cookies are actually still baking for a few minutes out of the oven. If they seem too soft right away, give them 5–10 minutes; they firm up as they cool.
FAQs
Can I make this Kitchen Sink Cookies Recipe without oats?
Yes. Replace the 1 cup of rolled oats with 3/4 cup additional flour. The cookies will be a little less chewy but still soft and delicious.
Why did my cookies spread too much?
Usually this means the butter was too soft or the dough didn’t chill long enough. Adding 10–15 more minutes of chill time and making sure you’re not using melted butter will help.
Can I use salted butter instead of unsalted?
You can. Just reduce the added salt in the recipe to 1/4 teaspoon, and skip sprinkling with flaky salt on top if you’re salt-sensitive.
How do I know when the cookies are done?
Look for golden edges and soft centers that look slightly underbaked. They’ll continue setting as they cool on the baking sheet for a few minutes.
Can I halve or double this recipe?
Yes. This homemade cookie recipe halves and doubles well. If you double it, chill the dough in two bowls so it cools evenly.
What are the best mix-ins for everything but the kitchen sink cookies?
A mix of chocolate chips, butterscotch chip cookies style chips, toffee piece cookies, pretzels, and something crunchy and salty (like kettle chips) gives great contrast, but you can use what you like.
Can I make the dough ahead?
Absolutely. Chill the dough, tightly covered, for up to 48 hours. The flavor actually develops more, giving you a deeper, bakery-style taste.
Are these cookies good for mailing or gifting?
Yes. These soft and chewy cookies hold up well if baked slightly on the firmer side and packed in a snug tin or cookie box with parchment layers.
Conclusion
This Kitchen Sink Cookies Recipe is one of those cozy, flexible recipes you come back to again and again—a little playful, a little nostalgic, and always a crowd-pleaser. You get a sweet and salty dessert that feels special, but it’s still a straightforward baking cookie recipe you can tackle on a busy weeknight.
If you make these everything but the kitchen sink cookies, I’d love to hear what mix-ins you used—leave a comment, share a photo, or tell me which version your family loved most. And if you’re in a cookie mood, look around my site for more from scratch cookie recipes to fill your next cookie jar.
Kitchen Sink Cookies
Ingredients
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
- 1 cup light brown sugar packed (200 g)
- 1/2 cup granulated sugar 100 g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour 280 g, spooned and leveled or weighed
- 1 cup old-fashioned rolled oats 90 g; not quick oats
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt or table salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup toffee bits such as Heath toffee bits
- 3/4 cup mini pretzels roughly chopped
- 1/2 cup nuts chopped pecans, walnuts, or peanuts; optional
- 1/4 to 1/2 cup kettle potato chips or ridged potato chips crushed; optional
- 1/4 cup M&M’s or candy-coated chocolates optional
- flaky sea salt for sprinkling on top before baking
Instructions
- Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, mixing on low after each until just combined. Scrape down the bowl, then mix in the vanilla extract until smooth. Do not overmix.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate medium bowl, whisk together the flour, rolled oats, baking soda, and salt until evenly combined.2 1/4 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt
- Add the dry ingredients to the wet ingredients in two additions, mixing on low just until no streaks of flour remain and a soft dough forms. Avoid overmixing once the flour is added.
- Using a spatula or wooden spoon, gently fold in the chocolate chips, butterscotch chips, toffee bits, chopped pretzels, nuts, crushed potato chips, and M&M’s (if using). The dough should be very chunky but still hold together; if it seems too dry or crumbly, add 1–2 teaspoons of milk and gently work it in.1 cup semi-sweet chocolate chips, 1/2 cup butterscotch chips, 1/2 cup toffee bits, 3/4 cup mini pretzels, 1/2 cup nuts, 1/4 to 1/2 cup kettle potato chips or ridged potato chips, 1/4 cup M&M’s or candy-coated chocolates
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 48 hours. Chilling helps the flour hydrate and keeps the cookies thick and chewy instead of spreading too much.
- Use a medium cookie scoop (about 2 tablespoons of dough) to portion the dough onto the prepared baking sheets, spacing about 2 inches apart. Gently press a few extra mix-ins onto the tops for a bakery-style look, then sprinkle lightly with flaky sea salt.flaky sea salt
- Bake one sheet at a time for 10–12 minutes, or until the edges are set and lightly golden while the centers still look soft and slightly underbaked. For crisper cookies, bake 12–13 minutes, watching closely.
- Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. The centers will firm up as they cool.
