Kitchen Sink Cookies
By Maria Lichty
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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It’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.
- Cookie Ingredients
- How to Make Kitchen Sink Cookies
- More Mix-In Ideas
- How to Store & Freeze Cookies
- FAQ
- More Cookie Recipes
- Kitchen Sink Cookies Recipe
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.
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 !
Cookies
Kitchen Sink Cookies
Ingredients1x2x3x
- 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?
Kitchen Sink Cookies
Recipe from Two Peas and Their Pod
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.
