Kitchen Sink Cookies are the ultimate celebration of everything delicious—a buttery, chewy base loaded with chocolate chips, pretzels, toffee bits, nuts, and whatever else your heart desires! This is the kind of cookie that makes people smile the moment they see it, and honestly, it’s one of my absolute favorite recipes to make when I want to create something truly special.
The beauty of kitchen sink cookies is their flexibility. Unlike some recipes that demand precision and exact measurements, these cookies thrive on creativity and personalization. You can follow this base recipe exactly as written, or you can swap in your favorite mix-ins to create your own signature version. I’ve made them with everything from crushed candy canes to dried cranberries to white chocolate chunks, and every batch has been absolutely amazing.
What makes these cookies truly stand out is the perfect balance of textures and flavors. The butter and brown sugar create a rich, caramel-like flavor that serves as the perfect canvas for all your favorite toppings. The eggs and vanilla add moisture and depth, while the flour and baking soda create that ideal chewy-yet-structured crumb we all crave. When you add in the mix-ins, you get little surprises in every single bite—a piece of pretzel here, a toffee bit there, and always plenty of chocolate.
I’ve found that the secret to making the BEST kitchen sink cookies comes down to a few key factors. First, don’t skip the chilling step—it really does make a difference in how the cookies spread and bake. Second, use high-quality chocolate if you can; it makes such a noticeable difference in the final product. Third, don’t be shy with your mix-ins! The more variety and quantity you add, the more special these cookies become. And finally, take them out of the oven just when they start to look slightly underdone in the centers—they’ll continue cooking on the baking sheet and you’ll end up with perfectly chewy cookies.
These cookies are perfect for so many occasions. Make them for holiday cookie exchanges, pack them in care packages, bring them to potlucks, or simply make a batch to keep on hand for when you need a special treat. You can even wrap them individually as gifts for teachers, neighbors, or friends. Whatever you decide, I promise these kitchen sink cookies will become a favorite in your house too.
For more baking inspiration, check out our Best Heavy Cream Alfredo Sauce Recipe for a completely different flavor profile, or explore our Easy Chicken Alfredo Recipe for a savory dinner option. If you’re looking for more sweet treats, our Delicious Heavy Cream Pasta Recipe collection has some unique dessert variations. For additional inspiration, check out Bon Appétit’s cookie guide and Serious Eats’ chocolate chip cookie article.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup crushed pretzels
- 3/4 cup toffee bits
- 3/4 cup chopped pecans or walnuts
- 1/2 cup white chocolate chips
- 1/4 cup dried cranberries or raisins
- Fleur de sel or sea salt for topping (optional)
Instructions
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed for about 3-4 minutes, until the mixture is light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they’re fully incorporated.
- Pour in the vanilla extract and mix until the batter is smooth and well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix—you want a soft dough.
- Fold in the semi-sweet chocolate chips, milk chocolate chips, crushed pretzels, toffee bits, pecans, white chocolate chips, and dried cranberries using a rubber spatula or wooden spoon until everything is evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This chilling time is crucial for the best results and helps prevent the cookies from spreading too much during baking.
- When ready to bake, preheat your oven to 375°F and line baking sheets with parchment paper.
- Using a 2-tablespoon cookie scoop or your hands, form the dough into balls and place them about 2 inches apart on the prepared baking sheets.
- Gently flatten each dough ball slightly with the palm of your hand to create a disk about 1/2 inch thick.
- If desired, sprinkle a tiny pinch of fleur de sel on top of each cookie before baking for an extra layer of flavor.
- Bake the cookies for 12-14 minutes, until the edges are golden brown but the centers still look slightly underdone and soft.
- Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes to allow them to set slightly.
- Transfer the cookies to a wire cooling rack and let them cool completely, which will take about 15-20 minutes.
- Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Pro Tips
Chilling is Essential: Don’t skip the refrigeration step. Chilled dough spreads more evenly and creates cookies with better texture and shape. The cold dough also allows flavors to meld together beautifully.
Baking Temperature Matters: Using a 375°F oven (rather than the standard 350°F) helps the cookies set up faster on the edges while keeping the centers chewy. If your oven runs hot, you may need to reduce the temperature by 25°F.
Underbaking Technique: The key to chewy cookies is removing them from the oven when they still look slightly soft in the center. They continue to cook on the hot baking sheet after removal, and will firm up as they cool.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a properly emulsified dough that bakes evenly.
Storage Solutions: Keep baked cookies in an airtight container with a slice of bread to help maintain softness. Replace the bread slice every day or two. For longer storage, freeze cookies in an airtight freezer container for up to three months.
Scaling the Recipe: You can easily double this recipe if you need more cookies. The baking time and temperature remain the same, though you may need to rotate the baking sheets halfway through for even browning.
Custom Combinations: Create themed batches by using different mix-in combinations. Try a tropical version with white chocolate and macadamia nuts, a s’mores version with crushed graham crackers and marshmallow pieces, or a cookies and cream version with crushed Oreos.
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