These kitchen sink cookies are the perfect chaotic blend of pretty much everything but the kitchen sink! A chocolate chip cookie is taken to the next level with pretzels, potato chips, and candy pieces. You won’t be able to get over how amazing these cookies are!
If you have never tried potato chips in a cookie before, prepare to be blown away! The salty crunch with the sweet cookie- absolute bliss. If you still aren’t convinced, I’ve got plenty of traditional cookie recipes for you. Try these Turtle Cookies, these Almond Cookies, or these White Chocolate Oreo Cookies instead!
Kitchen Sink Cookie
You probably already know how the kitchen sink cookie gets its name. It’s definitely loaded with pretty much anything you are in the mood for! There are lots of different ways to make a kitchen sink cookie, but this recipe is hands down my favorite mix. The pretzels and potato chips add just enough to the chocolate chip cookie base to balance out the sweetness of the candy pieces and chocolate chips. It really is a super fun cookie and is a great way to switch things up. People love it when I bring these to potlucks!
You can really make this cookie recipe your own! Why not try out some of these fun additions in a peanut butter cookie or a brownie cookie instead? You can also switch up the candies that go into this cookie recipe any way you like. It’s a great recipe to make with kids because you get to throw in whatever sounds good to you at the time, and whatever you have sitting in your pantry. This is going to become a family favorite, guaranteed!
The ingredients for your kitchen sink cookies are unique to you. You will start with a basic chocolate chip cookie base, and then comes the fun part. You can add just what I’ve listed here, or you can get creative on your own! Think of things like caramel bits, butterscotch chips, sprinkles, coconut flakes, peanut butter chips- the list goes on! I give more suggestions below in the tip box. You can find all the measurements below in the recipe box.
- Butter: I prefer to use unsalted so I can keep a better eye on how much salt goes into the recipe. Don’t forget to leave your butter out to soften.
- Brown Sugar: Helps the cookie to get that nice brown color, and deepens the flavor with the molasses.
- Sugar: To sweeten the dough.
- Eggs: I always use large grade A eggs. Leave them out at room temperature for better results.
- Vanilla Extract: For added flavor.
- All-Purpose Flour: It’s the easiest to work with. I haven’t tested this recipe on gluten-free flours so I’m not sure how it would work!
- Baking Soda: Leavening agent.
- Baking Powder: Leavening agent.
- Salt: To balance out the sweetness.
- Pretzels: Make sure they are crushed up into smaller bite sized pieces.
- Potato Chips: I prefer the plain salted chips crushed up!
- Toffee Bits: This is what adds that caramel and crunch that I love so much!
- Chocolate Chips: A must to bring the whole cookie together!
Kitchen Sink Cookie Recipe
It doesn’t get easier than these kitchen sink cookies! It’s simple and so straightforward. First, cream your butter and sugar. Add the rest of your ingredients and mix, then pop them in the oven. I prefer to use a cookie scoop to keep all of the cookies an even size so they bake better in the oven.
- Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. In a medium sized mixing bowl cream together cream the butter with both sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined.
- Make Batter: Add flour, baking soda, baking powder and salt until combined. Mix in the pretzels, potato chips, toffee, and chocolate chips by hand until well combined.
- Shape, Bake, and Enjoy: Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or silpat lined cookie sheet. Bake for 7-8 minutes. Remove from the oven and transfer to a cooling rack to cool.
Tips for Making Kitchen Sink Cookies
These kitchen sink cookies are a go-to at my house for quick and easy dessert. It’s a crowd pleaser and it feels like more fun than a regular cookie, and you get to be creative with your flavor combinations. Here are a few tips when it comes to making these cookies.
- Balancing Flavors: Kitchen sink cookies are really easy to make with whatever you have in your pantry. Keep the total amount of mix-ins at 2 cups and I recommend keeping it at 1 cup salty, 1 cup sweet. Try different nuts (walnuts, pecans, peanuts), dried fruit like cherries or raisins, peanut butter cups, white chocolate chips or butterscotch—the opportunities are endless!
- Chewy Cookies: For softer, chewier cookies, bake them until the edges just barely start to brown. They will look underbaked as you remove them from the oven, but they will continue to cook as they cool.
I love these kitchen sink cookies because they are so easy to store! No worrying about frosting getting stuck to everything or them crumbling all over each other. Here is how I like to store my cookies.
- On the Counter: Store in an airtight container for up to 5 days. Add a piece of bread to the container to keep the cookies soft.
- In the Freezer: Baked cookies can be stored in an airtight container in the freezer for up to 3 months. Unbaked cookie dough can be proportioned and frozen. Frozen cookie dough will keep for up to 3 months in the freezer. Bake directly from frozen, but add 2-3 minutes of baking time.
Kitchen Sink Cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup crushed pretzels
- ½ cup crushed potato chips
- ½ cup toffee bits
- ½ cup chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. In a medium sized mixing bowl cream together cream the butter with both sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined.
- Add flour, baking soda, baking powder and salt until combined. Mix in the pretzels, potato chips, toffee, and chocolate chips by hand until well combined. .
- Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or silpat lined cookie sheet. Bake for 7-8 minutes. Remove from the oven and transfer to a cooling rack to cool.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.