Kitchen Sink Cookies (2024)

These delicious and fun Kitchen Sink Cookies are soft and chewy chocolate chip cookies filled with everything “but the kitchen sink.” They are totally customizable to the flavors you enjoy in your cookies and to what you have on hand. Think sweet and salty! So grab all those little bags of leftover chocolate chips, butterscotch chips, coconut, pretzels, rolled oats, potato chips, pecans, and walnuts, and let’s get baking.

How to make Kitchen Sink Cookie

First, whisk together the flour, baking soda, and salt in a medium bowl. Then using a stand mixer with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and the sugars until light and fluffy. Reduce the speed to low. Add the vanilla extract and the eggs one at a time, mixing just until incorporated.

Now add the dry ingredients to the wet ingredients in several increments mixing just until incorporated. Scrape down the beater and the bowl as needed. Remove the bowl from the mixer and stir in a couple of cups of goodies like chocolate chips, potato chips, toffee bits, dried cranberries, raisins, and so much more.

Using a 1 1/2 tablespoon cookie scoop, drop the cookie dough onto the prepared baking sheet leaving about 2 inches between the scoops. If desired, press a few mix-ins into the tops of the cookies.Bake cookies until lightly browned. Let the cookies cool for 5 minutes before moving them to wire racks. See below for the full recipe card.

Recipe notes and helpful tips

• Many years ago, I started using Land O’Lakes butter in all my baking, and I have never looked back. The butter is high quality and very consistent.
• Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
• If you add mini marshmallows, don’t overdo it. The cookies can become too soft to handle if you add too many.
• Gently press a few of the mix-ins into the tops of the cookies before baking for a beautiful presentation.
• Cover the baking sheet with parchment paper or a silicone baking mat. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
• Do not overbake these cookies. They are best left soft and chewy with just slightly crisp edges.
• Top the warm cookies with a sprinkle of sea salt.
• Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
• Store the cookies on the counter in an airtight container for up to 4 days. orfreezethem for up to 3 months in a sturdy freezer container. Thaw the frozen cookies in anairtight containeron the counter.

The best mix-ins for Kitchen Sink Cookies

• Baking Chips – semi-sweet chocolate chips, chocolate chunks, butterscotch chips, white chocolate chips, dark chocolate chips, and peanut butter chips
• Nuts – pecans, walnuts, macadamia nuts, pistachios, and peanuts
• Dried Fruit – raisins, cranberries, figs, coconut, and cherries
• Snack Foods – potato chips, pretzels, crushed cereal, mini marshmallows, and M&Ms
• Miscellaneous – chopped-up candy bars, rolled oats, toffee bits, caramel bits, and sprinkles

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