These chewy Kitchen Sink Cookies have a little bit of everything from chocolate chips to toffee pieces, pretzels, coconut, and even potato chips. (everything but the kitchen sink) Once you make the dough, you’ll bake right away, no refrigeration required. If you’re a salty and sweet lover, you’ll love these cookies.
Salty and Sweet Meet in This Kitchen Sink Cookie Recipe
Kitchen Sink Cookies are a fun twist on Laura Bush cowboy cookies, but instead of just using chocolate chips, you’ll add crushed potato chips, shredded coconut, toffee bits, and salty pretzels.
Really, you can add almost any type of mix-in – everything but the kitchen sink! Just keep your fillings to a total of 4 cups. Below you’ll find the proportions I use, but every time I make them, I change them up a bit depending on what half open bags I have in my pantry.
The two things I always include, are potato chips and pretzels, the rest can be whatever you like.
More Mix-In Ideas
- M&Ms, Reese’s Pieces, or other candies
- Dried fruit
- Nuts like walnuts or pecans
- White chocolate chips, butterscotch chips, or peanut butter chips
This recipe begins with a classic cookie dough mixture, then you’ll fold in your mix-ins. You also have the option of rolling the cookies in extra mix-ins for even more crunch and flavor , which I highly recommend but it’s not essential for a wonderful cookie.
Since you don’t have to refrigerate the dough, like you do for brown butter chocolate chip cookies, you can have warm homemade cookies in under an hour. The cookies come out super chewy yet crunchy from the mix-ins.
If you’re serving these on a dessert tray, try combining them with some chocolate pecan turtle candies. The flavor and texture will compliment these cookies.
These are one of those cookie recipes that everyone seems to love, I think it’s not only the salty and sweet combo but the fact that they’re crunchy and chewy. You get all the things. They rank right up their with coconut oatmeal cookies.
Why You’ll Love These Fabulous Cookies
- Easy: This recipe is just as simple as basic chocolate chip cookies with a few more add-ins!
- Freezer-friendly: You can freeze the dough, so you’ll have cookies on hand whenever you want.
- Layered with texture and flavor: Each mix-in adds a different layer of flavor and texture, making it an upgrade from regular chocolate chip cookies.
Cookie Ingredients
- Pantry staples: You’ll need unsalted butter, light brown sugar, white sugar, all-purpose flour, baking soda, salt, an egg, and vanilla extract.
- Semi-Sweet chocolate chips: Any type will all work. You could also use milk chocolate or dark chocolate chips if you prefer.
- Fillings: You’ll need crushed potato chips and broken pretzels, the rest are optional but here are my go to ones, toffee bits, shredded sweetened coconut, and flaky sea salt.
How to Make Kitchen Sink Cookies
Step One: Prep the Dough
Start by creaming together butter, sugars, and vanilla in the bowl of a stand mixer. Then, mix in the egg until everything’s combined. In another bowl, combine the dry ingredients and stir them into the butter mixture.
Step Two: Add the Fillings
Mix together all the filling ingredients, then fold them into the cookie dough until well combined.
Step Three: Shape the Cookies
Use a cookie scoop to form dough balls and roll them in extra filling if desired. Bake, then gently tap the cookies on the counter to flatten.
Step Four: Finish with Salt
If you did not roll the dough in extra mix-ins, once the cookies are out of the oven, sprinkle them with flaky sea salt for that perfect finishing touch.
Helpful Notes
- Toppings: You can play around with different toppings, but I don’t skip the potato chips or pretzels.
- Cookie shape: To get nice flat cookies, slam the cookies on a hard surface as soon as they come out of the oven. If you want them perfectly round, take a large rimmed glass and place it over the hot cookie on the baking sheet and rotate the glass a few times around the cookie. This needs to be done as soon as they come out of the oven, before the cookie has time to set.
- Extra Filling: These are best rolled in extra filling so you’ll need about 1-2 cups of filling ingredients for rolling.
Storage and Make-Ahead
Store: Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months.
Make-ahead: Scoop the cookie dough into a baking sheet and flash-freeze cookie dough balls for an hour, then transfer to an airtight container for up to 6 months. Let the dough thaw in the fridge overnight before baking.
Ingredients
Cookie dough
- 1 cup butter room temp
- ¾ cup light brown sugar
- ½ cup white sugar
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 teaspoons vanilla
Filling
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup crushed potato chips
- ½ cup broken pretzels
- ½ cup coconut
- Flaky sea salt
Instructions
- Preheat oven to 350º. Line baking sheets with parchment paper.
- In a stand mixer, cream butter with brown sugar and white sugar until light and fluffy, about 3 minutes. Add an egg and vanilla and mix to combine.
- In a separate bowl, whisk the flour, with the baking soda and salt and add to the butter mixture, mixing just until combined.
- In a separate bowl combine 4 cups of filling in whatever proportion you like. Stir to combine then add to the cookie dough mixing just until combined.
- Use an ice cream scoop to form dough and roll into balls. Either roll the balls into a bowl with extra filling ingredients, or bake as is.
- Bake for 12-14 minutes, until just starting to turn brown on the top. Tap the cookie sheet firmly on the counter to flatten the cookies. If not coated with extra filling, sprinkle with flaky sea salt while still hot.
- Let cook on a wire rack.
Notes
- For the extra coating, crush potato chips, and pretzels and add chocolate chips and coconut. It will take about 1 ½ cups of coating to coat the cookies.
- For the filling, you can add almost any of your favorites but make sure you include potato chips and pretzels for the crunch and saltiness they add.
- These cookies are very adaptable to any of your favorite add ins, just keep the total amount to 4 cups.
