When you can’t decide what type of cookie to bake, make kitchen sink cookies! With a combination of sweet, salty, chocolate, and toffee, there is a little bit of everything in each bite!
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Everything but Kitchen Sink Cookies
You just found your new favorite drop cookie recipe. The base starts just like chocolate chip cookies. But then you get to mix in your favorite things. I used toffee bits, mini pretzel twists, and both semi-sweet and milk chocolate chips. But you can branch out from there and make your own version or recipe.
That’s what I love about these cookies! They are called kitchen sink cookies because they have “everything but the kitchen sink” in them. It was Panera bread that made them famous, but since then people have loved creating a copycat recipe with their favorite mix-ins. So, have fun with them yourself too!
Below is a list of the ingredients you’ll need to gather to make this great recipe. Scroll down to the full recipe card with amounts.
- Flour: use your favorite kind of all-purpose flour and make sure to measure it accurately.
- Baking Soda: helps the cookies rise, keeping them nice and thick.
- Salt: you don’t need much but it enhances all the other flavors.
- Butter: use unsalted butter that you let soften to room temperature.
- Brown Sugar: gives the cookies a slightly caramelized flavor and moisture.
- Granulated White Sugar: adds the perfect sweetness
- Large Eggs: to hold all the ingredients together.
- Vanilla Extract: gives the cookies a deeper warm flavor.
- Toffee Bits: a crunchy texture and caramelized flavor.
- Mini Pretzel Twists: chopped into small pieces for a salty crunchy texture.
- Chocolate Chips: I use both semi-sweet chocolate chips and milk chocolate chips but you can certainly use what you prefer.
1. These cookies will taste just as good if you prefer to use only light brown sugar.
2. Use your favorite kind of chocolate chips. I love a combination, but you can use just one type if you want.
3. You can also swap chocolate chips for ½ cup of butterscotch chips, caramel bits, white chocolate chips, or peanut butter chips.
4. Make gluten-free cookies by replacing the flour with a 1:1 gluten-free all-purpose flour and using gluten-free pretzel bits.
5. Add ½ cup chopped potato chips in place of ½ cup of pretzels.
6. If you want to add some nuts to the cookie dough, have at it! Pecans, walnuts, peanuts, almonds or sunflower seeds would be great.
7. Sprinkle a little flaky sea salt on top of the cookies too!
How to Make this Recipe
These cookies come together with just 10 minutes of prep time and a total time of less than 30 minutes! They’re definitely what you want to make when you have a hankering for something sweet.
Step 1: Preheat the oven to 350° F and line two baking sheets with parchment paper.
Step 2: In a medium mixing bowl, add the dry ingredients (flour, baking soda, salt) and mix well.
Step 2: Cream the softened butter with both types of sugar in a large mixing bowl. Add the eggs and vanilla to the creamed butter mixture.
Step 3: In a large bowl, add the softened butter and sugars and cream them together with an electric mixer on medium high speed for about 2 minutes until fluffy. (you can also use the bowl of a stand mixer fitted with the paddle attachment). Add in the eggs and vanilla extract and blend on medium speed to combine, scraping down the sides of the bowl with a rubber spatula a few times.
Step 4: Add the dry ingredients to the wet ingredients in batches and blend on low speed and stop mixing when it is just barely combined.
Step 5: Gently mix in the toffee bits, chopped pretzels, and chocolate chips.
Step 6: Using a 1 ½ inch cookie scoop, scoop dough into equal-sized balls and place them three inches apart on a baking sheet.
Step 7: Bake cookies for 12 minutes, or until the edges are lightly golden brown. Remove the cookies from the oven and gently tap the baking sheet on the counter. Put the baking sheet back in the oven and bake them for another three minutes.
Step 7: Allow the cookies to cool for five minutes on the baking tray before transferring them to a wire cooling rack to cool completely.
- Tapping the cookie sheet on the counter releases some of the air allowing them to deflate. It gives them that wrinkled look on top.
- Use a large round cookie cutter around the edges of the cookies to shape them into a perfect circle if you find they’re not round enough to your liking. Do this while they’re still soft enough.
- The cookies will be soft when you remove them from the oven. They will set as they cool.
- Make sure to measure the flour by spooning the flour into a measuring cup and leveling it off with the back of a butter knife. Adding too much flour will result in more crumbly, dry cookies.
- Let the butter and eggs sit on the counter for about 30 minutes to reach room temperature. This helps with even baking.
Yes, you can make the cookies ahead of time. Store any leftover cookies in an airtight container at room temperature for up to five days.
Keep them covered in an airtight container at room temperature for up to 5 minutes.
Yes, these cookies are freezer-friendly. Just place them in an airtight, freezer bag and freeze for up to 3 months. You can also wrap each cookie in plastic wrap before placing them in the container.
Kitchen Sink Cookies
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter unsalted, softened to room temperature
- 1 cup brown sugar lightly packed
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- 1 cup mini pretzel twists roughly chopped
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In a medium bowl, add the flour, baking soda, and salt and whisk together.2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, add the softened butter, and both sugars and cream together on medium high speed for about 2 minutes until fluffy. (you can also use the bowl of a stand mixer fitted with the paddle attachment).1 cup butter, 1 cup brown sugar, 1 cup granulated sugar
- Add in the eggs and vanilla extract and blend on medium speed to combine, scraping down the sides of the bowl a few times2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients in batches of ½ cup, mixing until just barely combined.
- Add in the toffee bits, chopped pretzels, and both chocolate chips and gently stir to mix them in.1 cup toffee bits, 1 cup mini pretzel twists, ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips
- Scoop out 3-tablespoon sized portions and place them at least 3” apart on the parchment lined baking sheet.
- Bake for 12 minutes or until the edges are lightly golden.
- Remove from the oven and gently tap the baking sheet on the counter to sink the centers of the cookies. (you can use a large round cookie cutter around the edges of the cookies to shape them back into perfectly round circles if you’d like).
- Return the baking sheets to the oven and bake the cookies for another 3 minutes, or until golden brown.
- Allow the cookies to cool for 4-5 minutes on the baking tray before transferring to a wire wrack to cool completely.
- Sprinkle them with flakey sea salt if desired.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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