If you’ve been looking for a catch-all recipe to toss all your leftover chocolate chips, candies, junk food, and cookie add-ins into, look no further! These kitchen sink cookies, so named because they readily take on everything but the kitchen sink, are a delightful treat that will house any number of flavor options! They’re the perfect thing to casually make over this long weekend, so let me tell you how to make them!
Confession time: there’s a really weird element within my personality that finds it hugely satisfying to finish bottles, boxes, and bags of items. For example, I will squeeze every last drop of lotion out of the tube before I throw it away; I love to use a blush palette right down to the last use; nothing makes me happier than filling the last page of a notebook, day planner, or calendar. Do I have a problem? Maybe. But does is make these kitchen sink cookies even that much more desirable? You betcha.
These kitchen sink cookies are perfect for those last remnants of mix-ins in your pantry: a handful of peanut butter chips, a few chopped nuts, some crush pretzels, potato chips, or chopped bittersweet chocolate. Mix and match flavors with whatever you have on hand and throw it all into this single chewy cookie dough, because this dessert thrives on versatile ingredients! Here’s the run down on how to make them.
This dough is adapted from Tara O’Brady’s near-perfect chocolate chip cookie dough. Butter is melted gently on the stove before brown sugar, sugar, eggs, and vanilla are mixed in. Next comes the leavening, flour, salt, and oats, and finally, it’s your time to shine. What sounds good today? Bittersweet chocolate and almonds and caramel chips? Peanut butter cups and dried cherries? Chopped Andes mints with crushed Oreo and a sprinkle of espresso powder? I know I say it all the time, but, truly, the world is your oyster here. You decide when it comes to these kitchen sink cookies!
Enjoy the long weekend, and give these cookies a make if you have the chance! I have a few in my freezer I may thaw out later, so WATCH OUT WORLD. I’m coming for you. Happy Friday to you all and Happy Baking!
If you like these kitchen sink cookies you should try:
White Chocolate Caramel Pretzel Cookies
Vegan Fluffernutter Cookies
Peanut Butter Pretzel Caramel Chocolate Chip Cookies
Pretzel Millionaire Bars
Kitchen Sink Cookies
These kitchen sink cookies are a great catch-all for leftover candies, chocolates, and cookie add-ins! These feature chocolate, oats, pretzels, and toffee!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 24
- Category: Dessert
- 1 cup (230 gm) unsalted butter
- ½ cup (100 gm) sugar
- ¾ cup (150 gm) brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2–3/4 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks
- 1 cup old-fashioned oats
- 1 cup crushed pretzel bits, plus more for garnishing, if desired
- ½ cup toffee bits
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Melt the butter over low heat on the stove, being sure to not let it boil. Pour the melted butter into a large bowl and stir in the sugar and brown sugar. Stir in the eggs and extract. Add the flour, soda, powder, and salt and fold the mixture together just until combined. Add in the chocolate, oats, pretzel bits, and toffee. Fold to combine. Use a medium cookie scoop to portion out 1-1/2 tablespoon sized rounds of dough. Roll them gently and space them out 2” apart on the baking sheets. Sprinkle with a bit of flaky sea salt if desired. Bake in the preheated oven for about 11 minutes or until the edges are set and the cookies are baked through. Allow to cool prior to enjoying!
- Feel free to add any combination of add-ins to this recipe in place of the chocolate, pretzels, and toffee! Just stick with the same amounts.
8 thoughts on “Kitchen Sink Cookies”
Hi there- I’m new here, but excited to try many of your recipes. I made these cookies today, and though they taste great they seem a little dry and did not spread out. Typical chocolate chip cookie recipes have 2 and 1/4 cups flour to the same ratio you have for butter. So, now I’m wondering if I misread the flour amount, or if there is a possible typo. Thank you!
Made these this weekend and my boys described them as the perfect cookies. So good!
When my oldest says, “Mom, these are the best cookies I’ve ever eaten!”, I know she means it! She loves cookies and is a very honest person…so her compliment was sincere!
I have loved following your blog for the last few years! You’re incredibly gifted!
I also see that you’re a south Alabama girl…I grew up in Gulf Shores and now live in south Texas! I miss Alabama often but am thankful for the ranch life with six kids!
Once again, you’re amazing at what you do! May the Lord continue to bless you in all that you do!
Agh! I’m thrilled and honored to read this. Thank you for sharing this encouragement! I’m so grateful.
I made these and sadly, they look nothing like yours. 🙁 I was craving that flat, crispy, kinda-chewy cookie as pictured… and well, nope. Wonder what I could’ve done wrong, as I followed the recipe to the tee… ? 😔
Hmmm, I’m sorry to hear they didn’t turn out as you expected! Maybe I can help troubleshoot- send me an email if you’d like! I’d love to help make this recipe better for everyone!
A few things to love about this recipe: it uses melted butter so no delay in waiting for your butter to come to room temperature and it is flexible enough to accommodate whatever odds and ends you have in your pantry to use. My combo included white and dark chocolate chips, unsweetened shredded coconut, slivered almonds and crushed pretzels. Delish!
HOORAYYYY!!! I’m so happy to hear this! Enjoy!