If you’ve never tried Kitchen Sink Cookies, you don’t know what you’re missing! Loaded with chocolate chips, toffee bits, pretzels, and potato chips, these soft and chewy cookies basically have “everything in them but the kitchen sink.”
Kitchen sink cookies (aka compost cookies) are made with a chocolate chip cookie base that can include all of your favorite mix-ins. These easy-to-make delicious cookies change every time you make them, depending upon the ingredients you have in your pantry.
Kitchen sink cookies are the perfect cookie to satisfy your sweet tooth and salty cravings.
If you like making homemade cookies, make sure to check out our Soft and Chewy Chocolate Chip Cookie and Cranberry Oatmeal Cookie recipes.
Ingredients to make Kitchen Sink Cookies
Let’s start by gathering the ingredients we need to make my Kitchen Sink Cookies recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process. It also helps ensure you have everything you need to make the dish.
What other ingredients can I add to Kitchen Sink Cookies?
These versatile, chewy cookies can be made with a variety of add-ins. You can change them each time you make them, depending on what you have in your pantry.
You can add M&M’s (any flavor you like), white chocolate chips, peanut butter chips, butterscotch chips, caramel bits, mini-peanut butter cups, graham cracker pieces, oats, coconut, pecans, walnuts, craisins, raisins, or any of your favorite mix-ins.
How to make Kitchen Sink Cookies
- Preheat the oven to 350. degrees F.
- Line two baking sheets with parchment paper and set aside until needed.
- Add the all-purpose flour, baking soda, and salt to a medium bowl.
- Whisk to combine and set aside until needed.
- Add the unsalted butter, white sugar, and light brown sugar to a large bowl. (or the bowl of a stand mixer fitted with the paddle attachment)
- Use an electric mixer and whip the mixture until light and fluffy.
- Add the egg and vanilla extract to the creamed butter.
- Mix on low speed, scraping down the bottom and sides of the bowl as needed.
- Add the dry ingredients to the bowl.
- Mix on low speed just enough to combine.
- Add the semi-sweet chocolate chips, milk chocolate chocolate chips, toffee bits, potato chips, and pretzel pieces (or mini pretzels) to the mixture.
- Fold the ingredients into the cookie dough.
- Roll the cookie dough into golf ball-sized dough balls. Then, place them on the lined baking sheet, leaving 5- 6 inches between them.
- Place the pans on the center racks of the preheated oven and bake for 10-12 minutes. Or until golden brown, the edges are crisp, and the centers are still soft.
Remove the pan from the oven and firmly tap the baking pans on the counter. This will deflate the baked cookies and help keep them soft in the center.
Let the kitchen sink cookies cool in the pan for 5 minutes. Then, transfer them to a wire rack to finish cooling.
While they’re warm from the oven, sprinkle a little flaky sea salt on top of the cookies to kick up the salty flavor.
Wouldn’t you love to sit down to a plateful of our kitchen sink cookies with a cold glass of milk or a hot cup of coffee? They’d be perfect as a mid-morning or afternoon snack.
Store any leftovers in an airtight container at room temperature for up to a week. They also freeze well and be kept frozen for up to 3 months.
Recipe FAQ’s
The balance of flavors is the key to making exceptional cookies. If you’re adding a lot of sweet components, make sure to balance the flavor with salty or neutral ingredients. If you’re adding more salty items, you may want to add more sweet add-in or neutral flavors.
Absolutely. Substitute the regular flour with a gluten-free flour blend, and make sure that all your added mix-ins are also gluten-free.
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Kitchen Sink Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 8 oz unsalted Butter softened to room temperature (1 cup = 2 4 ounce sticks)
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- ¾ cup milk chocolate chips
- ¾ cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup potato chips crushed
- ½ cup pretzels chopped
- Maldon sea salt flakes -optional garnish
Instructions
- Preheat the oven to 350°F
- Line two baking sheets with parchment paper and set aside until needed.
- Add the all-purpose flour, baking soda, and salt to a medium bowl. Whisk to combine and set aside until needed.
- Add the unsalted butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachement (or a large bowl and an electric mixer) and whip until light and fluffy.
- Add the egg and vanilla extract to the creamed butter and mix on low speed, scraping down the sides and bottom of the bowl as needed.
- Add dry ingredients to the bowl and mix on low speed, just enough to combine.
- Add the chocolate chips, toffee bits, potato chips, and pretzels to the bowl and fold to combine.
- Roll the cookie dough into golf ball-sized dough balls.
- Place the dough balls on the prepared baking sheets, leaving 5-6 inches between them.
- Place the pans on the center racks of the preheated oven and bake for 10-12 minutes, until edges are crisp and centers are still soft.
- Remove the pan from the oven and firmly tap the baking pans on the counter. This will deflate the cookies keeping them soft in the center.*Optional – Sprinkle with Maldon sea salt for a finishing touch
- Let the cookies cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 1 week.
Claudia
I’ve tried these Kitchen Sink Cookies and they’re absolutely delicious! They have a wonderful mix of flavors and textures that make them perfect for any cookie lover.
Swathi
My kids loved this cookies, They asked me to make it again.
Jean
Wow these cookies were so good. I’m afraid so good I ate the whole batch myself. Lol. Thank u.
Erin
These cookies came out great, and I love the toffee bits in there! I’ll be making these again for sure.
Ramona
I told my kids about this recipe and they were sure to make it. OMG these cookies!! I could not stop at no 3 but I had to because they went mad with me eating all their hard work. Addictive is all I can say.