Kitchen Sink Cookies are packed with the perfect combination of tastes and textures. From sweet chocolate to salty chips, this is the ultimate snack cookie. Honestly, these taste like something straight out of a bakery!
Why This Recipe is the Best
We love Kitchen Sink Cookies because every bite has a little bit of everything. The salty crunch from the pretzels and potato chips pairs perfectly with the gooey chocolate chips and toffee bits.
We tried hard to make these like Panara Breads and Crumbl style.
You'll also love these easy early morning breakfasts! Our Oat Milk Smoothie and our Overnight Oats are high in protein and a great way to start the day.
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Key Ingredients
With a basic, but delicious cookie base, and our favorite add-ins, you'll crave this tasty cookie recipe.
- Slightly Softened Butter-The butter texture matters a lot here. You want it soft enough to indent with your finger, but not mushy. Softened butter gives these cookies the perfect chewy bakery-style texture. Too soft and your cookies will spread flat.
- Pretzels and Potato Chips- The salty crunch is what makes Kitchen Sink Cookies so good. We love using mini pretzels and classic potato chips for the best balance of texture and flavor.
- Toffee Bits- The chewy caramel-like bites throughout the cookies make these completely irresistible. You don't want to skip this!
- Chocolate Chips- Use whatever chocolate you love most. Semi-sweet, dark chocolate chunks, milk chocolate, or white chocolate all work great here. We especially love dark chocolate chips from Aldi in these cookies.
How to make Kitchen Sink Cookies
Use these step-by-step instructions as a guide to get the best results. You'll love this copycat recipe.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Beat the butter and sugars together until light and fluffy. Add the eggs and vanilla and mix until creamy and well combined.
- Add the flour, salt, baking soda, and baking powder, and mix until almost incorporated.
- Fold in the chocolate chips, toffee bits, pretzels, and potato chips just until combined.
- Once the mix-ins are added, stir only until combined. Overmixing can make the cookies tougher instead of soft and chewy.
- Scoop dough onto prepared baking sheets and bake for 10-12 minutes until the edges are set, and the tops are matte.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before removing.
Helpful Hint: Be sure not to crush the mix-ins when mixing the dough. You want noticeable chunks of pretzels and potato chips throughout the cookies for the best texture.
Common Mistakes
If you overbake these cookies, they won't have the soft and chewy texture you love! The cookies will continue baking on the hot pan after coming out of the oven. Pull them when the tops are matte, and the edges are set for soft, chewy cookies.
Top tip
Slightly crush the pretzels and potato chips with your hands before mixing them in so you still get crunchy pieces without huge chunks that make the cookies hard to scoop.
Recipe
Kitchen Sink Cookies
Ingredients
- ⅞ cup salted butter slightly softened, see note 1
- 1 ⅓ cups brown sugar
- ⅔ cup granulated sugar
- 2 eggs large
- 2 teaspoons vanilla
- 3 cups all purpose flour not packed!
- ¾ teaspoon sea salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup chocolate chips semi-sweet, milk, white, the choice is yours
- 1 cup toffee bits or caramel bits- something caramel-y and chewy.
- 1 cup mini pretzels
- 1 cup potato chips
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat slightly softened butter, brown sugar and granulated sugar on medium high until light and fluffy, about 1-3 minutes. Add eggs and vanilla and beat until lightened in color and fluffy, about 1-2 minutes. Make sure to scrape down the edges so it's well combined.
- Add the flour, salt, baking soda and baking powder. I like to put in the flour first, then make a well and add the salt, soda and powder, then fluff with my fingers to avoid clumps of anything. Mix on medium low until about 95% incorporated. Measure in the chocolate chips, toffee bits, pretzels, and potato chips. Mix in until just combined, no longer.
- Spoon dough onto lined baking sheet about 1 ½ Tablespoons in size. Bake for 10-12 minutes, until the tops are matte and the edges are set. Remove from the oven and allow to cool on the baking sheet for at least 5 minutes before removing.Enjoy!
Notes
- It's super important to use slightly softened butter. Butter for cookies should never be mushy! The butter should be soft enough you can make a slight indent when pushing on it with you finger, but your finger shouldn't easily sink in.
- It's very important not to over bake cookies!! They will continue to bake for a little bit once you remove them from the oven, so make sure to pull them out as soon as the edges are set and the tops are matte.
- If using a handheld mixture make sure it has a strong motor, or there is a chance you'll burn it out. I recommend a stand mixer if possible for these cookies.
- You can do any variety of chocolate chips you'd like. You can do different amounts of different chips or all the same. My personal favorite are dark chocolate chips from Aldi (not sponsored).
Nutrition
Variations and Substitutions
We love that these cookies are super customizable.
- Brown Butter Kitchen Sink Cookies- Brown the butter first for a richer, deeper caramel flavor.
- Christmas Kitchen Sink Cookies-Add red and green candies or holiday sprinkles for fun Christmas cookies.
- Peanut Butter-Add peanut butter chips or swirl in a little peanut butter for a salty-sweet twist.
- OREO Kitchen Sink Cookies- Mix in crushed OREOs for a cookies and cream version.
- Coconut-Add sweetened shredded coconut for extra chewiness and flavor.
- Gluten-Free- Use your favorite 1:1 gluten-free flour blend along with gluten-free pretzels and chips.
- Bakery-Style Cookies-Make larger dough balls and bake slightly longer for giant bakery-style cookies like Crumbl or Panera.
Storing
Store Kitchen Sink Cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze really well both baked and unbaked.
For frozen cookie dough, scoop the dough into balls and freeze on a baking sheet before transferring to a freezer-safe bag.
FAQs
Kitchen Sink Cookies are loaded cookies filled with a variety of sweet and salty mix-ins like chocolate, pretzels, chips, candy, or cereal.
They're called Kitchen Sink Cookies because they contain "everything but the kitchen sink."
Absolutely! Try marshmallows, coconut, peanut butter chips, crushed candy, corn flakes, Rice Krispies, chocolate chunks, or OREOs.
Yes! The dough freezes beautifully and can be baked straight from frozen with a few extra minutes added to the bake time.
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