Name: Kitchen Sink Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups 270g all-purpose flour; 1 teaspoon baking soda; 1 Tablespoon 8g cornstarch; 1/2 teaspoon salt; 3/4 cup 170g unsalted butter, room temperature; 3/4 cup 150g light brown sugar, packed; 1/4 cup 50g granulated sugar; 1 egg, room temperature; 1 egg yolk, room temperature; 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips; 1/2 cup toffee bits or red & green M&Ms; 3/4 cup crushed potato chips; 1/2 cup chopped pretzels; 1/4 cup holiday jimmies

There’s something incredibly satisfying about a cookie that’s packed with a little bit of everything you love — sweet, salty, crunchy, and chewy all in one bite. That’s exactly what makes this Kitchen Sink Cookies Recipe a standout in my baking repertoire. Trust me, once you try it, you’ll never want a plain cookie again.

A tray holds twelve round cookies with a golden-brown base, each topped with colorful red, green, and white sprinkles, small broken pieces of light ridged potato chips, dark brown chocolate chips, and small broken pretzel sticks that add a crunchy texture. The tray is lined with white parchment paper, and there are a few loose potato chips and pretzel pieces scattered around the cookies. Below the tray, a white wooden bowl contains more ridged potato chips. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kitchen Sink Cookies Recipe
Top Tip
How to Serve Kitchen Sink Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kitchen Sink Cookies Recipe

Why You'll Love This Recipe

I can’t say enough good things about this Kitchen Sink Cookies Recipe. It’s not just a cookie—it’s like the ultimate comfort food party in your mouth, and it’s so easy to whip up on a cozy afternoon or a last-minute gathering.

Loaded with mix-ins: This cookie effortlessly combines chocolate chips, toffee, pretzels, and even potato chips for that perfect sweet-and-salty balance.
Thick and chewy texture: Rolling the dough into ovals rather than balls creates a satisfying heft you won’t find in your average cookie.
Customizable and fun: You can easily swap in your favorite candy or nuts to make it your own kitchen sink masterpiece.
Perfect for any occasion: Whether for holiday gifting or a casual treat, these cookies bring delight every time.

Ingredients & Why They Work

The beauty of this Kitchen Sink Cookies Recipe lies in its thoughtful ingredient mix. Each one dives deep into delivering texture, flavor, and that irresistible homemade cookie charm. Here’s why I love the combo I use—and some tips when shopping for them.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking soda, a tablespoon of cornstarch, a pinch of salt, a half cup of unsalted butter softened and creamy, a half cup of light brown sugar packed, a small pile of granulated sugar, one whole uncracked brown egg, one whole uncracked egg yolk, a small white ceramic bowl with vanilla extract, a small white ceramic bowl filled with semi-sweet chocolate chips, a small white ceramic bowl with toffee bits, a small white ceramic bowl of crushed potato chips, a small white ceramic bowl of chopped pretzels, and a small white ceramic bowl containing long holiday jimmies, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation that gives structure but keeps the cookie tender.
Baking soda: Helps the cookie rise just enough for a chewy texture.
Cornstarch: A secret weapon for softness; don’t skip this one.
Salt: Balances the sweetness and enhances the other flavors.
Unsalted butter: Room temperature butter is key—too warm and your cookies spread too thin.
Brown sugar: Adds moisture and that deep caramel undertone.
Granulated sugar: Gives a nice crisp edge without being too sweet.
Egg and egg yolk: The yolk adds extra richness and chewiness.
Vanilla extract: The aromatic touch that brings everything together.
Semi-sweet chocolate chips: Classic, but you can use white or chunks too.
Toffee bits: I love the buttery crunch these add.
Potato chips: Yes, really! They give an unexpected salty crunch.
Chopped pretzels: More crunch with a slightly different salty tang.
Holiday jimmies (sprinkles): These don’t melt and add a festive pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Kitchen Sink Cookies Recipe is how easily you can make it your own. Over the years, I’ve swapped ingredients depending on the season or what I have on hand. Don’t hesitate to experiment!

Variation: Once, I swapped in crushed peppermint candies and white chocolate chips for a wintery twist that my family adored — perfect for holiday parties.
Diet-friendly tweaks: For nut allergies, just skip nuts and add extra toffee or candy pieces for texture.
Seasonal swaps: Fresh cranberries or chopped dried cherries can add a tart contrast if you want to play with fruit flavors.

Step-by-Step: How I Make Kitchen Sink Cookies Recipe

The image shows several soft, round cookies with a light golden brown color. Each cookie is topped with layers of different textures: small crunchy pretzel sticks, square caramel pieces, chocolate chips, and red and green sprinkles scattered on top. Some potato chip pieces are also layered on the cookies, adding a rough texture contrast. The cookies are close together on a white marbled surface, showing a mix of smooth and crunchy toppings. The colors mainly include light brown, dark brown, red, green, and beige. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dry Ingredients

Start by mixing the flour, baking soda, cornstarch, and salt in a medium bowl. Whisking ensures even distribution and lightens the flour for tender cookies. This step also keeps lumps out and prevents surprises later!

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand or hand mixer, beat the room temperature butter with the brown and granulated sugars for about 2–3 minutes. The mixture should look light and creamy—this aeration is what gives the cookies their softness and rise.

Step 3: Add Eggs and Vanilla

Next, beat in the egg, egg yolk, and vanilla extract. These wet ingredients add moisture and richness. Be sure to scrape down the sides of your bowl to avoid any pockets of dry flour later.

Step 4: Combine Dry and Wet Ingredients

Turn your mixer to low and slowly add the dry flour mixture to the wet ingredients. Mix just until combined—overmixing can make cookies tough, so stop when you no longer see flour streaks.

Step 5: Fold in the Mix-Ins

Now comes the fun part—stir in the chocolate chips, jimmies, toffee bits, potato chips, and chopped pretzels. Using a rubber spatula, gently fold to keep the cookie dough airy and all those tasty bits evenly spread.

Step 6: Scoop, Shape, and Bake

Scoop dough using a large cookie scoop or about ¼ cup measure. Roll each portion into a tall oval rather than a ball—this helps the cookie stay thick and chewy while baking. Bake at 350°F for about 10–12 minutes until edges lightly golden and tops just set.

Step 7: Perfect the Shape and Cool

Right after taking the cookies out of the oven, gently swirl the rim of a large glass around the edges of each cookie to give them a perfect round shape. Press extra toppings on top if you want more eye appeal. Cool on a rack for at least 5 minutes before enjoying.

Top Tip

From countless batches, I’ve learned a few secrets that take this Kitchen Sink Cookies Recipe from great to unforgettable. These tips save you time and baking frustration.

Butter Temperature Matters: Leaving butter out too long makes it too soft and your cookies will spread flat. Aim for cool-to-the-touch soft butter around 68-70°F.
Use Holiday Jimmies, Not Nonpareils: I discovered only jimmies keep their shape and don’t bleed color, keeping your cookies looking festive.
Customize Mix-Ins Moderately: It’s tempting to stuff every candy you love, but balance is key to avoid crumbly dough.
Don’t Overbake: Cookies continue to set as they cool, so pull them from the oven while the centers are just set but still soft.

How to Serve Kitchen Sink Cookies Recipe

Kitchen Sink Cookies - Serving Suggestion

Garnishes

I usually press in extra chocolate chips or sprinkles on top while the cookies are still warm—it makes them look inviting and adds another burst of flavor and color. A sprinkle of flaky sea salt right out of the oven is also a game-changer if you want a salty-sweet punch.

Side Dishes

These cookies are fantastic with a cold glass of milk, but they also shine alongside a cup of hot coffee or spiced chai. For gatherings, I love pairing them with vanilla ice cream for an indulgent dessert bar.

Creative Ways to Present

For gift-giving or parties, I arrange these cookies on a festive platter layered with parchment paper and tied up with a ribbon. You can also sandwich two cookies with frosting or cream for a sandwich cookie twist everyone raves about.

Make Ahead and Storage

Storing Leftovers

I keep leftover baked cookies in an airtight container at room temperature for up to 5 days, placing a slice of bread inside to keep them soft and chewy. This little trick keeps moisture balanced and prevents them from drying out.

Freezing

Whenever I have extra dough, I shape it into balls and freeze them on a tray before transferring to a freezer bag. This way, I can bake fresh cookies anytime by adding just a couple of extra minutes to the bake time. The results are like freshly baked from scratch!

Reheating

Reheating cookies is easy—just pop them in a 300°F oven for 5-7 minutes or briefly microwave with a damp paper towel nearby to restore softness. It’s almost like they just came out of the oven.

Frequently Asked Questions:

Can I use salted butter in this Kitchen Sink Cookies Recipe?

I recommend using unsalted butter so you can control the salt level better. Salted butter can throw off the balance, especially since the recipe already includes salt.

Can I substitute the potato chips and pretzels?

Absolutely! This recipe is flexible. You can try crushed nuts, cereal, or even different flavored chips. Just keep in mind the texture and saltiness so it balances with the other mix-ins.

How do I prevent my cookies from spreading too much?

The key is to use cool room temperature butter, not too soft. Also, chilling the dough for 30 minutes helps. Rolling dough into tall ovals instead of flat balls keeps cookies thick when baking.

Can I make the dough ahead of time?

Yes! You can make the dough and store it covered in the fridge for up to 2 days. Just note that some mix-ins like potato chips might lose crunch over time, so bake soon after mixing for the best texture.

Final Thoughts

This Kitchen Sink Cookies Recipe is more than just a cookie; it’s a joyful blend of textures and flavors that make every bite a little celebration. I still remember the first time I made them — the kitchen filled with the smell of vanilla and buttery goodness, and everyone racing to grab the first cookie. I hope you enjoy making and sharing these as much as I do. Go ahead, toss in your favorite mix-ins, and perfect these on your terms. You won’t regret it!