Kitchen Sink Cookies
These Kitchen Sink Cookies deliver that irresistible salty-and-sweet magic, blending your favorite mix-ins into every bite. They're endlessly versatile and such a fun way to use whatever treats you have on hand while still baking a cookie that feels festive and generous.
Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!
(Everything But The) Kitchen Sink Cookies Recipe
Baking has always been my happy place, but some days you just have to improvise with whatever's in the pantry - and that's exactly how Kitchen Sink Cookies were born.
Salty and sweet, they deliver irresistible magic, letting you toss in whatever treasures you've got on hand. No flaky sea salt? Crunchy potato chips step in beautifully. Out of chocolate chips? Chop up leftover Halloween candy and keep going.
With "everything but the kitchen sink" baked into each cookie, every batch yields soft, chewy cookies packed with surprises. They are just as perfect for holiday trays as they are for everyday cravings. So next time you don't have everything you need for chocolate chip cookies, you can make it up as you go along.
Why You'll Love this Recipe
Kitchen Sink Cookies are beloved in my house for a few simple reasons:
- Super flexible: You can toss in whatever salty, sweet or crunchy mix-ins you have and the cookies ALWAYS turn out great.
- Perfect salty-sweet balance: Potato chips, pretzels and chocolate create that can't-miss contrast in every bite.
- Soft, chewy & crunchy texture: The base dough stays tender even with all the add-ins, making these cookies reliably crowd-pleasing, no matter what's inside.
Ingredients
You only need a handful of pantry staples to build the base for these cookies. Flour, baking soda, baking powder and salt give the dough structure and lift, while butter, brown sugar and granulated sugar create that classic soft-chewy texture. Eggs and vanilla extract bring everything together and add warmth.
I like using unsalted butter so I can control the salt level - if salted is all you have, simply reduce the added salt a touch and keep going.
From there, the mix-ins are where the fun starts. Fold in a colorful blend of M&Ms, pretzels, potato chips, semi-sweet chocolate chips and white chocolate or whatever treasures you have in the pantry. (Looking at you, leftover M&M's from these M&M's cookie bars.) The goal is variety in texture and flavor, so feel free to swap in candy bars, nuts or seasonal treats to make each batch your own.
Variations and Substitutions
Holiday Kitchen Sink Cookies: Swap the standard M&Ms for seasonal colors and stir in crushed peppermint or chopped Andes mints for a festive twist.
Peanut Butter Kitchen Sink Cookies: Replace a few tablespoons of the butter with creamy peanut butter and add chopped peanut butter cups or roasted peanuts for a richer, nutty spin.
S'mores Kitchen Sink Cookies: Mix in mini marshmallows, crushed graham crackers and chocolate chunks to give the cookies a gooey, campfire-inspired edge.
How to Make Kitchen Sink Cookies
Let's get started with these Kitchen Sink Cookies! First, preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy (about 2 minutes).
- Add eggs and vanilla extract, then beat well.
- In a bowl, whisk flour, baking soda, baking powder, and salt. Gradually stir in the dry mixture until just combined.
- Fold in M&Ms, pretzels, potato chips, chocolate chips, white chocolate, and sprinkles. Dough will be chunky.
- Scoop heaping tablespoons (or use a medium cookie scoop) onto baking sheets, spacing 2 inches apart. Add extra M&M's on top!
- Bake 10-12 minutes, until edges are golden but centers look slightly soft. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack.
Tips for Success
- Let the butter soften fully before mixing so it creams smoothly with the sugars and gives the cookies their signature chewy texture.
- Pull the cookies from the oven when the edges turn golden but the centers still look slightly soft - they'll finish setting as they cool.
- For evenly-sized cookies that bake at the same pace, use a cookie scoop and space the dough balls well so the mix-ins have room to spread.
The Sweetest Season: Holiday Cookie Recipes
This post is brought to you as part of The Sweetest Season, my friend Erin's annual virtual cookie exchange! Every year, she gets food bloggers together to share new holiday cookie recipes for your holiday parties
We're also raising awareness about and fundraising for Cookies for Kids' Cancer, a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. If you'd like to join us, donate to our C4KC fundraising page.
Serving Suggestions
These cookies make charming homemade gifts when you tuck a few into clear cellophane bags and tie them with a simple ribbon.
They also round out any holiday cookie tray, adding a playful mix alongside classics like snickerdoodles and sugar cookie bars. If you're serving them at home, enjoy them warm with a mug of hot cocoa or a cold glass of milk for an easy, cozy treat.
FAQ
Once the cookies have cooled completely, keep them in an airtight container at room temperature where they'll stay soft and chewy for up to five days. Or freeze the dough in pre-scooped balls. Bake them straight from the freezer when you need a quick batch - they'll only need a minute or two more.
Absolutely - that's the fun of Kitchen Sink Cookies. Swap in chopped candy bars, raisins, nuts, dried fruit, peanut butter chips or whatever salty-sweet treats you have on hand, just aim for the same total amount of mix-ins so the dough stays balanced.
Kitchen Sink Cookies
Equipment
- Rolling Pin
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
Mix-ins (about 2 ½ cups total):
- ½ cup M&M's
- ½ cup pretzels chopped
- ½ cup potato chips crushed
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips or chunks
- 2 tablespoons sprinkles
Instructions
- Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
- In a bowl, whisk 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt.
- In a large bowl, beat 1 cup unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy (about 2 minutes). Add 2 large eggs and 2 teaspoon vanilla extract; beat well.
- Gradually stir in the dry mixture until just combined.
- Fold in ½ cup M&M's, ½ cup pretzels, ½ cup potato chips, ½ cup semi-sweet chocolate chips, ½ cup white chocolate chips and 2 tablespoons sprinkles. Dough will be chunky.
- Scoop heaping tablespoons (or use a medium cookie scoop) onto baking sheets, spacing 2 inches apart. Bake 10-12 minutes, until edges are golden but centers look slightly soft.
- Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Pack in cellophane bags with ribbon for gifts
- Add to holiday cookie trays alongside classics like gingerbread and sugar cookies
- Serve warm with hot cocoa or milk .
- Room Temperature: Store in an airtight container for up to 5 days.
- Freeze Dough: Scoop dough balls, freeze on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to bake time.
Nutrition
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