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–+ servings
A group of kitchen sink cookies with chocolate chunks, pretzel pieces, and colorful candy-coated chocolates on crinkled parchment paper; one cookie has a bite taken out.

Kitchen Sink Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 Cookies

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

Serving Suggestions:
  • 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 .
Storage:
  • 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

Serving: 24cookies | Calories: 251kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 198mg | Potassium: 90mg | Fiber: 1g | Sugar: 20g | Vitamin A: 272IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 1mg
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