Kitchen Sink Cookies
Kitchen Sink Cookies are delicious salty and sweet cookies full of tons of mix-ins! You’ll often hear them called Everything But The Kitchen Sink Cookies because you can basically include any mix-in you can think of.
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Kitchen Sink Cookie Recipe
I love that these cookies are customizable based on your tastes. I made some mix-in recommendations with chocolate, pretzels, and caramel, but feel free to change these up with whatever you like or have on hand. Get ready to make your new favorite cookie!
Ingredients for Everything But the Kitchen Sink Cookies
- Salted Butter (softened) – I always use salted butter, but if you only have unsalted, just add an extra pinch of salt to the dough.
- Brown Sugar – We’ll use more brown sugar than granulated sugar in this recipe to keep the cookies extra soft and moist.
- Granulated Sugar
- Egg
- Vanilla
- Enriched Wheat Flour – This recipe is loosely based on Panera’s Kitchen Sink Cookie, which is why we’re using enriched wheat flour. However, this recipe will still work great with all-purpose flour.
- Baking Soda
- Salt
- Milk Chocolate Chips – Feel free to adjust the following mix-in’s, just make sure you use a total of 3 1/2 cups of mix-ins.
- Semisweet Chocolate Chips
- Junior Caramels – The Panera cookie that this is based on uses mini caramel cups in the recipe (think peanut butter cups, but caramel instead). I couldn’t find those, so I used Junior Caramels instead (like Junior Mints, but caramel). Make sure the caramels stay on the inside of the cookie dough – if they’re on the outside of the cookie, they’ll melt while baking.
- Chopped Pretzels – You can use mini pretzels (if you can find them) or just chop up regular pretzels.
- Flakey Sea Salt
How to Make Kitchen Sink Cookies
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or using an electric hand mixer, cream together the butter, sugar, and brown sugar until light in color and fluffy in texture. This will take a few minutes.
- Scrape the sides of the bowl with a rubber spatula to include all ingredients, then add the egg and vanilla. Continue to mix until combined.
- Next, add in the flour, baking soda, and salt. Start mixing slowly.
- Once the dry ingredients are about half way mixed in, add the chocolate, pretzels, and caramels and allow the mixer to completely combine all the ingredients into a dough with evenly distributed mix-ins.
- Now portion out the dough into your desired cookie size. For small cookies, use 1 1/2 tbsp of dough. For larger cookies (as pictured), use 3 tbsp of dough.
- Arrange the cookie dough evenly on your prepared cookie sheet.
- Bake in your preheated oven until the cookies have spread, and the edges are turning golden brown. For small cookies, this will be about 7-9 minutes and for larger cookies, this will be about 9-11 minutes.
- Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, making your cookie a perfect circle.
- While warm, sprinkle the tops of the cookies with flakey sea salt.
- Allow the cookies to cool directly on the pan for about 20 minutes to finish setting.
- Serve warm & ENJOY!
What mix-ins should I add to my Kitchen Sink Cookies?
You can add almost anything you can think of to these cookies! Some of my favorites are potato chips, chocolate chips, chopped chocolate, M&Ms, peanut butter cups, toffee, Oreos, coconut, or dried fruit.
What are Kitchen Sink Cookies made of?
Kitchen Sink Cookies are typically made with a bunch of mix-ins, hence the name “everything but the kitchen sink.” These cookies are often made with a base of butter, brown sugar, and white sugar, and then loaded up with a variety of mix-ins such as chocolate chips, pretzels, oats, coconut, nuts, or dried fruit. The combination of ingredients creates a delicious, chewy, and chunky cookie with a perfect balance of sweet and salty flavors.
Recipes Similar to Kitchen Sink Cookies
Kitchen Sink Cookies
Kitchen Sink Cookies are delicious salty and sweet cookies full of tons of mix-ins! You'll often hear them called Everything But The Kitchen Sink Cookies because you can basically include any mix-in you can think of.
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Servings: 24 cookies
Calories: 258kcal
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla
- 2 1/4 cup enriched wheat flour (can also use all purpose flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chips
- 3/4 cup junior caramels*
- 3/4 cup chopped pretzels
- flakey sea salt
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
- Scrape the sides of the bowl and mix in the egg add vanilla.
- Once completely combined, stop the mixer and add in the flour, baking soda and salt.
- Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
- Mix until the dough comes together.Measure out the dough into your desired size. For small cookies, use 1 1/2 tbsp of dough. For larger cookies (as pictured) use 3 tbsp of dough.
- Repeat this with all of the cookie dough and arrange on a parchment paper lined cookie sheet.
- Bake at 350°F until the cookie dough has spread and the edges are turning golden brown. For small cookies, 7-9 minutes. For larger cookies 9-11 minutes.
- Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
- Sprinkle with flakey sea salt.
- Allow the cookies to cool on the pan for 20 minutes. Serve warm.
Notes
*Junior caramels are like junior mints but caramel instead! Kitchen sink cookies typically have mini caramel cups (think mini peanut butter cups, but caramel instead of the peanut butter)- I have found that the junior caramels work great!
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Nutrition
Calories: 258kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 101mg | Fiber: 1g | Sugar: 22g | Vitamin A: 250IU | Calcium: 24mg | Iron: 1mg
These are amazing!! I subbed in 3/4c of Kraft Caramel Bits in place of the the Junior Caramels. I’ve made 3 batches in 3 days! Everyone I give them to asks for the recipe.
Made these cookies today. The pretzels make them salty but all the other chocolate goodies balance. Excellent cookie!!
Made a double batch last night and we moved them. We enjoy salty and sweet very much. I used craft caramel bits for the caramel. I only had a bag of stale pretzels. I just toasted them in the oven for a couple minutes. Worked great. Will be making again.
I was a bit skeptical because my cookies came out a little lighter than I expected. That’s probably due to using light brown sugar vs dark brown. But I just tasted the baked cookie and oh my word! The texture and flavor is perfect. Crisp exterior and gooey on the inside. And a perfect balance of salty and sweet. I used caramel bits…and added 1/2 cup of butterscotch chips along with the milk and semi-sweet chips and crushed pretzels. Will be making these again for sure!
My whole family loves these cookies. I follow the recipe exactly. Do they work well to freeze?
The pretzels may get soft after freezing but otherwise they will freeze great!
I had many compliments on these cookies and requests for more. Thank you for sharing your talent with the world! I look forward to baking many more of your cookie recipes!