Kitchen Sink Cookie Recipe
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Get ready for a flavor explosion with this Everything but the Kitchen Sink cookie recipe! Packed with toffee bits, chocolate chips, pretzel twists, and caramel bits, these treats are the perfect blend of sweet and salty. Top them off with a sprinkle of coarse sea salt for an extra crunch, and you’ve got a cookie that’s a total crowd-pleaser!
On the search for more irresistible cookies? Take a peek at my Chocolate Fudge Cookies, Toffee Chocolate Chip Shortbread Cookies, Peanut Butter Blowout Cookies, and Red Velvet Gooey Butter Cookies.
Table of Contents
Why We Love Kitchen Sink Cookies
- Salty and sweet. These cookies combine the toffee, chocolate, and caramel with the goodness of sea salt and pretzels for an unbeatable flavor combination.
- Soft and delicious. Brown sugar helps to keep these cookies moist and the combination of flavors makes them a winner for any dessert spread.
- Easy. With just a few steps you can have crowd-pleasing cookies that are as perfect for afternoon pick-me-ups as they are for a holiday cookie exchange or party.
- Customizable. You can make your own signature version of these cookies with any number of swaps or add-ins.
Why do they call them kitchen sink cookies?
Kitchen sink cookies are aptly named because you can use just about everything in them—except the kitchen sink! This fun term reflects the idea of throwing in a variety of mix-ins like chocolate chips, nuts, pretzels, and toffee bits, creating a deliciously chaotic blend of flavors and textures.
The recipe is all about using up leftovers and getting creative, making each batch a unique treat that captures the spirit of “everything but the kitchen sink!”
Ingredients You’ll Need
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Unsalted butter, softened
- Light brown sugar, packed
- Granulated sugar
- Vanilla extract
- Eggs, room temperature
- All-purpose flour- see below how to measure correctly
- Salt
- Baking soda – be sure it’s fresh and not expired
- English toffee bits
- Semi-sweet chocolate chips or milk chocolate chips
- Broken pretzel twists
- Caramel bits or chips
- Coarse or flaked sea salt for topping
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Simple Directions For Making This Kitchen Sink Cookie Recipe
These cookies are as easy to make as they are delicious. Prep time is minimal — the hardest part of the process is waiting to eat them!
- Cream the butter and sugars with an electric mixer.
- While mixing, pour in the vanilla extract and eggs.
- Add the sifted dry ingredients to the wet ingredients.
- Fold in the rest of the ingredients except the sea salt.
- Form the dough into balls and place them on a prepared baking sheet lined with parchment paper. Sprinkle a little bit of flaky sea salt on top of the cookies.
- Bake until the cookie edges are golden brown. Cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
How To Measure Flour Properly
Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 120 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.
Storage Tips
You can store these cookies at room temperature in an airtight container for up to 2 weeks. If you want to keep them longer, store in an airtight container or resealable plastic bag for up to 2 months in the refrigerator, as recommended by the USD.
For even longer storage, place the cookies in a freezer bag or air-tight container and freeze the kitchen sink cookies for 8-12 months.
Variations + Additions
- Instead of caramel bits, use quartered soft caramel squares.
- Add some nuts like pecans, walnuts, pistachios, or peanuts.
- Instead of caramel, use peanut butter chips or butterscotch chips.
- Swap the semisweet chocolate chips for dark chocolate chips, milk chocolate chunks, or white chocolate chips.
- Add some shredded coconut.
- Fold in mini marshmallows.
- If you can’t find the caramel bits and want to use them, you can use regular soft caramel squares and cut them into quarters.
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Cookie Tips
- Always read through the full recipe before you start.
- Don’t overmix the dough.
- Measure flour correctly.
- Make sure all of your ingredients are fresh and have not expired.
- Gently fold in mix-ins with a rubber spatula, not with an electric mixer.
- Avoid placing cookie dough balls on a hot baking sheet. Allow the pan to cool or use another pan.
With their delightful mix of flavors and textures, kitchen sink cookies are the ultimate treat that will satisfy any sweet craving. Bake up a batch today, and watch them disappear before your eyes!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Kitchen Sink Cookie Recipe
These Kitchen Sink Cookies are loaded with chocolate, caramel, pretzels, and toffee for the perfect sweet and salty treat! An easy, crowd-pleasing cookie!
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temp
- 2 ¼ cups (270 grams) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 ounce package English toffee bits
- 1 cup semi-sweet chocolate chips (or milk chocolate)
- ¾ cup broken pretzel twists
- ½ cup caramel bits (or caramel chips)
- Coarse or flaked sea salt for topping
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or silpat and set aside.
- Using a large bowl with an electric mixer cream the butter and sugars until light and fluffy (on medium-high for about 4 minutes). Add the vanilla extract and eggs and continue beating for another 3 minutes. Scrape down the sides of the bowl.
- Sift the flour, baking soda, and salt and slowly add it to the wet ingredients, mixing on low speed just until the dry ingredients are incorporated.
- Using a rubber spatula fold in the chocolate chips, toffee bits, caramel bits, and pretzels.
- Divide the dough into balls of 2 tablespoons each and space them at least 2 inches apart on the prepared baking sheets. Press a few mix-ins into the top of each cookie ball, and sprinkle with a pinch of sea salt.
- Bake in the preheated oven for 13-15 minutes, just until the edges are golden brown. Let the cookies sit on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.
Notes
Storage
Store these cookies at room temperature in an airtight container for up to 2 weeks, up to 2 months in the refrigerator, and 8-12 months in the freezer as recommended by the USD.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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