Name: Kitchen Sink Cookies
Prep time: 15 min
Cook time: PT-490025H52M1S
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar; 3/4 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup butterscotch chips or white chocolate chips; 1/2 cup crushed pretzels; 1/2 cup chopped nuts (optional); 1/2 cup toffee bits or caramel chunks; Flaky sea salt (optional, for topping)

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Kitchen Sink Cookies are the ultimate everything-but-the-kitchen-sink treat that I make when I want to use up leftover pantry items in the most delicious way possible. Packed with a mix of sweet, salty, crunchy, and chewy ingredients, these cookies are the perfect balance of fun and indulgence. Every bite is a surprise—and that’s exactly what I love about them.

Why You’ll Love This Recipe

I love this recipe because it’s flexible, easy, and a great way to clean out my baking stash. Whether I’ve got a few chocolate chips left, half a bag of pretzels, or some leftover caramel bits, I toss them in and make these magic cookies. They’re soft, chewy, and packed with texture and flavor. Plus, it’s fun to mix things up every time I bake them, so they never get boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips
Butterscotch chips or white chocolate chips
Crushed pretzels
Chopped nuts (optional)
Toffee bits or caramel chunks
Flaky sea salt (optional, for topping)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt.
In a large mixing bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
I gradually add the dry ingredients to the wet ingredients and mix until just combined.
I fold in all the fun stuff—chocolate chips, pretzels, butterscotch chips, nuts, toffee bits—whatever I have on hand.
I scoop the dough onto the baking sheet, spacing the cookies about 2 inches apart.
I bake for 10–12 minutes, until the edges are golden but the centers still look slightly soft.
I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep and 10–12 minutes to bake, so I have a full batch ready in under 30 minutes. Perfect for last-minute cravings or spontaneous baking sessions.

Variations

I sometimes use peanut butter chips, M&Ms, or chopped candy bars instead of traditional chips.
For a salty twist, I toss in crushed potato chips or mini pretzel sticks.
I’ve added coconut flakes or dried fruit like cranberries when I want a bit of chewiness.
To make them gluten-free, I use a 1:1 gluten-free flour blend and check that my mix-ins are GF too.
When I want an extra gooey center, I chill the dough for 30 minutes before baking.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies or the unbaked dough balls for up to 2 months. To reheat, I warm a cookie in the microwave for about 10 seconds for that fresh-out-of-the-oven feel.

FAQs

Can I freeze Kitchen Sink Cookie dough?

Yes, I scoop the dough into balls and freeze them on a tray. Once solid, I transfer them to a bag and bake straight from frozen—just add a minute or two to the baking time.

Why are they called Kitchen Sink Cookies?

They’re called that because I throw in everything but the kitchen sink! It’s a fun way of saying the cookies are loaded with a variety of ingredients.

Do I have to chill the dough?

Not necessarily, but chilling helps if I want thicker, chewier cookies. If I’m short on time, I bake them right away and they still turn out great.

What’s the best way to keep them soft?

I store them in an airtight container with a slice of bread—it helps keep them soft and chewy for days.

Can I make these without nuts?

Absolutely. I often skip the nuts or replace them with extra chips, pretzels, or candy if I’m baking for someone with a nut allergy.

Conclusion

Kitchen Sink Cookies are the best kind of baking experiment—simple, fun, and never the same twice. I love how I can take whatever I have in my pantry and turn it into a batch of warm, gooey, irresistible cookies. Whether I’m baking for a party, a gift, or just a snack for myself, these cookies always hit the sweet spot.