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Kitchen Sink Cookies

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Kitchen Sink Cookies are chewy, sweet, and salty cookies packed with a mix of chocolate chips, pretzels, toffee, and whatever extras you have on hand. A flexible and fun way to use up leftover pantry ingredients.

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)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in chocolate chips, butterscotch chips, pretzels, nuts (if using), and toffee bits.
  7. Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
  8. Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
  9. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough for 30 minutes can make cookies thicker and chewier.
  • Store in an airtight container with a slice of bread to keep them soft.
  • Mix-ins can vary: try peanut butter chips, M&Ms, candy bars, coconut, or dried fruit.
  • To make gluten-free, use a 1:1 gluten-free flour blend and GF mix-ins.
  • Freeze dough balls and bake from frozen with an extra 1–2 minutes baking time.

Nutrition

Find it online: https://cookedbymaya.com/kitchen-sink-cookies/