Kitchen Sink Cookies {Sweet & Salty}

It’s no secret that I am the ultimate Cookie Monster. Cookies are my favorite thing to bake and to eat. A few of my favorites include: peanut butter oatmeal chocolate chip cookies, Rolo cookies, snickerdoodles, monster cookies, and the list goes on. I have SO many favorites

I LOVE making Kitchen Sink Cookies because they include a little bit of everything, everything BUT the kitchen sink. Hence, the name. The idea is to mix-in whatever ingredients you have in your kitchen. A little bit of this and a little bit of that.

I love using sweet and salty ingredients for the perfect cookie. My favorite combo includes: oats chopped up pretzels, crushed potato chips, chocolate chips, and M&M’s. The cookies are soft, chewy, crunchy, sweet, and salty. The ULTIMATE cookie!

Feel free to play around and add-in your favorite ingredients. There are no rules when making kitchen sink cookies. It is always fun to mix things up, have fun with this cookie recipe.

Cookie Ingredients

• Flour– use all-purpose flour. When measuring, make sure you don’t pack the flour in the cup. I always fluff the flour, spoon it in, and level it off.
• Baking powder & Baking soda– to give the cookies a nice lift in the oven.
• Salt– always use salt in baked goods.
• Butter– use unsalted butter and make sure it is at cool room temperature. The butter shouldn’t be too soft or greasy. It should barely give when you press on it.
• Sugar– use granulated sugar and brown sugar. Always pack the brown sugar!
• Eggs– always use large eggs. I use cold eggs, right from the fridge.
• Vanilla extract– yes, I use one tablespoon. It isn’t a typo:)
• Mix-ins– I use oats, pretzels, potato chips, chocolate chips, and M&M’s, but you can use your favorite mix-ins! That is the point of this recipe, you can add-in whatever ingredients you have in your pantry.
• Flaky sea salt– I love adding a little sea salt on top of the cookies.

How to Make Kitchen Sink Cookies

• Preheat the oven and line a large baking sheet with parchment paper or a Silpat baking mat. The Goldtouch pans are my favorite for cookies.
• In a medium bowl, whisk together the dry ingredients.
• Use a stand mixer fitted with the beater blade attachment to beat the butter and sugars together until smooth. Add the eggs and vanilla extract and mix until combined.
• Add the dry ingredients and mix on low until just combined. Don’t over mix.
• Stir in all of the FUN mix-ins! Sample the cookie dough because it is SO good:)
• Roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart.
• Bake until the cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.
• Remove from the oven and sprinkle with flaky sea salt. If you want to make the cookies extra pretty, you can gently press some of the mix-ins on top of the cookies when they are still warm.
• Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

More Mix-In Ideas

I usually use a mix of pretzels, potato chips, chocolate chips, and M&M’s, BUT the options are endless. Add in your favorite ingredients and create your perfect kitchen sink cookies.

I recommend keeping the oats because they create the base of the cookie, but you can swap any of the other mix-ins. Use 4 cups of mix-ins!

Here are some other ideas.

• Toffee bits
• Nuts (chopped pecans, candied pecans, walnuts, almonds, or peanuts)
• White chocolate chips
• Butterscotch chips
• Chocolate chunks
• Chopped caramels (Panera’s kitchen sink cookies include caramel, so if you want a similar taste to the famous cookies, add in caramels)
• Dried fruit (raisins, dried cranberries, dried blueberries, dried cherries)
• Coconut or toasted coconut
• Mini peanut butter cups
• Chopped up candy bars

How to Store & Freeze Cookies

How to Store Baked Cookies: After the cookies are completely cool, you can put them in an airtight container and keep them on the counter for up to 4 days.

How to Freeze Baked Cookies: You can freeze the baked cookies for up to 3 months. Make sure they are sealed tightly in a freezer bag or kept secure in a freezer container so they stay fresh.

How to Freeze Cookie Dough: To freeze cookie dough, scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.

FAQ

More Cookie Recipes

Find all of our COOKE RECIPES HERE!

Cookies

Kitchen Sink Cookies

A sweet and salty cookie loaded with pretzels, potato chips, chocolate chips, and M&M’s…everything but the kitchen sink! These cookies are customizable, use your favorite mix-ins to create your perfect cookie!

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, at cool room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup chopped pretzels
• 1 cup coarsely crushed potato chips
• 1 cup old fashioned oats
• 1 cup semi-sweet chocolate chips
• 1 cup M&M’s
• Flaky sea salt, for sprinkling on cookies

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.

• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

• Use a stand mixer fitted with the beater blade attachment to beat the butter and sugars together until smooth. Add the eggs and vanilla extract and mix until combined.

• Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the pretzels, potato chips, oats, chocolate chips, and M&M’s.

• Roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart. Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.

• Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

If you want to make the cookies extra pretty, you can gently press some of the mix-ins on top of the cookies when they are still warm.
Store the cookies in an airtight container on the counter for up to 4 days. You can also freeze the cookies or cookie dough for up to 3 months. 

Calories: 275kcal, Carbohydrates: 38g, Protein: 3g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 187mg, Potassium: 134mg, Fiber: 2g, Sugar: 22g, Vitamin A: 239IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod