Kitchen Sink Cookies {Sweet & Salty}


Quick Summary

Kitchen Sink Cookies- a sweet and salty cookie loaded with pretzels, potato chips, chocolate chips, and M&M’severything but the kitchen sink! These cookies are customizable, use your favorite mix-ins to create your perfect cookie!

kitchen sink cookies on plate

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.

kitchen sink cookie dough in bowl
  • 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.
kitchen sink cookie dough balls

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
kitchen sink cookies on cooling rack

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.

kitchen sink cookies with milk

FAQ

Why are they called kitchen sink cookies?

These cookies are called kitchen sink cookies, because they are made with “everything but the kitchen sink”.” You can add-in anything you can find in your pantry, sweet or salty! Chop or crush up the ingredients to create a delicious cookie!

Do kitchen sink cookies have nuts?

I don’t include nuts in my recipe, but you certainly can add nuts. Chopped pecans, walnuts, almonds, or peanuts are good options.

Find all of our COOKE RECIPES HERE!

Kitchen Sink Cookies

A sweet and salty cookie loaded with pretzels, potato chips, chocolate chips, and M&M’severything 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?

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