These loaded kitchen sink cookies are packed with crispy pretzel pieces, sweet toffee bits, and rich chocolate chips in every bite. The edges bake up golden and crunchy while the centers stay wonderfully gooey, giving you that perfect salty-sweet combination that's hard to resist. I first made these on a rainy Saturday when I wanted something indulgent but didn't feel like running to the store I just tossed in everything I had in my pantry, and they turned out better than any bakery cookie I'd ever bought.
If you love easy cookie recipes that look impressive and taste even better, you'll want to keep this one close. They remind me a bit of the comforting warmth you get from Croissant Bread Pudding or the fun, over-the-top sweetness of Candy Cookie Bars, and they pair beautifully with a cup of coffee, just like my Coconut Cupcakes do on a lazy Sunday afternoon.
Why You'll Love This Kitchen Sink Cookies
- Sweet and salty perfection: The combination of chocolate, toffee, and pretzels hits every craving at once.
- Crispy edges, gooey centers: These Kitchen Sink Cookies have the ideal texture that makes them irresistible.
- Easy to make: You don't need any fancy techniques or hard-to-find ingredients.
- Customizable: You can swap in whatever mix-ins you have on hand.
- Great for sharing: This recipe makes 16 cookies, perfect for a crowd or for freezing half the dough for later.
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Kitchen Sink Cookies Ingredients
Here's everything you'll need to make these Kitchen Sink Cookies.
See Recipe Card Below This Post For Ingredient Quantitiesa
- Salted butter: Adds richness and a slight savory note that balances the sweetness. Make sure it's softened to room temperature so it creams properly with the sugars.
- White sugar: Helps the cookies spread and gives them crispy edges.
- Light brown sugar: Adds moisture and a deeper, caramel-like flavor that keeps the centers soft and chewy.
- Pure vanilla extract: Enhances all the other flavors and adds warmth.
- Egg: Binds the dough together and adds moisture for a tender texture.
- All-purpose flour: Forms the structure of the cookies and keeps them from spreading too much.
- Baking soda: Helps the cookies rise slightly and gives them a light, airy texture.
- Baking powder: Works with the baking soda to create the perfect lift.
- Sea salt: Balances the sweetness and brings out the flavors of the chocolate and toffee.
- Chocolate chips: The star of the show. They melt into gooey pockets of chocolate throughout the cookies.
- Pretzels: Add a salty crunch that contrasts beautifully with the sweet dough. Make sure to chop them after measuring for the right amount.
- Toffee bits: Bring a buttery, caramel sweetness that pairs perfectly with the pretzels and chocolate.
- Flaky sea salt: A finishing touch that makes these cookies look bakery-level and taste even better.
How to Make Kitchen Sink Cookies
Follow these simple steps to make the ultimate Kitchen Sink Cookies.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set the bowl aside.
Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, white sugar, and light brown sugar on medium-high speed for about 1 minute until the mixture looks creamy and light.
Add wet ingredients: Add the egg and vanilla extract to the butter mixture and beat on medium-high speed for another minute. The mixture should look fluffy and pale.
Combine dry and wet ingredients: Add the dry ingredients to the butter mixture and beat on medium speed just until everything comes together. Don't overmix, or the cookies will turn out tough.
Incorporate mix-ins: Stir in the chopped pretzels, toffee bits, and chocolate chips with a spoon or spatula until they're evenly distributed throughout the dough.
Chill the dough: Transfer the dough to an airtight container and refrigerate for at least 2 hours. You can chill it up to two days if you want to bake them later. Chilling helps the flavors develop and keeps the cookies from spreading too much.
Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with silicone baking mats or parchment paper.
Shape the cookies: Use a 2-tablespoon cookie scoop to portion out the dough. Roll each scoop into a ball and place them on the prepared baking sheets, leaving plenty of space between each one. You should fit about 8 cookies per sheet.
Add extra toppings: If you want your cookies to look extra fancy, press a few extra toffee bits, chocolate chips, and pretzel pieces on top of each dough ball.
Bake: Bake the cookies for 9 to 11 minutes, or until the tops look just set and the edges are lightly golden brown. The centers might look slightly underdone, but they'll firm up as they cool.
Garnish: As soon as you pull the cookies out of the oven, sprinkle them with flaky sea salt. Let them cool on the baking sheet for 5 to 10 minutes so they can set without breaking.
Cool completely: Transfer the cookies to a wire rack to cool completely. They'll continue to firm up as they cool.
Substitutions and Variations
- Use unsalted butter: If you only have unsalted butter, add an extra pinch of salt to the dough.
- Swap the mix-ins: Try using peanut butter chips, white chocolate chips, or chopped nuts instead of toffee bits.
- Make them gluten-free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
- Add oats: Stir in ½ cup of old-fashioned oats for a heartier texture.
- Use caramel bits: If you can't find toffee bits, caramel bits work just as well.
Equipment For Kitchen Sink Cookies
- Measuring spoons and cups: For accurate ingredient amounts.
- KitchenAid mixer or hand-held mixer: Makes creaming the butter and sugars quick and easy.
- Baking sheet: You'll need at least two for even baking.
- Cookie scoop: A 2-tablespoon scoop helps you make evenly sized cookies.
- Silicone baking mat or parchment paper: Keeps the cookies from sticking and makes cleanup easier.
- Spatula: For transferring the Kitchen Sink Cookies to the cooling rack.
Storage Tips For Kitchen Sink Cookies
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. They'll stay soft and chewy if you seal them well.
- Freezing baked cookies: Let the cookies cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They'll keep for up to 3 months. Thaw at room temperature or warm them in the oven for a few minutes.
- Freezing cookie dough: Scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes to the baking time.
Serving Suggestions
- With a glass of cold milk: The classic pairing that never gets old.
- Alongside vanilla ice cream: Warm cookies with a scoop of ice cream make an easy dessert.
- Packed in lunchboxes: These Kitchen Sink Cookies hold up well and make a fun midday treat.
- As a gift: Stack them in a cellophane bag tied with a ribbon for a homemade gift that anyone will love.
Expert Tips
- Don't skip the chilling step: Chilling the dough is what keeps these Kitchen Sink Cookies thick and prevents them from spreading into flat pancakes.
- Use room-temperature butter: Cold butter won't cream properly, and melted butter will make the dough too runny.
- Press extra toppings on top: This makes the cookies look bakery-perfect and ensures every bite has all the good stuff.
- Watch the baking time closely: These Kitchen Sink Cookies can go from perfectly gooey to overbaked in just a minute or two. Set a timer and check them at 9 minutes.
- Let them cool on the pan: If you try to move them too soon, they'll fall apart. Give them at least 5 minutes to firm up.
FAQ
Why do they call it a Kitchen Sink Cookie?
The name comes from the phrase "everything but the kitchen sink," meaning you've thrown in just about everything. These Kitchen Sink Cookies are loaded with multiple mix-ins like chocolate chips, pretzels, and toffee bits, so the name fits perfectly. Liam likes to say it's because you could probably put anything in them and they'd still taste good.
What does a Kitchen Sink Cookie have in it?
A kitchen sink cookie typically includes chocolate chips, pretzels, toffee or caramel bits, and sometimes nuts or other sweet and salty mix-ins. The idea is to pack as many flavors and textures into one cookie as possible. You can customize yours based on what you have in your pantry.
Can you freeze kitchen sink cookie dough?
Yes, you can freeze the dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to the baking time. My mom does this all the time so she can have fresh cookies whenever she wants without making a whole new batch.
How long do kitchen sink cookies last?
These Kitchen Sink Cookies will stay fresh in an airtight container at room temperature for up to 5 days. If you want them to last longer, freeze the baked cookies for up to 3 months. Just make sure they're completely cool before you store them, or they'll get soggy.
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Pairing
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Kitchen Sink Cookies
Ingredients
Method
- In a medium bowl, whisk together baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, white sugar, and brown sugar on medium-high speed for about 1 minute, until smooth and creamy.
- Add the egg and vanilla extract, beating on medium-high speed for an additional 1 minute until the mixture is light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just combined.
- Add the chopped pretzels, toffee bits, and chocolate chips to the dough, and stir until evenly distributed.
- Transfer the dough to an airtight container and chill for at least 1 hour (up to 2 days).
- Preheat your oven to 375°F (190°C). Line two large baking sheets with silicone baking mats or parchment paper.
- Using a 2-tablespoon cookie scoop, portion the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Press extra toffee bits, chocolate chips, and pretzel pieces on top for extra decoration if desired.
- Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are golden brown, and the tops are just set.
- Remove the cookies from the oven and immediately sprinkle them with flaky sea salt. Let the cookies cool on the baking sheet for 5-10 minutes.
- Transfer the cookies to a wire rack to cool completely.
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