Super thick and chewy kitchen sink cookies loaded with chocolate, pretzels, toffee bits, and more. With crispy edges and an irresistible gooey center, these cookies are perfect for Christmas and anytime you want an indulgent treat.
These cookies are a pantry-friendly favorite: pack whatever crunchy, salty, chocolaty mix-ins you have on hand. They’re a holiday staple in our house and consistently the most requested cookie of the season.
Similar to the popular bakery-style kitchen sink cookie but loaded with even more mix-ins, this recipe delivers chewy centers and crunchy edges. If you love cookies, try some of our other recipes for more variety.
Ingredients You Need To Make This Recipe
- All-purpose flour. For tender, chewy cookies. Weigh or spoon-and-level for best results.
- Baking soda. Helps the cookies rise and spread correctly.
- Salt. Enhances all the other flavors.
- Unsalted butter. Use softened butter for a moist, chewy texture.
- Brown sugar. Adds caramel-like sweetness and keeps cookies moist.
- Granulated sugar. Balances sweetness and texture.
- Egg. Binds the dough and adds structure.
- Vanilla extract. Adds depth and rounds out the flavor.
- Mix-ins (about 3 ½ cups total). Use a mix of crunchy, salty, and chocolaty items. This recipe includes:
- Milk chocolate chips
- Chopped dark chocolate
- Pecans
- Pretzels
- Toffee bits
How To Make This Recipe
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl whisk together the flour, baking soda, and salt; set aside.
- In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-high for 3–4 minutes until light and creamy. Add both sugars and beat 3–5 more minutes until fluffy.
- Add the egg and vanilla, mixing on medium until fully combined.
- Gradually add the flour mixture and mix until no dry streaks remain. Start on low speed, then increase briefly; avoid overmixing.
- Fold in the milk chocolate chips, chopped dark chocolate, pretzels, pecans, and toffee bits until evenly distributed.
- Using a 2½ tablespoon cookie scoop, portion dough about 2 inches apart on the prepared baking sheet. Bake on the middle rack 12–14 minutes, until edges are golden and centers remain gooey. Bake in batches if needed.
- Cool cookies on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
Why Are They Called Kitchen Sink Cookies?
They’re called kitchen sink cookies because you can throw almost anything into the dough—basically “everything but the kitchen sink.” Raid your pantry for crunchy, salty, and sweet bits and mix them together for a one-of-a-kind cookie.
What Other Mix-Ins Can I Add?
Get creative—these cookies are perfect for experimenting. Try:
- Potato chips
- Dried fruit
- Chopped candy bars (Snickers, Twix, Butterfinger, Rolo)
- Peanut butter chips
- Butterscotch chips
- Mini marshmallows
- Shredded coconut
More FAQs
Tough cookies usually result from overmixing the dough, which activates gluten. Mix just until the dry flour is incorporated.
Yes. Portion the dough into individual scoops, freeze them on a baking sheet, then transfer to a freezer bag once solid. Store up to 6 months.
Store in an airtight container at room temperature for up to a week.
Tips For The Best Cookies
- Weigh or spoon-and-level your flour. Too much flour makes dense, dry cookies.
- Use properly softened butter. Butter that’s too cold won’t cream well; too warm and cookies will spread too much.
- Press extra mix-ins on top before baking. This creates an attractive, textured top.
- Underbake slightly. For soft, gooey centers, remove cookies when edges are set but centers still look slightly underdone; they’ll finish as they cool.
- Finish with flaky sea salt. A sprinkle of flaky salt brightens the sweet-and-salty contrast.
Recommended Tools For This Recipe
- Baking sheets
- Silicone baking mat or parchment paper
- Cookie scoop (2½ tablespoon)
- Cooling rack
More Irresistible Desserts You Will Love!
- Best Southern Pecan Pralines
- Pecan Pie Cheesecake Bars
- Soft and Chewy Monster Cookies
- New Orleans Beignets
- Best Ever Bread Pudding
📖 Recipe
Kitchen Sink Cookies
Equipment
- Cookie scoop
- Measuring cups and spoons
- Kitchen scale (optional)
- Baking sheet
- Silicone baking mat or parchment
Ingredients
- 2 ½ cups all-purpose flour (315g)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1 cup crushed pretzels
- ½ cup chopped dark chocolate
- ½ cup chopped pecans
- ½ cup toffee bits
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Whisk flour, baking soda, and salt in a bowl; set aside.
- Cream softened butter in a mixer for 3–4 minutes until light. Add both sugars and beat 3–5 minutes until fluffy.
- Mix in the egg and vanilla until combined.
- Slowly add the flour mixture, mixing until no dry streaks remain. Avoid overmixing.
- Fold in chocolate chips, chopped chocolate, pretzels, pecans, and toffee bits until evenly distributed.
- Scoop 2½ tablespoon portions onto prepared sheets about 2 inches apart. Bake 12–14 minutes until edges are golden and centers remain slightly gooey.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Soften butter by leaving it at room temperature for about an hour.
- Do not overmix—this can make cookies tough.
- To crush pretzels, place them in a sealed bag and crush with a rolling pin.
- For perfectly round cookies, gently shape hot cookies with a glass while warm.
- Store leftover cookies in an airtight container at room temperature up to one week.
Nutrition (per cookie)
Calories: 263 kcal | Carbs: 34.7 g | Protein: 2.4 g | Fat: 12.8 g | Sugar: 21.9 g
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