Name: Kitchen Sink Cookies
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 15
Cuisine: American
Ingredients: 1 cup butter (use salted in USA, Unsalted outside USA); 1 1/4 cups brown sugar; 1/4 cup white sugar; 1 egg; 1 Tbsp vanilla extract; 1 3/4 cup of purpose flour; 1 tsp baking soda; 1/2 tsp salt; MIXINS:; 1 cup dark chocolate chips; 1 cup salted mini pretzels; 1 cup Reese's Peanut Butter Cups, chopped; 1 cup Snickers, Chopped

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Kitchen Sink Cookies are one highly addictive cookie recipe! They practically put a spell on you and won’t let you go!

The chewy texture, the chocolaty centers, those crunchy, salty pretzels, and that gooey caramel. You seriously should not be left alone with them or you’ll end up eating the whole batch, they are that good! OK, consider yourself warned!

Kitchen Sink Cookies cooling on wire rack with glasses of milk in the background

What is a Kitchen Sink Cookie?

A kitchen sink cookie gets its name from the number of mix-ins that go into it, basically everything but the kitchen sink! It’s essentially a chocolate chip cookie with a whole bunch of other mix-ins stirred into the dough. Popular mix-ins include; caramel, pretzels, potato chips, toffee bits, peanut butter cups, nuts, you name it, if it sounds good throw it in!

For me I personally like this combination:

Dark Chocolate Chips
Mini Salted Pretzels
Reeses’ Peanut Butter Cups
Snickers Bars (this combines, caramel, nougat and nuts in one!)

A cutting board with chocolate chips, Chopped Candy and Mini Pretzles

For a few simpler cookie recipes try my Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, or my Brown Butter Chocolate Chip Cookies.

Ingredients

Butter If you live in the U.S.A use salted butter, since it will give you more flavor. But if you live outside the U.S.A use unsalted butter, since salted butters outside the U.S.A tend to be pretty salty.
Brown Sugar I like to use a majority of brown sugar for ultimate chewiness and flavor.
White Sugar for crispy edges
Egg I only use one egg to prevent the cookies from being too cakey.
Vanilla Extract I use one full tablespoon of vanilla for the best flavor.
All-Purpose Flour I don’t use too much flour for fear of loosing the chewiness of the cookie. So easy does it! Measure well.
Baking Soda for chewy cookies! If you use baking powder they won’t have the same chewiness, they will be more cakey.
Salt to boost all the flavors

You want to make sure the dough stays chunky, otherwise, if the mix-ins are too ground up they will lose their distinct flavors.
When adding the pretzels toss them in whole and let the mixer crush them up in the dough, this will prevent over-mixing.
When adding the candy, chop it into small pieces (about a 1/2 inch in size) and mix them for a few seconds until they get worked into the dough.

Cookie dough in a bowl with a paddle attachment covered with dough

These Cookies Spread Out

Only scoop out 4-5 scoops per baking tray to allow the cookies to spread out without sticking together.
Be sure to line the baking tray with parchment paper to avoid the bottoms from getting too browned while baking.

Storage

Store the cookies in a resealable plastic bag at room temperature. They will be great for 2-3 days if you can keep them around that long!
These cookies also freeze well too. Allow them to cool completely and then transfer them to a resealable freezer bag and place them in the freezer for up to one month.
To defrost the cookies take them out of the freezer and allow them to rest at room temperature for 15 minutes to thaw out.