No one can resist these Kitchen Sink Cookies that are loaded with chocolate, peanut butter chips, pretzels, and a secret ingredient that gives these amazing morsels the perfect balance of salty and sweet flavors.
Kitchen Sink Cookies Recipe
This recipe for kitchen sink cookies truly is the ultimate cookie recipe. These delicious chewy cookies will disappear from the kitchen and soon as you’re finished baking them. The secret ingredient that gives this recipe a salty twist is crushed potato chips. The combination of pretzels and the chips add the most delightful bit of salty crunch to the otherwise soft, gooey and sweet cookies.
These bakery-quality cookies are thick and rich with crispy edges and the perfect soft and chewy center. They make a wonderful, sweet treat for any occasion and because the cookie dough doesn’t require additional chill time, you can have them prepped, baked ready to serve in under 45 minutes, ideal for a last-minute snack.
Other cookie recipes that we love, that do not require chilling the dough are these Strawberry Thumbprint Cookies and these delicious Lemon Cake Mix Cookies.
💓 Why We Love This Recipe
- Lot of mix-ins – true to the name these cookies include everything but the kitchen sink. You can change up the ingredients to add other candy or other of your favorite mix-ins.
- Incredible flavors – these cookies have the most amazing, sweet and salty flavors that take a standard chocolate chip cookie and make them an entire decadent dessert.
- No chill time – bake them as soon as you get the dough all mixed up, which saves you from having to wait around on the dough to chill.
🥄 Recommended Tools:
- Large cookie sheet
- Electric mixer
- Medium-sized mixing bowl
- 2-tablespoon cookie scoop
- Unsalted butter
- Light brown sugar
- White granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Peanut butter baking chips
- Mini semi-sweet chocolate chips
- Mini pretzel twists, crushed into small pieces
- Potato chips, crushed
- Mini M&Ms
👩🏻🍳 How to make Homemade Kitchen Sink Cookies
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Step One: Combine Wet Ingredients
- In a medium bowl, using a hand mixer or the bowl of a stand mixer with the paddle attachment, combine softened butter, brown sugar, and the white sugar together and mix well until creamed together.
- Mix in the egg and vanilla.
Step Two: Combine Dry Ingredients
- Stir in flour, baking soda, and salt, into the butter mixture.
Step Three: Fold in Mix-ins
- Fold in peanut butter chips, semisweet chocolate chips, pretzel pieces, potato chips, and 3/4 cup mini-M&Ms.
Step Four: Form Dough Balls
- Scoop dough balls with a two-tablespoon cookie scoop and place each round ball of cookie dough on the prepared baking sheets.
Step Five: Add Toppings
- On top of the cookies, add additional potato chips, and pretzels.
Step Six: Bake and Cool
- Bake cookies for 8-10 minutes or until light golden brown.
- Remove from the oven and place a few additional mini-M&Ms on each cookie.
- Let the baked cookies cool completely on the baking sheet.
Why is it Called a Kitchen Sink Cookie?
They are called kitchen sink cookies because they’re a large chunky cookie with so many yummy mix-ins, they include everything but, jokingly, the kitchen sink.
Kitchen Sink Cookie Recipe Variations
The great thing about this recipe is that you can add so many variations of your favorite mix-ins. Here are some great ideas for you to consider:
- Candy-white chocolate chips, butterscotch chips, toffee bits, chocolate chunks, caramel bits, different flavors of M&Ms.
- Dried fruit-cranberries or raisins
- Nuts-pecans, walnuts, macadamia
- Potato chips-waffle chips, sea salt chips, kettle chips
How to Store and Freeze These Cookies
How to store baked cookies
These baked cookies stay fresh 1-3 days at room temperature in an airtight container.
How to freeze baked kitchen sink cookies?
If you have leftover kitchen sink cookies, just add them to an airtight container or a freezer bag. They will stay fresh for up to a few months. To thaw, let them sit out at room temperature until thawed.
How to freeze the raw cookie dough?
Keep the dough on hand for those last-minute cookie cravings. Just roll the dough into balls, place on a cookie sheet in the freezer for an hour, until the dough is firm and no longer feels sticky. Then transfer the cookie dough balls to a freezer bag. They’ll stay fresh in the freezer for several months.
To bake these cookies from frozen, drop the oven temperature to 325 degrees and bake for a little longer, 15-18 minutes. The lower temperature allows the cookies to thaw before they begin baking.
Are These Like Panera Kitchen Sink Cookies?
If you like your cookies a little chewier, then you’re going to like these even more than Panera’s. Panera cookies are much crunchier and lack the home baked style that you get from this cookie recipe.
Tips for Making the Best Chewy Kitchen Sink Cookies
- You want your butter to be soft but still slightly cool. If the butter is too soft, it will cause your cookies to spread out when you put them in the oven.
- Use good quality, thick potato chips and don’t crush them too much. This will ensure you have little bits of salt bites. Thinner, flimsy chips will basically dissolve into the dough.
- Using a cookie scoop helps you to have evenly sized baked cookies.
- Make clean up a cinch by always lining your sheet pan with parchment paper or use a silicone baking liner. This always helps the cookies from spreading out too much while they are baking.
- Avoid over baking them by knowing how to tell they’re done. You want to remove the cookies from the oven just when they begin to turn golden brown around the edges. They will be too soft in the middle to immediately pick up. They’ll firm up as they cool.
- To make a pretty presentation, reserve some colorful toppings to press into the tops of the baked cookies while they are still soft and warm.
More Delicious Cookie Recipes
- Strawberry Cake Mix Cookies
- Perfect Macarons
- Pinwheel Cookies
- Italian Ricotta Cookies
- White Chocolate Chip and Macadamia Nut Cookies
- White Chocolate, Dried Fruit and Macadamia Nut Cookies
Kitchen Sink Cookies
- cookie scoop optional
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar
- 1/4 cup white granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter baking chips
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup mini pretzel twists crushed
- 1/2 cup potato chips crushed
- 1 cup mini M&Ms divided
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- In a medium sized mixing bowl, combine butter, brown sugar, and granulated sugar together and mix well until creamed together.
- Mix in the egg and vanilla.
- Stir in flour, baking soda, and salt.
- Fold in peanut butter chips, chocolate chips, pretzels, potato chips, and 3/4 cup mini M&Ms (there is no need to refrigerate this recipe before baking).
- Scoop cookie dough balls with a two tablespoon cookie scoop and place the cookie dough balls on the prepared baking sheet.
- Top with additional potato chips, and pretzels.
- Bake for 9 minutes.
- Remove from the oven and place a few additional mini M&Ms on each cookie.
- Let cool completely on the baking sheet
Did You Make This Recipe?
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