Kitchen Sink Cookies Recipe: Easy Loaded Cookies

This page may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you choose to make a purchase after clicking a link, I may receive a commission at no additional cost to you. My goal is to provide helpful and valuable content, and any commissions help me maintain this site and continue creating high-quality content for my readers. Thank you for your support!

These Kitchen Sink Cookies are packed with sweet, salty, crunchy, and chewy goodness in every bite.

They’re easy to customize with your favorite mix-ins, making them a delicious way to use up those little bits of pantry ingredients.

What Are Kitchen Sink Cookies?

Kitchen Sink Cookies are loaded cookies made with a simple cookie dough and a generous mix of sweet, salty, crunchy, and chewy ingredients.

The name comes from the phrase “everything but the kitchen sink,” because you can add a little bit of almost anything you have on hand.

Common mix-ins include chocolate chips, chopped nuts, pretzels, rolled oats, shredded coconut, toffee pieces, dried fruit, and candy.

The best part is that there is no strict list of ingredients you have to follow, so you can easily swap or leave out mix-ins based on what is in your pantry.

This makes Kitchen Sink Cookies a great choice when you have small amounts of leftover ingredients that you want to turn into something delicious.

Why You’ll Love This Kitchen Sink Cookies Recipe

• Easy to make: Simple ingredients and straightforward steps make these cookies beginner-friendly.
• Packed with flavor: Chocolate, nuts, pretzels, oats, and other mix-ins create a delicious mix of sweet, salty, crunchy, and chewy textures.
• Great for leftovers: Use small amounts of pantry ingredients instead of letting them go to waste.
• Soft and chewy: The centers stay soft and chewy while the edges bake up lightly crisp.
• Easy to customize: Swap in your favorite mix-ins to create cookies that suit your taste.

Kitchen Sink Cookies Ingredients

For the Cookie Dough

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the Mix-Ins

• 1 cup chocolate chips or chunks
• ¾ cup rolled oats
• ¾ cup pretzels, roughly broken
• ½ cup chopped nuts, such as walnuts or pecans
• ½ cup shredded coconut
• ½ cup dried fruit, such as raisins or dried cranberries, optional
• ½ cup additional favorite mix-ins, such as toffee bits, peanut butter chips, or candy pieces, optional

How to Make Kitchen Sink Cookies

1. Prepare the Dry Ingredients

Whisk the flour, baking soda, and salt together in a medium bowl until evenly combined.

This helps distribute the baking soda and salt throughout the flour so the cookies bake evenly.

Set the bowl aside while you prepare the cookie dough.

2. Cream the Butter and Sugars

Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.

Beat them together until the mixture looks light, smooth, and creamy.

Using softened butter rather than melted butter helps the cookies hold their shape while baking.

3. Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract until everything is fully combined.

The mixture may look slightly creamy or loose at this stage, which is perfectly fine.

4. Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture.

Mix on low speed or stir gently until the flour is just incorporated and a soft dough forms.

Avoid mixing longer than necessary, as overmixing can make the cookies less tender.

5. Add the Mix-Ins

Gently fold the chocolate chips, oats, pretzels, chopped nuts, coconut, and any optional mix-ins into the dough.

Work slowly so the ingredients are spread evenly without crushing the pretzels or overworking the dough.

Stop mixing as soon as everything is evenly distributed.

6. Scoop and Bake

Line a baking sheet with parchment paper and scoop the dough into evenly sized portions.

Leave about 2 inches of space between each cookie, so they have room to spread.

Bake at 350°F (175°C) for about 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Do not wait for the centers to look completely firm, as the cookies will continue to set while they cool.

7. Cool and Serve

Let the cookies cool on the baking sheet for about 5 minutes after removing them from the oven.

This gives the soft centers time to firm up without losing their chewy texture.

Transfer the cookies to a wire rack and let them cool further before serving.

Tips for Making the Best Kitchen Sink Cookies

• Measure flour accurately: Too much flour can make your cookies dry and dense, so use a kitchen scale or spoon the flour into your measuring cup and level it off.
• Use softened butter: Softened butter blends smoothly with the sugars and helps the cookies spread properly without becoming greasy.
• Avoid overmixing: Mix the dough only until the ingredients are combined to keep the cookies tender.
• Don’t overload the dough: Too many heavy mix-ins can make the cookies difficult to shape and prevent them from spreading evenly.
• Chill soft dough: If the dough feels sticky or too soft, refrigerate it for 20–30 minutes before baking.
• Slightly underbake: Remove the cookies when the edges are golden, but the centers still look soft for a chewier texture.
• Add extra toppings: Press a few chocolate pieces, pretzels, or nuts onto the dough balls before baking for a more tempting finish.

Kitchen Sink Cookie Variations

Chocolate Lover’s Kitchen Sink Cookies

For an extra chocolatey cookie, add more chocolate chips, chocolate chunks, or your favorite chocolate candy pieces to the dough.

You can mix different types of chocolate, such as milk, dark, and white chocolate, for more flavor in every bite.

Salty-Sweet Kitchen Sink Cookies

Add broken pretzels, crushed potato chips, and a small sprinkle of flaky sea salt to create a delicious sweet-and-salty combination.

The salty ingredients also add a satisfying crunch that pairs especially well with chocolate.

Nutty Kitchen Sink Cookies

Stir in chopped walnuts, pecans, almonds, or peanuts for extra crunch and a richer flavor.

Toast the nuts lightly before adding them if you want an even deeper, nuttier taste.

Oatmeal Kitchen Sink Cookies

For a heartier cookie, increase the rolled oats and add raisins or dried cranberries.

The oats give the cookies a pleasantly chewy texture, while the dried fruit adds a naturally sweet and slightly tangy flavor.

Coconut Kitchen Sink Cookies

Add shredded coconut along with chocolate chips and chopped nuts for a chewy, tropical twist.

Sweetened or unsweetened coconut can work, so choose based on how sweet you want the finished cookies to be.

What Can I Add to Kitchen Sink Cookies?

• Chocolate chips or chunks: Add rich chocolate flavor and gooey pockets throughout the cookies.
• Pretzels: Bring a salty crunch that balances the sweetness of the dough.
• Potato chips: Add a light, crispy texture and a fun salty flavor.
• Rolled oats: Make the cookies heartier while adding extra chewiness.
• Nuts: Walnuts, pecans, almonds, or peanuts provide a satisfying crunch.
• Coconut: Adds chewy texture and a mild, sweet flavor.
• Toffee bits: Give the cookies buttery, caramel-like pockets.
• M&M-style candies: Add colorful chocolate pieces and extra sweetness.
• Dried cranberries or raisins: Provide chewy texture and a fruity contrast.
• Peanut butter chips: Add creamy peanut butter flavor that pairs well with chocolate.
• White chocolate chips: Bring extra sweetness and a smooth, creamy taste.
• Butterscotch chips: Add warm, buttery notes that complement the brown sugar in the dough.

How to Store Kitchen Sink Cookies

Let the cookies cool completely before storing them so trapped heat does not create excess moisture and make them soggy.

Place the cooled cookies in an airtight container and keep them at room temperature for up to 5 days.

For softer cookies, add a small slice of bread to the container and replace it when it becomes stale.

For longer storage, freeze the baked cookies in a freezer-safe bag or airtight container for up to 3 months.

Let frozen cookies thaw at room temperature before serving, or warm them briefly in the microwave for a freshly baked texture.

Can You Freeze Kitchen Sink Cookie Dough?

Yes, you can freeze Kitchen Sink Cookie dough for an easy treat whenever you want freshly baked cookies.

Scoop the dough into individual portions and shape them into balls before freezing.

Place the dough balls on a parchment-lined baking sheet and freeze until firm, then transfer them to an airtight freezer-safe bag or container.

Label the container with the date and use the frozen dough within 3 months for the best texture and flavor.

When you’re ready to bake, place the frozen dough balls directly on a lined baking sheet and add about 2–3 minutes to the usual baking time.

There is no need to thaw the dough first, which makes this a handy way to keep homemade cookies ready for last-minute cravings.

FAQs

Why are they called kitchen sink cookies?

They’re called Kitchen Sink Cookies because you can add almost anything you have on hand, inspired by the phrase “everything but the kitchen sink.”

What makes kitchen sink cookies different from regular cookies?

They’re packed with several mix-ins, giving each cookie a delicious combination of sweet, salty, crunchy, and chewy textures.

Can I customize kitchen sink cookies?

Absolutely! You can swap or add mix-ins such as chocolate, nuts, pretzels, oats, coconut, or dried fruit based on your preferences.

How do I keep kitchen sink cookies soft?

Avoid overbaking, measure the flour accurately, and store completely cooled cookies in an airtight container to help maintain their soft texture.

Why did my kitchen sink cookies spread too much?

Warm butter, overly soft dough, too little flour, or placing dough on a warm baking sheet can all cause cookies to spread excessively.