If you’re craving a cookie packed with flavor, texture, and pure comfort, this Kitchen Sink Cookies recipe is the answer. These chewy delights are loaded with chocolate chips, oats, nuts, dried fruit, and even crunchy surprises like pretzels or potato chips. They’re the perfect solution for cleaning out your pantry—and your cookie cravings.
Why You’ll Love Kitchen Sink Cookies
- Super Versatile – Add whatever mix-ins you have on hand.
- One-Bowl Simplicity – Quick to prepare and easier to clean up.
- Perfectly Chewy Texture – Thanks to brown sugar, oats, and just the right baking time.
- Crowd-Pleaser – A hit with kids, adults, and everyone in between.
- Make-Ahead Friendly – Freeze the dough and bake when cravings strike.
Ingredients For Kitchen Sink Cookies
This recipe yields about 24–28 cookies.
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut (optional)
- 1/2 cup crushed pretzels or potato chips (optional)
How To Make Kitchen Sink Cookies
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the Butter & Sugars: In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy.
- Add Eggs & Vanilla: Add the eggs one at a time, beating after each addition. Stir in the vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix & Fold: Gradually add dry ingredients to the wet mixture. Stir just until combined. Fold in chocolate chips, nuts, dried fruit, coconut, and pretzels if using.
- Scoop & Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes until the edges are golden but the centers remain soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Ideas
- Pair with a glass of milk for a classic combo.
- Add to a dessert board with brownies and bars.
- Wrap in cellophane for a heartfelt edible gift.
- Tuck into lunchboxes for a mid-day treat.
Storage & Make-Ahead Tips for Kitchen Sink Cookies
- Room Temp: Store cooled cookies in an airtight container for up to 1 week.
- Freeze Dough: Freeze scooped dough balls on a tray, then transfer to a freezer-safe bag. Bake from frozen by adding 1–2 minutes to baking time.
- Freeze Baked Cookies: Once fully cooled, store in an airtight bag in the freezer for up to 3 months. Thaw at room temperature or reheat gently.
Expert Tips
- Don’t Overbake: Pull cookies when the edges are golden and centers still look slightly underdone—they’ll firm up as they cool.
- Creative Mix-ins: Try butterscotch chips, white chocolate, toffee bits, M&Ms, or chopped candy bars.
- Add Cinnamon: A pinch adds a warm, cozy note.
FAQs
Q: Can I make Kitchen Sink Cookies gluten-free?
A: Yes! Use gluten-free all-purpose flour and certified gluten-free oats.
Q: How can I make them chewier?
A: Use more brown sugar than white and avoid overbaking.
Q: Can I make these nut-free?
A: Absolutely. Just skip the nuts or use seeds like sunflower seeds for crunch.
Q: Can I double the batch?
A: Yes! Use a stand mixer for ease and bake in batches.
Q: Can I include peanut butter?
A: Yes, substitute part of the butter with creamy peanut butter for extra flavor.
More Cookie Recipes You’ll Love
- Easy 3-Ingredient Cake Mix Crinkle Cookies
- Red Velvet Sandwich Cookies
- Pistachio & White Chocolate Chip Cookies
Conclusion
Kitchen Sink Cookies are the ultimate “everything-but-the-kitchen-sink” treat. Soft, chewy, packed with personality, and endlessly adaptable—they’re what cookie dreams are made of. Whether you’re baking for the holidays, a weekend treat, or just because, these cookies bring sweet satisfaction in every bite. So gather your mix-ins and make a batch today!
Kitchen Sink Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped nuts walnuts, pecans, or almonds
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut optional
- 1/2 cup crushed pretzels or potato chips optional
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the Butter & Sugars: In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy.
- Add Eggs & Vanilla: Add the eggs one at a time, beating after each addition. Stir in the vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix & Fold: Gradually add dry ingredients to the wet mixture. Stir just until combined. Fold in chocolate chips, nuts, dried fruit, coconut, and pretzels if using.
- Scoop & Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes until the edges are golden but the centers remain soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t Overbake: Pull cookies when the edges are golden and centers still look slightly underdone—they’ll firm up as they cool.
- Creative Mix-ins: Try butterscotch chips, white chocolate, toffee bits, M&Ms, or chopped candy bars.
- Add Cinnamon: A pinch adds a warm, cozy note.
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