These Kitchen Sink Cookies are the perfect sweet and salty treat. Packed with pretzels, potato chips, and toffee, use “everything but the kitchen sink” to make these cookies.
If you’re looking for an easier sweet and salty treat, make a batch of these rolo pretzel bites or sweet and salty chex mix! Both are great for holiday parties.
QUick
Beginner Friendly
Quick Look: Kitchen Sink Cookies
- ⏱️ Prep Time: 1 hour 15 minutes
- 👩🍳 Cook Time: 15 minutes
- 🕖 Total Time: 1 hour 30 minutes
- 🍪 Servings: 16 servings
- ⚡️ Calories: 243 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: Pretzels, chips, toffee pieces, flour, and sugar
- ⭐️ Difficulty: Pretty easy! This is a great recipe to make as a family.
SUMMARIZE & SAVE THIS CONTENT ON
Sarah left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“These are so much fun to make and they are delicious! I was skeptical of chips in a cookie at first, but once I gave it a try, I never looked back.”
Why You’ll Love This Recipe
- Fun twist on cookies – I love a classic chocolate chip or sugar cookie, but it is so fun to mix it up with other toppings to make something different and delicious! This kitchen sink cookie recipe is inspired by panera kitchen sink cookies.
- Sweet and salty – Kitchen sink cookies are the perfect balance of sweet and salty. With sugar, candy and chocolate sweetening the cookies, and pretzels and potato chips providing the salty.
- Great for parties – I love bringing these to parties because they are always a big hit! They are unique and something everyone will enjoy.
If you are looking for another fun cookie recipe, try these M&M sugar cookies.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this kitchen sink cookie recipe. For a full list of ingredients and amounts please head to the full recipe.
- Butter – use unsalted butter for this recipe. Be sure to allow it to soften
- Granulated sugar and light brown sugar – white sugar sweetens the cookies and brown sugar provides more flavor and texture while also sweetening
- Large egg – for the most even bake, allow the egg to come to room temperature
- Vanilla extract – vanilla adds so much flavor to your kitchen sink cookies
- All purpose flour – the flour provides the base of your cookies
- Rolled oats – rolled oats are best for this recipe because they add an amazing chewy texture
- Pretzel pieces – I love adding mini pretzels to sweets for a perfect sweet and salty combo
- Potato chips – use your favorite brand of regular potato chips for this recipe
- Mini chocolate chips – I prefer to use mini chocolate chunks because of how many toppings are added. You can use semi-sweet chocolate chips or milk chocolate chips
- Heath bar bits or toffee bits – add your favorite caramel candy to finish off your toppings
Love the idea of this recipe? Give these monster cookies a try.
How to make Kitchen Sink Cookies
Step 1: Mix butter, sugar and brown sugar in a large bowl.
Step 2: Add the egg and vanilla extract to the bowl and mix again.
Step 3: Combine all purpose flour, oats and baking soda and then combine with wet ingredients.
Step 5: Cover dough and place in the fridge to chill for at least 1 hour before you bake cookies on a cookie sheet at 350F for 14-15 minutes.
Step 4: Stir pretzel pieces, potato chips, chocolate chips and heath bar bits into the batter.
Mad’s Expert Tips for the Best Kitchen Sink Cookies 🍪
- Switch up the mix-ins – The best part about this kitchen sink cookie recipe is that you can switch out any mix-ins. Butterscotch chips, peanut butter chips, or white chocolate chips would be great additions. Nuts are also delicious additions. Crushed walnuts or pecans are perfect, and raisins or dried cranberries are a great chewy texture. You can also use any other candy bars you would like, such as peanut butter cups or M&Ms.
- Easy to make gluten free – If needed, you can use gluten free flour and gluten free pretzels to make this kitchen sink cookie recipe gluten free. Just make sure your toffee bits are gluten free, too!
- Make sure to chill dough – This step is crucial to have thick and chewy kitchen sink cookies!
If you are making a dessert spread, I love adding in some other different cookie variations, like monster cookies or s’mores cookies.
Recipe FAQs
Why are they called kitchen sink cookies?
Kitchen sink cookies are named after the phrase “everything but the kitchen sink,” since they are loaded with a bunch of sweet and salty mix-ins.
What does the kitchen sink cookie have in it?
This recipe has chocolate chips, pretzels, toffee bits, and potato chips! You can customize to your liking though.
Does the kitchen sink cookie have nuts?
If you use heath bars, this recipe will contain almonds but otherwise it is nut-free.
Storage and reheating
Once the everything but the kitchen sink cookies cool completely, cover in plastic wrap or transfer to an airtight container and store on the counter or pantry for 3 days or in the fridge for up to 5 days.
You can freeze these cookies before baking in cookie dough balls in a freezer bag. When you are ready to bake, remove from the freezer and bake at 325F for about 18-20 minutes.
Other Cookie recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Kitchen Sink Cookies
Ingredients
- 1 stick unsalted butter – softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg – room temperature
- 2 tsp vanilla extract
- 1 ¼ cups all purpose flour
- 1 tsp baking soda
- ½ cup rolled oats
- ½ cup pretzel pieces smashed
- ½ cup potato chips smashed
- ½ cup mini chocolate chips
- ½ cup heath bar bits or toffee pieces
Instructions
- Add softened butter to a large mixing bowl with the granulated sugar and brown sugar. Mix with an electric hand mixer or paddle attachment of a stand mixer until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix again.
- In a separate bowl combine all purpose flour, oats and baking soda. Mix together and pour dry ingredients into the bowl with the wet ingredients. Mix again with the mixer until evenly combined.
- Fold pretzel pieces, potato chips, chocolate chips and heath bar bits into the batter with a flat spatula.
- Cover dough and place in the fridge to chill for at least 1 hour.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Use a 2tbsp cookie scoop to scoop dough balls onto lined baking sheets. Leave space between each dough ball.
- Bake at 350F for 14-15 minutes. Remove and cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
Recipe Notes
- The best part about this kitchen sink cookie recipe is that you can switch out any mix-ins. Butterscotch chips, peanut butter chips, or white chocolate chips would be great additions. Nuts are also delicious additions. Crushed walnuts or pecans are perfect, and raisins or dried cranberries are a great chewy texture. You can also use any other candy bars you would like, such as peanut butter cups or M&Ms.
- If needed, you can use gluten free flour and gluten free pretzels to make this kitchen sink cookie recipe gluten free. Just make sure your toffee bits are gluten free, too!
- Make sure to chill dough. This step is crucial to have thick and chewy kitchen sink cookies!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply