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.
Make-ahead
Beginner friendly
You’ll Learn: How to turn your pantry into a cookie
Worth It: The perfect sweet-and-salty combo
Bonus: Customizable mix-in ideas
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! These cookies are 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.
- Customizable – Use whatever you have in your pantry to make these cookies your own! Its the perfect way to use up the end of the bag of snacks and sweets. You can even use leftover candy like chopped up Reese’s Cups or M&Ms
Serving suggestions
I love having these kitchen sink cookies for dessert or an afternoon treat. It’s perfect to pair with an iced shaken espresso or cold brew. To make it a fun sweet drink, add some sugar cookie syrup.
If you are making a dessert spread, I love adding in some other different cookie variations, like monster cookies or s’mores cookies.
Ingredients
- Butter – use unsalted butter for this recipe. Be sure to allow it to soften
- Granulated sugar – white sugar sweetens the cookies
- Light brown sugar – brown sugar sweetens the cookies while also providing more flavor and texture
- 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
- Baking soda – use a bit of baking soda to get the perfect rise
- 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
Ingredient Substitutions
The best part about this 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 you want to make these kitchen sink cookies gluten free, use a gluten-free flour.
I don’t usually add flaky sea salt on these cookies because of the salt from the chips and pretzels, but feel free to add a pinch.
How to make
Step 1: Mix Wet Ingredients
Add softened butter to a large mixing bowl or bowl of a stand mixer with the granulated sugar and brown sugar (Image 1). Mix with an electric mixer or paddle attachment of a stand mixer until light and fluffy.
Add the egg and vanilla extract to the bowl and mix again (Image 2).
Step 2: Mix Dry ingredients and combine
In a separate bowl combine all purpose flour, oats and baking soda (Image 3). Mix together and pour flour mixture into the bowl with the wet ingredients. Scrape the sides of the bowl as needed. Mix again with the mixer until evenly combined.
Stir pretzel pieces, potato chips, chocolate chips and heath bar bits into the batter with a flat spatula (Image 4).
Cover dough and place in the fridge to chill for at least 1 hour.
Step 3: Roll and Bake
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.
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 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.
Check out these 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!
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!
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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.
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.
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