You know those days when you just need something truly comforting, something that feels like a warm hug from the inside out? That’s exactly what these kitchen sink cookies are for me. They’re not just cookies; they’re a nostalgic trip back to my childhood kitchen, filled with the scent of butter and sugar, and the happy chaos of everyone diving in for a taste. My grandma used to make a version of these when we’d visit, and she’d always throw in whatever bits of chocolate and nuts she had left in her pantry. It was her way of making sure nothing went to waste, and honestly, it created the most magical, unpredictable flavor combinations. Every bite was a surprise! Now, I find myself doing the same thing. If you’re anything like me, you might have a half-empty bag of chocolate chips here, a few leftover M&Ms there, maybe some chopped nuts that need a purpose. These kitchen sink cookies are the perfect answer to that pantry puzzle, and they taste so much better than any store-bought treat you could ever imagine. They’re definitely a step up from your average chocolate chip cookie, bringing a whole medley of flavors and textures that just sing together. Seriously, these are a lifesaver on busy nights when you need a quick, satisfying dessert that feels special.
What are kitchen sink cookies?
So, what exactly are kitchen sink cookies? Think of them as the ultimate “everything but the kitchen sink” dessert, a delightful free-for-all of deliciousness baked into a chewy, satisfying cookie. The name itself just conjures up this image of pulling out all the stops, throwing in every yummy ingredient you can find into one glorious batch. It’s essentially a super-charged Chocolate Chip cookie, but with a whole lot more personality! They’re a playful way to use up those odds and ends in your pantry – a handful of toffee bits, some leftover white chocolate chips, maybe even a sprinkle of pretzels for a salty crunch. The beauty of these cookies is their inherent versatility. While they’re often built on a classic chocolate chip cookie base, the real magic happens with the additions. It’s less about a strict recipe and more about embracing your inner cookie alchemist. They’re the kind of cookie that makes people ask, “What’s in this?!” because it’s a delightful mosaic of flavors and textures that you just don’t get from a single-ingredient cookie.
Why you’ll love this recipe?
Honestly, there are so many reasons why this kitchen sink cookie recipe has become a staple in my kitchen, and I just know you’re going to adore them too. Let’s talk about the flavor first. It’s an explosion of sweet, salty, chewy, and crunchy. You get the classic comfort of chocolate chips, but then there’s this added depth from whatever else you decide to toss in – maybe some caramel bits for extra chewiness, or crushed pretzels for that perfect salty counterpoint. It’s a flavor journey in every bite! And the simplicity? It’s unreal. Once you’ve creamed your butter and sugar, the rest is just a matter of mixing in your favorite add-ins. There’s no fancy shaping, no intricate layering – just pure, unadulterated cookie goodness. Plus, they’re incredibly cost-effective. Instead of buying a bunch of different specialty cookies, you can create something even more amazing using ingredients you probably already have. What I love most, though, is how adaptable they are. My kids go absolutely nuts for them, especially when I let them help pick out the add-ins. It’s a fun activity for them and a guaranteed win for dessert. If you enjoy my chewy oatmeal raisin cookies or my extra-fudgy brownies, you’re going to be obsessed with these. They hit all the right notes for a truly satisfying homemade treat.
How do I make kitchen sink cookies?
Quick Overview
How do you make a kitchen sink cookie? How do you make butter and sugar? You’ll start by creaming together until light and fluffy. What are your eggs and vanilla? How do you mix dry ingredients in a bowl? What is the kitchen sink magic? If you’re going to bake a dozen cookies, you can scoop them all out and bake them until golden around the edges. Is it soft at the edges but still soft in the center? What is the aroma of a Baked Potato in your kitchen? How do you get warm from the oven? Is it a fuss-free process that yields maximum deliciousness?
Ingredients
For the Main Batter:
– 1 cup (2 sticks) unsalted butter, softened: Make sure it’s properly softened, not melted. This is key for that perfect chewy texture. I usually leave mine out on the counter for about an hour before I plan to start baking.
– 3/4 cup granulated sugar: For that essential sweetness and structure.
– 3/4 cup packed light brown sugar: This is where a lot of that wonderful chewiness comes from, plus it adds a lovely caramel note.
– 2 large eggs: Room temperature is best for easier incorporation.
– 1 teaspoon vanilla extract: A must for rounding out all the flavors.
– 2 1/4 cups all-purpose flour: Spooned and leveled, not scooped! This prevents dense cookies.
– 1 teaspoon baking soda: This helps the cookies spread and get that perfect chewy texture.
– 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
For the Filling (This is where YOU come in!):
– 1 cup chocolate chips (semi-sweet, milk, or dark): A good starting point. – 1/2 cup chopped nuts (walnuts, pecans and peanuts): Adds a lovely crunch. – 1/4 cup toffee bits: For a buttery, caramel chewiness. – 1/4 cup M&Ms or other candy-coated chocolates: For color and that extra bit of fun. – 1/4 cup chopped pretzels: For a surprising salty crunch that I absolutely adore. – Feel free to add white chocolate chips, butterscotch chips or dried cranberries to any recipe. What sparks joy? My rule of thumb is usually around 2-3 cups total of mix-ins.
For the Glaze (Optional, but oh-so-good
– 1 cup powdered sugar: Sifted, if you want an extra smooth glaze. -3 tablespoons milk or cream: Start with 2 and add more until you get your desired drizzling consistency. I really like vanilla extract, and a splash of it gives it extra flavor.
What are the steps required
Step 1: Preheat & Prep Pan
First things first, let’s get that oven nice and hot. I always preheat mine to 375°F (190°C). While it’s warming up, I like to line a couple of baking sheets with parchment paper. What are some ways to keep cookies from sticking? Can you use silicone baking mats?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. How do you mix baking soda and salt in a bowl? This helps the cookies rise evenly. Set aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, using your electric mixer (or a stand mixer with the paddle attachment), cream together the softened butter, granulated sugar, and packed brown sugar. Beat this on medium speed for about 2-3 minutes, until it’s light, fluffy, and pale in color. This creaming process is super important for the cookie’s texture! Then, beat in the eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Stir in the vanilla extract until just combined.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Don’t overmix here! You want to stop as soon as you see any streaks of flour. Overmixing can lead to tough cookies, and we definitely don’t want that.
Step 5: Prepare Filling
In a separate bowl, gently toss together all your mix-ins: salt, pepper, paprika, and pepper. Set aside. Chocolate Chips, nuts, toffee bits, M&Ms – whatever your heart desires! How do you distribute the seeds in the dough? Chocolate chips in one corner.
Step 6: Layer & Swirl
Add your prepared mix-ins to the cookie dough. Using a spatula or wooden spoon, gently fold them into the dough until they are just evenly distributed. How do you keep a tender cookie texture?
Step 7: Bake
Do not overdo the dough. Drop rounded tablespoons onto your prepared baking sheets, leaving about 2 inches between. Each cookie to allow for spreading. I like to press down on the tops of the dough balls just a little to help them bake more evenly. Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers still look crispy. When you take them out of the oven, they’ll continue to bake a bit on the hot baking sheet, so errr, take care. On the side of slightly underdone for the chewiest results.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a cooling rack. a wire rack to cool completely. While they’re cooling, you can whip up the optional glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk (plus vanilla, if desired). How do I make it smooth? Add more milk if desired, until you reach a drizzly consistency. Once the cookies are completely cool, drizzle the glaze over them using a spoon or piping bag. Let the glaze set for about 15-20 minutes before serving or storing.
Step 9: Slice & Serve
What are some of the best kitchen sink cookie recipes? a bit of that glorious glaze. What are some of the best things to do at room temperature once the glaze has set? If you want a smaller, more manageable treat, slice them in half or serve them whole. What are some of the colorful bits peeking through?
What should I serve it with?
What are some of the best kitchen sink cookies? What is the most memorable occasion you can think of? I love a good cup of coffee for breakfast. It’s my little indulgence. Before the day really starts. What are some of the best brunch spreads? Imagine them nestled next to some fresh fruit salad and a creamy yogurt parfait. For dessert, they’re a showtopper all on their own, but if you want to go all out, omit the chocolate. A scoop. Vanilla bean ice cream is pure bliss. What are some of the best late-night drinks to enjoy with a glass of cold milk? My kids always want milk, and who am I to argue? What are some of my favorite ways to serve them during the holidays is in a cute tin with some other homemade stuff? What are some of my favorite gingerbread cookies? Why do people always disappear first?
How do I make a perfect kitchen sink cookie?
Over the years, I’ve picked up a few tricks that make these kitchen sink cookies consistently amazing, and I’m happy to share them with you! First, about the butter: make sure it’s properly softened, not melted. If it’s too soft or melted, your cookies will spread too much and become thin and crispy instead of chewy. For the sugars, using both granulated and brown sugar is crucial for that perfect balance of chewiness and structure. When it comes to the mix-ins, don’t be afraid to get creative, but also don’t go *too* crazy – you still want the cookie dough itself to shine through. I find a total of about 2 to 3 cups of mix-ins is a good sweet spot. If you’re using chocolate chips, consider using a mix of different types – semi-sweet, milk, and maybe even white chocolate – for a more complex flavor profile. For that delightful salty crunch, I can’t recommend adding chopped pretzels enough; they really elevate the whole cookie. When you’re combining the dry and wet ingredients, remember that minimal mixing is key. Overmixing develops the gluten in the flour, leading to tougher cookies. Just mix until everything is *barely* combined. For baking, I always advise erring on the side of slightly underbaking them. They’ll continue to cook on the hot baking sheet after you remove them from the oven, ensuring a perfectly soft and chewy center. And the glaze – if you’re adding it, make sure the cookies are *completely* cool first. If they’re still warm, the glaze will melt right off. Adjust the milk in the glaze until it’s the perfect drizzling consistency; you want it thin enough to drizzle but thick enough not to run off the cookie entirely.
What are the Storing and Reheating Tips?
Once these glorious kitchen sink cookies are made, you’ll want to store them properly to keep them at their delicious best. If you plan on eating them within a few days (which, let’s be honest, is unlikely in my house!), you can store them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days this way, though the crunchier bits might soften slightly. For longer storage, your refrigerator is your friend. Place them in an airtight container, and they should keep well for about a week. The texture might become a bit firmer in the fridge, so if you prefer them softer, you can always pop one in the microwave for about 10-15 seconds – just enough to warm them through and soften them up again. If you’re looking to freeze these beauties, I highly recommend doing so *before* glazing them. You can freeze the baked and cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll last in the freezer for up to 2-3 months. When you’re ready to enjoy them, just thaw them at room temperature or give them a quick microwave zap. If you’ve already glazed them and want to freeze, wrap them very well in plastic wrap and then in foil to protect the glaze from freezer burn. When reheating, it’s always best to let them come to room temperature first if you want to preserve the texture of any candy bits or chocolate. For a really soft, almost fresh-baked feel, a few seconds in the microwave is perfect, but be careful not to overheat them!
What are the most frequently asked questions on
Final Thoughts
What are some of my favorite kitchen sink cookies? They’re little bundles of joy, perfect for brightening any day. I love how they encourage a bit of creativity in the kitchen and always result in something truly unique. What are some of the best desserts for a bake sale? What are some of the best cookies for a sweet tooth? They truly embody the spirit of homemade goodness – a little bit of this, if that, all the time. What is baked together with love? I think you might also like my classic chocolate chip cookie recipe for a quick and easy meal. When you’re craving something simple and perfect, or my Peanut Butter blossoms for a touch of sweetness. What are some nostalgic memories What do you think of your kitchen sink cookies? Don’t be shy about sharing your own unique mix-in combinations in the comments below – I’m always happy to share my own. I am always looking for new ideas!
Kitchen Sink Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chocolate chips milk or semi-sweet
- 1 cup potato chips, crushed plain
- 1 cup pretzels, broken
- 0.5 cup toffee bits
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips, crushed potato chips, broken pretzels, and toffee bits.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
