Kitchen sink cookies are easy, no-chill cookies that are endlessly customizable. The cookies are loaded with your favorite mix-ins for a fun, crowd-pleasing cookie that perfect for gatherings and sharing.
Kitchen sink cookies are the ultimate fun, flexible cookie recipe. They’re the kind of cookies that you make when you want something easy, crowd-pleasing, and completely customizable.
These no-chill cookies come together quickly and can be made with mix-ins you probably have on hand, mix-ins like chocolate chips, pretzels, nuts, candies, or toffee bits. Every batch can be a little different, and that’s part of the fun.
Since the dough doesn’t need to chill, you can go from mixing bowl to warm, freshly baked cookies in no time, which makes these kitchen sink cookies perfect for last-minute gatherings, parties, bake sales, or anytime you want a cookies but don’t have time to wait for the dough to chill.
Ingredient notes and substitutions
- Butter: If using salted butter, decrease the salt to 1/8 teaspoon salt.
- Vanilla: The vanilla gives the cookies nice flavor. Feel free to decrease the vanilla to 2 teaspoons if you prefer.
- Potato chips: Chips with ridges tend to hold up better.
- Flour: It’s important to properly measure the flour to avoid dry, heavy dough. You can weigh the flour (click “metric” just above the ingredients for the weights), or sift, lightly spoon into a measuring cup, and level without packing.
- Chocolate chips: You can use any type of chocolate chips that you prefer in place of the semi-sweet chocolate chips: white chocolate chips, milk chocolate chips, or dark chocolate chips all work well.
- Flavored chips: Feel free to use whatever type you like and have on hand. Peanut butter chips also work well.
How to make kitchen sink cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 325F. Line baking sheets with parchment paper. Set aside.
Step 2: In a large bowl, whisk butter and sugars together until well combined.
Step 3: Whisk in egg, egg yolk, and vanilla until combined.
Step 4: Add flour, salt, and baking soda. Use a rubber spatula to stir again until just combined.
Step 5: Add pretzels, potato chips, chocolate chips, caramel chips, and mini M&Ms. Mix until just incorporated. You may need to use your hands to mix it in if that’s easier.
Step 6: Scoop ¼ cup of the cookie dough at a time and form into balls. Place on the baking sheets about 3 inches apart. Lightly flatten each ball with your hand.
Step 7: Top with additional pretzels, chips, chocolate chips, or M&Ms.
Step 8: Bake for about 15-20 minutes, or until edges of the cookies are lightly browned and middles are just set. Let cookies cool completely on the baking sheet before removing.
Recipe Tips!
- Mixing: I recommend mixing the dough by hand to avoid overmixing.
- Soft cookies: To help the cookies stay soft, it’s important to slightly underbake them. This means that you’ll want to take them out when they’re still soft and look slightly underdone in the centers.
Storage
Store any leftover cookies in an airtight container at room temperature. They cookies will keep for about 3 days when properly stored.
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Kitchen Sink Cookie Recipe
Equipment
Ingredients
- ¾ cup unsalted butter melted and cooled slightly
- 1 ¼ cups light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon vanilla extract
- 3 cups sifted all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup pretzels broken into pieces (I used sticks but any kind should work!)
- ½ cup potato chips lightly crushed
- ¼ cup semi sweet chocolate chips
- ¼ cup caramel or butterscotch chips
- ¼ cup mini M&Ms
Instructions
- Preheat oven to 325F. Line baking sheets with parchment paper. Set aside.
- In a large bowl, whisk butter and sugars together until well combined.¾ cup unsalted butter, 1 ¼ cups light brown sugar, ¼ cup granulated sugar
- Whisk in egg, egg yolk, and vanilla until combined.1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract
- Add flour, baking soda, and salt. Use a rubber spatula to mix again until just combined.3 cups sifted all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Add pretzels, potato chips, chocolate chips, caramel chips, and mini M&Ms. Mix until just incorporated. You may need to use your hands to mix it in if that’s easier.½ cup pretzels, ½ cup potato chips, ¼ cup semi sweet chocolate chips, ¼ cup caramel or butterscotch chips, ¼ cup mini M&Ms
- Scoop ¼ cup of batter at a time and form into balls. Place on the baking sheets about 3 inches apart. Lightly flatten each ball with your hand.
- Top with additional pretzels, chips, chocolate chips, or M&Ms.
- Bake for about 15-20 minutes, or until edges of the cookies are lightly browned and middles are just set.
- Let cookies cool completely on the baking sheet before removing.
Notes
- Butter: If using salted butter, decrease the salt to 1/8 teaspoon salt.
- Vanilla: The vanilla gives the cookies nice flavor. Feel free to decrease the vanilla to 2 teaspoons if you prefer.
- Flour: It’s important to properly measure the flour to avoid dry, heavy dough. You can weigh the flour (click “metric” just above the ingredients for the weights), or sift, lightly spoon into a measuring cup, and level without packing.
- Potato chips: Chips with ridges tend to hold up better.
- Chocolate chips: You can use any type of chocolate chips that you prefer: white chocolate, milk chocolate, or dark chocolate all work well.
- Flavored chips: Feel free to use whatever type you like and have on hand. Peanut butter chips also work well.
- Nutrition values are estimates.
Nutrition
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