Kitchen Sink Cookies

If you’ve never tried Kitchen Sink Cookies, you don’t know what you’re missing! Loaded with chocolate chips, toffee bits, pretzels, and potato chips, these soft and chewy cookies basically have “everything in them but the kitchen sink.”

 

Kitchen sink cookies (aka compost cookies) are made with a chocolate chip cookie base that can include all of your favorite mix-ins. These easy-to-make delicious cookies change every time you make them, depending upon the ingredients you have in your pantry.

Kitchen sink cookies are the perfect cookie to satisfy your sweet tooth and salty cravings.

If you like making homemade cookies, make sure to check out our Soft and Chewy Chocolate Chip Cookie and Cranberry Oatmeal Cookie recipes.

Ingredients to make Kitchen Sink Cookies

Let’s start by gathering the ingredients we need to make my Kitchen Sink Cookies recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process. It also helps ensure you have everything you need to make the dish.

What other ingredients can I add to Kitchen Sink Cookies?

These versatile, chewy cookies can be made with a variety of add-ins. You can change them each time you make them, depending on what you have in your pantry.

You can add M&M’s (any flavor you like), white chocolate chips, peanut butter chips, butterscotch chips, caramel bits, mini-peanut butter cups, graham cracker pieces, oats, coconut, pecans, walnuts, craisins, raisins, or any of your favorite mix-ins.

How to make Kitchen Sink Cookies

• Preheat the oven to 350. degrees F.
• Line two baking sheets with parchment paper and set aside until needed.

• Add the all-purpose flour, baking soda, and salt to a medium bowl.
• Whisk to combine and set aside until needed.
• Add the unsalted butter, white sugar, and light brown sugar to a large bowl. (or the bowl of a stand mixer fitted with the paddle attachment)
• Use an electric mixer and whip the mixture until light and fluffy.
• Add the egg and vanilla extract to the creamed butter.
• Mix on low speed, scraping down the bottom and sides of the bowl as needed.

• Add the dry ingredients to the bowl.
• Mix on low speed just enough to combine.
• Add the semi-sweet chocolate chips, milk chocolate chocolate chips, toffee bits, potato chips, and pretzel pieces (or mini pretzels) to the mixture.
• Fold the ingredients into the cookie dough.
• Roll the cookie dough into golf ball-sized dough balls. Then, place them on the lined baking sheet, leaving 5- 6 inches between them.
• Place the pans on the center racks of the preheated oven and bake for 10-12 minutes. Or until golden brown, the edges are crisp, and the centers are still soft.

Remove the pan from the oven and firmly tap the baking pans on the counter. This will deflate the baked cookies and help keep them soft in the center.

Let the kitchen sink cookies cool in the pan for 5 minutes. Then, transfer them to a wire rack to finish cooling.

While they’re warm from the oven, sprinkle a little flaky sea salt on top of the cookies to kick up the salty flavor.

Wouldn’t you love to sit down to a plateful of our kitchen sink cookies with a cold glass of milk or a hot cup of coffee? They’d be perfect as a mid-morning or afternoon snack.

Store any leftovers in an airtight container at room temperature for up to a week. They also freeze well and be kept frozen for up to 3 months.

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