These soft and chewy kitchen sink cookies are loaded with goodies like chocolate, butterscotch, potato chips, and pretzels for a perfect sweet and salty treat. They are easy to make and a great way to use up odds and ends from your pantry. Kitchen sink cookies overlapping on a cooling rack.

Why are they called kitchen sink cookies?

The name comes from the old saying “everything but the kitchen sink” because you can throw almost anything in these cookies, whether it be sweet, salty, crunchy, or chewy. Almost anything goes with these cookies and they are a great way to clean out your pantry of any leftover odds and ends.

Why this recipe is so great:

  • Easy to make – Simply throw everything in your stand mixer or a large bowl, mix together, and bake!
  • Great way to use up leftovers and reduce waste – You know all those leftover ingredients from other recipes or those crumbs in the bottom of that chip bag or cereal box? Now you have a tasty way to use them all up.
  • A perfect sweet and salty treat – The addition of a few salty and crunchy add-ins is what makes these cookies special. The saltiness of the savory add-ins balances the sweetness of the traditional chocolate and candy pieces. It’s the yin and yang of cookies.

A stack of kitchen sink cookies on a cooling rack

Ingredients you’ll need:

  • unsalted butter
  • brown & granulated sugar
  • an egg
  • vanilla extract
  • all-purpose flour
  • baking powder & baking soda
  • 1 cup of sweet add-ins, like chocolate chips, butterscotch chips, toffee bits, and caramel pieces
  • 1 cup of salty and crunchy add-ins, like potato chips, cornflakes, pretzels, and nuts

How to make kitchen sink cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until well combined. Mix in the egg and vanilla.
  2. In a separate bowl, toss together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until almost combined.
  3. Add in all your mix-ins and stir until just combined.
  4. Using a large cookie scoop or tablespoon, drop rounded, golfball-size cookie dough onto a cookie sheet lined with parchment or a silicone baking mat 2″ apart. Bake at 350F for 10 minutes.

process shots of how to make kitchen sink cookies

Suggested add-ins:

sweet – any kind of chocolate chips (dark, semi-sweet, white), butterscotch chips, peanut butter chips, toffee bits, caramel pieces, shredded coconut, M&M’s candy, chopped-up chocolate candy bars

salty – pretzels, plain potato chips, cornflakes, rice crispy cereal, nuts, broken up crackers like Ritz or graham crackers

other – dried fruit like cranberries, raisins, blueberries, cherries

FAQ:

What’s in Panera’s kitchen sink cookie?

Panera’s Kitchen Sink Cookie recipe includes semi-sweet chocolate chips, milk chocolate chips, caramel pieces, pretzels, and a sprinkle of flaky sea salt on top of each cookie.

How to store:

Store the cookies in an airtight container at room temperature for up to 3-4 days.

How to freeze:

You can freeze the portioned cookie dough or fully baked cookies in a freezer-safe ziplock bag for up to 3 months. Thaw overnight in the fridge and bake as instructed or, for the fully baked cookies,

bring to room temperature before serving. kitchen sink cookies on a cooling rack with one broken in half

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Kitchen Sink Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 20 cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These soft and chewy kitchen sink cookies are loaded with goodies like chocolate, butterscotch, potato chips, and pretzels for a perfect sweet and salty treat.

Ingredients

  • 1 cup (227g) unsalted butter, room temperature
  • 1/2 cup (100g) brown sugar, lightly packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 & 1/4 cups (285g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk or semi-sweet chocolate chips (plus more for topping if desired)
  • 1/2 cup butterscotch chips or toffee bits(plus more for topping if desired)
  • 1/2 cup crushed plain potato chips(plus more for topping if desired)
  • 1/2 cup crushed pretzels (plus more for topping if desired)

Instructions

  1. Preheat oven to 350F and line 2-3 baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until well combined. Mix in the egg and vanilla.
  3. In a separate bowl, toss together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until almost combined.
  4. Add in all your mix-ins and stir until just combined.
  5. Using a large cookie scoop or a tablespoon, scoop the cookie dough (about the size of a golf ball) and place it 2″ apart on the prepared baking sheets. Press a few more add-ins on top of each cookie if desired.
  6. Bake for 10 minutes or until the edges are lightly browned (the centers will appear soft but will set upon cooling). Let cool on the baking sheets for 10 minutes before transferring to a wire rack.

Notes

Leftover cookies can be stored in an airtight container at room temperature for 3-4 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 246
  • Sugar: 16.4 g
  • Sodium: 124.1 mg
  • Fat: 13.3 g
  • Carbohydrates: 30.2 g
  • Protein: 2.9 g
  • Cholesterol: 33.7 mg

Recipe from Tastes of Lizzy T