Kitchen Sink Cookies

These Kitchen Sink Cookies are fully loaded with chocolate and peanut butter chips, salted peanuts, caramel bits and pretzels. These sweet and salty goodies won't last long in your cookie jar.

Kitchen Sink Cookies

It's believed that kitchen sink cookies earned their name due to the fact the variety of ingredients leaves no stone unturned. They're filled with everything but, the kitchen sink. I love the name, and have had many different variations on these vintage cookies. Some cookies I've sampled even included bits of cereal and oats. I can honestly say, I've never had one variation that I didn't like.

Helpful Cooking Making Tips

Typically cookie dough is very forgiving and these cookies are no exception. That said, please note:

• Due to the fact that pretzels are included in the ingredients, you can make the cookie dough in advance but, the pretzels may soften. Chilling the dough overnight, even a couple of days, is perfectly fine. I recommend that you bake the entire batch and not plan to store this particular cookie dough in the fridge for a long time.
• Caramel bits can be found on the baking aisle of most grocery stores including places like Target and Walmart. They aren't the same as English toffee bits, they're soft round caramels. That being said, you can substitute toffee bits in they're place if you're unable to find them.
• I often bake with salted butter but, these cookies are one exception.  Due to the amount of salty ingredients included in the dough, unsalted works best.

More Cookie Recipes to Add to Your Baking Plans

Baking is a year-round happening at our house. It's never too hot, or my day too busy nor do I ever lack the inspiration, to bake. That's well demonstrated in the amount of cakes, pies and cookies found in the MSSK recipe index. Some favorite recipes I wanted to mention that remain ever popular are my:

• Peanut Butter Cowboy Cookies
• Snickerdoodle Cookies
• Key Lime Coconut White Chocolate Chip Cookies
• Chocolate Kissed Coconut Macaroons

You may also like to try these Lemon Curd Sandwich Cookies from Food Charlatan.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Ice Cream/Cookie Scoop Set
• Cookie Sheet
• Hand Mixer
• Cookie Jar

Print Recipe Pin Recipe Rate this Recipe

4.5 from 2 votes

Kitchen Sink Cookies

Prep Time20 mins

Cook Time16 mins

Cooling time25 mins

Total Time1 hr 1 min

Course: Dessert

Cuisine: American

Keyword: cookie-recipes, kitchen-sink-cookies, loaded-kitchen-sink-cookies

Servings: 36 3 inch cookies

Ingredients

• 2 ⅓ cups all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter chips
• 1 cup roughly chopped salted peanuts
• 1 cup broken pretzels
• ½ cup caramel bits (or bits-o-brickle)

Instructions

• In a medium-size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
• Using an electric mixer, cream together butter, granulated sugar, brown sugar and vanilla. Beat on medium-high until fully blended and light beige in color.
• Add the eggs one at a time beating well after each addition.
• Gradually add dry ingredients on low speed. Stop and scrape the sides of the bowl as needed. Continue until all is added. Beat just until fully combined.
• Use a large non-stick spoon or spatula to mix in chocolate chips, peanut butter chips, peanuts, pretzels and caramel bits by hand. The batter will be stiff. Continue to mix to evenly distribute ingredients through the dough. Cover and chill for 30 minutes.
• To bake: Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
• Using a 2 oz cookie scoop or a Tbsp to divide the dough leaving at least 2 inches between to allow for spreading.
• Bake for 14-16 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
• Store in an airtight container at room temperature.

Notes

This cookie dough may be kept in the fridge for 1 week or frozen for 2 months.

Tried this recipe?Mention @melissassk or tag #melissassk!