Kitchen Sink Cookies
These Kitchen Sink Cookies are fully loaded with chocolate chips, peanut butter chips, salted peanuts, caramel bits and pretzels. These sweet and salty goodies won’t last long in your cookie jar.
Easy Kitchen Sink Cookies Recipe
What are kitchen sink cookies? It’s believed that kitchen sink cookies earned their name due to the fact they feature a variety of mix-in ingredients that 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. Many bakeries and coffee shops such as Panera and Starbuck’s sell their own variations. Some kitchen sink cookie recipes that I’ve sampled even included bits of cereal and oats. I can honestly say that I’ve never had one variation of easy kitchen sink cookies that I didn’t like. How to make simple Kitchen Sink Cookies: (Scroll down for full printable recipe.)
- Dry Ingredients – Use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
- Creamed Ingredients – Cream together butter, granulated sugar, brown sugar and vanilla. Beat on medium-high until fully blended and light beige in color.
- Eggs – Add the eggs one at a time beating well after each addition.
- Combine – 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.
- Baking Chips – 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.
- Refrigerate – Cover and chill for 30 minutes.
- Prepare Pans – Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
- Divide Cookie Dough – Using a 2 oz cookie scoop or a Tbsp to divide the dough. Place on pan leaving at least 2 inches between to allow for spreading.
- Bake – Bake per the recipe until lightly golden.
- Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
How to Make the Best Kitchen Sink Cookies
How do you make kitchen sink cookies? They’re completely made from scratch cookies loaded up with all sorts of goodies including chocolate chips, peanut butter chips. pretzels, peanuts and toffee bits. They feature a very forgiving homemade cookie dough and you can also freeze half of the dough for a later date. A few baker’s notes for your cookie making success:
- Ingredients you’ll need to make Kitchen Sink Cookies: All purpose flour, baking powder, baking soda, salt, granulated sugar, light brown sugar, butter, vanilla, eggs, chocolate chips, peanut butter chips, pretzels, peanuts and caramel bits.
- You could also use a chopped chocolate bar in place of chocolate chips but the chips are designed to hold up the best to baking.
- Kitchen equipment you’ll need: A stand mixer or a hand mixer, a large bowl plus a medium size bowl to sift the dry ingredients together, a whisk, measuring cups and spoons, a large mixing spatula or spoon, large baking pans, parchment paper and a cookie or ice cream scoop to divide the dough. You’ll also need an airtight container to chill the dough in the refrigerator.
- 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 up to one week, is perfectly fine. I recommend that you bake the entire batch and not plan to store this particular cookie dough in the fridge for an extended period. You can also freeze it in an airtight container for up to 2 months.
- 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.
- Store baked Kitchen Sink Cookies in an airtight container at room temperature for up to 3 days.
More Homemade 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 Southern 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 are jumbo size.
- Snickerdoodle Cookies feature that vintage cinnamon sugar combination we all love.
- Island inspired Key Lime Coconut White Chocolate Chip Cookies.
- Chocolate Kissed Coconut Macaroons are a riff on peanut butter blossoms that we love.
- You may also like to try these Lemon Curd Sandwich Cookies from Food Charlatan.
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Helpful Kitchen Items:
Kitchen Sink Cookies
Ingredients
- 2 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 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
- 1/2 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.
- 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. Transfer to pan 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.
We like these cookies very much, but would like them not to flatten out as much as mine did. We want then less crisp. I used a cookie smaller scoop over filled and cooked them 11 minutes. Any suggestions?
Chill the dough if you want them to be thicker cookies. You can also replace 1/2 of the butter with vegetable shortening.
I took your suggestions. I chilled the dough 45 minutes and in-between batches and used half Crisco and half butter. I baked 10 minutes. Great outcome. Thank you!
It’s my pleasure, I’m glad it worked for you.
Sounds delicious! Do you think pecans would work in place of the peanuts? I so enjoy your recipes.
Hi Vanessa, sure you could adapt this recipe using any kind of nut, thanks!
One of our new favorites.
I will try to make these, may try a 1/2 batch. Looks like alot of ingredients to be bought yet that I don’t have in stock.
My grandsons, aged 13 and 11, LOVED the first batch and requested more today! Thanks for the recipe!
That makes me happy, thank you!
The cookies are delicious. what would make them be very crispy?
Perhaps they needed a little less baking time in your oven. If you make this, or any cookie, smaller than the recipe recommends, they will naturally bake faster.
I can’t get to the recipe! Looks good but I’ll never know!
In leaving this comment, you scrolled right past it.
Looks delicious!