Kitchen Sink Cookies
Kitchen Sink Cookies are sweet and salty cookies made with pretzels, potato chips, heath toffee bits, chocolate, and chopped nuts. Yes, “everything but the kitchen sink” combines to make a perfectly chewy and soft cookie.
This kitchen sink cookies recipe makes the perfect cookie! Sweet, salty, chewy, soft, need I say more? If you’ve ever had chewy kitchen sink cookies from Panera Bread, you have to try making this version of this cookie at home. You will be hooked!
One of the best things about these cookies is how easy they are to customize. As the name implies, you can throw in everything but the kitchen sink, so don’t be afraid to get creative with your favorite mix-ins!
I had so much fun making up my own version of this delicious cookie. We pack these cookies full of toffee, nuts, salty pretzels, chocolate, nuts, and potato chips, making what is now one of my top favorite cookie recipes. The salty flavors paired with chocolate, toffee goodness, and the chewy texture of these cookies is seriously the perfect blend.
Aldi also has their own version of this delicious cookie. Theirs is a peanut butter cookie filled with chocolate chunks, peanut butter chips, white chocolate chunks, pretzel pieces, and coconut.
Some people call these garbage cookies because you can take all the snacks left over in your pantry and add them to your batch of cookie dough!
Why You’ll Love These Kitchen Sink Cookies
- Quick and easy to make
- Inspired by Panera’s kitchen sink cookie recipe
- Easily customized with a variety of add-ins or substitutes
- Freezes well for later
What You’ll Need for Kitchen Sink Cookies
This kitchen sink cookie recipe uses all the traditional cookie ingredients plus some unique ingredients, like potato chips! Get the full measurements in the recipe card below.
- Unsalted butter – Don’t forget to bring it to room temperature.
- Brown sugar
- Granulated sugar
- Vanilla extract
- Large egg + large egg yolk – Set them out in time to get them to room temperature.
- All-purpose flour
- Baking soda
- Baking powder
- Broken pretzels
- Potato chips
- Heath toffee bits
- Chopped chocolate bar – You can also use semi-sweet chocolate chips.
- Chopped pecans or walnuts
How to Make Kitchen Sink Cookies
You just need a quick 45 minutes to make these easy and yummy kitchen sink cookies! Find the full list of ingredients and step-by-step instructions in the recipe card below.
Prep oven and cookie sheet. Preheat the oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
Beat butter and sugar. Using an electric mixer and paddle attachment, beat the room temperature butter, brown sugar, and granulated sugar till creamed.
Add wet ingredients. Beat in the vanilla extract and eggs.
Combine remaining dry ingredients. In a separate large mixing bowl, combine the flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low until combined.
Mix in crunchy ingredients. Reserve a few pretzel pieces, potato chips, and chocolate to add to the top of the cookies. Stir in the pretzels, potato chips, toffee bits, chocolate pieces, and nuts.
Make cookie dough balls. Use a cookie scoop or a tablespoon to scoop dough and make 24 dough balls. Add the remaining add-ins to the outside of the dough balls. Place 6 to 8 on the prepared baking sheets and bake for 10 minutes until the edges are golden brown.
Allow to cool. Remove the pan from the oven and allow the cookies to cool for 3 to 4 minutes, then place the baked cookies on a wire rack. Continue baking the remaining cookies.
Tips for the Best Kitchen Sink Cookies
Roll the dough in mix-ins. You can save half the mix-ins and roll the cookies in them for a nice touch. Or press a pretzel piece, potato chip, and a piece of chocolate onto the top of each cookie before baking. It’s totally optional, but it creates a nice-looking kitchen sink cookie and gives you a preview of what’s inside before you bite in!
Make thicker cookies. For thicker cookies, refrigerate the batter for 30 minutes before baking.
Don’t crush the potato chips. As you mix them into the batter, they will crush. You will want them to be in larger pieces so you get to enjoy the crunch in the cookies.
Substitutions & Variations
- Other optional mix-ins: raisins, caramel bits or caramel pieces, butterscotch chips, chopped peanut butter cups, marshmallows, dried cranberries, or any flavored chocolate chips.
- Dark chocolate: Semisweet or regular chocolate chips can be substituted with dark chocolate chips.
- Spice it up: Add cinnamon to the cookie dough.
- White chocolate: Use white chocolate chips instead of regular chocolate.
- Different nuts: Substitute chopped macadamia nuts.
- Peanut butter flavor: Add or substitute peanut butter chips.
- Make it saltier: Top with a sprinkle of flaky sea salt.
- M&M Cookies: Add M&Ms to the batter in place of the chocolate chips.
Storing & Freezing Suggestions
Store these cookies in an airtight container on the counter or in the fridge for 3-4 days. To freeze, place the cookies in a freezer-safe airtight container or freezer bag and store them in the freezer for up to three months.
More Cookie Recipes
Kitchen Sink Cookie Recipe
- 1 cup unsalted butter, equal to 2 stick room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg + 1 large egg yolk, room temperature
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup broken pretzels
- ½ cup potato chips
- ½ cup heath toffee bits
- ½ cup chopped chocolate bar, or semi-sweet chocolate chips
- ½ cup chopped pecans or walnuts
- Preheat the oven to 350°. Line a cookie sheet with parchment paper or silicone baking mat.
- Using a hand mixer, beat the butter, brown sugar, and granulated sugar till creamed.
- Beat in the vanilla extract and eggs.
- In a separate bowl combine the flour, salt, baking soda and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low until combined.
- Reserve a few pretzel pieces, potato chips and chocolate to add to the top of the cookies. Stir in the pretzels, potato chips, toffee bits, chocolate pieces and nuts.
- Use a cookie scoop or a tablespoon and make 24 dough balls. Add the remaining add-ins to the outside of the dough balls. Place 6 to 8 on the cookie sheet and bake for 10 minutes until the edges are lightly browned.
- Remove the pan from the oven and allow the cookies to cool for 3 to 4 minutes, then place the cookies on a cooling rack. Continue baking the remaining cookies.