Thick, soft cookies loaded with everything but the kitchen sink. Add all your favorite mix-ins: chocolate chips, butterscotch chips, toffee, nuts, coconut and more. Everyone goes crazy for these!
Am I a rebel or what? It’s the second week of January and I made cookies. While everyone else is sharing green smoothies and Whole30 dinners, I’m over here shoving 4 kinds of chocolate chips into cookies. #sorrynotsorry
Yes, January is all about making healthy choices, but, we’ve got to live a little too, right? My kiddos just headed back to school after break, and I happened to have a pantry filled with odds and ends from my holiday baking … so Kitchen Sink Cookies it is!
These cookies are loaded with everything but the kitchen sink. I started with a basic cookie dough and added lots of tasty mix-ins. Whatever combination sounds good to you, throw ’em in! Here are some ideas:
Kitchen Sink Cookies
- Chocolate Chips
- White Chocolate Chips
- Peanut Butter Chips
- Butterscotch Chips
- Toffee Bits
- Crushed Pretzels
- Sweetened Shredded Coconut
- Mini Marshmallows
- Raisins or Dried Cranberries
My #1 tip when baking cookies is not to overbake them. I know I sound like a broken record on this, but you have to pull these out when the center is still slightly underdone. That’s how you get the soft center that you see right up there (swoon).
There is so much to love about these cookies. Crisp buttery edges, soft centers, and each bite slightly different than the last. Cleaning out my pantry has never been so delicious!
Kitchen Sink Cookies
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to cool room temp
- 1/2 cup packed brown sugar , make sure it is fresh and soft
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups mix-ins, see note
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl combine flour, baking soda and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 2 minutes, scraping the bowl as needed. Add egg and vanilla and beat until combined.
- Slowly add the flour mixture, beating until just combined. Add all but 1/3 cup of mix-ins (those will be reserved for pressing on top), stir until well combined.
- Scoop 2 tablespoon portions of dough and place the dough balls a couple inches apart on the cookie sheets. Top each ball of dough with a few of the reserved mix-ins (this makes for a prettier cookie).
- Bake the cookies for 9-12 minutes, until the edges are beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary. Note: If your dough balls are smaller or larger than 2 tablespoons, adjust bake time accordingly. Make sure not to overbake - the cookies should still be soft in the center.
- Place the baking sheets on wire racks and allow the cookies to cool completely.