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
- Nuts
- M&M’s
- 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!
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Love cookies? Me too! Check out my: M&M COOKIES and COFFEE TOFFEE CHOCOLATE CHIP COOKIES.
Kitchen Sink Cookies
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!
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened slightly
- 1/2 cup brown sugar (I prefer dark) packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups mix-ins see note
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
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. Using a wooden spoon or rubber spatula, stir in all but 1/3 cup of mix-ins.
Scoop golf ball sized portions of dough (approximately 2 generous tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/3 cup mix-ins, top each ball of dough with a few chips/nuts etc. (this makes for a prettier cookie).
Bake the cookies for 7-9 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary.
- Place the baking sheets on wire racks and allow the cookies to cool completely.
Recipe Notes
Mix ins: I used a combination of chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, sweetened shredded coconut, and walnuts.
Use any combination you like: "chips," nuts, coconut, toffee bits, M&M's, raisins, mini marshmallows, etc.
Note: If you use mini marshmallows your cookies will look a little less structured than those pictured. This is just a result of the marshmallows melting. They'll still be delicious - and gooey!
Love any cookies with a “kitchen sink” title…that’s how I roll 🙂 Thanks for sharing these beauties…they’re lovely!
What a great way to use up whatever you have on hand. And love the tip about not over baking these.
What a great idea to avoid food waste…I love this.
These are my favourite cookies! I stay away from nuts so I can send them to school with the kids for their lunches, but I try and keep a batch handy for myself (nuts included)!
That is one loaded cookie! Love it! Such great flavors!
Be careful, it is possible to have too many add ins and you wind up with blobs of stuff that can’t be eaten without a utensil~so I’ve been told.
Yes! I’ve learned that the hard way. Ha! The recipe calls for 2 cups of mix ins, which I have found to be the perfect amount. Thanks for stopping by!