Name: Kitchen Sink Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 ½ cups all purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter (softened but still cool to the touch); ½ cup packed brown sugar (make sure it is fresh and soft); ¼ cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1⅔ cups mix-ins (see note)

Thick, soft cookies loaded with everything but the kitchen sink. Add all your favorite mix-ins: chocolate chips, butterscotch chips, peanut butter chips, marshmallows, toffee bits, nuts, coconut, and more. Each bite is slightly different than the last making these cookies absolutely addicting.

If you’re like us, you might have a pantry filled with odds and ends from holiday baking. This here is the best way to use them up! Cleaning out your pantry has never been so delicious!

Cookies topped with white chocolate, butterscotch, and chocolate chips.

Am I a rebel or what? It’s the first week of January and I made cookies. While everyone else is sharing green smoothies and vegetarian dinners, I’m over here cramming 4 kinds of chocolate into cookies. 😉

This recipe joins our Malted Chocolate Chip Cookies and Cookies and Cream Cookies as one of our all-time favorites!

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Recipe overview
What mix-ins to use
Why you’ll love this recipe
Recipe tips
More cookie recipes
Recipe

Recipe overview

These cookies are loaded with everything but the kitchen sink. Start with a basic cookie dough (the same dough used for our Butterscotch Cookies) and add lots of tasty mix-ins. Here’s how to do it:

Beat butter and sugars.
Add egg and vanilla.
Beat in flour, baking soda, and salt.
Stir in all the mix-ins!
Scoop and bake.

Kitchen sink cookie dough in a stainless steel bowl.

What mix-ins to use

Use whatever you have on hand and whatever combination sounds good to you. Here are some ideas:

Chocolate Chips
White Chocolate Chips
Peanut Butter Chips
Butterscotch Chips
Toffee Bits
Nuts
M&M’s
Crushed Pretzels
Sweetened Shredded Coconut
Mini Marshmallows (the tiny dried kind work best here)
Raisins or Dried Cranberries

NOTE: If using several really sweet mix-ins (butterscotch chips, white chocolate, toffee bits, coconut) add in some less sweet mix-ins as well (bittersweet chocolate, crushed pretzels, salted nuts) to balance the sweetness.

Chocolate chips, butterscotch chips, marshmallows, nuts, toffee chips, coconut in a white bowl.

Why you’ll love this recipe

Ease: Only about 15 minutes of hands on time.

Flavor: Make these cookies with your favorite mix-ins.

Texture: Crisp buttery edges, soft centers, and each bite slightly different than the last.

No chill time: Bake right after preparing the dough.

Use up leftover ingredients: Put those “chips” and nuts to good use.

Recipe tips

Butter should be softened to cool room temperature. It should be soft but still cool to the touch. If the butter is over-softened (or beginning to melt) the cookies will spread too much in the oven.
Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!
Use a cookie scoop for evenly sized cookies. I like to make these cookies fairly large, about 2-tablespoons of dough per cookie.
For thicker cookies (as pictured) form the dough balls into mounds that are taller rather than wider. Don’t overwork the dough with your hands, just briefly press into a oval-ish mound with a flat bottom.
Nestle a few extra “chips” or nuts on top of the dough balls before baking. This makes for a prettier cookie.
Under bake the cookies. You should remove these cookies from the oven when they are just starting to turn light golden brown but they are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.

Stack of kitchen sink cookies broke in half on a white plate.

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Recipe

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.

4.98 from 36 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: – 16

Calories: 267kcal

Author: Allison Mattina

Ingredients

▢ 1 ½ cups all purpose flour
▢ 1 teaspoon baking soda
▢ ¼ teaspoon salt
▢ ½ cup unsalted butter, softened but still cool to the touch
▢ ½ cup packed brown sugar , make sure it is fresh and soft
▢ ¼ cup granulated sugar
▢ 1 large egg
▢ 1 teaspoon pure vanilla extract
▢ 1⅔ cups mix-ins, see note

Instructions

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 1-2 minutes, scraping the bowl as needed. Add egg and vanilla and beat until combined.
Slowly add the flour mixture, beating until just combined. Add a little more than one cup of mix-ins (reserving the rest for pressing on top of the cookies), stir until well combined.
Scoop generous 2-tablespoon portions of dough and place the dough balls a couple inches apart on the baking sheets*. Nestle a few of the reserved mix-ins into the top of each dough ball (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. See note about shaping cookies.
Place the baking sheets on wire racks and allow the cookies to cool completely.

Notes

Mix-ins: I used a combination of chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, sweetened shredded coconut, toffee bits, mini dried marshmallows, and nuts. Use any combination of nuts, “chips”, coconut, toffee, crushed pretzels, M&M’s, dried fruit etc. I do NOT recommend using regular marshmallows as they will melt and make the cookies misshapen.

*For thicker cookies (as pictured) form the dough balls into mounds that are taller rather than wider. Don’t overwork the dough with your hands, just briefly press into a oval-ish mound with a flat bottom.

How to get perfectly round cookies:

Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.