These thick and soft cookies are loaded with everything but the kitchen sink! Add all your favorite mix-ins: chocolate chips, butterscotch chips, peanut butter chips, pretzels, toffee, nuts, and more.

Each salty-sweet bite is slightly different than the last, making these cookies absolutely addicting.

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

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What sets this recipe apart
Visual recipe overview
What to put in kitchen sink cookies
Recipe tips
Troubleshooting
Recipe
More cookie recipes

What sets this recipe apart

ALL the mix-ins: These cookies are packed with LOTS of different mix-ins (as many different things as you want)! Every time I make them they are slightly different that the time before.

No chill time: Cookies in minutes! No chill time required.

Weight and cup measurements: This recipe has been tested by weight and using standard US cups. Take your pick!

Visual recipe overview

*Full recipe below in recipe card*

This is also the base recipe for my salted butterscotch cookies.

Butter, brown sugar, and white sugar in a mixing bowl.

Beat butter and sugars

Using a hand mixer or stand mixer, beat butter, brown sugar, and granulated sugar.

Egg and vanilla in a mixing bowl with cookie dough.

Add egg and vanilla

Beat egg and vanilla into the sugar mixture.

Cookies dough and flour in a large mixing bowl.

Add dry ingredients

Add flour, baking soda, and salt.

Cookie dough in a mixing bowl with chocolate chips, nuts, and coconut.

Add mix-ins

Stir in all your mix-ins!

Bake

Scoop the dough and bake.

What to put in kitchen sink cookies

Here are some mix-ins I have used in the past:

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

Copycat Panera Kitchen Sink Cookies

If you want to make these similar to Panera kitchen sink cookies use the following mix-ins: milk chocolate chips, pretzels, soft caramel candies cut into small pieces.

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

Recipe tips

My top tip for kitchen sink cookies 💡

For the best flavor and texture use a combination of salty and sweet and creamy and crunchy mix-ins. Pretzels, potato chips, dark chocolate, or salted nuts work great to offset the sweet mix-ins. A sprinkle of flaky sea salt after baking can also help with this.

Butter: 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.

Parchment paper: 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!

Thicker cookies: For thicker cookies (as pictured) form the dough balls into mounds that are taller rather than wider. An oval-ish mound with a flat bottom.

Make them pretty: Nestle a few extra “chips” or nuts on top of the dough balls before baking. This makes for a prettier cookie.

Underbake: 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.

Troubleshooting

Cookies spread too thin:

Refrigerate dough for one hour.
Mounds dough balls higher rather than wider.
Be sure butter is not too soft when starting the recipe (it should still be cool to the touch).
Try adding an extra tablespoon of flour next time.
Don’t use mix-ins that will get really melty (like marshmallows or caramel sauce).

Cookies are too thick:

Be sure not to overmeasure your flour. Weight measurements are best for this!
Give the dough balls a smoosh down to encourage spreading.

BAKE SMARTER, NOT HARDER

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Recipe

Closeup of a kitchen sink cookie topped with chocolate chips, pretzels, and chips.

Kitchen Sink Cookies

These sweet and salty cookies are loaded with everything but the kitchen sink. Add all your favorite mix-ins!

4.98 from 37 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 14 – 16

Calories: 267kcal

Author: Allison Mattina

Ingredients

▢ 1 ⅔ cups (210g) all purpose flour, spooned and leveled, see note
▢ 1 teaspoon baking soda
▢ ¼ teaspoon salt
▢ ½ cup (113g) salted butter, softened but still cool to the touch
▢ ½ cup (110g) packed brown sugar , it should be fresh and soft
▢ ¼ cup (50g) granulated sugar
▢ 1 large egg
▢ 1 teaspoon pure vanilla extract
▢ 1⅔ cups (approx 215g) mix-ins, see note

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl combine flour (see note about measuring), 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. For thicker cookies, mound the dough balls higher rather than wider. 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.

Video

Notes

Flour:

Flour should be spooned and leveled or weighed. If you scoop your measuring cup directly into the bag of flour, reduce flour to 1-½ cups.

Mix-ins:

Suggestions: chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, sweetened shredded coconut, toffee bits, mini dried marshmallows, pretzels, salted nuts, M&M’s.

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.