Kitchen Sink Cookies

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

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

Course Dessert

Cuisine Dessert

Prep Time 15

Cook Time 10

Total Time 25

Servings - 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:

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.

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.

Nutrition