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Cookies topped with white chocolate, butterscotch, and chocolate chips.
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4.95 from 18 votes

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.
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 - 20
Calories 267kcal


  • 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
  • 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 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 1-½ cups of mix-ins (reserving the rest for pressing on top of the cookies), 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. 


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, M&M's, raisins etc. 
*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.


Calories: 267kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 136mg | Potassium: 28mg | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg