Kitchen Sink Cookies
These Kitchen Sink Cookies are chewy, salty-sweet cookies loaded with chocolate, toffee, pretzels, and more. They bake up with crisp edges, soft centers, and tons of texture—perfect for bake sales, parties, or a cozy afternoon treat.
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted butter softened to room temperature (2 sticks / 226 g)
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips or chunks
- 1/2 cup milk chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup toffee bits such as Heath Bits O’ Brickle
- 1 cup pretzels crushed into small pieces
- 1/4-1/2 cup chopped nuts optional; such as pecans or walnuts
- extra chocolate chips and pretzel pieces optional, for topping
- flaky sea salt optional, for sprinkling on top after baking
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent over-browning and make cleanup easier.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until well combined. Set aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy and slightly paler in color.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in the vanilla extract. The mixture may look slightly curdled; it will smooth out once the dry ingredients are added.2 large eggs, 2 teaspoons pure vanilla extract
- Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain. If needed, finish folding gently by hand with a spatula to avoid overmixing.
- Using a spatula or wooden spoon, gently fold in the semisweet chocolate chips, milk chocolate chips, butterscotch chips, toffee bits, crushed pretzels, and nuts (if using) until evenly distributed throughout the dough.1 cup semisweet chocolate chips, 1/2 cup milk chocolate chips, 1/2 cup butterscotch chips, 1/2 cup toffee bits, 1 cup pretzels, 1/4-1/2 cup chopped nuts
- Cover the bowl and refrigerate the dough for 30–45 minutes, or up to 24 hours. Chilling helps the flour hydrate and keeps the cookies from spreading too thin, resulting in thicker, chewier cookies.
- Using a 2-tablespoon cookie scoop or a rounded tablespoon, portion the chilled dough into balls and place them on the prepared baking sheets about 2 inches apart. For a bakery-style look, gently press a few extra chocolate chips and pretzel pieces onto the tops of each dough ball.extra chocolate chips and pretzel pieces
- Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and set but the centers still look slightly soft and puffy. If your oven browns quickly, reduce the temperature by 10–15 degrees as needed.
- Immediately after removing the cookies from the oven, sprinkle a small pinch of flaky sea salt on top of each cookie, if using. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.flaky sea salt
- Serve the cookies slightly warm for melty chocolate and gooey centers, or at room temperature for neat edges and a chewy texture.
Notes
Yield: about 24–26 medium cookies using a 2-tablespoon scoop.
Storage: Store cooled cookies in an airtight container at room temperature for 3–4 days. Add a slice of sandwich bread to help keep them soft. Reheat briefly in the microwave (8–10 seconds) for a just-baked texture.
Freezing baked cookies: Cool completely, then freeze in a freezer-safe container or bag with parchment between layers for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
Freezing cookie dough: Scoop dough into balls, freeze on a parchment-lined baking sheet until solid (about 1 hour), then transfer to a freezer bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the bake time.
Tips: Measure flour lightly to avoid dry or cakey cookies, use room temperature (not melted) butter, keep total mix-ins to about 2½–3 cups, chill the dough for thicker cookies, rotate pans if your oven has hot spots, and do not overbake—the centers should still look slightly soft when you remove the cookies from the oven.
Nutrition
Calories: 230kcal
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