This post may include affiliate links. Thank you for your support.
Thick, ultra-soft, and slightly chewy with a meltingly tender center, this is the ultimate kitchen sink cookie recipe! Simple to make with basic pantry ingredients in 30 minutes or less, these endlessly customizable everything but the kitchen sink cookies are the most delicious way to clean out your pantry.
“These are AMAZING! I have made several cookies in my time but these are exceptional! Just a words to readers…..be sure to read her tips/comments. She really does tell you things that make a difference. This will be my new go to recipe & just add whatever mixins I want. Soooooo good!!”
– GINNY
Update: This recipe was originally published in December 2021. I made updates to the post below to include more information about making this kitchen sink cookie recipe at home.
Hi, friends. Today I’m sharing the most delicious way to clean out your pantry – kitchen sink cookies!
Table of Contents
- About these everything but the kitchen sink cookies
- What’s a kitchen sink cookie?
- Ingredients for kitchen sink cookies
- How to make everything but kitchen sink cookies
- FAQs: frequently asked questions
- Serving kitchen sink cookies recipe
- Storing leftovers
- More loaded soft and chewy cookie recipes!
- Everything But the Kitchen Sink Cookies
About these everything but the kitchen sink cookies
I’m going to be honest—these might just be the best cookies I’ve ever had the pleasure of eating (thus far). And, I’ve eaten my fair share of cookies, so that’s saying something! But these? They’re next level delicious and utterly irresistible.
First, let’s talk about their texture. These kitchen sink cookies hit every note. The bottom has that perfect crisp, golden-brown edge, while the middle is soft and chewy—but wait for it—the center? It’s a pocket of ultra-tender, almost dough-like goodness that practically melts in your mouth! If you’ve ever dreamt of the perfect cookie texture, this everything but the sink cookie recipe is it.
And then…the mix-ins. These everything but the kitchen sink cookies are absolutely packed with a mouthwatering variety of treats, so every bite is a little different from the last. In the version pictured here, we’ve got rich chocolate chunks, sticky-sweet toffee bits, salty, crunchy pretzels, and a sprinkle of fancy flaky sea salt to finish it off. The combination is truly divine. But here’s the best part: these cookies are completely customizable. You get to choose your own adventure! Whether you keep it classic or go wild with your favorite mix-ins—like nuts, potato chips, or leftover candy—these cookies are a blank canvas. The possibilities are endless, and the results are always amazing.
Oh, and did I mention that this kitchen sink cookie recipe is made with simple, everyday ingredients? They’re so easy to prepare, you’ll hardly believe something so delicious can come together so effortlessly. Seriously—there’s no fuss, no complicated steps, just pure cookie magic in the making.
If you love soft and chewy cookies, be sure to try these fan-favorite recipes next: Cookie Bars Made from Cake Mix, Cinnamon Cookies Recipe, and Sprinkle Cookies Recipe.
Why you’ll love this recipe
- Made with Pantry Staples. This everything but the kitchen sink cookies recipe calls for just 10 basic pantry ingredients, plus your choice of fun mix-ins. Chances are, you already have most of them on hand—so you can whip up these cookies with minimal effort and maximum flavor!
- Easy Prep, Big Flavor. No need to fuss over complicated steps—this recipe comes together effortlessly with just one small bowl and either a stand mixer or two mixing bowls and a hand mixer. Quick, simple, and totally satisfying!
- The Perfect Texture. These dump cookies are a textural dream! Each bite starts with a satisfying crisp bottom, then melts into a soft, chewy exterior that gives way to a tender, almost dough-like center. It’s the kind of cookie that offers just the right balance of crunch and softness in every bite.
- Irresistible Sweet and Salty Flavors. The magic of kitchen sink cookies lies in their mix-ins, and this recipe delivers the ultimate sweet-and-salty experience. Think luscious toffee, crunchy pretzels, and rich, melty chocolate all blending together into a symphony of flavors that’s both satisfying and indulgent.
- Totally Customizable. Get creative with your mix-ins! The recipe is a blank canvas, so you can personalize these cookies with your favorite additions. From nuts and dried fruits to candy bars or even a sprinkle of sea salt, the possibilities are endless!
- Make Ahead Convenience. These cookies are perfect for busy bakers. You can prepare the dough in advance and store it in the fridge until you’re ready to bake. That means fresh cookies with minimal prep time whenever the craving strikes.
- Freezer-Friendly. Love having a stash of homemade cookies on hand? This dough freezes beautifully. Simply portion out the dough, freeze it, and bake whenever you need a cookie fix—no thawing necessary, just pure cookie bliss straight from the freezer to the oven.
Ingredients for kitchen sink cookies
These cookies only require 10 simple ingredients, along with your mix-ins of choice. Here’s what you’ll need:
- Flour: All-purpose flour helps the cookie dough remain sturdy and gives the cookies structure.
- Cornstarch: Cornstarch blocks the formation of tough gluten strands in the dough, which helps make these kitchen sink cookies deliciously tender and soft.
- Baking Soda: This chemical leavening agent provides lift and helps the cookie rise.
- Salt: Kosher salt balances and enhances all the flavors.
- Butter: Unsalted butter provides moisture and helps make cookies tender. Make sure you butter is room temperature for the best results.
- Sugars: Sugar gives the cookies their traditional sweet flavor. For ultra-rich and tender cookies, this recipe uses more light brown sugar than granulated sugar.
- Eggs: A combination of 1 whole egg along with 1 egg yolk helps bind the ingredients and produces a deliciously moist, chewy cookie interior.
- Vanilla: Pure vanilla extract adds a touch of warm flavor.
- Mix-ins: I really love the combination of milk chocolate chips and toffee bits along with mini pretzels and flaky sea salt! However, you can use any mix-in or combination of cookie dough mix-ins you love. (Scroll down for delicious mix-in ideas and variations!)
- Flaky Sea Salt: While entirely optional, I highly recommend dusting your warm cookies with a bit of flaky sea salt (Maldon). It adds that special something that you shouldn’t miss!
Recipe variations
I like to use a balance of both sweet and salty; and crunchy and creamy ingredients to get the most bang for my kitchen sink cookie recipe buck. But, use what you love.
- Nutty Delight. If you’re craving a cookie with a rich, nutty flavor and a perfect balance of salty and sweet, try adding walnuts, pecans, almonds, chocolate chips, and pretzels to your dough. For an extra touch, drizzle the baked cookies with salted caramel sauce.
- Peanut Butter Lovers. For peanut butter fans, a combination of peanut butter chips, roasted peanuts, and crushed pretzels gives you a rich, nutty cookie that balances salty and sweet. Add a swirl of peanut butter into the dough for extra indulgence.
- Candy Explosion. Turn your kitchen sink cookie into a candy-packed treat by tossing in m&m candies, chopped Snickers bars, Reese’s Pieces, or even leftover Halloween candy!
- S’mores. For a cookie that tastes like a campfire treat, mix crushed graham crackers, chocolate chips, mini marshmallows, and pretzels into your dough.
- Spicy and Sweet. For something with a little kick, try adding a pinch of cinnamon and a dash of cayenne pepper to your cookie dough. Pair it with dark chocolate chips and toffee bits for a sweet-and-spicy experience that surprises and delights with every bite.
- Salty-Sweet Potato Chip. For a truly unique twist, add crushed potato chips to your cookie dough for a salty crunch that pairs perfectly with chocolate chips and toffee bits.
- Coffee & Chocolate. Calling all coffee lovers! Mix instant espresso powder into your dough for a rich, toasty flavor that pairs perfectly with dark chocolate chips and caramel bits.
- Pumpkin Spice. Perfect for fall, make this everything cookie version by adding pumpkin pie spice, cinnamon, and dried cranberries. And dark or white chocolate chips for a touch of sweetness. You’ll have a cozy, spiced dump cookie that’s warm, flavorful, and perfect with a cup of coffee.
Expert tips for the best success!
- Measure Accurately. The way you measure ingredients makes a big difference, especially flour. If possible, use a scale for precise measurements. And be sure to fluff the flour with a fork before spooning it from the bag into the measuring cup and leveling it with a knife. Never pack the flour into the measuring cup or you’ll end up with dense cookies.
- Use Room Temperature Ingredients. Ensure your butter, eggs, and any other refrigerated ingredients are at room temperature. This helps create a smoother batter and better texture in the finished cookies.
- Cream Butter and Sugars Well. Beat the softened butter with the sugars until light and fluffy. This process incorporates air, contributing to a lighter, chewier everything cookie.
- But, Don’t Over-Mix. When you stir the dry ingredients into the wet ingredients you are developing gluten, which holds the cookies together. However, overmixing can lead to tough cookies, so stop as soon as you no longer see flour.
- Experiment with Add-Ins. The beauty of kitchen sink cookie recipes are their versatility and ability for customization. Try different combinations of mix ins, like chocolate, nuts, and candies, to create YOUR best cookie.
- Roll the Cookie Dough Balls Tall. I recommend rolling your cookie dough balls to be taller, versus perfectly round. Shaping them like a tall building – tall and narrow – will help the cookies bake up thicker with an ultra-soft center!
- Freeze Cookie Dough Balls. If you’re aiming for the best soft cookies, I recommend freezing the cookie dough balls for 10 minutes after you roll them in the cinnamon sugar. (I just put them on a parchment paper-lined plate and place it in the freezer.) Rolling the dough into balls warms up the dough, and remember the colder the dough, the thicker and chewier the cookie!
- Watch Baking Times Closely. Keep an eye on the kitchen sink cookies while they’re baking, as oven temperatures can vary. Remove them when the edges are set but the centers look underdone. Don’t fret, they will continue to firm up as they cool.
- Add a Finishing Touch. Sprinkle a little flaky sea salt on top of the pretzel and toffee cookies right after they come out of the oven. This adds a delicious salty contrast to the sweetness.
Step by step photos: making this recipe at home
FAQs: frequently asked questions
Can I use margarine instead of butter?
While you can swap the butter in this cookie recipe for margarine, please expect a significant difference in taste and texture. I recommend using unsalted butter for the best flavor and texture.
What if I don’t have all the ingredients?
The beauty of everything but the kitchen sink cookie recipes lie in their versatility! As long as you have the basics – flour, sugar, and fat – you can substitute similar ingredients or leave out what you don’t have on hand.
Can I add more mix-ins?
Absolutely! Feel free to load these cookies up with all the goodies! Add more chocolate baking chips, nuts, or other mix-ins such as potato chips, pretzel pieces, or toffee bits. Just be sure to keep the total amount of add-ins in check to avoid a dry cookie.
What are the best cookie toppings and mix-ins?
Mix-ins and toppings are definitely the quickest, easiest, pretty-much foolproof way to customize your everything cookies. Honestly, the best cookie additions are highly subjective. I suggest mixing, matching, and playing around with different combinations until you find YOUR new favorites.
Below are some delicious ways you can customize this kitchen sink cookie recipe:
- Pretzel Pieces
- Broken Potato Chips
- Breakfast Cereal
- Sprinkles
- Baking Chips, such as Chocolate Chips, White Chocolate Chips, and Butterscotch Chips
- Raisins, Dried Cranberries, or Dried Cherries
- Shredded Coconut
- Toffee Bits or Crushed Toffee Bars
- Mini Candy-Coated Candies (M&Ms)
- Crushed Candy Canes
- Chopped Candy Bars
- Roasted Nuts or Candied Nuts
How do I know when the cookies are done baking?
You can tell these soft and chewy dump cookies are done baking by their color – while the cookie will look soft and underdone, the edges will be ever-so-slightly golden and appear set. If you are having doubts, just remember it’s always better to under-bake your cookies than to over-bake them!
Why did my soft and chewy cookies turn out flat and crisp?
Don’t let your perfectly delicious cookies turn out flat, thin and sad! See the below simple tips for baking up thicker cookies every single time!
Seven tips to prevent your soft cookies from turning out flat
- Don’t microwave your butter: Let your butter come to room temperature out on the counter. Room temperature butter should give slightly if you gently press it with your finger, but still hold its shape. Never microwave the butter to soften it as it will cause your cookies to turn out flat!
- Chill your cookie dough: Cold cookie dough bakes up thicker cookies than warm cookie dough, so always chill your dough!
- Don’t over-beat the cookie dough: Only beat the cookie dough as long as the recipe indicates! Over-beating or overworking the dough will warm up the butter, which will cause your cookies to spread too much and turn flat!
- Never grease your cookie sheets: Greasing your cookie sheets will cause the cookies to spread too much and turn flat. I recommend using silicone baking mats or parchment paper instead!
- Bake one cookie sheet at a time: Baking too many sheets of cookies at once can negatively impact your cookies! Always bake just one pan of cookies at a time in the center rack of the oven!
- Allow the cookie sheet to cool: If you are baking multiple batches of everything but kitchen sink cookies, you must allow the cookie sheet to cool! Baking cookie dough balls on a pan that’s still hot from the oven will cause your cookies to overly spread!
Now that you’re armed with the ultimate kitchen sink cookie recipe, it’s time to unleash your creativity and bake up a batch (or two). With endless possibilities for mix-ins, these everything cookies are perfect for satisfying any craving or impressing friends and family. So preheat that oven and let the fun begin—your taste buds are in for a delightful treat!
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More loaded soft and chewy cookie recipes!
If you love this soft and chewy kitchen sink cookie recipe with toffee and pretzels, try one of these delicious recipes next!
- Triple Chocolate Cookies
- Maple Pecan Cookies
- White Chocolate Macadamia Nut Cookies
- Raisin Oatmeal Cookies
Everything But the Kitchen Sink Cookies
Equipment
- 1 Stand Mixer OR Mixing Bowl with Hand-held Mixer
- 1 Mixing Bowl
- 1 Cookie Sheet
Ingredients
- 2 ¼ Cups All-Purpose Flour – spooned & leveled (270 grams)
- 2 tsp Cornstarch
- 1 ¼ tsp Baking Soda
- ½ tsp Kosher Salt
- ¾ Cup Unsalted Butter – softened to room temperature (1.5 sticks)
- ¾ Cup Dark Brown Sugar – packed (150 grams)
- ½ Cup Granulated Sugar (100 grams)
- 1 Large Egg + 1 Egg Yolk – at room temperature
- 2 tsp Pure Vanilla Extract
- ½ heaping Cup Pretzel Pieces – (30 grams), plus more for top of cookies, optional
- ½ Cup Semi-Sweet Chocolate Chips (90) grams
- ½ Cup Toffee Bits (75) grams
- Optional To Taste Flaky Sea Salt (Maldon) – for sprinkling tops of cookies
Instructions
- Mix Dry Ingredients. In a medium bowl, whisk together the flour with the cornstarch, baking soda, and salt. Then set the bowl aside.
- Cream Butter with Sugars. In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter together with both sugars on medium speed until thick and well combined, about 2-3 minutes.
- Add Eggs and Vanilla. Add the eggs and vanilla to the bowl. Continue to beat on medium speed until creamy and combined, about 2 minutes – stopping to scrape down the sides and bottom of the bowl as necessary.
- Add Dry Ingredients to Wet Ingredients. Add ½ the dry ingredients to the bowl. Mix once on low. Add the remaining dry ingredients and mix on low until ALMOST combined.
- Add Cookie Mix-ins. Add the pretzel pieces, chocolate chips and toffee bits, or your favorite mix-ins to cookie dough. Then use a rubber spatula to fold the ingredients until they're JUST combined.
- Chill Cookie Dough. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 4-5 days.
- Preheat Oven and Prepare Pan. Arrange the oven rack to the middle position and then preheat the oven to 375-degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Portion and Roll Cookie Dough into Balls. Scoop and roll the dough into balls, about 2 heaping tablespoons each (48-49 grams/each). Arrange the cookie dough balls 3 inches apart on the prepared baking sheet.
- Bake Kitchen Sink Cookies. Bake in the oven for approximately 9-10 minutes, or until they are barely golden in color around the edges of the cookies – the centers should still look very under-baked.
- Cool Cookies on Pan. Transfer the baking sheet to a wire rack and sprinkle with flaky sea salt. Let the cookies cool for 3 minutes on the baking sheet. Optional – While the cookies are still warm, press additional pretzel pieces or toffee bits into the top of the cookie. Note on Shaping. Due to the toffee and abundance of mix-ins, some of your cookies may turn out slightly irregular in shape (instead of perfectly round). If you want a perfect cookie, use two spoons to gently press the edges inwards and shape the cookies into circles while they are still warm.
- Cool Cookies on Wire Rack. Transfer the cookies to the wire rack to cool completely. (If your cookies stick – toffee tends to do that – use a spatula to gently scoop beneath the cookie and gently wiggle them off the pan.
- Enjoy Everything but the Kitchen Sink Cookies. Serve and enjoy the cookies. Or store them on the counter, in the refrigerator or freezer to enjoy later.
Notes
- Flour: The way you measure flour makes a big difference! If possible, use a scale to measure your flour, if not, be sure to use a true dry measuring cup, not a glass Pyrex cup! Also, be sure to fluff the flour with a fork before spooning the flour from the bag to the measuring cup and leveling it with a knife. Never scoop or measure flour directly from the bag.
- Rolling Cookies: Make sure you roll your cookie dough balls to be taller versus perfectly symmetrical! Taller cookie dough balls help the cookies bake up thicker!
- More cookie info: Please see the post above for tips on customizing this recipe (such as variations and substitutions), along with more helpful advice on making the best cookies, and info. on making this in advance + storing and freezing!
-
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
-
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
-
Recipe Yield: 19-20 cookies
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe, please do so by linking directly to this post.
Brad
Oooo these cookies are phenomenal! So many great textures and flavours going on here. As a huge fan of sweet and savory combinations, these are definitely right up my alley!
Traci Briggs
These came out great! Only thing I did different was I used leftover chopped Halloween candy (Snickers, twix, 3 musketeers, baby Ruth etc). Yum yum!!
Cheyanne
Hi Traci,
I’m honored you decided to try this recipe for kitchen sink cookies and absolutely thrilled you enjoyed them! Using leftover Halloween candy in these cookies is brilliant!! Thank you for coming back and leaving such a helpful review. Cheers and warmest wishes for a wonderful holiday season!
Best,
Cheyanne
Kirsten
My cookies turned out drier than the Sahara desert and I followed your recipe and tips/tricks to a T. Any advice on how I went wrong?
Cheyanne
Hi Kristen,
I’m so sorry to hear this cookie recipe didn’t turn out for you. It’s honestly one of my favorite cookie recipes on this site, so I’d love to be able to help you troubleshoot this!
There are several reasons why your cookies turned out very dry:
1. You used too much flour. If you are using a cup measure (versus weights) to make your cookies, make sure you are scooping the flour correctly. Use a spoon to scoop the flour out of it’s container and into the measuring cup. Then use a flat side of a butter knife or similar object to level off the cup. Never dip your measuring cup directly into the flour – this will pack the flour, giving you too much.
2. You didn’t use room temperature ingredients. The success on this recipe relies on using room temperature butter and eggs. If those ingredients were cold or you forced the room temperature by microwaving them, your cookies will suffer.
3. You over-mixed the dough. This can easily happen with an electric handheld mixer. When combining the wet and dry ingredients, mix them until they are JUST combined. I like to err on the side of caution and under-mix the dough. Then I’ll switch to a rubber spatula to fold the ingredients together. Over-mixing leads to the development of gluten, which will cause your cookies to be drier.
4. Your dough dried out in the fridge. Your refrigerator is constantly circulating air to maintain cool temperatures. If you fail to cover the dough before putting it in the fridge, it will dry out and cause your cookies to turn out dry.
5. You baked the cookies too long. The cookies should be baked until the edges are barely golden and the cookies themselves should look very soft and underdone when you remove them from the oven.
While those are the most common reasons your cookies turned out dry, there are a few other culprits:
6. You measured ingredients incorrectly. Baking is a science and therefore all ingredients must be measured with care.
7. You substituted ingredients. Again, baking is a science and the success of this recipe relies on the ingredients listed.
Again, I’m really sorry to hear your cookies didn’t turn out well – there’s nothing more frustrating or disappointing than that! However, I do hope I was able to offer some insight. Please let me know if you have any other questions, as I’m always happy to help where I can. Cheers and warmest wishes for a wonderful day.
Best,
Cheyanne
Ginny
These are AMAZING! I have made several cookies in my time but these are exceptional!
Just a words to readers…..be sure to read her tips/comments. She really does tell you things that make a difference.
This will be my new go to recipe & just add whatever mixins I want. Soooooo good!!
Cheyanne
Ginny,
YAY! I’m so thrilled you enjoy these cookies! I probably shouldn’t play favorites, but these are currently my favorite cookie too(!), so it means SO much to me that you love them as well!! Thank you so much for coming back and letting me know how everything went over! (And thank you for appreciating those tips!!) Cheers and warm wishes for a wonderful weekend!!! 🙂
Pattie
These are some of the best kitchen sink cookies that I have ever had. Thank you.