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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
Overhead photo of nine everything cookies in a parchment paper lined cookie tin.

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!

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.
Overhead photo of all purpose flour, sugars, butter, eggs, and cookie mix ins organized into individual bowls on a kitchen counter.

Kitchen Sink Cookies are soft, chewy cookies packed with a mix of sweet, salty, and even savory ingredients—everything but the kitchen sink! They’re known for their versatility, with popular mix-ins like chocolate chips, toffee, pretzels, and caramel. The name comes from the idea that you can toss in whatever you have on hand, creating a unique cookie every time.

Panera Bread helped popularize this cookie style with their version featuring a combination of milk and semi-sweet chocolate chips, caramel, pretzels, and a sprinkle of sea salt.

The best part? These cookies are fully customizable, so you can mix and match any ingredients you love to make them your own.

Step-by-step photo collage illustrating how to make kitchen sink cookie recipe.

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.
Overhead photo of raw cookie dough balls on a parchment lined baking sheet.

How to make everything but kitchen sink cookies

This kitchen sink cookie recipe is so easy and straightforward to prepare. You simply mix and fold the cookie dough, then shape them into balls, and bake. Here’s how:

  1. Mix dry ingredients. In a bowl, combine the dry ingredients and then set the flour mixture aside.
  2. Cream butter with sugars. In a large bowl with an electric mixer or a stand mixer fitted with the paddle attachment, cream together the butter with both sugars until creamy.
  3. Add eggs and vanilla. Add the eggs and vanilla extract to the bowl. Then, beat until the ingredients are well combined.
  4. Add dry to wet ingredients. Add the dry ingredients in two batches to the bowl of the wet ingredients. Then mix until the ingredients are *almost* combined.
  5. Add mix-ins. Fold your choice of mix-ins into the cookie dough.
  6. Portion dough. Portion, scoop and roll the cookie dough into balls using a cookie scoop.
  7. Bake. Bake the kitchen sink cookies in a 375-degree oven for 9-10 minutes, or until the edges are barely golden. The cookies should be soft and the centers will appear under-baked.
  8. Cool cookies. Let the cookies cool on the baking sheet for 3 minutes. Then transfer the cookies from the baking sheet to the wire cooling rack to cool completely.
  9. Serve. Enjoy everything but the kitchen sink cookies or store them for later.

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

Step by step photo collage illustrating how to make kitchen sink cookie recipe with written instructions on each step.

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.

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!
Overhead photo of six everything but the kitchen sink cookies cooling on a wire rack.

Serving kitchen sink cookies recipe

Common Serving Suggestions

  • Serve with Warm with Milk. Enjoy the kitchen sink cookies warm from the oven paired with a cold glass of milk for a classic gooey, melty chocolate experience.
  • Create a Cookie Platter. Arrange a variety of kitchen sink cookies on a platter for a visually appealing treat at gatherings, perfect for sharing with friends and family.
  • Add a Scoop of Ice Cream. Turn your cookies into a delicious ice cream sandwich by placing a scoop of your favorite ice cream, like vanilla, chocolate, or butter pecan, between two cookies.
  • Garnish with Flaky Sea Salt. For an extra touch of flavor, sprinkle a bit of flaky sea salt on top of each cookie right after baking to highlight the sweetness and add a subtle savory note.
  • Drizzle with Chocolate or Caramel. Drizzle microwave chocolate sauce or caramel sauce over the dump cookies for an elegant presentation and an added layer of sweetness.

Unique Serving Suggestions

  • Cookie Parfaits. Crumble up some cookies and layer them in a glass with whipped cream or whipped yogurt and sugared fresh fruit for a fun and indulgent dessert parfait that looks as good as it tastes.
  • Stuffed Cookies. Experiment by stuffing the everything but the sink cookies with cream cheese or Nutella before baking for a surprise center that takes the flavors to the next level.
  • Serve with Coffee, Hot Cocoa, or Tea. Pair your cookies with a hot cup of coffee, tea, slow cooker hot cocoa, or white hot cocoa for a cozy afternoon treat that complements the rich flavors.
  • Chocolate Chip Cookie Cake. Press the cookie dough into a cake pan and bake to create a giant cookie cake, perfect for birthdays or special celebrations, and serve with candles for a fun twist.
Close-up photo of an everything but kitchen sink cookie with chocolate chips, pretzels, and toffee.

Storing leftovers

Storage Instructions

Following these storage and freezing instructions will help keep this recipe for kitchen sink cookies fresh and delicious for longer:

  • Room Temperature: Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to one week.
  • Storage Tip: To keep the everything cookies soft, you can place a slice of bread in the container. The moisture from the bread will help maintain the cookies soft texture.

Warming leftover cookies

Everyone loves their cookies warm, fresh from the oven! Luckily, it is incredibly easy to restore your meltingly soft, perfectly chewy cookies back to their fresh-from-the-oven glory:

  • To reheat, place your kitchen sink cookies on a baking sheet and re-crisp them in a 400°F oven for 3-5 minutes. Remove the cookies and let them cool on the cookie sheet for 2 minutes minutes before serving warm.

Freezing Instructions

  • Freezing the Cookies: If you want to save some everything but the kitchen sink cookies for later, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or resealable bag, layering parchment paper between them to prevent sticking.
  • Freezing Cookie Dough: You can also freeze the cookie dough before baking. Scoop the dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a resealable bag and store in the freezer for up to three months.
  • Baking from Frozen: When ready to enjoy, you can bake the frozen cookies directly from the freezer, adding a couple of extra minutes to the baking time.
  • Freezer Storage Tip: If you are planning on freezing your cookie dough, I recommend you avoid crisp or crunchy mix-in’s, such as pretzels or potato chips, as they will get soggy after freezing. Alternatively, you could press the mix-in into the top of the cookie dough balls just before baking!
Close-up photo showcasing the soft and chewy interior of an everything but the kitchen sink cookie.

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

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If you love this soft and chewy kitchen sink cookie recipe with toffee and pretzels, try one of these delicious recipes next!

Close-up photo of freshly baked kitchen sink cookie resting on a pile of more cookies.

Everything But the Kitchen Sink Cookies

5 from 2 votes
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 20 cookies
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.

Equipment

  • 1 Stand Mixer OR Mixing Bowl with Hand-held Mixer
  • 1 Mixing Bowl
  • 1 Cookie Sheet

Ingredients 

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.
    Close-up photo of freshly baked kitchen sink cookie resting on a pile of more cookies.

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
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 20 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 228kcal    Carbohydrates: 30g    Protein: 2g    Fat: 11g    Saturated Fat: 7g    Polyunsaturated Fat: 0.5g    Monounsaturated Fat: 3g    Trans Fat: 0.3g    Cholesterol: 34mg    Sodium: 142mg    Potassium: 61mg    Fiber: 1g    Sugar: 19g    Vitamin A: 297IU    Vitamin C: 0.01mg    Calcium: 17mg    Iron: 1mg

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