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–+ servings

Everything But the Kitchen Sink Cookies

Close-up photo of freshly baked kitchen sink cookie resting on a pile of more 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.
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 20 cookies

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
Course: Dessert, Snack
Cuisine: American