Kitchen Sink Cookies

Sweet, salty, crunchy, chewy and chocolatey, these Kitchen Sink Cookies are so packed with yumminess, we’ve thrown in everything but the kitchen sink!

No Such Thing as Too Much!

Kitchen Sink Cookies leave nothing out. Deliciously. Pretzel bits, crunchy salty potato chips, cookie pieces, M&Ms, chopped pecans, coconut and chocolate chips in a chewy, buttery oatmeal cookie base and topped with rainbow sprinkles. I’ve thrown in everything but the kitchen sink and I know you’re going to love them!

So Fun to Customize

The greatest thing about these cookies is making them your own. Alter the mix-ins to your liking or follow the recipe exactly. Either way, they’re going to be so delicious you can’t put them down.

If I love anything more than cookies, it’s cookies full of candy. My Peanut Butter Cup Stuffed Monster Cookies and Peanut Butter Cup Stuffed Brookies will make you a quick convert. But these kitchen sink cookies go even farther. Potato chips, pretzels and coconut – OH MY! They’re absolutely loaded with so much scrumptious flavor and texture.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (softened): adds moisture and helps the cookies spread. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the cookie.
• Granulated sugar: adds sweetness and creates the crisp around the edges.
• Light brown sugar: adds moisture and chewiness due to the molasses content. If you use dark brown sugar they will have a richer molasses flavor and might spread a little more during baking.
• Large eggs: helps bind the ingredients together and adds moisture.
• Pure vanilla extract: enhances the flavor and balances the sweetness. Feel free to use almond extract or coconut extract, if desired.
• All-purpose flour: provides structure and body to the cookies. You could definitely use an alternate flour since these cookies are created with the ability to incorporate a variety of ingredients, making them quite forgiving when it comes to flour type.
• Baking soda: the leavening agent that helps the cookies rise a bit and spread.
• Kosher salt: balances the sweetness and enhances the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Old fashioned oats: adds chewiness and a hearty texture. If you choose to use quick oats, keep in mind they have a softer texture and will cook more…quickly. So keep an eye on your oven and be ready to take your cookies out when they start to brown lightly at the edges.
• Crushed mini pretzel twists: provides crunch and a salty contract to the sweet additions.
• Crushed potato chips: adds crunch, saltiness and a fun surprise texture. Crushed cornflakes would be a good alternative.
• Chopped pecans: adds nutty flavor and crunch. Any nuts or a combination of chopped nuts would be great. You can also omit the nuts to make them nut-free.
• Shredded sweetened coconut: adds chewiness, sweetness and a tropical flavor. Unsweetened coconut or another chopped dried fruit will also work.
• Crushed Oreo cookies: adds chocolate and crunch. Most crunchy store-bought cookies would taste great mixed in!
• Chocolate chips: a classic sweet, melty burst in every bite. Dark chocolate chunks, white chocolate chips or butterscotch chips are great substitutions.
• M&M’s candies: adds color, crunch and chocolate flavor. Reese’s pieces or another chopped candy would be great mixed in.
• Additional mix-ins (for garnishing)
• Rainbow sprinkles (for garnishing): adds fun color and crunch on top.

Supplies:

• Baking sheets
• Parchment paper
• Electric mixer fitted with paddle attachment (or hand mixer)
• Wire cooling rack

How to Make Kitchen Sink Cookies

• Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth. Beat in the eggs and vanilla until well combined.
• Add the flour, baking soda, and salt. Mix until just combined.
• Add the oats, pretzels, potato chips, pecans, coconut and Oreos.

• Stir in with the mixer on low speed,
• Fold in the chocolate chips and M&M’s until well incorporated.
• Scoop 2 tablespoon-sized portions of cookie dough a few inches apart on the prepared baking sheets. Flatten each scoop of dough slightly with the palm of your hand.
• Bake for about 10 minutes or until golden brown around the edges but still a little gooey in the middle. Remove and immediately top each cookie with more of the mix-ins (like pretzel pieces, potato chip crumbs, Oreo pieces, and M&M’s) while they’re still warm from the oven. Sprinkle each cookie with some rainbow sprinkles.
• Let cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
• Repeat the baking and garnishing process with the remaining cookie dough or scoop the cookie dough into balls and store in the refrigerator or freezer to bake at a later date.

Storage

Store cookies in an airtight container at room temperature for up to five days.

To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point.

Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

To Bake: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. 

Bake at 350°F for 10-12 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely. 

If you make my Kitchen Sink Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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