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Kitchen Sink Cookies
Kitchen Sink Cookies
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Irresistibly chewy kitchen sink cookies with endless flavor possibilities. A must-have recipe!
Ingredients:
  • 2 1/2 cups (338g) all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup (226g) unsalted butter, melted and cooled
  • 3/4 cup (164g) firmly packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 3/4 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/3 cups (8 ounces) chocolatey mix-ins, such as semi-sweet chocolate chips or chunks
  • 1 1/3 cups (3 ounces) salty mix-ins, such as ridged, salted potato chips or pretzels
  • 1/2 cup (2 1/2 ounces) nutty mix-ins, such as chopped, roasted peanuts
  • 1/4 cup (2 ounces) chewy/sticky mix-ins, such as toffee bits
Instructions:
  • Mix the flour, baking soda, salt, and baking powder in a medium bowl and set aside.
  • Mix melted butter, brown sugar, granulated sugar, and vanilla in a large bowl until glossy. Add eggs and beat until fully combined.
  • Combine the flour mixture with the butter mixture until just combined. Add in the chocolatey, salty, nutty, and chewy/sticky mix-ins, stirring gently to evenly distribute without breaking delicate mix-ins like potato chips too much.
  • Divide the dough into 1/3 cup portions using a 2 1/2-inch scoop or measuring cup and place them on a lined baking sheet. Chill the portions in the freezer for about 15 minutes until firm while preheating the oven.
  • Prepare for baking: Position oven racks in top and bottom thirds. Preheat to 350°F and line 2 large rimmed baking sheets with parchment paper.
  • For baking the cookies, place the chilled dough portions onto the lined baking sheets, ensuring they are 3 inches apart. Bake at 350°F for 8 minutes until the cookies start to spread. Rotate the pans around. Continue baking for 6 to 9 minutes until light golden with a set center and slightly golden edges (14 to 17 minutes total). Cool the cookies on the baking sheets on wire racks briefly, then transfer to wire racks to cool completely. Store any leftovers in an airtight container for up to 3 days at room temperature. If you enjoyed the recipe, please share your feedback below!

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