Kitchen Sink Cookies Sweet Salty

Published on April 22, 2022 Kitchen Sink Cookies- a sweet and salty cookie loaded with pretzels, potato chips, chocolate chips, and M&M’s…everything but the kitchen sink! These cookies are customizable, use your favorite mix-ins to create your perfect cookie! I LOVE making Kitchen Sink Cookies because they include a little bit of everything, everything BUT the kitchen sink. Hence, the name. The idea is to mix-in whatever ingredients you have in your kitchen. A little bit of this and a little bit of that. I love using sweet and salty ingredients for the perfect cookie. My favorite combo includes: oats chopped up pretzels, crushed potato chips, chocolate chips, and M&M’s. The cookies are soft, chewy, crunchy, sweet, and salty. The ULTIMATE cookie! Feel free to play around and add-in your favorite ingredients. There are no rules when making kitchen sink cookies. It is always fun to mix things up, have fun with this cookie recipe.

Flour– use all-purpose flour. When measuring, make sure you don’t pack the flour in the cup. I always fluff the flour, spoon it in, and level it off. Baking powder & Baking soda– to give the cookies a nice lift in the oven. Salt– always use salt in baked goods. Butter– use unsalted butter and make sure it is at cool room temperature. The butter shouldn’t be too soft or greasy. It should barely give when you press on it. Sugar– use granulated sugar and brown sugar. Always pack the brown sugar! Eggs– always use large eggs. I use cold eggs, right from the fridge. Vanilla extract– yes, I use one tablespoon. It isn’t a typo:) Mix-ins– I use oats, pretzels, potato chips, chocolate chips, and M&M’s, but you can use your favorite mix-ins! That is the point of this recipe, you can add-in whatever ingredients you have in your pantry. Flaky sea salt– I love adding a little sea salt on top of the cookies.

How to Make Kitchen Sink Cookies

Preheat the oven and line a large baking sheet with parchment paper or a Silpat baking mat. The Goldtouch pans are my favorite for cookies. In a medium bowl, whisk together the dry ingredients. Use a stand mixer fitted with the beater blade attachment to beat the butter and sugars together until smooth. Add the eggs and vanilla extract and mix until combined.Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in all of the FUN mix-ins! Sample the cookie dough because it is SO good:) Roll the cookie dough into balls, about 2 tablespoons per cookie. Place on prepared baking sheet, 2-inches apart. Bake until the cookies are slightly golden brown around the edges, but still soft in the center. Don’t over bake.Remove from the oven and sprinkle with flaky sea salt. If you want to make the cookies extra pretty, you can gently press some of the mix-ins on top of the cookies when they are still warm.Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

More Mix-In Ideas

I usually use a mix of pretzels, potato chips, chocolate chips, and M&M’s, BUT the options are endless. Add in your favorite ingredients and create your perfect kitchen sink cookies. I recommend keeping the oats because they create the base of the cookie, but you can swap any of the other mix-ins. Use 4 cups of mix-ins! Here are some other ideas.

Toffee bitsNuts (chopped pecans, candied pecans, walnuts, almonds, or peanuts)White chocolate chipsButterscotch chipsChocolate chunksChopped caramels (Panera’s kitchen sink cookies include caramel, so if you want a similar taste to the famous cookies, add in caramels) Dried fruit (raisins, dried cranberries, dried blueberries, dried cherries)Coconut or toasted coconutMini peanut butter cupsChopped up candy bars

How to Store & Freeze Cookies

How to Store Baked Cookies: After the cookies are completely cool, you can put them in an airtight container and keep them on the counter for up to 4 days. How to Freeze Baked Cookies: You can freeze the baked cookies for up to 3 months. Make sure they are sealed tightly in a freezer bag or kept secure in a freezer container so they stay fresh. How to Freeze Cookie Dough: To freeze cookie dough, scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.

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