Sweet and salty Kitchen Sink Cookies are packed with everything you can imagine! These cookies are soft and chewy, and loaded with sweet chocolate and butterscotch, and salty, crispy potato chips and pretzels.
I’ve been dreaming about these perfect sweet and salty cookies, and I can’t wait for you to make them! Kitchen Sink Cookies are super fun cookie recipe to bake, and they are just loaded with delicious mix-ins.
We’re throwing in everything but the kitchen sink! Potato chips (with ridges, please!) and crushed pretzels add amazing texture and salty flavor that perfectly balances the sweetness of the chocolate chip cookie dough with butterscotch chips.
Every bite of one of these Kitchen Sink Cookies is an addictive flavor explosion, in the very best way.
If you are for some reason looking for a drop cookie recipe with fewer mix ins, go ahead and bake up a batch of my sweet and salty potato chip cookies, white chocolate macadamia nut cookies, or decadent chocolate fudge cookies.
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Kitchen Sink Cookie Recipe Highlights
- Sweet and Salty Flavors – Adding salty items to sweet cookie recipes might seem odd, but I promise it’s going to be amazing! The salt both balances the sweetness and enhances the flavor of the milk chocolate and semi-sweet chocolate chips.
- Easy Cookie Recipe – If you can make chocolate chip cookies, you can make Kitchen Sink Cookies! It’s exactly the same method but with a few extra ingredients stirred in at the end.
- Big, Thick Cookies – If you’ve had the kitchen sink cookies from Panera, you’ll remember how think and substantial they are. This recipe is slightly different than theirs, but has the same impressive size!
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: Fresh, unsalted butter is a must for just about any good cookie recipe. Allow your butter to sit out at room temperature until it’s soft.
- Sugar: This recipe uses both granulated sugar and light brown sugar. The combination makes for soft, chewy cookies with crispy edges.
- Eggs: While you’re softening your butter on the counter, let the eggs sit out as well. Room temperature eggs will mix into the cookie dough more easily than cold ones will.
- Vanilla Extract: Vanilla gives cookies their signature warm flavor, plus enhances the otherwise bland flavor of flour.
- All-Purpose Flour: I haven’t tested this recipe with gluten-free AP flour, but I suspect that it will work with any 1:1 baking blend you like. Otherwise, regular all-purpose flour will do the trick!
- Baking Soda: So that the cookies will rise in the oven.
- Baking Chips: Milk chocolate chips, semi-sweet chocolate chips and butterscotch chips add rich sweetness to the cookies.
- Crunchy, Salty Bits: Crushed potato chips and pretzels are perfect. I prefer to use ruffled or ridged potato chips for the extra texture they bring to the party.
How To Make Kitchen Sink Cookies
Get ready to bake by preheating the oven to 350°F (180°C), or 160°C if you’re using a fan oven. Line 4 baking sheets with parchment paper or silicone mats and set them aside.
Top Cookie Making Tips
- Cool the cookies on the baking sheets. Because these cookies are so large, they will break if you try to take them off the trays too soon. Give them 5-10 minutes to cool before transferring them to a wire rack to cool down completely.
- Switch up the chocolate add-ins. Try white chocolate chips, peanut butter chips, dark chocolate chips, or caramel chips. Toffee bits or M&Ms would also be amazing here!
- Add extra toppings. You can bake these cookies as-is, but they look better when you top the unbaked dough with more of what’s inside the cookies! Save a handful of extra chips, pretzels, and chocolate to “decorate” the cookies before baking.
Other Mix-Ins for Kitchen Sink Cookies
Just about anything goes here! In total, you should have just under 4 cups of additions, and a combination of melty things and crunchy things. Here are some fun ideas to try:
- Chocolate Chips – Milk chocolate, semi-sweet, or dark chocolate
- Baking Chips – White chocolate, butterscotch, peanut butter, or caramel
- For Salt and Crunch – Potato Chips, pretzels, crushed Ritz crackers
- Crushed Cereal
- Toffee Bits, chopped candy bars, or small chocolates like M&Ms or mini peanut butter cups
- Raisins or dried cranberries
- Pecans, walnuts, or slivered almonds
- Sprinkles
- Shredded coconut
Storing and Freezing Tips
- To Store: Keep baked cookies in an airtight container at room temperature. They’ll stay fresh for 3 to 4 days, if they last that long!
- To Freeze: You can also freeze these cookies for up to 3 months. The crispy toppings will soften a bit once thawed, but a minute or two in a hot oven will bring back the crunch.
- To Freeze the Dough: You’ll love having kitchen sink cookies in your freezer, ready to bake! Freeze the dough formed into slightly flattened balls. Thaw and bake as directed, or bake from frozen – just add a few extra minutes to the baking time.
Other Sweet and Salty Desserts You’ll Love to Bake
- Potato Chip Cookies
- Popcorn Cookies
- Bacon Cookies
- Chex Mix Marshmallow Treats
- Movie Theatre Puppy Chow
- Millionaire’s Shortbread
- Christmas Kitchen Sink Cookies
Recipe FAQs
What is in Kitchen Sink Cookies?
These cookies include everything but the Kitchen sink! Chocolate, butterscotch, pretzels, and potato chips are the main add-ins, and you can customize them with other ingredients too.
Are There Nuts in Kitchen Sink Cookies?
I choose not to add any nuts to my kitchen sink cookie recipe, but you can easily decide to add some. Try walnuts or pecans!
Can I Make These Cookies Smaller?
You can, although I think that they work best when they’re this big, since they have so much stuff inside! If you change the size of the cookies, you’ll want to reduce the baking time. Keep an eye on the first tray so you’ll know exactly how long to bake the rest of them.
Kitchen Sink Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup milk chocolate chips plus more for garnish, optional
- ¾ cup semi-sweet chocolate chips plus more for garnish, optional
- ¾ cup butterscotch chips plus more for garnish, optional
- ¾ cup crushed pretzels plus more for garnish, optional
- ¾ cup crushed potato chips plus more for garnish, optional
- 1 tablespoon flaked salt for garnish optional
Instructions
- Preheat the oven to 350°F (180°C), or 160°C fan oven. Line 4 cookie sheets with parchment paper or a silicone mat and set aside.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and fluffy, for about 3-4 minutes. Add the eggs and vanilla extract and mix again.
- Add the flour mixture to the butter mixture and mix until fully combined. Stir in the milk chocolate chips, semisweet chocolate chips, butterscotch chips, crushed pretzels, and potato chips and mix until evenly distributed throughout the dough.
- Drop the cookie dough by ¼ cup scoops onto the prepared baking mat at least 4” apart. If desired, press extra chocolate, butterscotch, chips, or pretzels into the top. Flatten slightly with your fingers or the back of a spoon to help them spread.
- Bake in the preheated oven for 8-10 minutes, or until lightly golden. Sprinkle with salt if desired, then cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Cool the cookies on the baking sheets. Because these cookies are so large, they will break if you try to take them off the trays too soon. Give them 5-10 minutes to cool before transferring them to a wire rack to cool down completely.
- Switch up the chocolate add-ins. Try white chocolate chips, peanut butter chips, dark chocolate chips, or caramel chips. Toffee bits or M&Ms would also be amazing here!
- Add extra toppings. You can bake these cookies as-is, but they look better when you top the unbaked dough with more of what’s inside the cookies! Save a handful of extra chips, pretzels, and chocolate to “decorate” the cookies before baking.
- To Store: Keep the cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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