Kitchen Sink Cookies Recipe

Add your favourite crunchy, chewy, sweet or salty mix-ins to the best recipe for soft and chewy Kitchen Sink Cookies.  


– 1 cup unsalted butter, softened – 3/4 cup white sugar – 1 1/4 cups light brown sugar – 2 large eggs, cold – 2 1/2 teaspoons vanilla extract – 3 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon kosher salt – 1/2 cup chocolate chip – 1/2 cup crushed pretzel – 1/2 cup chopped nuts of choice – 1/4 cup toffee bit – Sea salt, for topping (optional)

Warm the oven up to 375°F. Put parchment paper on two baking sheets. Melt the butter and mix it with the white and brown sugar in the paddle part of a stand mixer.   

Step 1


This should take about two minutes. After adding the eggs one at a time and beating after each one, add the vanilla extract and beat again.  

Step 2

Just until they are mixed in, add the flour, baking soda, baking powder, and salt. Toffee bits, chocolate chips, crushed pretzels, chopped nuts, and chocolate chips should all be added and mixed together.  

Step 3

Place two-tablespoon balls of dough on the baking sheets, making sure there are at least two inches between each ball.  

Step 4

If you want the cookies to be slightly crispy around the sides and just barely set in the middle, bake them for 9 to 12 minutes and turn the pans around halfway through.   

Step 5

After taking the cookies out of the oven, let them cool on the baking sheets for 5 minutes. Then, move them to a rack to cool all the way down.  

Step 6


– Calories: 258kcal,  – Carbohydrates: 35g,  – Protein: 3g,  – Fat: 12g,  – Saturated Fat: 6g,  – Polyunsaturated Fat: 1g,  – Monounsaturated Fat: 4g,  – Trans Fat: 0.3g,  – Cholesterol: 37mg,  – Sodium: 139mg,  – Potassium: 55mg,  – Fiber: 1g,  – Sugar: 22g,  – Vitamin A: 293IU,  – Vitamin C: 0.1mg, – Calcium: 29mg,  – Iron: 1mg

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