When you’re craving a little bit of everything, you need to make a batch of Kitchen Sink Cookies. Perfectly baked with ingredients like chocolate chips, pretzels and toffee bits, there’s something in these cookies for everyone!
Everything but the Kitchen Sink Cookies Recipe
These cookies are pretty much what they sound like – they’ve got everything in them but the kitchen sink! Besides just having a fun name, these cookies are also downright delicious. The chocolate chips, salty and crunchy pretzels, and sweet toffee bits all complement one another wonderfully.
As with any homemade cookie dough recipe, you just know that the dough itself will be baked to perfection! These cookies are soft, chewy, and better than anything you’ll find in the refrigerated section of the grocery store.
Why You’ll Love this Loaded Cookies Recipe:
- Fun: With a name like kitchen sink cookies, it’s impossible not to have a little fun while baking and enjoying these seriously loaded treats.
- Easy: Who said homemade cookie recipes had to be a hassle? These cookies are put together in no time.
- Customizable: When I say everything but the kitchen sink, I mean it! Feel free to throw some of your other favorite ingredients, like M&M’s, into the mix too.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Heath is a proprietary brand that I want to acknowledge and give credit to.
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How to Make Kitchen Sink Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the butter, white sugar, brown sugar, sea salt, and vanilla.
- Once combined, add the flour, baking soda, and egg. Combine thoroughly.
- Fold in the mini chocolate chips, pretzels, and toffee bits.
- Place the cookie dough balls on a prepared baking sheet.
- Bake for 8 minutes, then turn the cookie sheet around halfway.
- Bake for an additional 8 minutes.
- Allow the cookies to cool.
- Sprinkle with sea salt for a final touch, and enjoy!
I like to use Heath Milk Chocolate Toffee Bits! They can usually be found in the baking aisle at your local grocery store. However, you could really use any type of toffee that you prefer.
This is also entirely up to you! Personally, I like to toss in some Snyder’s Itty Bitty Pretzels, as they make for a super cute presentation. You could also just use regular-sized pretzels and crush them into smaller pieces too.
In an airtight container at room temperature, these loaded cookies should stay fresh for about 3 days!
Recipe Tips and Tricks
- Use a cookie scoop to make the dough balls! That way, all cookies are the same size and will all cook evenly.
- Speaking of cooking evenly, don’t forget to turn that cookie sheet halfway!
- If you’re nervous about your cookies spreading while they bake, refrigerate the dough for 30 minutes prior to popping them in the oven.
Loaded with all of your favorite ingredients, these customizable kitchen sink cookies are fun for the whole family! Make a batch of these crazy good cookies today.
More Easy Cookie Recipes We Love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Everything But the Kitchen Sink Cookies Recipe
Ingredients
- 1 cup salted butter room temperature (2 sticks)
- ½ cup brown sugar
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 large egg room temperature
- ½ cup mini chocolate chips
- ½ cup pretzels
- 1 cup Heath Milk Chocolate Toffee Bits
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, add the butter, sugars, and vanilla extract. Using a hand mixer, beat together for a few minutes.1 cup salted butter, ½ cup brown sugar, 1 cup granulated sugar, 1 tablespoon pure vanilla extract
- Add the flour, baking soda, and egg. Mix until everything is completely blended and there are no lumps.1 large egg, 2¼ cups all-purpose flour, 1 teaspoon baking soda
- Use a spatula to fold in the mini chocolate chips, pretzels, and toffee bits.½ cup mini chocolate chips, ½ cup pretzels, 1 cup Heath Milk Chocolate Toffee Bits
- Use a cookie portion scoop to scoop cookie dough into small balls.
- Spacing the cookies about 2 inches apart place them on the prepared baking sheet. Depending on your pan size, you should be able to fit about 8-12 per pan.
- Place in oven and bake for 16-20 minutes, rotating the sheet halfway through baking. Cookies are done when they are a light golden brown color and a toothpick comes out clean.
- These continue to cook a little on the pan once you pull them out, so err on the side of caution. They should be a lighter cookie.
- Allow to cool on rack.
- Sprinkle with a pinch of salt and enjoy!
Notes
- Heath Milk Chocolate Toffee Bits can be found in the baking aisle but, you could also use any type of toffee.
- The pretzels I used are Snyder’s Itty Bitty Pretzels found at most major retailers, you could also use bigger pretzels and break them up in to pieces!
- These are called Kitchen Sink Cookies because of the addition of the extra mix-ins. Feeling creative? Add in some of your own favorites: craisins, white chocolate chips, M&Ms, and even nuts would all be great in this cookie!
- Use a cookie scoop to make the dough balls! That way, all cookies are the same size and will all cook evenly.
- Speaking of cooking evenly, don’t forget to turn that cookie sheet halfway!
- If you’re nervous about your cookies spreading while they bake, refrigerate the dough for 30 minutes prior to popping them in the oven.
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