Desserts

Easy Kitchen Sink Cookies

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These easy kitchen sink cookies are perfect for any day of the week! I used lots of goodies, but you can use whatever you have or like. I did a mix of chocolate chips, M&M’s, pretzels, and raisins because that’s what we had and I knew my kids would love them. I think toffee, butterscotch, or salty peanuts would also be a fabulous addition! Make them yours and have fun with them. You can’t go wrong! Enjoy!

Overhead view of kitchen sink cookies on a cooling rack on a white background with extras M&M's raisins, pretzels, and chocolate chips in the background.

What you need to make easy kitchen sink cookies + substitutions:

  • Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/4 tsp.
  • Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving these cookies that deep rich brown color. You can use light or dark.
  • Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer.
  • Eggs- The egg helps to bind the recipe and really helps give it taste and texture.
  • Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
  • All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
  • Baking soda- Helps to produce a light and fluffy and perfectly cooked kitchen sink cookie.
  • Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
  • Chocolate chips- I went with semi-sweet but feel free to use whatever you like! You could use dark chocolate, milk chocolate, etc.
  • Pretzel chips- Feel free to use regular pretzels. We always have pretzels chips at our house so I used those! I just crushed some up lightly in a plastic bag and added them in.
  • Raisins– I genuinely love raisins If you don’t like them, keep them out!
  • M&M’s– I added M&M’s because I knew my kids would love them so much more.
  • Maldon sea salt– I top all my cookies and honestly most of my baked goods with this!

Tips for making them:

  • Refrigerating the dough will help the flavors really come together! It also makes all the difference in baking to get that caramelization, but it’s not required.
  • Topping with flakey sea salt will help bring out the flavor of the cookie without making it salty. It just basically enhances the flavor in your mouth!
  • Feel free to freeze the dough in dough balls in the freezer. When you want a fresh cookie, thaw the cookie dough balls on a baking sheet while preheating the oven. Then continue to cook according to the directions. You may have to add a couple extra minutes. Just keep an eye on them!
  • This is my favorite cookie scooper! It’s stainless steel and works great. Perfect for cookie dough and ice cream. I’ve even used mine to scoop meatballs!

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Alright, let’s get to making the recipe! Enjoy friends!

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Easy Kitchen Sink Cookies

These easy kitchen sink cookies are perfect for any day of the week! I used lots of goodies, but you can use whatever you have or like. I did a mix of chocolate chips, M&M's, pretzels, and raisins because that's what we had I knew my kids would love them. I think toffee, butterscotch, or salty peanuts would also be a fabulous addition! Make them yours and have fun with them. You can't go wrong! Enjoy!
Cook Time12 mins
Course: Dessert
Keyword: chocolate, chocolate chip, cookies, dessert, kid friendly, kitchen sink, M&M, pretzels, raisins
Servings: 10 cookies

Equipment

  • Baking sheet My favorite here

Ingredients

  • ½ cup unsalted butter melted & cooled
  • ½ cup light or dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1⅓ cups all-purpose flour spoon & leveled
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup semi-sweet chocolate chips or whatever you prefer
  • cup pretzel chips crushed up
  • cup raisins
  • cup M&M's

Instructions

  • Melt your butter on the stovetop or in the microwave. Let cool.
  • In a medium mixing bowl, add in the melted butter, brown sugar, and granulated sugar to the bowl and stir with a whisk until well incorporated.
  • Next, add in the egg and vanilla extract. Mix well.
  • Add in the flour (spoon & leveled), baking soda, and sea salt. You may need to use a rubber spatula here to make sure it's well combined.
  • Pour in the chocolate chips, pretzels, raisins, & M&M's and make sure to spread throughout the dough as evenly as you can.
  • Cover the bowl and store in the fridge for 30 minutes and up to 24 hours. I did mine for 30 minutes and they turned out amazing!Y You CAN bake right away, your cookies with just be a little flatter!
  • Preheat oven to 350F degrees. Once the cookies are chilled, scoop out the dough with a scooper or a spoon and make into 10 large cookies.
  • Bake for 11-14 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Let them cool on the baking sheet for 5-10 minutes. For a more bakery style look, press 4-5 chocolate chips into the top of the cookie as soon as it comes out of the oven. Sprinkle with flakey sea salt.
  • Cool the cookies on a cooling rack & ENJOY!

Notes

For Storing: Store in an airtight container on the counter for 3-4 days! If you add a slice of bread into the container it will help it to stay moist/ soft.
For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. OR freeze a completely cooled cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won’t even know it was frozen!
 

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