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!
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!
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!
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
- ⅓ cup pretzel chips crushed up
- ⅓ cup raisins
- ⅓ 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!
