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!
If you love these, you may also love:
Alright, let’s get to making the recipe! Enjoy friends!
Easy Kitchen Sink Cookies
- Baking sheet My favorite here
- 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
- 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!