There’s something utterly fun and satisfying about a cookie that throws in a little bit of everything — sweet, salty, crunchy, and chewy all in one bite. That’s exactly why I’m excited to share this Kitchen Sink Cookies with Mix-Ins Recipe with you. It’s like the ultimate treat that brings together chocolate, toffee, pretzels, and even potato chips for a seriously memorable cookie experience.
Jump to:
Why You'll Love This Recipe
I can’t tell you how many times this Kitchen Sink Cookies with Mix-Ins Recipe has wowed everyone at parties and family gatherings. There’s just something magical about combining so many flavors and textures into one thick, chewy cookie. Plus, it’s a fantastic way to use up odds and ends of mix-ins you might have hanging around.
- Flavor Explosion: The mix of sweet chocolate, salty pretzels, and crunchy potato chips creates a cookie that hits every craving spot.
- Textural Delight: Combining toffee bits with sprinkles and chips keeps each bite interesting – no cookie tastes the same!
- Customizable Goodness: You can swap in your favorite mix-ins, making this cookie your own signature treat.
- Perfectly Thick and Chewy: Rolling the dough into ovals gives you that bakery-style, substantial cookie that’s so satisfying.
Ingredients & Why They Work
Every ingredient in this Kitchen Sink Cookies with Mix-Ins Recipe has a role that brings balance and texture to the final cookie. From the flour for structure to the mix-ins that surprise you, they all work together beautifully. Let’s break it down:
- All-purpose flour: The backbone that gives the cookie its chewy, yet sturdy texture.
- Baking soda: Helps the cookies spread just enough and adds to the tenderness.
- Cornstarch: A secret weapon that keeps the cookies soft and thick instead of tough.
- Salt: Enhances all the other flavors, especially the sweetness and saltiness of mix-ins.
- Unsalted butter: Room temperature is key here—it creams with sugar to create that perfect rise and texture.
- Light brown sugar: Adds moisture and a subtle caramel flavor that deepens the cookie’s taste.
- Granulated sugar: Balances the brown sugar and helps with browning.
- Egg and egg yolk: Provides richness and helps bind everything together for chewy perfection.
- Vanilla extract: Just a splash to bring warmth and depth to the dough.
- Chocolate chips: Semi-sweet is classic, but feel free to try white or chopped chocolate.
- Toffee bits: Adds crunchy, buttery bursts of flavor.
- Potato chips: Surprising, but their saltiness and crunch take these cookies over the top.
- Chopped pretzels: More crunch and salty goodness to mix things up.
- Holiday jimmies (sprinkles): These don’t melt during baking, adding festive color and a fun texture.
Make It Your Way
This Kitchen Sink Cookies with Mix-Ins Recipe is like a blank canvas — I love to toss in whatever mix-ins I have on hand. You can easily make it your own depending on what you’re craving or what’s in your pantry.
- Chocolate Lover’s Version: I swapped out half the chocolate chips for chopped chunks of dark chocolate — so good and melty!
- Nutty Kick: Adding salted peanuts or chopped pecans gives a satisfying crunch and richness that pairs perfectly with the toffee bits.
- Holiday Twist: Using red and green M&Ms along with holiday jimmies makes these festive and colorful for celebrations.
- Gluten-Free Option: Try using a gluten-free all-purpose blend — the texture may vary slightly but still delicious.
Step-by-Step: How I Make Kitchen Sink Cookies with Mix-Ins Recipe
Step 1: Whisk the Dry Ingredients With Care
Start by combining the flour, baking soda, cornstarch, and salt in a medium bowl. Whisking these together not only distributes the leavening evenly but the cornstarch is a trick I adore — it makes the cookies tender and thick, rather than flat and hard.
Step 2: Cream Butter and Sugars Until Light and Fluffy
In a large bowl, beat the room temperature butter with both the light brown sugar and granulated sugar. I usually set my timer for 2–3 minutes on medium speed until the mixture looks pale and fluffy. This step is critical for cookie structure and flavor.
Step 3: Add Eggs and Vanilla for Richness
Next, toss in the egg, egg yolk, and vanilla extract. Beat again until everything is light and combined, scraping the sides to make sure none of that buttery goodness escapes.
Step 4: Mix in Dry Ingredients Gently
Turn your mixer to low and gradually add the dry ingredients. The key here is not to overmix — once the flour disappears, stop mixing to keep your cookies tender and chewy.
Step 5: Stir in All the Yummy Mix-Ins
This is the fun part! I fold in the chocolate chips, toffee bits, potato chips, pretzels, and those festive holiday jimmies. Using a rubber spatula ensures everything is evenly distributed without breaking up the ingredients.
Step 6: Scoop, Shape, and Bake to Perfection
Grab a large cookie scoop (about a scant ¼ cup) and drop the dough onto your lined baking sheets. I love rolling them into tall ovals rather than balls — it results in thicker, bakery-style cookies. Bake at 350°F for 10–12 minutes until the edges turn golden and the tops are just set.
When the cookies come out, I gently swirl a large glass rim around each to smooth them into perfect circles and press in any loose mix-ins for an inviting finish. After 5 minutes, transfer to a cooling rack — patience here pays off because they firm up beautifully.
Top Tip
From my adventures baking this recipe, a few little strategies made a huge difference in how these cookies turn out — I want you to have the best results possible!
- Butter Temperature Matters: I always leave my butter out for about 30-60 minutes until it’s cool to the touch but soft. This prevents the cookies from spreading too thin.
- Don’t Skip the Cornstarch: This is a game changer for cookie texture — it keeps them thick without being cakey or dry.
- Roll Into Ovals: It may seem small, but shaping your dough into tall ovals means you’ll get those bakery-style thick cookies instead of flat rounds.
- Choose Your Mix-Ins Thoughtfully: Holiday jimmies (long sprinkles) are key because they don’t bleed color. Avoid nonpareils for this recipe.
How to Serve Kitchen Sink Cookies with Mix-Ins Recipe
Garnishes
I like to sprinkle a few extra chocolate chips and festive sprinkles on top right after baking for a rustic, homemade look. Sometimes I even add a tiny pinch of flaky sea salt to highlight the sweet-salty contrast.
Side Dishes
These cookies pair perfectly with a big glass of cold milk — it’s like the classic cookie-and-milk combo but elevated with those mix-ins. For a party, set up a coffee or hot cocoa station alongside for even more cozy vibes.
Creative Ways to Present
I’ve decked these out on cookie platters with different mix-in combinations for holidays — think red and green sprinkles for Christmas, or adding crushed peppermint for a winter twist. You could even stack them like a cookie cake with layers of frosting for special occasions.
Make Ahead and Storage
Storing Leftovers
I store leftover baked cookies in an airtight container at room temperature and they usually stay fresh and chewy for about 5 days. If you want to keep them longer, I recommend freezing.
Freezing
Sometimes I freeze the dough balls on a tray first, then transfer them to a freezer bag and store for up to 3 months. When I’m ready to bake, I just add 1-2 extra minutes to the baking time and enjoy freshly baked cookies anytime!
Reheating
If you have leftover baked cookies that have cooled and gotten a little firm, I pop them in the microwave for about 10 seconds or the oven at 300°F for 3–4 minutes. This softens them right back up without drying them out.
Frequently Asked Questions:
Absolutely! Potato chips add a salty crunch, but you can swap them for other crunchy salty snacks like corn chips, crushed pretzels, or even pita chips. Just keep in mind the flavor and texture impact.
Holiday jimmies are long, thin sprinkles that don’t melt into the dough like flat or round sprinkles might. They maintain their color and texture during baking, which keeps your cookies looking festive and fun.
Yes! You can prepare the dough and store it covered in the refrigerator for up to 2 days. This is perfect if you want to bake fresh cookies on demand, but note the crunchiness of some mix-ins like toffee may soften slightly.
Shaping your dough into tall ovals rather than round balls helps the cookies stay thick and chewy during baking. This simple technique makes a big difference if you’re aiming for bakery-style cookies with a satisfying bite.
Final Thoughts
This Kitchen Sink Cookies with Mix-Ins Recipe is one of those treats I find myself coming back to again and again. It’s perfect when you want something a little different, a little indulgent, and always deeply satisfying. I hope you enjoy making and sharing these with friends and family as much as I do – they’re guaranteed to impress and disappear fast. Give it a try and have fun with your mix-ins!
Print
Kitchen Sink Cookies with Mix-Ins Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Kitchen Sink Cookies are a delightful mix of sweet and salty with a variety of textures and flavors, featuring chocolate chips, toffee bits, crunchy potato chips, pretzels, and festive holiday jimmies all baked into thick, chewy cookies.
Ingredients
Dry Ingredients
- 2 ¼ cups 270g all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon 8g cornstarch
- ½ teaspoon salt
Wet Ingredients
- ¾ cup 170g unsalted butter, room temperature
- ¾ cup 150g light brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
Mix-Ins
- ½ cup semi-sweet chocolate chips (chopped chocolate or white chocolate chips work too)
- ½ cup toffee bits or red & green M&Ms
- ¾ cup crushed potato chips
- ½ cup chopped pretzels
- ¼ cup holiday jimmies (not nonpareils)
Instructions
- Preheat the oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until thoroughly combined, about 2 minutes.
- Cream the butter and sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the room temperature butter, light brown sugar, and granulated sugar until the mixture is light and creamy, about 3 minutes.
- Add the wet ingredients: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture and beat on medium speed for 1-2 minutes until the batter is light and fluffy, scraping down the sides as needed.
- Combine dry and wet mixtures: With the mixer on low speed, gradually add the dry ingredients and mix just until combined to avoid overmixing the dough.
- Incorporate mix-ins: Gently fold in the chocolate chips, holiday jimmies, toffee bits, crushed potato chips, and chopped pretzels using a rubber spatula until evenly distributed.
- Scoop and shape cookies: Use a large cookie scoop or a scant ¼ cup measure to portion dough onto the prepared baking sheets. Roll each dough ball into a tall oval shape to promote thicker cookies.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden and the tops are just set.
- Finish and cool: Right after baking, gently swirl the rim of a large glass around the edges of each warm cookie to create a perfect circle, pressing extra toppings on top if desired. Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Room temperature butter should feel cool to the touch (around 69°F) to help prevent cookie spreading.
- Use holiday jimmies as sprinkles because they don’t melt or bleed into the dough during baking.
- Try adding white chocolate chips, red or green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint for variations.
- You can make the dough ahead and refrigerate it for up to 2 days; however, the chips may lose some crunch.
- Store baked cookies in an airtight container for up to 5 days or freeze for up to 2 months, thawing uncovered before serving.
- Freeze shaped dough balls in a freezer bag for up to 3 months and bake frozen by adding 1-2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Leave a Reply