Name: Kitchen Sink Cookies with Mix-Ins Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups 270g all-purpose flour; 1 teaspoon baking soda; 1 Tablespoon 8g cornstarch; 1/2 teaspoon salt; 3/4 cup 170g unsalted butter, room temperature; 3/4 cup 150g light brown sugar, packed; 1/4 cup 50g granulated sugar; 1 egg, room temperature; 1 egg yolk, room temperature; 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips (chopped chocolate or white chocolate chips work too); 1/2 cup toffee bits or red & green M&Ms; 3/4 cup crushed potato chips; 1/2 cup chopped pretzels; 1/4 cup holiday jimmies (not nonpareils)

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.

A tray holds twelve round cookies with a golden-brown base, each topped with colorful red, green, and white sprinkles, small broken pieces of light ridged potato chips, dark brown chocolate chips, and small broken pretzel sticks that add a crunchy texture. The tray is lined with white parchment paper, and there are a few loose potato chips and pretzel pieces scattered around the cookies. Below the tray, a white wooden bowl contains more ridged potato chips. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kitchen Sink Cookies with Mix-Ins Recipe
Top Tip
How to Serve Kitchen Sink Cookies with Mix-Ins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kitchen Sink Cookies with Mix-Ins Recipe

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:

Flat lay of a small mound of all-purpose flour, a teaspoon of baking soda, a tablespoon of cornstarch, a pinch of salt, a half cup of unsalted butter softened and creamy, a half cup of light brown sugar packed, a small pile of granulated sugar, one whole uncracked brown egg, one whole uncracked egg yolk, a small white ceramic bowl with vanilla extract, a small white ceramic bowl filled with semi-sweet chocolate chips, a small white ceramic bowl with toffee bits, a small white ceramic bowl of crushed potato chips, a small white ceramic bowl of chopped pretzels, and a small white ceramic bowl containing long holiday jimmies, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows several soft, round cookies with a light golden brown color. Each cookie is topped with layers of different textures: small crunchy pretzel sticks, square caramel pieces, chocolate chips, and red and green sprinkles scattered on top. Some potato chip pieces are also layered on the cookies, adding a rough texture contrast. The cookies are close together on a white marbled surface, showing a mix of smooth and crunchy toppings. The colors mainly include light brown, dark brown, red, green, and beige. photo taken with an iphone --ar 2:3 --v 7

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

Kitchen Sink Cookies - Serving Suggestion

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:

Can I substitute the potato chips for something else?

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.

What are holiday jimmies, and why are they important?

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.

Can I make the dough ahead of time?

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.

How thick should I shape the cookie dough?

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!