Kitchen Sink Cookies are soft & chewy cookies loaded up with potato chips, pretzels, chocolate chips, caramel chips, and m&ms! These irresistible cookies are easy to make, require no chill time, and will be gobbled up in a flash.
Why you’ll love Kitchen Sink Cookies:
- Salty & Sweet – These kitchen sink cookies are the perfect marriage of salty and sweet! If you’re a salty sweet lover (guilty!), you will go wild for these cookies.
- Soft & Chewy Cookies – Soft & chewy cookies are in – crunchy hard cookies are out! These soft cookies pair perfectly with the crunchy pretzels, potato chips, and m&ms.
- No Chill Cookie – Bonus – you can skip the chill time on these cookies! The amount of mix-ins kind of holds the cookie together so it doesn’t have to chill first. However, you can chill the dough if you want to – see notes in the recipe.
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Salted Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Make sure to use room temperature butter, not cold butter.
- Brown Sugar – Brown sugar adds depth of flavor and keeps these cookies soft.
- Granulated Sugar – Granulated sugar helps balance the flavor of the brown sugar.
- Chocolate Chips – I used semi-sweet chocolate chips.
- Caramel Chips – I found these at Trader Joe’s during the fall, but they taste fairly similar to butterscotch chips, so feel free to use whichever of those you can find!
- Potato Chips – I am a sucker for ruffle potato chips, so I used those.
- Pretzels – I used slightly broken up pretzel twists, so the pieces wouldn’t be too big.
- M&Ms – I used regular m&ms, but feel tree to use peanut butter, peanut, or any other variety you love.
- Dairy-free – Use your favorite dairy-free butter and chocolate to make this recipe dairy-free.
- Vegan – Stir 2 tbsp of corn starch into 1/4 cup + 2 tbsp of water, until fully dissolved. Use in place of the eggs in the recipe!
- Chocolate Chips – Feel free to use dark or milk chocolate chips, or even chunks if you prefer.
- Gluten-free – I have not tested a gluten-free version of this recipe. Let me know if you do!
How to Make this Kitchen Sink Cookie Recipe Step-by-Step:
Step 1: Combine Wet Ingredients. In a large mixing bowl, beat butter and sugars together with an electric mixer. Add the eggs and vanilla extract and mix until just combined. You can also use a stand mixer fitted with the paddle attachment.
Step 2: Add Dry Ingredients. Mix in the flour, baking soda, and salt until a dough forms.
Step 3: Add Mix-Ins. Add your potato chips, pretzels, chocolate chips, caramel chips, and m&ms. Try not to inhale the entire bowl of doug – it will be difficult!
Step 4: Scoop Dough. Scoop the dough into cookie dough balls that are 90 grams in size.
Step 5: Bake. These cookies don’t have to chill, but can be chilled if you want to bake them later, or over a few days. Bake as directed in the recipe card below for best results.
Serving + Storing this Recipe:
Let cookies cool 5-10 minutes on the baking sheet, set on a wire rack, before digging in. They will be nice and gooey! The longer you let them cool, the more they’ll set up. Store cooled cookies in an airtight container at room temperature for 4-5 days or in the fridge for 5-7 days.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Beautiful Cookies – To make your kitchen sink cookies look bakery-worthy, press extra chocolate chips and other mix-ins into the tops right when they come out of the oven. And, use a round cutter to scoot the cookie into a perfectly round shape.
- Potato Chip & Pretzel Pieces – Be sure to break up the pretzels and potato chips a bit so you have bite-sized chunks.
Yes! Freeze cookie dough balls, covered with a kitchen towel. Once solid, transfer to an airtight freezer-safe container or freezer bag. Cookies can be stored this way for about 2-3 months, and can be baked straight from frozen!
Yes, feel free to scale the recipe up or down as needed.
These would be delicious with chopped pecans, in my opinion. Feel free to try cashews or walnuts as well. Add 1/2 cup in addition to the other mix-ins, or in place of another mix-in.
Press extra mix-ins into the top of the cookie dough balls before baking so you can see the mix-ins. Use a round cutter to scoot the cookies into perfect circles as soon as they’re out of the oven. Just place it around the cookie and sort of shimmy it within the cutter – don’t actually cut the edges off. You can also press extra mix-ins into the top of the cookies right out of the oven if there are lots of bare spots.
- Chocolate – Use whatever type of chocolate you like best – chunks, dark, milk, etc. You can even add caramel chips.
- Other Mix-Ins – Feel free to swap in other mix-ins to fit your preferences! Just be sure to keep the total amount of mix-ins about the same as what’s written in the recipe – 5 cups total. Try any of these:
- Toffee bits
- Chopped pecans
- Chopped walnuts
- Other varieties of m&ms
- White chocolate chips
- Butterscotch chips
- Caramel bits
- Chocolate chunks
- Peanut butter chips
- Cookie Sheet – These are my favorite cookie sheets, I’ve used them almost every day for 6 years and they’re still in great shape.
- Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
- Silicone Baking Mat – I love silicone baking mats because they’re reusable and dishwasher safe.
- Round Cutters – Use this set of round cutters for rounding cookies, cutting donuts or biscuits, and much more.
More Recipes to Love:
- S’mores Stuffed Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Bakery-Style Monster Cookies
- Bakery-Style Peanut Butter Chip Chocolate Cookies
- Key Lime Slice & Bake Cookies
- Blueberry Lemon Cookies
Did you make this recipe? Snap a photo and leave a comment!
Kitchen Sink Cookies
- 1 cup salted butter, softened at room temperature 2 sticks, 226 grams, or 16 tbsp
- 3/4 cup brown sugar, packed 161 grams
- 3/4 cup granulated sugar 156 grams
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 2 and 2/3 cup + 1 tbsp all-purpose flour, spooned & leveled 355 grams
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup potato chips, broken into bite-sized and smallish pieces 33 grams
- 1 cup pretzel twists, broken into bite-sized pieces 56 grams
- 1 cup semi-sweet chocolate chips 172 grams
- 1 cup caramel chips 184 grams
- 1 cup m&ms
- flaky sea salt, for serving optional
- Make the Cookie Dough: Cream the softened butter in a large bowl, with a hand mixer on high speed. Add the sugars and mix until well creamed together with the butter, at least 1 minute. Add the vanilla and eggs and mix until just combined, on medium speed. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix on low speed to distribute evenly. Chill the dough for 20-30 minutes to make it easier to scoop (optional). Form the dough into balls 80 to 90 grams in size.
- Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. Place about 5-6 cookie dough balls on a sheet, leaving room for them to spread. Bake for 10 minutes. The centers of the cookies will look a tad underdone, but the edges should be set when gently tapped, and will be lightly golden brown. They'll set up to the perfect soft-baked texture as they cool. Use a round cutter to round any wonky cookies (swirl it around the cookie – don't actually cut the edges off).
- Serve + Store: Let cookies cool on the pan until they're not too hot, then dig in while they're warm! Store cooled cookies in an airtight container for 4-5 days or longer in the fridge. Re-warm in the microwave or oven for warm, gooey perfection.
- Freezing Cookie Dough: Once you've got your dough scooped into balls, freeze them on a baking sheet, covered with a clean kitchen towel. Once solid, transfer to an airtight freezer-safe container or bag. Cookies can be stored this way for about 2-3 months, and can be baked straight from frozen! Follow the baking directions as listed above.
- Make-Ahead Tip: Cookie dough can be chilled, although it doesn't have to be. Store dough balls in an airtight container in the fridge for 2-3 days before baking. See tip about freezing above.