Name: Kitchen Sink Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup butter, softened (unsalted preferred) (Unsalted helps control salt; if using salted, skip added salt or reduce slightly.); 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour (Substitute with gluten-free flour if needed.); 1 teaspoon baking soda; 1/2 teaspoon salt (Reduce to control sweetness if desired.); 1 cup chocolate chips (semisweet or milk); 1 cup pretzels, crushed (Coarse pieces are best for texture.); 1 cup potato chips, crushed (Use plain or ridged for extra crunch.); 1 cup toffee bits (or chopped Heath bars)

I still remember the first time I tossed pretzels and potato chips into cookie dough — the kitchen looked like a snack aisle exploded, and the cookies that came out of the oven were addictively crunchy, chewy, and perfectly salty-sweet. Kitchen Sink Cookies are the joyful, no-holds-barred treat for when you want something fun, forgiving, and crowd-pleasing: think chocolate chips, toffee, pretzels, and potato chips all in one baked bite.

What makes this recipe special

This is a cookie for people who can’t decide what they want, and that’s the point. The “kitchen sink” approach layers textures and flavors — soft cookie base, melty chocolate, crunchy pretzels and chips, and buttery toffee. They’re great for bake sales, potlucks, or when you want a dessert that feels homemade and slightly rebellious.

“A little salty, outrageously sweet, and endlessly addictive — these disappeared faster than I could plate them.” — a family taste-test verdict

Reasons to try it now:

Fast and pantry-friendly: most mix-ins are likely already in your cupboard.
Crowd-pleaser: appeals to kids and adults because of the contrasting textures.
Very flexible: swap in what you have — nuts, dried fruit, or cereal all work.

Preparing Kitchen Sink Cookies

Step-by-step overview so you know what’s coming:

Cream butter and sugars until light.
Mix in eggs and vanilla.
Combine dry ingredients and fold into the wet mix.
Stir in the chocolate, pretzels, chips, and toffee.
Scoop dough and bake 10–12 minutes until edges set.
Cool briefly on the sheet, then transfer to a rack to finish cooling.

This is a straightforward, one-bowl-forward process (plus a small bowl for dry ingredients). Expect about 20–30 minutes active work time and roughly 10–12 minutes per pan in the oven.

What you’ll need

1 cup butter, softened (unsalted preferred) — unsalted helps control salt; if using salted, skip added salt or reduce slightly
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (semisweet or milk)
1 cup pretzels, crushed (coarse pieces are best for texture)
1 cup potato chips, crushed (use plain or ridged for extra crunch)
1 cup toffee bits (or chopped Heath bars)

Substitutions/notes:

Gluten-free: use a 1:1 all-purpose gluten-free flour and add a teaspoon of xanthan gum if your blend lacks it.
Vegan: swap butter for vegan butter and use 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water, chilled). Texture will be slightly different.
To control sweetness: reduce brown sugar by 2–4 tablespoons and add a pinch more salt.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture. Mix only until just combined — don’t overwork the dough.
Add the chocolate chips, crushed pretzels, crushed potato chips, and toffee bits. Fold gently until evenly distributed.
Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
Bake 10–12 minutes, until the edges are golden but the centers still look slightly soft.
Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Yield: About 24–30 cookies, depending on how large you scoop them. For bigger cookies, bake a minute or two longer and watch for the edges to set.

Best ways to enjoy it

Serve warm with a cold glass of milk so the toffee is chewy and chocolate is melty.
Make a dessert plate: pair a cookie with vanilla ice cream and a drizzle of salted caramel.
Pack them in lunchboxes — they travel well for short periods.
For parties, break some cookies into chunks and mix with popcorn for an adult snack mix.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container at room temp for up to 4 days. Place a slice of bread in the container to help keep them soft (replace the bread as it hardens).
Refrigerator: Not necessary for baked cookies; refrigeration can dry them out.
Freeze baked cookies: Layer in a freezer-safe container with parchment between layers. Freeze up to 3 months. Thaw at room temp.
Freeze dough: Scoop dough onto a tray and freeze until solid, then transfer to a bag. Bake from frozen — add 1–2 minutes to the bake time.
Food safety note: always cool cookies completely before sealing them, and reheat or thaw frozen cookies to at least room temperature before serving.

Helpful cooking tips

Use room-temperature butter and eggs for better emulsion and softer cookies.
Don’t overmix after adding flour — that keeps cookies tender.
Crush pretzels and chips coarsely so you still get noticeable crunch. Fine crumbs can make the dough spread unpredictably.
If you want thicker cookies, chill the dough 30–60 minutes before baking.
For even baking, rotate your baking sheet halfway through the bake.
If you like a salty finish, sprinkle a tiny pinch of flaky sea salt on each cookie right after they come out of the oven.

Flavor swaps

Nutty crunch: swap half the toffee for chopped pecans or almonds.
Double chocolate: replace 1/2 cup flour with 1/2 cup cocoa powder and add white chocolate chips.
Fruity: fold in 1/2 cup chopped dried cherries instead of some of the toffee for tartness.
Savory twist: add 1/2 cup crushed cheese crackers for a savory-sweet contrast.
Healthier-ish: replace half the butter with applesauce (texture will be softer) and use dark chocolate chips.

Common questions

Q: Can I mix different chips and candies in these cookies?
A: Yes — that’s the spirit of a kitchen sink cookie. Keep the total mix-in volume close to 3–4 cups (combined), so the dough still holds together.

Q: Should I use salted or unsalted butter?
A: Unsalted butter is preferred because it lets you control the cookie’s overall saltiness. If you use salted butter, reduce added salt slightly.

Q: Why are my cookies spreading too much?
A: Over-soft butter, too little flour, or very warm dough can cause spreading. Chill the dough, use slightly firmer butter, and measure flour by spooning it into the cup then leveling (don’t pack).

Q: Can I freeze the dough and bake later?
A: Yes. Freeze scooped dough on a tray, then transfer to a bag. Bake from frozen, adding a minute or two to the bake time.

Q: How do I get chewier cookies versus crisp?
A: For chewy cookies: use more brown sugar, slightly underbake (remove when centers look soft), and store in an airtight container. For crisp cookies: bake a minute or two longer and let cool completely on a wire rack.

Conclusion

If you want one cookie recipe that welcomes improvisation and yields reliably delicious results, these Kitchen Sink Cookies are it. For another tested version with similar mix-in freedom, see a Kitchen Sink Cookie Recipe from Inquiring Chef. If you’re interested in a Panera-style take on this idea, check out a Kitchen Sink Cookies (Panera Copycat) recipe at Design Eat Repeat.