I first made these Sweet and Salty Kitchen Sink Cookies when I had a bag of broken pretzels, a handful of potato chips, and a stubborn craving for something chewy, crunchy, and a little bit messy. The result: a generous, crowd-pleasing cookie that balances brown-sugar chew, melty chocolate, crunchy salty bits, and caramel pockets — everything you want when you can’t decide what kind of cookie to bake. They’re great for bake sales, potlucks, or when you need a dessert that disappears fast.

Why you’ll love this dish

This recipe is the culinary equivalent of throwing every good thing into a bowl and letting the oven do the math. You’ll love it because:

It’s ridiculously forgiving — add or swap mix-ins depending on what’s in your pantry.
It hits both sweet and salty cravings in a single bite.
It makes a large, shareable batch ideal for parties or gifting.
The texture is complex: soft centers, crisp edges, with crunchy surprises throughout.

“One bite and I couldn’t stop — chewy caramel, chocolate, and an irresistible salty crunch. Perfect for sharing.” — a recent bake-sale tester

How this recipe comes together

Before you jump into the details, here’s the quick process in plain terms:

Cream butter and sugars until light and fluffy.
Add eggs and vanilla for lift and flavor.
Whisk dry ingredients and fold them gently into the wet mix.
Fold in chocolate chips, pretzels, caramel bits, potato chips, and optional nuts.
Scoop, sprinkle with flaky sea salt, and bake until edges set but centers remain slightly soft.

This overview helps you visualize the workflow so you can prep ingredients and baking sheets ahead of time.

What you’ll need

1 cup unsalted butter, softened (room temperature)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
3/4 cup crushed pretzels
1/2 cup caramel bits
1/2 cup crushed potato chips
1/2 cup chopped nuts (optional; walnuts or pecans work well)
Flaky sea salt for garnish

Notes and substitutions:

Butter: you can use salted butter but reduce added salt by about 1/4 teaspoon.
Flour: for chewier cookies, swap 1/2 cup of AP flour for bread flour.
Chocolate: swap chips for chopped bars for pockets of melty chocolate.
Caramel bits: if unavailable, chop soft caramels and freeze briefly so they don’t completely melt into the dough.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, beat the softened butter with brown and granulated sugars until the mixture is pale and fluffy (about 2–3 minutes with a hand mixer).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet mixture in two additions, mixing just until combined. Don’t overmix — you want tender cookies.
Gently fold in semisweet chips, white chocolate chips, crushed pretzels, caramel bits, crushed potato chips, and nuts if using. Aim for an even distribution but avoid pulverizing the crunchy bits.
Use a cookie scoop or tablespoon to drop dough onto the prepared sheets, spacing cookies about 2 inches apart so they can spread.
Lightly sprinkle flaky sea salt on top of each mound of dough. This boosts the sweet-and-salty contrast.
Bake for about 12 minutes. The edges should be golden and set while centers still look slightly soft — they’ll continue to firm up off the heat.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Timing tip: If you prefer taller, chewier cookies, chill the dough 30–60 minutes before scooping.

How to plate and pair

For a casual spread, stack cookies on a wooden board with small bowls of extra pretzels and caramel bits for garnish.
Pair with: cold milk, dark roast coffee, or a pint of vanilla ice cream for an indulgent dessert.
For gifting, layer cookies between parchment in a tin and add a ribbon — they keep well and look rustic-chic.

How to store & freeze

At room temperature: Store in an airtight container for up to 3–4 days. Place a slice of bread in the container to help keep cookies soft.
Refrigeration: Not necessary, but they’ll last up to a week if you prefer chill. Bring to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–8 minutes.
Food safety note: Since the dough contains raw eggs, avoid tasting raw dough and keep any unused raw dough refrigerated for no more than 24 hours.

Pro chef tips

Don’t overmix once the flour goes in — overworking creates tough cookies.
Use room-temperature butter and eggs for better emulsion and even baking.
For even spread, weigh the dough or use a consistent cookie scoop (2 tablespoons yields a generous cookie).
If caramel bits bleed too much, toss them in a teaspoon of flour before folding in.
Add potato chips last and fold lightly to keep chunks intact; larger chips add better crunch than fully crushed ones.
Rotate baking sheets halfway through baking if your oven has hot spots.

Creative twists

Brown-butter version: brown the butter, cool slightly, then use in the recipe for a nutty depth.
Gluten-free: replace AP flour with a 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Vegan: use vegan butter, flax eggs (2 tbsp ground flax + 6 tbsp water), and dairy-free chips; texture will be slightly different but delicious.
Mini cookies: make bite-sized cookies and reduce baking time to 8–9 minutes — perfect for cookie trays.
Swap-ins: toasted coconut, chopped pretzel pieces instead of crushed, or a sprinkle of smoked sea salt for a savory edge.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes. Store raw dough in the refrigerator for up to 24 hours or freeze scoops on a sheet pan, then transfer to a bag for up to 3 months. Bake frozen scoops; add 1–2 minutes to the bake time.

Q: How do I keep the cookies chewy instead of cakey?
A: Use room-temperature ingredients, avoid overmixing, and don’t bake until completely firm — remove when centers look slightly soft. Slightly underbaked cookies yield the chewiest texture.

Q: Are these safe for kids (raw eggs)?
A: The baked cookies are safe. However, raw cookie dough contains raw eggs and should not be eaten by infants, elderly, pregnant people, or anyone with a compromised immune system. Use pasteurized eggs if you want to safely taste raw dough.

Q: Can I omit the nuts?
A: Absolutely. The nuts are optional and can be left out or swapped for seeds if you want a nut-free cookie—just be sure to avoid cross-contamination if serving to someone with allergies.

Q: Why add potato chips? Don’t they get soggy?
A: Potato chips add a salty, brittle texture that contrasts the chewiness. Fold them in gently and bake immediately for the best crunch. If kept too long in dough, they can soften.

Conclusion

If you want to compare another version or find inspiration for variations, this Sweet & Salty Kitchen Sink Cookies {Panera Copycat} is a helpful reference. For a Southern-style take with extra tips, see Sweet and Salty Kitchen Sink Cookies – Easy Southern Desserts.