Are you looking for a delicious cookie recipe using only the contents of your pantry? If so, look no further! These Kitchen Sink Cookies are soft, chewy, and bursting with flavor. These cookies are packed with flavor and they deliver the perfect salty-sweet combination in every bite.
If there’s one cookie that proves rules are meant to be broken, it’s these kitchen sink cookies. These cookies are loaded with everything but the kitchen sink—sweet, salty, chewy, crunchy—and somehow it all works perfectly together. There’s no single required recipe and there’s no such thing as a perfect measurement—it’s all about taste and feeling. Take a bite and want more chocolate? Throw it in. Feeling like you can indulge in just a bit more potato chips? Add those too! While the recipe may suggest certain amounts of deliciousness, feel free to mix it up, use what you have on hand, or substitute the add-ins with your favorite snacks/sweets.
They’re my go-to recipe when:
I need to use up random pantry leftovers
I want a cookie that feels bakery-level special
I can’t decide between chocolate, caramel, or pretzels (so I choose all of them)
Have fun and create something delicious!
WHY YOU’LL LOVE THIS RECIPE…
- Customizable – Use what you already have
- Perfect texture – Soft centers, crispy edges
- Sweet + salty balance – The best of both worlds
- Crowd-pleaser – Ideal for parties, bake sales, or gifting
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-Purpose Flour
- Baking Soda
- Salt
- Unsalted Butter
- Light Brown Sugar
- White Sugar
- Egg
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chips
- Toffee Bits
- Crushed Potato Chips
- Chopped Pretzels
- Flaky Sea Salt
- Any other desired toppings
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Preheat oven to 350°F
- Line two baking sheets with parchment paper or a baking mat like Silpat. (These will make it easiest to remove the cookies from the pan after baking.)
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle or using a hand mixer, beat together butter and both sugars until light and fluffy.
- Add egg and vanilla extract and mix on low, scraping down the bowl as needed.
- Add dry ingredients to mixer and mix on low just until everything is combined.
- Stir in chocolate chips, toffee bits, potato chips, and pretzels.
- Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.
- Bake cookies until edges are crisp and centers are still soft, 10-12 minutes.
- When you remove the cookies from the oven firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (if using).
- Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 1 week.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Kitchen Sink Cookies
If there’s one cookie that proves rules are meant to be broken, it’s the kitchen sink cookie. These cookies are loaded with everything but the kitchen sink—sweet, salty, chewy, crunchy—and somehow it all works perfectly together.
Ingredients
- 2 cups All-Purpose Flour 250 grams
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 2 sticks Unsalted Butter softened to room temperature (1 cup)
- 3/4 cup Light Brown Sugar packed (150 grams)
- 1/2 cup White Sugar 100 grams
- 1 large Egg
- 2 teaspoon Pure Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 cup Toffee Bits like Heath Bits o’ Brickle English Toffee Bits
- 1 cup Crushed Potato Chips like Ruffles
- 1/2 cup Chopped Pretzels
- 1/2 teaspoon Flaky Sea Salt for topping(optional; like Maldon flaked sea salt)
Instructions
- Preheat oven to 350°F
- Line two baking sheets with parchment paper or a baking mat like Silpat. (These will make it easiest to remove the cookies from the pan after baking.)
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle or using a hand mixer, beat together butter and both sugars until light and fluffy.
- Add egg and vanilla extract and mix on low, scraping down the bowl as needed.
- Add dry ingredients to mixer and mix on low just until everything is combined.
- Stir in chocolate chips, toffee bits, potato chips, and pretzels.
- Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.
- Bake cookies until edges are crisp and centers are still soft, 10-12 minutes.
- When you remove the cookies from the oven firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (if using).
- Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 1 week.
Fun Variations
- Holiday version: Add white chocolate + crushed peppermint
- Fall version: Mix in cinnamon chips and chopped pecans
- Extra indulgent: Drizzle baked cookies with melted chocolate