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 can 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 (classic long sprinkles, not nonpareils)

There’s something absolutely addictive about these bold, chewy, fully loaded cookies that pack all your favorite goodies in one bite. I’m excited to share my tried-and-true Kitchen Sink Cookies with Mix-Ins Recipe that’s as fun and eclectic as it sounds, perfect for when you want a cookie that truly has it all.

The image shows a baking tray lined with parchment paper holding 12 round cookies. Each cookie has a light golden brown base with colorful red, green, and white sprinkles embedded. On top of the cookies, there are broken small potato chip pieces and curved pretzel stick pieces scattered unevenly. The cookies have a slightly cracked texture with visible darker chocolate chips spread inside. Around the tray, there are extra pretzels and potato chips scattered on a white marbled surface. In the bottom left corner, there is a small wooden bowl filled with ridged potato chips. 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 love this Kitchen Sink Cookies with Mix-Ins Recipe because it’s such a joyous mashup of textures and flavors. Each bite surprises you with chocolate, crunch, and a hint of salty sweetness. Trust me, these cookies are a crowd-pleaser that never lasts long around my house!

Ultimate mix of mix-ins: Chocolate chips, toffee, pretzels, potato chips, and sprinkles all come together to create a cookie packed with flavor and crunch.
Perfectly thick and chewy: Rolling the dough into tall ovals keeps the cookies soft inside with just the right amount of crispy edges.
Easy to personalize: You can swap or add your favorite goodies, from white chocolate to crushed peppermint, to make these cookies your own.
One-bowl magic: The method is straightforward with clear steps that help you avoid common cookie pitfalls.

Ingredients & Why They Work

Each ingredient in this Kitchen Sink Cookies with Mix-Ins Recipe is carefully chosen to balance taste and texture. The dry ingredients ensure structure, while an abundance of mix-ins adds the savory-sweet excitement we all crave in a “kitchen sink” cookie.

Flat lay of a small mound of all-purpose flour, a teaspoon of white baking soda powder, a tablespoon of fine white cornstarch, a pinch of salt crystals, a thick slab of pale unsalted butter, a small heap of packed light brown sugar, a small heap of white granulated sugar, one whole brown egg with a clean shell, one whole smaller brown egg yolk in a white ceramic bowl, a small white bowl filled with amber vanilla extract, a small white bowl of semi-sweet chocolate chips, a small white bowl with shiny red and green elongated holiday jimmies, a small pile of golden crushed potato chips, a small white bowl filled with broken pieces of pretzels, and a small white bowl of golden toffee bits, all placed 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: Provides the cookie’s base and structure; makes sure to measure it properly to avoid dense cookies.
Baking soda: This leavens and helps the cookies rise just enough for a tender crumb.
Cornstarch: Keeps cookies soft and thick; it’s like the secret weapon for that coveted chewy texture.
Salt: Balances the sweetness and enhances the depth of flavor.
Unsalted butter: Room temperature butter is key to creamy batter and prevents the cookies from spreading too thin.
Brown sugar: Adds moisture and a rich, caramel-like sweetness.
Granulated sugar: Helps with crispy edges and a slight crunch.
Egg and egg yolk: Provide moisture, richness, and tenderness in the cookies.
Vanilla extract: Brings warm aromatic notes to the dough.
Semi-sweet chocolate chips: Classic melty pockets of chocolate, but feel free to swap or add white chocolate or chunks.
Toffee bits or M&Ms: Adds sweetness and a fun pop of color and crunch.
Potato chips: This salty, unexpected crunch takes these cookies over the top.
Chopped pretzels: Adds heartier crunch and a savory contrast.
Holiday jimmies: These sprinkles don’t melt during baking, so they keep their festive look and add a colorful crunch.

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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

One of the things I love most about this Kitchen Sink Cookies with Mix-Ins Recipe is how easy it is to make it your own. I often swap out the toffee for chopped nuts or throw in a handful of dried cherries for a tart bite. You really can’t go wrong here — think of it as the cookie version of a “choose your own adventure.”

Variation: Try white chocolate chips instead of semi-sweet to create a sweeter, creamier cookie. I’ve done this around the holidays and my family went wild for it.
Dietary swap: Swap out butter for coconut oil or vegan butter to make these dairy-free—just expect a slightly different texture but still delicious!
Seasonal twist: Add crushed peppermint or chopped candied ginger around Christmas for an extra festive flair.
Mix-in creativity: Feel free to add things like crushed cereal, mini marshmallows, or even some espresso powder for a mocha kick.

Step-by-Step: How I Make Kitchen Sink Cookies with Mix-Ins Recipe

The image shows several thick, round cookies with a light golden-brown color as the base layer. Each cookie is topped with broken pretzel sticks, dark chocolate chips, small toffee chunks, and thin, crinkled potato chip pieces. Bright red and green sprinkles are scattered across the top, adding color contrast and a festive touch. The cookies rest on a white marbled surface with some crumbs and sprinkles around them, creating a close, cozy feel. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Dry Ingredients Like a Pro

Start by whisking together the flour, baking soda, cornstarch, and salt in a medium bowl for a solid two minutes. This helps evenly distribute everything and avoids clumps. I find that a quick good whisking here really pays off in the cookie’s texture later.

Step 2: Cream Butter and Sugars Until Light and Airy

In a large bowl, beat the room temperature butter with the light brown sugar and granulated sugar for 2-3 minutes until pale and fluffy. This aerates the mixture, helping create those soft, chewy cookies we all love. Pro tip: scraping down the bowl sides halfway through keeps everything even.

Step 3: Add Your Eggs and Vanilla

Add the egg, egg yolk, and vanilla extract, then beat those in for another 1-2 minutes. The batter should look light and fluffy now. This step gives your cookies great structure and moistness, so don’t rush it.

Step 4: Slowly Incorporate Dry Ingredients

Switch mixer to low and gradually add the dry mix, stirring just until combined. Overmixing here can toughen cookies, so keep an eye on the texture — once you don’t see flour streaks, you’re golden.

Step 5: Fold in Your Mix-Ins

Gently fold in your chocolate chips, toffee bits, potato chips, pretzels, and holiday jimmies with a rubber spatula. I love this moment because it’s like a little surprise party in the dough! Be careful not to break the chips or crush the pretzels too much.

Step 6: Scoop and Shape Cookies for Perfect Thickness

Using a large cookie scoop or a scant ¼ cup measure, drop the dough onto lined cookie sheets. Roll each ball gently into a tall oval shape for thicker cookies that stay chewy inside. The shape does make a difference, trust me!

Step 7: Bake, Swirl, and Cool

Bake at 350°F for 10-12 minutes until edges turn golden and tops are set but still soft. Right after pulling them from the oven, swirl a large glass's rim gently around each cookie to create smooth circles and press any extra toppings on top. Then, transfer cookies to a cooling rack after 5 minutes to finish cooling. This finishing touch makes them look as good as they taste.

Top Tip

From baking dozens of batches myself, I’ve learned that simple adjustments can elevate these cookies from great to unforgettable—these tips will help you master your own Kitchen Sink Cookies with Mix-Ins Recipe.

Room temperature butter is a game changer: It should feel cool to the touch but soft, about 68-69°F. Too warm and the cookies will spread too thin; too cold and you won’t get the creamy mixture you need.
Don’t overmix after adding flour: Mixing just until combined keeps your cookies tender and soft, not dense or tough.
Shape dough into ovals: This surprisingly makes cookies thicker and less prone to spreading, giving you that chewy center everyone loves.
Use holiday jimmies, not nonpareils: Jimmies keep their shape and color during baking, adding a festive look without bleeding into the dough.

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 or toffee bits on top right after baking to amp up the indulgence factor. Sometimes a tiny pinch of flaky sea salt over the warm cookies really unlocks a delicious salty-sweet balance that’s hard to resist.

Side Dishes

These cookies are a perfect pairing with a cold glass of milk or a cup of freshly brewed coffee. For a special treat, I sometimes serve them alongside a scoop of vanilla ice cream—it turns an ordinary cookie into a dessert experience.

Creative Ways to Present

For parties, I like to stack these cookies on a festive platter with sprinkles sprinkled on top for color. Another favorite is arranging them inside a mason jar or gift box tied with a ribbon—instantly charming and ready to give as homemade gifts.

Make Ahead and Storage

Storing Leftovers

Store any leftover baked cookies in an airtight container at room temperature for up to 5 days. I like placing a folded paper towel on the bottom and top of the container to keep them dry and prevent them from getting soggy.

Freezing

You can freeze the baked cookies (separated by parchment paper) in freezer-safe bags for up to two months. Personally, I also freeze unbaked dough balls by placing them on a baking sheet, freezing until solid, then transferring to a zip-top bag. When ready, just bake them straight from frozen, adding 1-2 minutes to the bake time.

Reheating

To warm up your cookies without drying them out, I pop them in the microwave for 10-15 seconds or the oven at 300°F for 5 minutes. This brings back that just-baked softness and slightly melty chocolate goodness.

Frequently Asked Questions:

Can I substitute any mix-ins in the Kitchen Sink Cookies with Mix-Ins Recipe?

Absolutely! This recipe is designed for flexibility. Feel free to swap toffee bits for nuts, or the potato chips for pretzel sticks—whatever crunchy, sweet, or salty treats you love. Just keep an eye on overall volume so the dough holds together well.

Why is room temperature butter important for this recipe?

Room temperature butter helps create a smooth, creamy batter that traps air well. This leads to a soft, chewy cookie with just the right spread. Too cold or melted butter can cause tough or flat cookies, so the recommended temperature of about 69°F really matters for success.

Can I make the dough ahead of time?

Yes! The dough can be made up to 2 days in advance and stored covered in the fridge. This can even enhance flavor. Just keep in mind the mix-ins like chips might not stay as crunchy over time. Bring dough back to room temperature before scooping.

What’s the best way to prevent cookies from spreading too much?

Shaping the dough into tall ovals instead of round balls really helps cookies stay thick and chewy. Also, starting with room temperature butter—not too soft or melted—helps control spread. Finally, chilling dough briefly before baking can help if you notice excessive spreading.

Final Thoughts

This Kitchen Sink Cookies with Mix-Ins Recipe holds a special place in my heart because of how it brings together so many textures and flavors into one wholesome cookie hug. It’s perfect for sharing or treating yourself after a long day. I hope you give it a try and end up loving these as much as I do — they really do capture that comfort-food magic in every bite.