Best Kitchen Sink Cookies Recipe

Close up of a pile of kitchen sink cookies on a baking tray.

5 from 12 votes

Best Kitchen Sink Cookies Recipe

Kitchen Sink Cookies (which are sometimes also called compost cookies) are made with a soft vanilla cookie dough base that's then loaded with chocolate chips, salty pretzel pieces, potato chips, crunchy Graham Cracker pieces, and toffee bits—basically everything but the kitchen sink! These are a HUGE favorite and one that my real life friends and family request over and over because they are just so dang good!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 482kcal

Author: Amy Nash

Ingredients

1 cup salted butter, softened
1 cup light brown sugar (200g)
½ cup granulated sugar (100g)
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour (353g)
1 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 cup crushed pretzels
1 cup potato chips
4 graham crackers, broken up
1 cup toffee bits
Flaky sea salt, for garnish

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large mixing bowl with an electric mixer, or in the bowl of a stand mixer, beat together the butter and the sugars until they are creamy and combined, about 2-3 minutes using the paddle attachment of a stand mixer or an electric hand mixer.
Add in the vanilla and the eggs and beat again, scraping the bottom and sides of the bowl until everything is evenly mixed together.
Stir the flour, salt, and baking soda into the wet ingredients and mix just until they are incorporated. It's okay if a few streaks of flour remain since the dough will continue being mixed together while adding the mix-ins.
Add the milk chocolate chips, semi-sweet chocolate chips, crushed pretzels, potato chips, graham cracker pieces, and toffee bits into the flour mixture and stir just until evenly distributed.
Use a medium cookie scoop to scoop balls of cookie dough onto the cookie sheets lined with parchment paper. Space them about 1 to 2 inches apart to allow for spreading.
Bake the cookies for 10-12 minutes until golden brown and set around the edges. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack.

Notes

Make Ahead: The cookie dough will keep in the refrigerator for up to 4 days if covered with plastic wrap or stored in an airtight container. When you want to make cookies with it, simply let it come to room temperature, form it into balls, and bake, or shape the cookie dough into balls first before refrigerating and bake immediately when you are ready. You can also freeze the dough to bake much later. To do this, flash-freeze cookie dough balls on a baking sheet and store them in a freezer bag in the freezer for up to 6 months. To bake from frozen, decrease the baking time to 325°F and increase the baking time to 16-18 minutes.
Storage: Store your cookies in an airtight container or a Ziploc bag, at room temperature for up to 7 days.

Freezing: You can freeze baked cookies, once they have completely cooled, in a freezer-safe container or a freezer bag for up to 3 months. Put a piece of parchment paper or plastic wrap between each layer of cookies to prevent them from sticking together.
Salty Add-In Ideas: salted peanuts, salted pretzels, cashews, chopped walnuts, chopped pecans, potato chips, ½ to 1 cup of old-fashioned oats, flaky sea salt, cornflakes or other crunchy cereals like rice krispies, captain crunch, or Special K.
Sweet Add-In Ideas: chopped candy bars, chocolate chunks, cinnamon chips, chocolate dipped pretzels, butterscotch chips, shredded coconut, caramel bits, peanut butter chips, chopped soft caramels, crushed Oreo cookies, or M&M's.
Yield: This recipe makes 18 generous sized cookies, 12 BIG cookies, or 24 small cookies. The nutrition was calculated using an online calculator based on 18 cookies with 1 cookie being a serving, but for the most accurate information I recommend doing your own calculations.

Nutrition