Kitchen Sink Cookies

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These Kitchen Sink Cookies are thick, soft, and chewy bakery-style cookies packed with chocolate chips, colorful M&M’s, crunchy pretzels, buttery toffee bits, and gooey caramel or peanut butter chips. Every bite is sweet, salty, crunchy, and chocolatey all at once. They’re called “kitchen sink” cookies because you can throw in everything but the kitchen sink, making them one of the most versatile and fully loaded cookie recipes you’ll ever bake.

When I was a little girl, I used to watch The Parent Trap 2 over and over again because it was one of my favorite parts when the two girls made cookies. They threw everything in but the kitchen sink into the cookie dough. I watched in awe and I went straight to my kitchen, took out our big yellow bowl specifically used for making cookies, and I created my own version of the Parent Trap cookies.

To this day, they are one of my go-to cookies to make. I look in my pantry and baking center and see what ingredients I have on hand and I throw a bunch of ingredients into the cookie dough. The key is that it has to have a balance of salty and sweet. I usually choose pretzels but you can also throw in some potato chips for some extra salty crunch. I pairs so well with all of the sweet elements. You are going to love them!

These Kitchen Sink Cookies are thick, chewy, bakery-style cookies packed with layers of sweet, salty, crunchy, and gooey mix-ins in every single bite. They are loaded with chocolate chips, M&M’s, pretzels, toffee bits, and rich caramel or peanut butter chips — giving you that irresistible sweet-and-salty combination people can’t stop talking about.

If you love cookies that are fully loaded, slightly crisp at the edges, soft in the center, and bursting with texture, this is the recipe you’ll come back to again and again. Every bite is different — crunchy pretzels here, melty chocolate there, pockets of butterscotch sweetness, and little caramelized toffee surprises throughout.

I have shared a holiday version called my Christmas Kitchen Sink Cookies made with M&M’s. I have also shared my Christmas M&M Cookies.

Why you will love this recipe:

Perfect sweet and salty combo – Crunchy, chewy, and rich in every bite.
Easy to customize – Use whatever mix-ins you have at home! You can also make this recipe all in one bowl.
Bakery-style cookies– Soft centers with perfectly crisp edges. I have perfected thick cookies that are made in your own oven.

Ingredients:

Thick, chewy Kitchen Sink Cookies loaded with chocolate chips, M&M’s, pretzels, toffee, and caramel. The ultimate sweet and salty bakery-style cookie recipe. Scroll down to see the recipe card with amounts.

Butter– Butter adds rich flavor and creates soft, tender cookies. Using softened butter helps create the perfect texture.
Brown sugar– Brown sugar adds moisture and gives the cookies their chewy texture and deeper caramel-like flavor.
Granulated sugar– Adds sweetness and helps create slightly crisp edges.
Eggs– I always use large eggs in my baking recipes.
Vanilla extract– Enhances the overall flavor and gives the cookies a classic bakery taste.
All-purpose flour– Provides structure and stability to the cookies.
Baking soda– Helps the cookies rise and creates a soft, tender texture.
Salt– Balances the sweetness and enhances all the flavors.
Chocolate chips– Add rich, melty chocolate in every bite.
Pretzels– Provide crunch and a salty contrast that makes these cookies special.
Toffee Bits- Provide sweet caramel flavor and crunch.
Butterscotch chips– You could use sea salt caramel chips, peanut butter chips or caramel bits in place!
M&M’s– They add a colorful contrast and more chocolatey goodness.

Other Kitchen Sink Cookie Mix-In Ideas:

The options for mix-ins are endless! You can throw about anything to these cookies and they would taste delicious. I love a mix of sweet and salt add-ins to balance it all out. If you want to customize your batch, here are popular additions:

Potato chips (for extra salty crunch)
Peanut butter chips
Chopped peanut butter cups
Reese’s Pieces
Caramel bits (like Kraft)
Mini M&M’s
White chocolate chips
Chopped candy bars

You can mix and match depending on what you have in your pantry.

How to make the Best Kitchen Sink Cookies:

Preheat your oven to 375 degrees and line baking sheets with parchment paper. I suggest using light colored baking sheet. In a large bowl, beat together softened butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes, scraping the sides of the bowl halfway through.
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Fold in flour, baking soda, and salt. Mix just until combined.
Set aside a small amount of the mix-ins to place on top of the cookies once they are baked. Gently fold in M&M’s, pretzels, chocolate toffee chunks, butterscotch, caramel or peanut butter chips, and chocolate chips. Don’t overmix to avoid breaking down the mix-ins too much.
Scoop about 3-ounce portions of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9-12 minutes, or until the edges are lightly golden and the centers looks slightly underbaked.
As soon as the cookies come out of the oven, use a small spatula or the back of a spoon to gently nudge the edges into a perfect circle while they’re still warm and pliable. Press a few extra M&M’s, pretzel pieces, chocolate chips, toffee chunks, into the tops for gourmet cookies. I like to snap the mini pretzels in half and place two halves on each cookie and extra M&M’s.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQ’s):

Why are they called kitchen sink cookies?

Because they include a variety of mix-ins…everything but the kitchen sink. They get their name from the phrase “everything but the kitchen sink,” because they’re packed with a little bit of everything. These cookies are loaded with sweet and salty mix-ins making them the perfect way to use up pantry odds and ends. You may have seen the famous kitchen sink cookie at Panera.

Can I customize the mix-ins?

Yes. Use whatever you like or have on hand. I like to have a balance of both sweet and salty add-ins.

Can I make them ahead of time?

Yes. The dough can be refrigerated for up to 48 hours wrapped tightly in plastic wrap and foil to keep it fresh. I recommend chilling the dough before baking.

How do I store Kitchen Sink Cookies?

Room temperature: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies for up to 3 months in an airtight container.

There’s something magical about biting into a cookie and discovering layers of chocolate, caramel, crunchy pretzels, and buttery toffee all in one bite. These Kitchen Sink Cookies are thick, chewy, and packed with texture — the kind of bakery-style cookie that looks impressive but is surprisingly easy to make at home. Whether you’re baking for a party, cleaning out your pantry, or just craving a cookie that has it all, this fully loaded recipe delivers every single time.