Kitchen Sink Cookies

By: Cassy Joy Garcia

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

jump to recipe print

These Kitchen Sink Cookies are super special and so fun — with add-ins like chocolate chips, peanut M&M’s, potato chips, and pretzels, they’re the tastiest combination of salty and sweet!

Kitchen sink cookies in rows of three sitting on a copper wire cooling rack.

Kitchen Sink Cookie Recipe

These cookies are REALLY delicious. I (Brandi) am a big fan of a salty/sweet combo (for example, I think dark chocolate is delicious, but dark chocolate with flaky sea salt on top is EVEN better), and these cookies play to that so beautifully. The inclusion of the obvious cookie ingredients (sugar, butter, and chocolate chips) marry with the salty potato chips and pretzels for the yummiest pairing!

Developed by Fed + Fit team member, Lindsay, these cookies are wildly delicious and fun — I can’t wait for you to try them!

Why are they called Kitchen Sink Cookies?

The name of these cookies is really just a reference to the fun, playful phrase, “everything but the kitchen sink,” meaning that the cookies (in this case) include all kinds of wild ingredients in them. Chocolate chips, peanut M&M’s, oats, ground coffee, plain potato chips, and pretzels all make an appearance here. They’re a true raid-your-pantry-and-throw-in-whatever-you-find cookie!

Kitchen Sink Cookies Recipe Ingredients

The ingredient list will likely look really interesting to you (I mean, potato chips in cookies?!), but trust us on this one. The savory/sweet combo is the most delicious ever. Here’s everything you’ll need:

  • Flour – 1⅓ cups of bread flour (or gluten-free all-purpose flour) makes up the bulk of the dough.
  • Baking Powder – a ½ teaspoon of baking powder heads into the dough, as does…
  • Baking Soda – a ¼ teaspoon of baking soda.
  • Salt – to counter the sweetness and enhance all of the other flavors, you’ll need 1 teaspoon of kosher salt.
  • Butter – to start, you’ll need 2 sticks of softened, unsalted butter.
  • Granulated Sugar – 1 cup of granulated sugar heads into the mix to bring some sweetness to the cookies.
  • Brown Sugar – ⅔ of a cup of tightly packed dark brown sugar adds the most delicious caramel flavor to the cookies.
  • Agave Syrup – 1 tablespoon of agave syrup helps to moisten the cookies while adding some further sweetness.
  • Egg – 1 egg heads into the batter to bind everything together.
  • Vanilla Extract – for a nice, subtle vanilla flavor, you’ll need 1 teaspoon of vanilla extract.
  • Peanut Butter – to further moisten the cookies (and add a really delicious, nutty flavor), you’ll need a ½ cup of peanut butter. 
  • Add-Ins – as for the add-ins, you’ll need 1 cup of mini chocolate chips, 1 cup of peanut M&M’s, a ½ cup of old-fashioned rolled oats, 2½ teaspoons of ground coffee, 2 cups of plain potato chips, and 1 cup of mini pretzels. These make for the most delicious salty/sweet cookies ever.

Optional Add-Ins/Variations to the Recipe for Kitchen Sink Cookies

While the above add-in combination has been tested by Fed + Fit Lindsay many times (and in my opinion, makes the very tastiest cookies), there is absolutely room to swap things as needed. Just try to keep a good balance of salty and sweet add-ins!

  • Make the cookies gluten-free: use a gluten-free all-purpose flour (and gluten-free add-ins) to make the cookies GF.
  • Use different add-ins: swap the nut butter (but keep the quantity the same!) and other add-ins to make these cookies your own! Butterscotch chips, any kind of M&M’s or other similar candy, etc. would be really delicious here.

Supplies Needed to Make this Recipe

How To Make Everything but the Kitchen Sink Cookies

  1. Prep – line two baking sheets with parchment paper.
  2. Whisk together the dry ingredients – in a large bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. Make sure to whisk it really well — no soft stirring here!
  3. Cream the butter and sugar – in the bowl of a stand mixer fitted with the paddle attachment (or a bowl large enough to use a hand mixer in), cream together butter, both sugars, and agave syrup on medium-high for 2-3 minutes, scraping down the sides of the bowl occasionally.
  4. Add the egg, vanilla, and peanut butter – to the creamed butter/sugar mixture, add in the egg and vanilla extract and beat for 7 minutes. Then, add in the peanut butter and mix until well combined.
  5. Combine the wet and dry ingredients – slowly add the flour mixture to the wet ingredients and mix on low speed until everything is just about coming together — this should take less than a minute.
  6. Add some of the add-ins – while still mixing on low speed, add the chocolate chips, peanut M&M’s, oats, and ground coffee, and mix for 30 seconds.
  7. Add the potato chips and pretzels – to the bowl, add the potato chips and pretzels and mix until just incorporated.
  8. Portion out the dough and refrigerate – using a medium-sized cookie scoop, portion out the dough onto your prepared baking sheets. Wrap the sheet pan tightly in plastic wrap and place it in the refrigerator to chill for up to one hour. For best results, bake your cookies at room temperature — otherwise you'll have a thin cookie! Once the hour is close to being up, preheat the oven to 350°F.
  9. Bake – take the cookie sheets out of the refrigerator, take off the plastic wrap, and place them inside the oven. Bake the cookies for 18-20 minutes — they should be faintly brown on the edges but still soft in the center, so give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
  10. Let cool and enjoy – let the cookies cool on a baking sheet before transferring to a wire rack to cool completely. Once cooled, enjoy!
dry cookie ingredients whisked together in a glass bowl with a metal whisk with black handle.
Cookie dough topped with pretzels and chips in a glass bowl with a black spatula.
Sugar, coconut sugar, butter, and oil in a glass bowl,
Kitchen sink cookies in rows of three sitting on a copper wire cooling rack.

Does this dough need to be chilled prior to baking?

It does! Popping room temperature cookies into the oven will result in flatter, spread out cookies, so refrigerating them first is super important.

Do Kitchen Sink Cookies freeze well? Is it better to freeze the dough or freeze them after baking?

I think so! I actually prefer freezing these cookies once they’ve already been baked. I feel like this freezing method yields the very best results in this particular case!

Kitchen sink cookies in rows of three sitting on a copper wire cooling rack.

Kitchen Sink Cookie FAQ

As you know, Fed + Fit Lindsay developed this really delicious cookie recipe. Below, you’ll find some of the questions that she anticipated popping up most often and her answer to each!

Do I need to beat the wet ingredients for 7 minutes?

Yes! Trust me, the output is well worth it!

Do I need to refrigerate the cookies before baking?

Yes! Otherwise, you'll have a thin crispy cookie vs. a chewy, pillowy cookie.

Do I need to scoop them out before placing them in the fridge?

Yes! I didn't do this the first time and all those yummy components (think: M&M's, pretzels, and potato chips) were much harder to ball together.

Do I have to use these add-ins?!

No! You can definitely make this recipe your own. I love a salty and sweet combo (like a milkshake and fries) so these were designed to play on that combo. Butterscotch chips, pecans, graham crackers, raisins, and even popcorn would be great additions! Play away!

Do I have to use bread flour?

No! You can use all-purpose flour, but bread flour does make for a yummy, chewy cookie. It's one of my favorite cookie secrets!

Print

Kitchen Sink Cookies

These Kitchen Sink Cookies are super special and so fun — with add-ins like chocolate chips, peanut M&M’s, potato chips, and pretzels, they’re the tastiest combination of salty and sweet!

  • Author: Lindsay Bare
  • Prep Time: 15 minutes
  • Inactive Time: 1 hour
  • Cook Time: 18-20 minutes
  • Total Time: 1 hour and 23-35 minutes
  • Yield: Yields 30 cookies 1x
  • Category: Baked Goods
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 1⅓ cups bread flour (or gluten-free all-purpose flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • ⅔ cup dark brown sugar, tightly packed
  • 1 tablespoon agave syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter
  • 1 cup mini chocolate chips
  • 1 cup peanut M&M’s
  • ½ cup old-fashioned rolled oats
  •   teaspoons ground coffee
  • 2 cups plain potato chips
  • 1 cup of mini pretzels

Instructions

  1. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. Make sure to whisk it really well — no soft stirring here!
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a bowl large enough to use a hand mixer in), cream together butter, both sugars, and agave syrup on medium-high for 2-3 minutes, scraping down the sides of the bowl every so often.
  4. To the creamed butter/sugar mixture, add in the egg and vanilla extract and beat for 7 minutes. Then, add in the peanut butter and mix until well combined.
  5. Slowly add the flour mixture to the wet ingredients and mix on low speed until everything is just about coming together — this should take less than a minute.
  6. While still mixing on low speed, add the chocolate chips, peanut M&M’s, oats, and ground coffee, and mix for 30 seconds.
  7. To the bowl, add the potato chips and pretzels and mix until just incorporated.
  8. Using a medium-sized cookie scoop, portion out the dough onto your prepared baking sheets. Wrap the sheet pan tightly in plastic wrap and place it in the refrigerator to chill for up to one hour. For best results, bake your cookies at room temperature — otherwise you'll have a thin cookie!
  9. Once the hour is close to being up, preheat the oven to 350°F.
  10. Take the cookie sheets out of the refrigerator, take off the plastic wrap, and place them inside the oven. Bake the cookies for 18-20 minutes — they should be faintly brown on the edges but still soft in the center, so give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
  11. Let the cookies cool on a baking sheet before transferring to a wire rack to cool completely. Once cooled, enjoy!

Keywords: kitchen sink cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Comments

Your email address will not be published.

Recipe rating