Kitchen Sink Cookies
Kitchen sink cookies are loaded with everything salty, sweet, crunchy, and chewy all in one amazing bite! This copycat version of Panera’s famous cookies combines potato chips, pretzels, chocolate chips, and toffee for the ultimate flavor and texture combination.
These cookies literally have everything except the actual kitchen sink thrown in. Yes, the name is a pun LOL. But that’s what makes them so yummy. Sweet, salty, crunchy, and chewy all in one bite.
If you keep baking supplies and snacks at home (like we do), you probably have everything you need already. This recipe is perfect for using up those random bags of chips and pretzels with a few bites left, and some chocolate and buttery toffee.
These cookies satisfy all those cravings at once. Not to mention they are slightly larger than regular cookies so you get an extra bite. Perfect for cookie exchanges, as a gift for someone sweet, or an afternoon snack for you.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Flour – I have only used all purpose flour for this recipe. I haven’t tested it with gluten free or other flour alternatives. If you do, let me know!
- Butter – I always use unsalted butter so I can control the amount of salt. Be sure to bring it to room temperature before mixing.
- Pretzels – The mini twists are easiest to use because they break into pieces that hold their texture when you bake them. But you can always use your favorite shape, including pretzel nuggets.
- Potato Chips – Kettle chips are best for this because they are slightly thicker and don’t get soft when you mix them with the cookie dough.
- Toffee – Chop up your own toffee bits from candy bars like Skor or Heath. Or you can buy them already in small pieces. I love a good shortcut!
- Flaky sea salt – The salt is what brings this all together so use one with large grains or flakes like kosher salt. Don’t use regular table salt because it will be too salty.
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How To Make Kitchen Sink Cookies
- Preheat the oven to 350F and line baking sheets with parchment paper. Cream together the butter, sugar, brown sugar, eggs, and vanilla extract.
- In a separate bowl, mix together the flour, salt, and baking soda. Combine with a whisk.
- Slowly add the flour mixture to the butter mix. I do mine in 2-3 batches and stir in between. This helps to keep from over mixing.
- Reserve a little of each of the add ins and then gently fold in the chips, chocolate chips, pretzels, and toffee bits by hand. This keeps from crushing them.
- Scoop or roll the dough into balls (roughly 3 tablespoons) and place on the baking sheets. Chill for 10 minutes to set. Roll each of the balls in the reserved toppings to get them to stick on the outside.
- Bake in preheated oven for 12-15 minutes. Remove move from the oven and let cool on the baking sheet for 5 minutes. Move to a wire rack to cool completely.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
If you store them in an airtight container, at room temperature, they will last for up to 5 days unless you eat them all first.
How To Freeze
You can prepare the dough and freeze the balls for up to 3 months. Let them solidify on a baking sheet and then transfer to a freezer-safe container or bag.
Remove from the freezer and bake at 325F for 15-18 minutes. Watch carefully so you don’t over bake them.
On the other hand, you can bake, cool, and then freeze them. That way they are ready when you have a craving. Just be sure to thaw the a little before you eat it.
More Cookie Recipes
This is my absolute favorite cookie because it has everything in it! If you love cookies like I do, check out my chocolate mint cookies, these turtle cookies, and these toffee cookies.
More Mix-Ins To Try
- Milk chocolate chips
- M&M candies
- Coconut
- Dried cranberries
- Nuts like pecans or almonds
- Peanut butter chips
- Butterscotch chips
- White chocolate chips
Frequently Asked Questions
I call them this because they have everything in them, except the kitchen sink. Just like the famous saying!
Yes you can. Just reduce the cooking time to 7 minutes to start and keep checking until the edges are set.
If you want to leave something out, just be sure to replace it with more of another topping to keep the ratios the same.
Recipe Tips & Tricks
- Mixing method – Electric hand mixer works best for getting the dough consistent, just fold in the toppings.
- Change up mix-ins – Try caramel bits instead of toffee. Adjust amounts but keep 3 cups total. Use pretzel twists or waffles instead of sticks for fewer sharp edges.
- Make them pretty – Press extra mix-ins on top right after baking, or roll dough balls in mix-ins before baking for more coverage and flavor. Let cookies cool on sheet a few minutes before moving to rack.
- Don’t skip the salt – Flaky sea salt sprinkled at the end balances out the sweetness.
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This kitchen sink cookie recipe is a copycat version of Panera Bread’s cookie. I happen to think mine are better:) What do you think?!
Kitchen Sink Cookies Recipe
Ingredients
- 1 cup butter unsalted, room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup pretzels rough chopped
- 3/4 cup potato chips rough chopped
- 1/2 cup toffee bits
- flaky sea salt for sprinkling
Instructions
- Preheat oven to 350F. Prepare baking sheets with parchment paper.
- In a large bowl, using a hand mixer or stand mixer with paddle attachment, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Add the egg yolk, egg, and vanilla extract. Mix to combine. Be sure to scrape down the sides of the bowl for even mixture.
- In a separate bowl, combine the flour, salt, and baking soda. Whisk to combine.
- In 2-3 batches, slowly add the flour mixture to the wet ingredients until completely combined. Do not over mix.
- Add the chocolate chips, pretzels, potato chips, and toffee bits (reserving a little of each one to roll the dough balls in before baking) and mix by hand.
- Scoop the dough into balls (approximately 3 tablespoons) and place on prepared baking sheet. Chill in the refrigerator for 10 minutes.
- Remove from the refrigerator, roll the dough balls in the reserved toppings.
- Place back on the baking sheet. Bake for 12-15 minutes, rotating half way through, until the edges are starting to turn golden brown and the middle is set. Do not over bake!
- Remove from the oven and let sit on the baking sheet for 3-5 minutes or until the cookies are set.
- Remove carefully with a spatula to a cooling rack. Let cool completely.
Notes
- Mixing method – Electric hand mixer works best for getting the dough consistent, just fold in the toppings.
- Change up mix-ins – Try caramel bits instead of toffee. Adjust amounts but keep 3 cups total. Use pretzel twists or waffles instead of sticks for fewer sharp edges.
- Make them pretty – Press extra mix-ins on top right after baking, or roll dough balls in mix-ins before baking for more coverage and flavor. Let cookies cool on sheet a few minutes before moving to rack.
- Don’t skip the salt – Flaky sea salt sprinkled at the end balances out the sweetness.
Nutrition
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