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Kitchen Sink Cookies: Easy Recipe Packed With 8 Crunchy Mix-Ins

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These Kitchen Sink Cookies are a nostalgic, comforting treat loaded with eight crunchy mix-ins for the perfect sweet-salty bite. Quick to make and endlessly customizable, they’re a crowd-pleaser for any occasion.

Ingredients

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  • 2 1/4 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup mini pretzel twists, broken into pieces
  • 1/2 cup salted peanuts or roasted cashews (or sunflower seeds for nut-free)
  • 1/2 cup potato chips, roughly crushed
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup M&Ms (or dark chocolate chunks)
  • Optional: 1/4 cup dried cranberries or cherries
  • Optional: 1/4 cup chopped toffee bits
  • Optional: Pinch of flaky sea salt for sprinkling

Instructions

  1. Measure out all ingredients. Let butter and eggs come to room temperature (about 30 minutes). Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, scraping down sides as needed. Add vanilla extract and mix until combined.
  5. Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
  6. Using a spatula, gently fold in your chosen eight mix-ins (about 1/2 cup each). Mix gently so everything’s evenly distributed.
  7. Cover and chill dough for 20–30 minutes.
  8. Using a medium cookie scoop (2 tbsp), drop dough onto prepared sheets, spacing about 2 inches apart. Flatten slightly for crunchier edges if desired.
  9. Bake at 350°F (175°C) for 12–14 minutes, until edges are golden and centers look just set. Rotate pans halfway for even baking.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.
  11. Enjoy warm, or cool completely for crispier texture. Store leftovers in airtight container.

Notes

Chilling the dough helps cookies hold their shape and develop flavor. Don’t overmix after adding dry ingredients. Mix-ins can be swapped for dietary needs or personal preference. For gluten-free, use a 1:1 blend and gluten-free mix-ins. Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

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Find it online: https://norasfoods.com/kitchen-sink-cookies-easy-recipe-packed-with-8-crunchy-mix-ins/