Kitchen Sink Cookies
Published 3/20/2022 • Updated 3/17/2024
This post may contain affiliate links. Please read our disclosure policy.
These kitchen sink cookies truly are everything but the kitchen sink! You’ll absolutely love these salty, sweet and chewy cookies.
AMAZING Kitchen Sink Cookies
We have some pretty amazing cookie recipes here on Fit Foodie Finds — everything from our monster cookies to our oatmeal chocolate chip cookies to our chocolate chunk almond butter cookies, but this is our first kitchen sink cookie! We hope you love this amazing cookie recipe as much as we do 😀
What are kitchen sink cookies? Think of these cookies as a yummy oatmeal cookie base made with all of the add-ins YOU have on hand. Kitchen sink cookies are different for everyone because you use what you have.
Why you’ll love these cookies
Sweet & salty: Is there a better combination?! These kitchen sink cookies are equal parts sweet and salty thanks to ingredients like salty pretzels and sweet chocolate.
Easily customizable: Don’t like pretzels, skip ’em! Want to add potato chips, go for it! It’s possible to make these cookies your own by subbing in your favorite ingredients and skipping what you don’t like.
Ingredients for Kitchen Sink Cookies
For the base cookie dough
- Melted unsalted butter
- Light brown sugar
- Maple syrup
- Egg
- Drippy and creamy cashew butter
- Vanilla extract
- Salt
- Quick-cooking oats
- Baking soda
All the Kitchen Sink Add-Ins
- Butterscotch chips
- Chopped dark chocolate
- Craisins or raisins
- Salted and roasted peanuts
- Salted pretzels
here’s a tip!
Don’t have all the add-ins this recipe calls for on hand? Feel free to sub the ingredient 1:1 for other crushed kitchen sink cookie ingredients, such as:
- potato chips
- white chocolate chips
- almonds
- pecans
- milk chocolate chips
How to Make Kitchen Sink Cookies
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Preheat
First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
Mix Wet Ingredients
Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, cashew butter, and vanilla and mix again.
Add Dry Ingredients
Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in butterscotch chips, dark chocolate chunks, craisins, peanuts, and pretzel chunks and mix.
Chill Dough
Refrigerate for 1 hour to chill.
If you would like to roll your cookie dough in extra toppings, place the shredded coconut and pretzels on a plate. Set aside.
Make Cookie Dough Balls
Scoop 2 tablespoons of batter into your hands and form it into a ball. Roll the cookie dough into the toppings, if desired. Press the extra toppings into the cookie dough ball.
Place it onto the cookie sheet and slightly press down to form a cookie shape. Repeat the process above until you’ve fit 6 cookies on your baking sheet.
Bake cookies & enjoy!
Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
Let cookies cool for a couple of minutes on the baking sheet before carefully transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.
Latest Dessert Recipes
Top Tips for Kitchen Sink Cookies
If you are rolling the cookie dough in additional toppings, don’t be afraid to really press the toppings into the cookie dough balls with your hands.
The cookies will spread just a little bit when baking. Remember to press the cookie dough balls down slightly to avoid dome-shaped cookies.
Slightly moisten your hands before rolling the cookie dough and wipe your hands in-between balls because the cookie dough is pretty sticky.
Kitchen Sink Cookies FAQ
These cookies get their name from the phrase “everything but the kitchen sink” because they contain any sweet or salty ingredient you have on hand in your pantry to mix into the cookie dough before baking.
Typically, yes! Our kitchen sink cookies call for salted roasted peanuts, but feel free to sub for your favorite salty nut.
Storage
These kitchen sink cookies will last in an air-tight container on your countertop for up to 5 days, however, we highly recommend storing in your freezer for the freshest cookie any time.
To freeze: first let the cookies cool completely. Then, transfer onto a baking sheet and freeze for at least 30 minutes. Once partially frozen, transfer to an airtight container or gallon-size plastic bag. These kitchen sink cookies will last in the freezer for up to 3 months.
Kitchen Sink Cookies
Ingredients
- 1/4 cup melted, unsalted butter
- 1/3 cup light brown sugar, packed
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup drippy and creamy cashew butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups quick-cooking oats, gluten-free if desired
- 1 teaspoon baking soda
- ¼ cup butterscotch chips
- ¼ cup dark chocolate, chopped
- ¼ cup craisins or raisins
- ¼ cup salted and roasted peanuts, roughly chopped
- ¼ cup salted pretzels, chopped into small pieces
Optional Toppings
- ¼ cup shredded unsweetened coconut
- ¼ cup pretzels, roughly chopped
Instructions
- First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, cashew butter, and vanilla and mix again.
- Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in butterscotch chips, dark chocolate chunks, craisins, peanuts, and pretzel shucks. Mix to combine.
- Refrigerate for 1 hour to chill.
- If you would like to roll your cookie dough in extra toppings, place the shredded coconut and pretzels on a plate. Set aside.
- Scoop 2 tablespoons of batter into your hands and form it into a ball. Roll the cookie dough into the toppings, if desired. Press the extra toppings into the cookie dough ball.
- Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter may feel a bit wet, but they will be so soft and chewy when done baking!*
- Repeat the process above until you’ve fit 6 cookies on your baking sheet.
- Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
- Let cookies cool for a couple of minutes on the baking sheet before carefully transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.
Tips & Notes
Cookie dough – the cookies will spread just a little bit when baking. If you don’t press them down, you will get dome-shaped cookies.
It might help to slightly moisten your hands before rolling the cookie dough and washing your hands in-between balls because the dough is pretty sticky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
