Sweet meets savory and brings crunchy along for fun in these ultimate Kitchen Sink Cookies! Crispy edges with a chewy center make these cookies unbelievably delicious. Add a sprinkle of sea salt to finish them off for the perfect unexpected treat bite after bite.
Ohhhh, I am so excited about these cookies. I absolutly adore anything salty and sweet and this recipe knocks that combination out of the park.
I do have a little secret to share though. I did not know, until recently, that Kitchen Sink Cookies were “a thing.” Nope. I had no clue that Panera Bread and The Fresh Market made them and Martha Stewart had a recipe. How could I have been in the dark for so long?
I stumbled upon Kitchen Sink Cookies while scrolling through Instagram. After seeing several bloggers making these cookies, I was immediately intrigued and had to come up with my own copycat version.
The list of ingredients might seem a bit long but actually, this is a basic cookie recipe with everything but the kitchen sink thrown in.
What Goes Into Kitchen Sink Cookies?
- Brown Sugar
- Baking Soda
- Baking Powder
- Old-Fashioned Rolled Oats
- Dark Chocolate
- Semi-Sweet Chocolate Chips
- Sweetened Coconut
- Sea Salt
Can You Freeze The Dough?
Yes, you sure can. Follow the recipe up to adding in the pretzels then freeze the dough. When you’re ready to bake the cookies, thaw the dough and add in the broken pretzel pieces. That way, they’ll stay crunchy.
Kitchen Sink Cookie Substitutions
My version of this recipe has some of my favorite ingredients added in. But the fun thing about making these cookies is that you can add whatever you like! Here’s a few ideas:
- Caramel Chips
- Dried Cranberries
- Milk Chocolate Chips
- M & M Candy
- Crushed Potato Chips
Try These Easy To Make Sweet Treats
- Oatmeal Breakfast Cookies
- Coconut Macaroons
- Oreo Truffle Balls
- Chocolate Chip Cheesecake Dip
- Pecan Pie Tart Bites
Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup old fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup chopped dark chocolate (I use Hersey's Dark Chocolate Bars)
- 1 cup sweetened coconut
- 1 cup pecans, chopped
- 1 cup pretzels, broken into pieces
- sea salt
- Heat oven to 350 degrees. Line baking sheets with parchment and set aside.
- To a large bowl or stand mixer, add butter, sugar, and brown sugar. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With the mixer on low, gradually add the ingredients to butter mixture, beating until well combined. Add in the oats and mix until just combined. Fold in chocolate chips, chopped dark chocolate, coconut, pecans, and pretzels.
- Using a #16 ice cream scoop (about 2.75 ounces) or a large spoon, drop batter onto prepared baking sheets. Press the dough with the bottom of your hand or jar to flatten evenly. Bake for approximately 20 minutes until edges are golden brown. Remove pans from the oven and cool for 2 minutes. Sprinkle cookies with sea salt. Remove cookies from baking pan and continue to cool completely on wire rack.
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