These Kitchen Sink Cookies are the ultimate treat, packed with everything but the kitchen sink for a flavor explosion in every bite. With a chewy center, crispy edges, and a medley of sweet and salty mix-ins, they’re a texture lover’s dream. Ready in just 25 minutes, they’re perfect for satisfying sudden cravings or impressing guests with minimal effort.
Each cookie is a delightful balance of rich, buttery dough and a symphony of add-ins like chocolate, nuts, and more. At 200 calories per cookie, they’re indulgent yet portion-friendly, making them ideal for sharing or savoring solo. Warm from the oven, they’re irresistible—soft, gooey, and utterly comforting. Bake a batch today and watch them disappear!
Everything-But-the-Kitchen-Sink Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar, firmly packed (light brown sugar works too)
- ½ cup (100 g) granulated sugar
- 1 packet (3.4 oz/96 g) instant vanilla pudding mix (or your preferred flavor)
- 1 large egg + 1 egg yolk, room temperature preferred
- ½ teaspoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 heaping cups (75 g) small pretzel twists (measure before crushing)
- ⅔ cup (110 g) toffee bits
- ¾ cup (125 g) caramel bits (or 15 caramels cut into quarters)
- ½ cup (105 g) mini M&Ms
- ½ cup (85 g) chocolate chips (milk chocolate or semisweet)
Step-by-Step Kitchen Sink Cookie Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a large bowl (or stand mixer), cream together butter, dark brown sugar, granulated sugar, and pudding mix until well-combined.
- Add the egg, egg yolk, and vanilla extract, and stir well to combine.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Place pretzels in a ziploc bag and crush lightly with a rolling pin (they should be broken but not pulverized).
- Fold in crushed pretzels, toffee bits, caramel bits, mini M&Ms, and chocolate chips until evenly distributed.
- Scoop dough by 2-tablespoon portions onto the prepared baking sheet, spacing cookies at least 2” apart.
- Gently flatten each cookie with your fingers, then bake for 10 minutes.
- Allow cookies to cool completely on the baking sheet before serving.
Storage and Reheating Tips
Store your Kitchen Sink Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Feel free to mix and match your favorite add-ins! Swap out the pretzels for crushed graham crackers, or use butterscotch chips instead of chocolate chips. For a nutty twist, add ½ cup of chopped pecans or walnuts. You can also experiment with different pudding mix flavors like chocolate or butterscotch for a unique twist.
Time-Saving Tips for Busy Bakers
To save time, prep your add-ins (like crushing pretzels and cutting caramels) the night before. Use a cookie scoop for evenly sized cookies and bake two sheets at a time, rotating them halfway through for even baking. If you’re short on time, skip flattening the cookies—they’ll still turn out delicious!
Equipment Guidance for Perfect Cookies
A stand mixer or hand mixer makes creaming the butter and sugars a breeze. Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier. A 2-Tablespoon cookie scoop ensures uniform cookies, and a rolling pin is perfect for crushing pretzels without making a mess.
Common Questions Answered
Can I use light brown sugar instead of dark brown sugar?
Yes, but dark brown sugar adds a richer flavor.
Can I skip the pudding mix?
The pudding mix adds moisture and softness, so it’s best not to omit it.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend and ensure your add-ins are gluten-free.
Kitchen Sink Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar firmly packed (You may substitute light brown sugar)
- ½ cup granulated sugar
- 1 3.4 oz Instant vanilla pudding mix or preferred flavor
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 heaping cups small pretzel twists measure before crushing pretzels
- ⅔ cup toffee bits
- ¾ cup caramel bits or 15 caramels cut into quarters
- ½ cup mini M&Ms
- ½ cup chocolate chips milk chocolate or semisweet
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Place butter, sugars (dark brown sugar and granulated), and dry pudding mix in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to cream together until well-combined.
- Add egg, egg yolk, and vanilla extract and stir well to combine.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and stir until completely combined.
- Place pretzels in a ziploc bag ad use a rolling pin to smash a bit until broken (but not completely crushed). Add pretzels, toffee bits, caramel bits, mini M&Ms, and semisweet chips and stir until combined.
- Scoop cookies by 2 Tablespoon-sized scoops and place on prepared baking sheet, spacing cookies at least 2” apart.
- Gently flatten cookies by pressing down with your fingers, then bake for 10 minutes
- Allow cookies to cool completely on baking sheet.