(How to Make) Chewy Kitchen Sink Cookies Recipe

If you're into cookies that have, well, everything but the kitchen sink, these chewy kitchen sink cookies is about to be your new bestie.

Thick and chewy, sweet, a little salty-packed with pretzels, chocolate chips, and mini M&Ms-these cookies do NOT mess around, and you won't want to share.

This is one of my favorite cookie recipes that never disappoints-whether you're making a batch for a party, a late-night sweet craving, or just because your pantry needs a little cleaning out (hence the name, kitchen sink cookies).

The Key Ingredients

1. All-Purpose Flour - The base for structure and chewiness.
2. Room Temperature Butter - Ensures a soft and chewy cookie with a rich flavor.
3. Light Brown Sugar & White Sugar - The perfect combination for caramelization and chew.
4. Large Eggs (Room Temperature) - Helps bind everything together for a chewy texture.
5. Pretzel Pieces - That extra salty crunch that makes these cookies pop.
6. Milk Chocolate Chips & Mini M&Ms - A duo of sweetness that adds bursts of chocolate in every bite.
7. Baking Soda - The key to getting cookies that spread just the right amount.

Kitchen Sink Cookies Swaps and Substitutions

• Add toffee bits, peanut butter chips, caramel bits, Reese's Pieces, or chopped pecans for a perfect balance of salty and sweet.
• Make it gluten free by using gluten free 1:1 flour, gluten free pretzels and allergy friendly chocolate chips and chocolate candies.
• You can also brown the butter for a nuttier, more intense butter flavor.

How to make kitchen sink cookies

Step 1: Using a hand or stand mixer, beat together the butter, white sugar, and light brown sugar until creamy and fluffy in a large bowl.

Step 2: Mix in the large eggs, one at a time, until fully incorporated.

Step 3: In a separate bowl, combine all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients. Once fully combined, gently stir in the pretzel pieces, milk chocolate chips, and mini M&Ms using a spatula.

Step 4: Using a cookie scoop, portion out the dough onto a parchment paper-lined baking sheet. Chill in the fridge for at least an hour then bake until golden brown.

Let the baked cookies cool completely before digging in for that perfect bite!

Kitchen Sink Cookie FAQs

Need more cookie recipes? Try these!

Chewy Kitchen Sink Cookies

Morgan Peaceman

These kitchen sink cookies combine three varieties of chocolate and are loaded with flavor with the most perfect chewy texture.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Resting Time 20 minutes mins

Total Time 47 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 199 kcal

Equipment

• ▢
  1 hand mixer or stand mixer
• ▢
  1 spatula
• ▢
  1 whisk
• ▢
  1 large mixing bowl
• ▢
  measuring spoons and cups
• ▢
  1 kitchen scale optional
• ▢
  2 baking sheets
• ▢
  parchment paper

Ingredients

  

1x2x3x

• ▢ 300 grams all purpose flour 2 ½ cups
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon baking salt
• ▢ 8 oz salted butter room temperature
• ▢ 50 grams cane sugar
• ▢ 150 grams light brown sugar
• ▢ 2 eggs room temperature
• ▢ 1 cup chopped chocolate covered pretzels
• ▢ ½ cup mini m&M candy
• ▢ ½ cup mini chocolate chips

Instructions

 

• Begin by adding the butter and sugar to a large mixing bowl. Cream butter and sugar using a hand whisk or a stand mixer until it forms a creamy paste, approximately 3 minutes.
• Add in eggs one at a time and mix to combine.
• To the wet ingredients, add in flour and baking soda and mix a little at a time.
• Add in the mini m&ms, chopped chocolate pretzels and mini M&Ms (chopped chocolate) and fold in with a spatula.
• Using a large cookie scoop, scoop the dough and form balls. Place the balls on a baking sheet and let chill in the fridge for an hour.
• Once the hour is done, preheat the oven to 350º and place a few cookies on a baking sheet lined with parchment paper.
• Bake the cookies for 12 minutes or until lightly brown; rotating racks from top to bottom halfway through.
• Let cool completely (approximately 30m) before serving to allow the cookies to fully set.

Nutrition

Calories: 199kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 155mgPotassium: 32mgFiber: 1gSugar: 13gVitamin A: 255IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg

Tried this recipe?Let us know how it was!