Chewy Triple Threat (aka Kitchen Sink) Cookies Recipe

The best types of cookies are those that make anyone say "WOW" after taking just one bite. That's why this chewy triple threat (aka Kitchen Sink) cookies recipe is one of my most popular cookie recipes on the site. As the title suggests, we've got THREE different types of candy/chocolate packed into one mouthwateringly chewy cookie that is as irresistible as it looks. Be warned, you might need to ward off others from taking the last cookie from the cookie jar.

These are super festive, fun to make, and great for birthday celebrations, holiday gatherings, or bringing for a new mom or a friend recovering from a surgery.

Cookies lend itself to creating variations, and so this recipe is inspired by my kitchen sink cookie skillet, my brown butter chocolate chip cookies, and my peppermint chocolate cookie.

Jump to:

• What are the ingredients for these cookies?
• How do I make this recipe?
• Recipe Swaps and Substitutions
• Cookie Variations:
• Tips for making the best cookies every time
• How do I store these cookies? Can I freeze them?
• PRO TIP:
• Hungry for More?
• Did you like this recipe? Share it!
• Chewy Triple Threat (Kitchen Sink) Cookies

What are the ingredients for these cookies?

• All Purpose Flour - a classic baking flour for all types of baking, especially cookies. I like using King Arthur Flour or Bob's Red Mill.
• Baking Soda - the baking soda gives these cookies a delicate rise as they bake.
• Baking Salt - adding a little bit of baking salt helps to balance out the sweetness.
• Butter - this needs to true room temperature. That means, if you place your finger tip onto the stick of butter and press in, it leaves a slight indent. Butter takes approximately 20-30 minutes to come to room temperature once removed from the fridge.
• Sugar - we use two different types of sugar for these cookies: cane sugar and brown sugar.
• Eggs - eggs act as a binding agent for cookie dough.
• Vanilla Extract - vanilla gives the cookie dough added oomph and flavor.
• Chocolate Chips - I like using smaller ones for this recipe
• Chocolate Covered Pretzels - you can find different ones at your local grocery store. I typically just use the milk chocolate ones.
• M&Ms - I like to use the mini ones as they spread nicely across the batter.

See the recipe card below for specific information about quantities.

How do I make this recipe?

This recipe takes no time to put together, but will need some time to rest and chill in the fridge. Here's how we do it:

HINT: Remember to leave time for the cookies to chill. This will allow the butter to set and alleviate any additional spreading when the cookies bake in the oven.

Recipe Swaps and Substitutions

If you're looking to adapt some things in this cookie recipe to fit your lifestyle, here's what I would suggest:

• Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit. If you are swapping out the regular flour, I recommend Bobs Red Mill Gluten Free All Purpose Flour or Primal Palate Gluten Free AP Flour.
• Butter: you can swap out the regular butter and opt in plant-based butter like Miyokos plant-based butter.
• Chocolate: I used mini chocolate chips here, but you can easily use chopped chocolate instead.

Cookie Variations:

Cookies naturally lend itself to a variety of different add ins, so if you're trying to make this recipe your own, consider these variations:

• Skillet - throw the entire batter into one large cast iron skillet and bake for 30 minutes.
• Cookie Bars - add the batter to a 9x9 tin and bake for 25-30 minutes to form cookie blondies or bars
• Mix-ins: Get creative! Make these cookies with Reese’s pieces, chopped chocolate chunks instead of chips, or even some pecans or walnuts.

Tips for making the best cookies every time

After making these cookies, and developing this batter several times, with various results, I've landed on three non-negotiable tips that I want to share with you so you get the best tasting cookie each time you make them:

• Adding enough flour - Weird as it sounds, adding more flour actually HELPS give the cookies the thickness and shape we want when we think about a classic chewy cookie. Originally, this recipe only called for two cups of flour, but since playing around with the measurements, I've found that adding one half of a cup more really does the trick.
• Chill time - As I said above, we want to make sure the butter stays cold, and by chilling the cookie dough beforehand, it helps all of the ingredients to stay in tact, without spreading and becoming too thin.
• Using enough brown sugar - yes, cookies need sugar, but the trick to these cookies tasting the way they do is using the right amount of brown sugar. The brown sugar has molasses in it, giving the cookies their color, but also the chewiness we think of when it comes to a classic "soft and chewy" cookie. We use a full cup of light brown sugar, as opposed to using more cane sugar. Cane sugar gets absorbed quicker, which can cause the cookies to dry out. We want MOIST!

How do I store these cookies? Can I freeze them?

To Store: You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days.

To Freeze: Freeze the cookie dough balls in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.

Hungry for More?

Looking for other recipes like this? Try these:

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