I saw the Tik Tok announcing that Panera Bread was eliminating half of their menu and people lost their collective minds over the loss of the Kitchen Sink Cookie. Complete shock and devastation. Admittedly, I have never had a Kitchen Sink Cookie, but after watching that video, I was compelled to make a batch and see what the fuss is all about.
This cookie is soft and chewy and you can customize the mix-ins. The only thing to note on the process is that the dough needs to chill for at least 1 hour before baking.
Kitchen Sink Cookie Dough
At the core of the kitchen sink cookie is a soft and chewy chocolate chip cookie recipe. The base cookie recipe includes brown and granulated sugar, eggs, canola oil, vanilla extract, all purpose flour, baking powder, baking soda and sea salt. In order to make these cookies extra soft a tablespoon of milk is added to the batter.
Everything But the Kitchen Sink
The entire appeal of the Kitchen Sink Cookie is that you can literally throw anything in the batter to delicious results. Chocolate Chips, Toffee, M+Ms, Nuts, Pretzels, Potato Chips, Dried Fruit. We love a customizable cookie recipe. The only thing to consider is how to balance the sweet with the salty. For this recipe I used semi-sweet chocolate chips, M&Ms, Toffee, caramels, mini pretzels and Ruffles Potato Chips. The Ruffles were key– because they are literally the saltiest chips I could think of that would balance all of the sweetness of the candies.
A symphony of flavors and textures. And I completely understand the devastation.
- Chopped leftover holiday (valentine’s, easter, halloween candy, etc)
- Dried cranberries, white chocolate chips, semi-sweet chocolate chips, pecans
- Popcorn, M&Ms and semi-sweet chocolate chips
- M&Ms, Caramels, Shredded coconuts, pecans/walnuts, Semi Sweet Chocolate Chips, Pretzels
Let me know your favorite combination!Print
Kitchen Sink Cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour and 27 minutes
- Yield: 30 cookies
3 cups (408g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
½ cup (4oz) unsalted butter
1 cup (210g) light brown sugar
½ cup (96g) granulated sugar
2 large eggs
⅔ cup canola oil (or other neutral oil)
1 tablespoon whole milk
1 tablespoon vanilla extract
½ cup (29g) mini pretzels
1 ½ oz (43g) potato chips
½ cup (113 g) semi sweet chocolate chips
½ cup (86g) caramels
⅓ cup (56g) toffee bits
½ cup (114g) M&Ms
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and sea salt. Set aside.
In a large bowl (or the bowl of a stand mixer) beat the butter, brown sugar and granulated sugar on medium speed for 4 to 5 minutes. The mixture should be light and very well blended.
Blend in the eggs, one at a time, making sure each egg is completely incorporated before adding the next. Scrape the sides and bottom of the bowl to make sure everything is mixed. Stir in the oil, milk and vanilla extract and mix for another minute or so.
Pour the flour mixture into the butter mixture and stir on low until the dough comes together and there are no streaks of flour. Don’t over mix.
Toss in the kitchen sink! Pretzels, potato chips, chocolate chips, caramels, toffee and M+Ms. Mix on low speed until combined.
Put the cookie dough in an airtight container and refrigerate for at least 1 hour, up to 3 days.
When you’re ready to bake. Preheat the oven to 350ºF. Line two cookie sheets with parchment paper.
- Scoop 2 tablespoons of dough into a ball and place them on the cookie sheet with 2 inches of space around them.
- Bake one cookie sheet at a time for 11-12 minutes. Let cookies cool on the cookie sheet completely before transferring to a wire rack.
Kitchen sink cookies freeze well. Scoop the cookie dough into 2 tablespoon balls, and place them in an airtight container (like a ziploc freezer bag). Freeze for up to 3 months. When ready to bake, bake directly from frozen and add 1-2 additional minutes to the baking time.
Keywords: Kitchen Sink Cookies