Kitchen Sink Cookies

By Sarah On November 15, 2014 | Updated: November 13, 2025

Perfectly soft-baked and loaded with gooey chocolate, salty pretzels, toasted pecans, flaked coconut, and toffee bits, these kitchen sink cookies truly do have everything but the kitchen sink packed inside!

Don’t freak out. I didn’t lose my mind and accidentally add the kitchen sink to my cookie dough. I’m not THAT unmindful in the kitchen.

I just added everything BUT my kitchen sink to these cookies. And the results were nothing short of life-changing.

Like the name suggests, these cookies have a little bit of everything good including a touch of saltiness, gooey rich chocolate, a little nuttiness, and so much more. Nobody can resist trying one of these out of sheer curiosity and they always end up coming back for another!

These Cookies feature…

A soft and chewy texture with perfectly crisp edges
Crushed pretzels, semisweet chocolate, flaked coconut, toasted pecans, and toffee bits
An easy dough that comes together in minutes with make-ahead options

Making the Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Kosher salt
Pretzels
Semisweet chocolate chips
Coconut
Pecans
Toffee bits

Choosing Your Mix-Ins

The sky’s the limit for the mix-ins you can use in kitchen sink cookies. Try these other options below (I recommend not using more than 1/2 cup per mix-in).

Crushed potato chips
Crushed cereal – cornflakes, rice chex, rice krispies, or cinnamon crunch
Another chocolate – white, milk or dark chocolate
Another nut – chopped walnuts, almonds, or hazelnuts
Dried fruit – cranberries or raisins
Peanut butter or caramel chips

Tips for Perfect Cookies

Bring butter and egg to room temp – make sure the butter is softened to room temperature before creaming with the sugar. Likewise, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it so it incorporates easier into the butter.
Use a stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
Use part brown sugar and part granulated – brown sugar will give the cookies a soft and chewy texture while a little bit of granulated helps give the texture a bit of extra structure.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Choose 5 mix-ins – I found that this was the perfect amount for the amount of cookie dough.
Use 1/2 cup mix-ins – this will give you a little bit of everything in each bite.
Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.

Storing and Freezing Cookies

Allow cookies to cool completely, then frost and store in an airtight container at room temperature up to 4 days.

To freeze cookies, allow to cool completely, wrap well, and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.

If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and follow recipes instructions for baking cookies.

You’ll never find another cookie quite like this recipe! It’s the perfect mix of sweet and salty, with all kinds of incredible textures going on. Kids especially love this one, but I can’t seem to keep my hands off them either.

Can ya really blame me??

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

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