Kitchen Sink Cookies

susan simons


I know there are lots of kitchen sink cookies out there, I thought I would share the way I make them..They always turn out soft and chewy for me no matter the additions I have made to them.. It's a great way to use up those leftover bags of chocolate chips, carmel bits, toffee bits, m&M's nuts, bacon, crushed pretzels what ever you can imagine they always turn out a little differnt.

pinch tips: How to Melt and Soften Butter



5 dozen


15 Min


10 Min


1/2 c
butter, softened
1/2 c
margarine, softened (i use imperial)
3/4 c
granulated sugar
3/4 c
packed light brown sugar
2 large
1 tsp
2 1/4 c
1 tsp
1 tsp
baking soda
1 pkg
instant pudding, any flavor (i usually use vanilla)
2 c
additional ingredients (ie. flavored morsels,nuts,toffee, m&m's your favorite candies, crushed pretzels or potato chips bacon), whatever you have leftover in your cubbords

Directions Step-By-Step

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Whisk flour, salt, baking soda, and pudding mix together in medium bowl;set aside.
Using a stand mixer fitted with paddle, beat butter, margarine,and sugars at medium speed until light and fluffy, about 2 minutes, scraping down bowl as needed. Add 1 egg at a time and vanilla and mixed until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix in additional 2 cups of whatever you decide and mix until just incorporated. Give dough a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
Drop by teaspoonfuls 2 1/2 inches apart on prepared cookie sheet.
bake cookies for 9-11 minutes switching and rotating baking sheets halfway through baking. Let cool on baking sheets 5 minutes; transfer cookies to wire rack and let cool to room temperature.

About this Recipe

Course/Dish: Cookies