kitchen sink cookies

Name: Kitchen Sink Cookies
Prep time: 15 min
Cook time: 12 min
Yield: 32
Cuisine: American
Ingredients: 2 ¼ cup(s) all purpose flour; 1 teaspoon(s) baking soda; ½ teaspoon(s) teaspoon salt; 1 cup(s) unsalted butter; 1 cup(s) brown sugar; ½ cup(s) granulated sugar; 1 teaspoon(s) vanilla; 2 large large eggs; 2 ½ cup(s) add ins (see notes)

40 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 15, 2022

These delicious and fun Kitchen Sink Cookies are soft and chewy cookies filled with everything “but the kitchen sink.” They are totally customizable to the flavors you enjoy in your cookies and to what you have on hand. Think sweet and salty! So grab all those little bags of leftover chocolate chips, butterscotch chips, coconut, pretzels, rolled oats, potato chips, pecans, walnuts, and lets get baking.

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Soft and slightly chewy customizable Kitchen Sink Cookies are quick and easy. Use up those miscellaneous bags of baking chips, nuts, and dried fruit today.

prep time 15 Min

cook time 12 Min

method Bake

yield 32 serving(s)

Ingredients

2 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon teaspoon salt
1 cup unsalted butter
1 cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 large large eggs
2 ½ cups add ins (see notes)

How To Make kitchen sink cookies

Step 1

Preheat the oven to 350 degrees. Cover a baking sheet with parchment paper.

Step 2

In a medium bowl whisk together the flour, baking soda, and salt.
Step 3

Using a stand mixer with the paddle attachment or a handheld electric mixer on medium speed cream the butter, brown sugar, and granulated sugar until light and fluffy. Reduce the speed to low. Add the vanilla and the eggs one at a time mixing just until incorporated.
Step 4

Add the flour mixture in three intervals mixing just until incorporated. Scrape down the beater and the bowl as needed. Remove the bowl from the mixer and stir in the add ins.
Step 5

Using a 1 1/2 tablespoon cookie scoop drop the cookie dough on to the prepared baking sheet leaving about 2 inches between the scoops. If desired press a few add ins into the tops of the cookies. Bake for 11-12 minutes or until light browned. Let the cookies cool for 5 minutes before moving to wire racks.
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