Kitchen Sink Cookies

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These kitchen sink cookies truly are everything but the kitchen sink! You’ll absolutely love these salty, sweet and chewy cookies.

AMAZING Kitchen Sink Cookies

We have some pretty amazing cookie recipes here on Fit Foodie Finds — everything from our monster cookies to our oatmeal chocolate chip cookies to our chocolate chunk almond butter cookies, but this is our first kitchen sink cookie! We hope you love this amazing cookie recipe as much as we do ?

What are kitchen sink cookies? Think of these cookies as a yummy oatmeal cookie base made with all of the add-ins YOU have on hand. Kitchen sink cookies are different for everyone because you use what you have.

Why you’ll love these cookies

Sweet & salty: Is there a better combination?! These kitchen sink cookies are equal parts sweet and salty thanks to ingredients like salty pretzels and sweet chocolate.

Easily customizable: Don’t like pretzels, skip ’em! Want to add potato chips, go for it! It’s possible to make these cookies your own by subbing in your favorite ingredients and skipping what you don’t like.

kitchen sink cookie ingredients in bowls

Ingredients for Kitchen Sink Cookies

For the base cookie dough

Melted unsalted butter
Light brown sugar
Maple syrup
Egg
Drippy and creamy cashew butter
Vanilla extract
Salt
Quick-cooking oats
Baking soda

All the Kitchen Sink Add-Ins

Butterscotch chips
Chopped dark chocolate
Craisins or raisins
Salted and roasted peanuts
Salted pretzels

here’s a tip!

Don’t have all the add-ins this recipe calls for on hand? Feel free to sub the ingredient 1:1 for other crushed kitchen sink cookie ingredients, such as:

potato chips
white chocolate chips
almonds
pecans
milk chocolate chips

kitchen sink cookie dough balls rolled in pretzels and coconut

How to Make Kitchen Sink Cookies

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

Preheat

First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.

Mix Wet Ingredients

Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, cashew butter, and vanilla and mix again.

Add Dry Ingredients

Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in butterscotch chips, dark chocolate chunks, craisins, peanuts, and pretzel chunks and mix.

Chill Dough

Refrigerate for 1 hour to chill.

If you would like to roll your cookie dough in extra toppings, place the shredded coconut and pretzels on a plate. Set aside.

Make Cookie Dough Balls

Scoop 2 tablespoons of batter into your hands and form it into a ball. Roll the cookie dough into the toppings, if desired. Press the extra toppings into the cookie dough ball.

Place it onto the cookie sheet and slightly press down to form a cookie shape. Repeat the process above until you’ve fit 6 cookies on your baking sheet.

Bake cookies & enjoy!

Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.

Let cookies cool for a couple of minutes on the baking sheet before carefully transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.

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Top Tips for Kitchen Sink Cookies

If you are rolling the cookie dough in additional toppings, don’t be afraid to really press the toppings into the cookie dough balls with your hands.

The cookies will spread just a little bit when baking. Remember to press the cookie dough balls down slightly to avoid dome-shaped cookies.

Slightly moisten your hands before rolling the cookie dough and wipe your hands in-between balls because the cookie dough is pretty sticky.

Kitchen Sink Cookies FAQ

Why are they called kitchen sink cookies?

These cookies get their name from the phrase “everything but the kitchen sink” because they contain any sweet or salty ingredient you have on hand in your pantry to mix into the cookie dough before baking.

Do kitchen sink cookies have nuts?

Typically, yes! Our kitchen sink cookies call for salted roasted peanuts, but feel free to sub for your favorite salty nut.

kitchen sink cookies on a baking sheet topped with coconut

Storage

These kitchen sink cookies will last in an air-tight container on your countertop for up to 5 days, however, we highly recommend storing in your freezer for the freshest cookie any time.

To freeze: first let the cookies cool completely. Then, transfer onto a baking sheet and freeze for at least 30 minutes. Once partially frozen, transfer to an airtight container or gallon-size plastic bag. These kitchen sink cookies will last in the freezer for up to 3 months.

Kitchen Sink Cookies

You’ll absolutely love these salty, sweet and chewy kitchen sink cookies. They truly are everything but the kitchen sink!

Prep:40 minutes

Cook:30 minutes

Total:1 hour 10 minutes

Fat 12

Carbs 23

Protein 4

Ingredients

1/4 cup melted unsalted butter
1/3 cup light brown sugar packed
2 tablespoons maple syrup
1 large egg
1/2 cup drippy and creamy cashew butter
1 teaspoon vanilla extract
½ teaspoon salt
2 cups quick-cooking oats gluten-free if desired
1 teaspoon baking soda
¼ cup butterscotch chips
¼ cup dark chocolate chopped
¼ cup craisins or raisins
¼ cup salted and roasted peanuts roughly chopped
¼ cup salted pretzels chopped into small pieces

Optional Toppings

¼ cup shredded unsweetened coconut
¼ cup pretzels roughly chopped

Instructions

First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, cashew butter, and vanilla and mix again.
Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in butterscotch chips, dark chocolate chunks, craisins, peanuts, and pretzel shucks. Mix to combine.
Refrigerate for 1 hour to chill.
If you would like to roll your cookie dough in extra toppings, place the shredded coconut and pretzels on a plate. Set aside.
Scoop 2 tablespoons of batter into your hands and form it into a ball. Roll the cookie dough into the toppings, if desired. Press the extra toppings into the cookie dough ball.
Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter may feel a bit wet, but they will be so soft and chewy when done baking!*
Repeat the process above until you’ve fit 6 cookies on your baking sheet.
Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
Let cookies cool for a couple of minutes on the baking sheet before carefully transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.

Tips & Notes

If you are rolling the cookie dough in additional toppings, don’t be afraid to really press the toppings in with your hands.

Cookie dough – the cookies will spread just a little bit when baking. If you don’t press them down, you will get dome-shaped cookies.

It might help to slightly moisten your hands before rolling the cookie dough and washing your hands in-between balls because the dough is pretty sticky.

Nutrition facts

Calories: 206kcal Carbohydrates: 23g Protein: 4g Fat: 12g Fiber: 2g Sugar: 7g

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. She joined Team Fit Foodie full-time in the Spring of 2018. Em lives in Minneapolis with her husband and dog, and manages FFF business operations as well as all things sponsorships and brand collaborations.

Kitchen Sink Cookies originally appeared on FitFoodieFinds.com