Name: Kitchen Sink Cookies with Mix-Ins Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups 270g all-purpose flour; 1 teaspoon baking soda; 1 Tablespoon 8g cornstarch; 1/2 teaspoon salt; 3/4 cup 170g unsalted butter, room temperature; 3/4 cup 150g light brown sugar, packed; 1/4 cup 50g granulated sugar; 1 egg, room temperature; 1 egg yolk, room temperature; 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips; 1/2 cup toffee bits or red & green M&Ms; 3/4 cup crushed potato chips; 1/2 cup chopped pretzels; 1/4 cup holiday jimmies (not nonpareils)

Think of a cookie packed with surprises in every bite—a delightful chaos of chocolate, crunch, and a pop of color. That’s exactly why my Kitchen Sink Cookies with Mix-Ins Recipe is such a standout. It’s a beautiful mess in the best way, combining an irresistible mix of sweet, salty, and crunchy elements that keep you wanting just one more.

A tray holds twelve round cookies with a golden-brown base, each topped with colorful red, green, and white sprinkles, small broken pieces of light ridged potato chips, dark brown chocolate chips, and small broken pretzel sticks that add a crunchy texture. The tray is lined with white parchment paper, and there are a few loose potato chips and pretzel pieces scattered around the cookies. Below the tray, a white wooden bowl contains more ridged potato chips. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kitchen Sink Cookies with Mix-Ins Recipe
Top Tip
How to Serve Kitchen Sink Cookies with Mix-Ins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kitchen Sink Cookies with Mix-Ins Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve gone back for seconds—or thirds—of these cookies. The magic is in throwing in all your favorite munchies and letting them harmonize in a soft, chewy cookie. It’s like a party in your mouth that’s easy to make and incredibly satisfying.

Ultimate Flavor Combo: This recipe blends sweet, salty, and savory mix-ins for an exciting explosion of taste in every bite.
Customizable Mix-Ins: You get to pick and choose your favorite snacks to toss in—total freedom to make it your own.
Perfect Texture: The combination of crunchy chips and chewy dough hits that ideal texture balance.
Great for Sharing: These cookies are a guaranteed crowd-pleaser at parties or just for sneaking bites during quiet nights in.

Ingredients & Why They Work

Each ingredient in the Kitchen Sink Cookies with Mix-Ins Recipe plays a special role in delivering flavor and texture. When combined thoughtfully, you get a cookie that’s soft yet sturdy enough to hold a medley of additions without falling apart.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking soda, a tablespoon of cornstarch, a pinch of salt, a half cup of unsalted butter softened and creamy, a half cup of light brown sugar packed, a small pile of granulated sugar, one whole uncracked brown egg, one whole uncracked egg yolk, a small white ceramic bowl with vanilla extract, a small white ceramic bowl filled with semi-sweet chocolate chips, a small white ceramic bowl with toffee bits, a small white ceramic bowl of crushed potato chips, a small white ceramic bowl of chopped pretzels, and a small white ceramic bowl containing long holiday jimmies, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base gives structure but still keeps things tender.
Baking soda: Helps the cookies rise and spread just the right amount.
Cornstarch: Adds a soft, almost melt-in-your-mouth texture that elevates these cookies beyond the standard.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Room temperature butter is key for creamy batter and controlled spreading.
Brown sugar: Adds moisture and that delicious caramel undertone.
Granulated sugar: Boosts sweetness and helps achieve a nice crisp edge.
Egg and egg yolk: Adds richness and keeps them chewy in the center.
Vanilla extract: Brings it all together with warm, comforting notes.
Chocolate chips: A must for that classic chocolate goodness, but you can swap in white or chunks for variation.
Toffee bits or red & green M&Ms: Offer a delightful crunch and festive pop of color.
Crushed potato chips: The salty surprise that makes these cookies addictive.
Chopped pretzels: Provide extra crunch and a slightly nutty flavor.
Holiday jimmies: Unlike other sprinkles, these hold their shape and color beautifully during baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Kitchen Sink Cookies with Mix-Ins Recipe is how it invites creativity. I like to swap out mix-ins depending on the season or what goodies I have on hand. It’s your chance to get playful and customize!

Variation: Once, I swapped out the toffee bits for crushed peppermint candy around the holidays, and the minty crunch added such an amazing twist that my whole family loved it.
Diet-friendly swap: Use dairy-free butter and skip the egg yolk to make this recipe more allergy-friendly without losing much of the classic cookie texture.
Seasonal flavors: Add dried cranberries, candied ginger, or chopped nuts in fall and winter for a cozy vibe.

Step-by-Step: How I Make Kitchen Sink Cookies with Mix-Ins Recipe

The image shows several soft, round cookies with a light golden brown color. Each cookie is topped with layers of different textures: small crunchy pretzel sticks, square caramel pieces, chocolate chips, and red and green sprinkles scattered on top. Some potato chip pieces are also layered on the cookies, adding a rough texture contrast. The cookies are close together on a white marbled surface, showing a mix of smooth and crunchy toppings. The colors mainly include light brown, dark brown, red, green, and beige. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dry Ingredients

Grab a medium bowl and whisk the flour, baking soda, cornstarch, and salt together. It’s such a simple step, but it helps everything blend evenly, ensuring your cookies have that perfect rise and tender crumb. I always pause here to make sure there are no lumps or uneven bits in the flour—it saves you from pockets of salt or baking soda in the final cookie.

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer or handheld mixer with the paddle attachment, beat your room temperature butter along with the brown and granulated sugars for about 2-3 minutes. You want a pale, light, creamy mixture—that’s how you know it’s ready. I like to scrape down the sides halfway through to make sure everything mixes thoroughly. This step is key for tender yet chewy cookies.

Step 3: Add the Eggs and Vanilla

Next, beat in the egg, egg yolk, and vanilla extract for another 1-2 minutes until the batter is light and fluffy. The extra egg yolk is my personal secret to extra richness and that perfect chewy texture you’ll crave. Don’t rush this part; the fluffiness is worth the wait.

Step 4: Combine Dry Ingredients Into Wet

On low speed, gradually add the dry mixture to your wet ingredients and mix just until everything comes together. Don’t overmix here—just enough to blend. Overworking it can make the cookies tough, and we want tender, soft cookies with all those fun mix-ins nestled in.

Step 5: Fold In Your Favorite Mix-Ins

This is the fun part! Remove the bowl from the mixer and use a spatula to gently fold in the chocolate chips, toffee bits, potato chips, chopped pretzels, and holiday jimmies. These diverse textures and flavors are what make the cookies so special. I like to save a little extra sprinkled on top before baking—adds a festive look and more crunch right on the surface.

Step 6: Scoop, Shape, and Bake

Scoop the dough using a large cookie scoop or about a scant ¼ cup measure. Here’s a trick I've learned: instead of shaping into regular balls, roll them gently into tall ovals. This helps the cookies stay a bit thicker and chewier inside. Place them on a parchment-lined baking sheet and bake at 350°F for 10-12 minutes, until the edges are just turning golden and the tops look set but still soft.

Step 7: The Finishing Touch

Just after pulling the cookies from the oven, use the rim of a large glass to swirl gently around the warm cookie edges—this creates a beautiful, perfect round shape. Then press a few extra mix-ins on top for that picture-perfect cookie look. Let them rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Patience here really pays off!

Top Tip

From many cookie batches and late-night experiments, I’ve realized a few subtle tricks that step your Kitchen Sink Cookies with Mix-Ins Recipe up from good to crave-worthy.

Butter Temperature Matters: Use butter that’s cool to the touch, not warm or melted. This keeps cookies from spreading too thin and keeps texture just right.
Don’t Skip Cornstarch: It sounds odd, but that tablespoon adds a tender softness you won’t get otherwise.
Mix-Ins Save the Day: Use holiday jimmies instead of regular sprinkles so they don’t melt or bleed into the batter for that pretty colorful pop.
Shape for Thickness: Rolling dough balls taller than wide helps keep the middle chewy and thick—trust me, it’s worth the extra hands-on shaping.

How to Serve Kitchen Sink Cookies with Mix-Ins Recipe

Kitchen Sink Cookies - Serving Suggestion

Garnishes

I like to finish these cookies with a sprinkle of extra toffee bits or chopped pretzels on top right after baking—it adds a charming touch and makes them look even more tempting. For a special occasion, a light dusting of sea salt flakes really brings out the flavors.

Side Dishes

These cookies are perfect with a big glass of cold milk or a cozy cup of hot coffee or tea. Pairing them with fresh fruit or a scoop of vanilla ice cream really elevates the indulgence for dessert lovers.

Creative Ways to Present

For parties, I love arranging them on a festive platter, garnished with rosemary sprigs or fresh cranberries for color contrast. Another fun idea is stacking them tied with a pretty ribbon as edible gifts that guests always rave about.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your cookies in an airtight container at room temperature to keep them chewy for up to 5 days. I usually tuck a slice of bread in the container to help maintain moisture—magic trick from my grandma!

Freezing

I love freezing cookie dough balls ahead of time. Pop them on a baking sheet in the freezer, once frozen solid, transfer to a freezer bag. They keep up to 3 months and bake beautifully straight from frozen—just add a minute or two to the bake time.

Reheating

To reheat, pop a cookie in the microwave for 10-15 seconds or warm briefly in a 300°F oven for a few minutes. This refreshes softness and melts the chocolate just perfectly without drying them out.

Frequently Asked Questions:

Can I substitute the mix-ins with other snacks?

Absolutely! The beauty of the Kitchen Sink Cookies with Mix-Ins Recipe is its versatility. Try adding your favorite nuts, different types of chocolate, or even dried fruits. Just keep a mix of textures—sweet, salty, crunchy—so the cookie maintains its special character.

Why is room temperature butter important?

Using room temperature butter helps you cream it properly with sugar, creating the structure needed for the cookie’s rise and texture. Too cold and the mixture won’t blend; too warm and your cookies could spread too much during baking. I aim for butter that feels cool but soft to the touch (about 69°F).

Can I make the dough ahead of time?

Yes! You can prepare the dough and store it covered in the fridge for up to 2 days. The flavors will develop nicely, though some of the potato chips or pretzels might lose a bit of their crunch. For best texture, consider freezing the dough balls separately.

What kind of sprinkles should I use?

For this recipe, holiday jimmies are the way to go. Unlike nonpareils or other shaped sprinkles, jimmies hold their color and shape during baking and won’t bleed into the dough, keeping your cookies looking festive and colorful.

Final Thoughts

Honestly, there’s something so joyful about making these Kitchen Sink Cookies with Mix-Ins Recipe. It’s a little kitchen experiment every time—mixing in favorites, perfecting textures, and sharing the delicious chaos with friends and family. Give yourself permission to have fun and revisit the cookie that turns any day into a celebration. Your cookie jar (and taste buds) will thank you.