Kitchen Sink Cookie Recipe

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.

Course Dessert

Cuisine American

Keyword how to make kitchen sink cookies, kitchen sink cookies recipe, what are kitchen sink cookies

Prep Time 15

Cook Time 12

Servings cookies

Calories 131kcal

Author Beth Pierce

Ingredients

2 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
1 cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs room temperature
2 ½ cups mix-ins see notes

Instructions

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl.
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.
Add the flour mixture to the wet ingredients in three increments mixing just until incorporated. Scrape down the beater and the bowl as needed. Remove the bowl from the mixer and stir in the mix-ins.
Using a 1 1/2 tablespoon cookie scoop, drop the cookie dough onto the prepared baking sheet leaving about 2 inches between the scoops. If desired, press a few add mix-ins into the tops of the cookies. Bake for 11-12 minutes or until lightly browned. Let the cookies cool for 5 minutes before moving them to a cooling rack.

Notes

Many years ago, I started using Land O'Lakes butter in all my baking, and I have never looked back. The butter is high quality and very consistent.
Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
If you add mini marshmallows, don't overdo it. The cookies can become too soft to handle if you add too many.
Gently press a few of the mix-ins into the tops of the cookies before baking for a beautiful presentation.
Cover the baking sheet with parchment paper or a silicone baking mat. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
Do not overbake these cookies. They are best left soft and chewy with just slightly crisp edges.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
Store the cookies on the counter in an airtight container for up to 4 days.

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