Kitchen Sink Cookies Recipe Ready in 30 Minutes

This is the kind of cookie you bake when your pantry looks like a junk drawer. A little bit of this, a handful of that, and suddenly you’ve got a chewy, golden cookie that pulls in sweet and salty from every angle. This Kitchen Sink Cookies recipe brings in chocolate chips, pretzels, marshmallows, and caramel bits into one satisfying, chewy bite. It’s sweet. It’s salty. It’s textured. And it always disappears fast.

This isn’t your standard cookie dough. You’ll learn how to work with heavy add-ins without flattening the dough or losing softness. If you’ve ever loved How Sweet Eats cookie inspiration or baked your way through an everything cookies recipe, this version keeps the spirit alive. You won’t need fancy equipment or specialty flours. Just your favorite bowl, a wooden spoon, and a little curiosity.

Why I Chose These Ingredients and Didn’t Hold Back

Softened unsalted butter gives the base a mellow richness and blends evenly with the sugars. I always start here. No need to brown it for this batch, though I do love the Brown Butter Chocolate Chip Cookies when I’m after something more nutty.

A full cup of brown sugar adds moisture and depth. It’s this caramel edge that plays well with the mix-ins, especially the toffee bits. Granulated sugar lifts the structure and keeps the edges crisp. Without that mix, the cookies turn too soft and collapse.

Two eggs are enough to bind and soften without thinning the dough. You’ll get spread, but you won’t lose the rise. Vanilla ties the base flavors together.

For the dry blend, I go with all-purpose flour, baking soda, baking powder, and just enough salt to enhance everything. No swaps here. This ratio balances softness and lift without making the dough cakey.

The Add-Ins Make It Fun: Why Each One Earned Its Place

Chocolate chips bring classic sweetness. I use semi-sweet for balance. Milk chocolate chunks, especially Hershey’s Drops, melt into puddles that contrast the crispy edges.

Caramel bits or chopped soft caramels melt into golden pockets. Marshmallows toast lightly inside and on top. Chopped pretzels add crunch, a hit of salt, and break up the richness.

Toffee bits or crushed peanut brittle give a crisp, nutty contrast. If you have them, don’t skip them. Chopped nuts are optional, but I like a few walnuts in the mix when I’m baking these alongside Almond Flour Chocolate Chip Cookies for guests who want variety.

Scoop Size Matters: A Quick Note on Texture Control

When the dough’s this full of mix-ins, portion size directly changes how it bakes. I use a large cookie scoop. Three tablespoons gives the dough enough room to rise and fall without drying out.

Smaller scoops dry too quickly. Larger ones might not bake through the middle. If you’re adjusting size, watch the edges first. Once they turn golden, pull them.

Soft Centers and Crispy Edges: My Baking Notes

These bake best at 350°F. That keeps the centers soft and gives just enough time for the marshmallows and caramels to melt without burning. I always check at the 10-minute mark.

Do not wait for them to look done in the middle. If they look set all the way through, they’ll be too dry once cooled. Let them rest on the baking sheet for 5 minutes. It makes all the difference.

In my notes, I’ve found that parchment-lined metal baking sheets perform better than silicone mats for this dough. The bottoms turn golden and the spread is more even.

Caramel Bits vs Chopped Caramels: Which Should You Use?

I’ve tried both. Caramel bits melt faster and give a more uniform texture. But chopped soft caramels pool and create pockets. If I’m making these cookies to go with a scoop of vanilla ice cream, I’ll go with chopped. For a cookie tin or lunchbox, I stick to the bits. They’re cleaner, easier to portion, and hold their shape better.

Storage and Make-Ahead Tips That Actually Work

Let these cookies cool completely before storing. Any warmth left in them will turn the pretzels soft. I store mine in an airtight container for up to 3 days at room temperature. After that, the texture starts to change.

You can freeze these too. Once baked, let them cool fully and freeze flat in a single layer. After they’re firm, move them to a zip bag or container. Reheat in a low oven or let sit on the counter for an hour.

When I know I’ll need a quick treat later in the week, I freeze the dough already portioned. That way I can bake one or two at a time and keep the rest for another craving.

Related Recipes to Try Next

If you like this sweet and salty combo, you’ll probably enjoy the Peanut Butter Chocolate Chip Cookies, especially if you love softer centers.

And for anyone who leans into cherry flavors, the Maraschino Cherry Chocolate Chip Cookies balance sweetness with a subtle tang. I make them during holidays when red desserts feel right.

Save This Recipe and Let Me Know How Yours Turn Out

If you end up with a batch you love, pin this Kitchen Sink Cookies recipe to your board so you’ve got it the next time your pantry feels chaotic. And if you made any swaps or found a new favorite mix-in, share it in the comments below. I’d love to hear what you added.