These kitchen sink cookies are easy to make and can be made with ingredients you have in your pantry.
Soft and chewy with crispy edges, kitchen sink cookies are mega-sized and mega-packed with your choice of mix-ins.

Holly’s Recipe Highlights
- Flavor: Sweet, salty, chewy, and crunchy all in one. Every bite is a surprise!
- Difficulty: Kitchen sink cookies are so easy. They’re perfect for beginners or baking with kids.
- Budget Tip: Use leftover snacks from the pantry for the mix-ins. No need to buy anything new!
- Time-Saving Tip: Keep the dry ingredients mixed in a zippered bag for quick mixing and easy cleanup.
Ingredients
Dough: A store bought cookie dough makes the base for these so easy to whip up.
Optional Mix-Ins: Make Panera’s classic kitchen sink cookie and mix in chocolate chips, chopped pretzels, and chopped caramels. Or add toasted coconut, mini M&M’s, or chopped nuts.
How to Make Kitchen Sink Cookies
- Bring the cookie dough to room temperature (full recipe below).
- Stir in the mix ins.
- Divide the cookies and bake.
Tips and Tricks
- If cookies aren’t perfectly round when they come out of the oven, place a bowl over the top and ‘wiggle’ the cookies into a circle.
- Using a spatula (wipe clean after each use), transfer cookies to a brown paper bag to absorb any grease.
- Kitchen sink cookies are the perfect size for making ice cream sandwiches. Spread softened ice cream on the bottom of one cookie and press another cookie on top. Cover in plastic wrap and freeze until ready to enjoy.
Storing Leftovers
- Keep cookies in an airtight container at room temperature or in the refrigerator.
- Cookie dough can be frozen, then defrosted. Just add your favorite mix-ins and bake.
- Wrap cooled cookies in plastic wrap and freeze up to a month. Pop one into a backpack or briefcase and they’ll be thawed by lunchtime.
Easy Sweet Cookie Treats
Did you make these Kitchen Sink cookies? Leave a comment and rating below!
Kitchen Sink Cookies
Equipment
Ingredients
- 16.5 ounces ready to bake chocolate chip cookie dough
- 1½ cups mix-ins of your choice divided (M&Ms, butterscotch chips, pretzels, crushed chips, chopped nuts, chocolate chunks, mini marshmallows)
Instructions
- Preheat oven to 350℉.
- Allow cookie dough to come to room temperature or until it is soft and pliable.
- Gently stir in 1 cup of the mix-ins, reserving the rest to decorate the cookies before baking.
- Divide the dough into 10 cookies, about 3 tablespoons each, and place 3 inches apart on a greased baking sheet.
- Press the remaining mix-ins on top of the balls of dough.
- Bake for 9-11 minutes, they will still be soft. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
*6 large cookies can easily fit onto a baking sheet at a time.
**For soft, chewy cookies, remove when the edges of each cookie is golden brown and the middle is still gooey. It will look like the cookie isn’t completely done in the center, but as they sit they’ll finish cooking and collapse to create a dense, chewy, moist texture.
When removing cookies from baking sheet, wipe the spatula clean between batches. This will make it easier to slide under the soft cookies without breaking them.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Hi JB,
Your cookies look delicious and sure wish I had a couple to go with my afternoon tea. Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen