Do I Need to Chill the Dough?

You don’t need to chill the dough before baking, but chilling it will produce thicker, chewier cookies.

How to Store Kitchen Sink Cookies

You can store these cookies covered in an airtight container at room temperature for up to 3 to 4 days. After that, I recommend freezing the cookies in a resealable food storage bag for up to 1 month. You can also freeze the dough and bake from frozen. This will add an extra 5-8 minutes depending on the size of your dough balls.

How big will these cookies be?

If you make them as directed using about ¼ cup dough per cookie, they will be about 4 inch across.

Do Kitchen Sink Cookies have nuts?

These cookies do not typically have nuts but chopped pecans, walnuts or salted peanut would be an amazing addition. You could even go in a tropical direction and use macadamia nuts and coconut.

Kitchen Sink Cookies

Name: Kitchen Sink Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 1/4 cups packed dark or light brown sugar; 3/4 cup granulated sugar; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1 1/2 teaspoons salt; 2 large eggs; 1 tablespoon vanilla extract; 2 3/4 cups all-purpose flour; 1 1/2 cups corn flake cereal (not the frosted kind), plus more for topping (optional); 1 cup white chocolate chips; 1 (4 oz) semisweet chocolate baking bar, coarsely chopped; 1 cup coarsely chopped mini pretzels, plus more for topping (optional); 1/2 cup toffee bits (such as Heath)

Description

These easy Kitchen Sink Cookies are soft, chewy and crunchy all at the same time! They have the perfect combination of salty-sweet and textures. This cookie requires no chilling before baking, so you can have cookies in under 30 minutes!

Ingredients

Units Scale

1 cup (2 sticks) unsalted butter, softened
1 1/4 cups packed dark or light brown sugar
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
1 1/2 cups corn flake cereal (not the frosted kind), plus more for topping (optional)
1 cup white chocolate chips
1 (4 oz) semisweet chocolate baking bar, coarsely chopped
1 cup coarsely chopped mini pretzels, plus more for topping (optional)
1/2 cup toffee bits (such as Heath)

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Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat butter, both sugars, baking powder, baking soda and salt on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract until just combined. Add flour; stir on low speed or with a spatula to combine. Stir in cereal, chocolate chips, chopped chocolate, pretzels and toffee bits until just combined.
Scoop approximate 1/4-cup balls of dough; roll into a ball, then place on parchment paper-lined baking sheets, spaced at least 2 inches apart (you will only be able to fit 6-8 cookies on each baking sheet, so you’ll be baking in batches). Press down each dough ball slightly, then top with extra cereal and pretzels, as desired.
Bake for 8 minutes, then briefly remove cookies from the oven and bang the baking sheet on a counter or stovetop. Return the cookies to the oven and bake another 7 to 9 minutes or until the cookies are just set in the centers and golden-brown along the edges. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.

Notes

Recipe adapted from Martha Stewart Living magazine.
Store cookies in an airtight container at room temperature for up to 3 days; freeze in a resealable food storage bag for up to 1 month.
If you can’t find toffee bits in the baking aisle, you can finely chop a couple of Heath candy bars and use those instead.