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Why I love this kitchen sink cookie recipe
I have to admit it. I don’t have a sweet tooth. Not even a small one. I’d much rather snack on salty chips or stovetop popcorn, which is why I love these everything cookies.
You get the best of both worlds with an incredible mix of textures and flavors all in one. The crunchy chips, the salty pretzels. They play so well with the velvety butterscotch, chocolate chips and nutty pecans.
I even mixed in some crackly rice cereal to for an extra surprise, and balanced it out with beautiful, flaky sea salt. Trust me when I say that these cookies are a treat.
Here’s what you’ll need to make it
- Parchment Paper
- Electric mixer
- Baking sheet
- Large cookie scoop
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredient notes: I used vegan butterscotch chips to make this recipe dairy free. I ordered them online, but you can also substitute vegan white chocolate chips or just omit them. These cookies will be great with or without them.
How to make everything cookies
Prep your mix-ins. If you need to chop anything – or crush potato chips – do it now. I usually buy pecan pieces, but if you have whole ones, give them a quick chop.
Just make sure everything is prepped and ready for later. I also like to make sure I have a few extra for adding to the top to make prettier cookies.
Mix the dry ingredients. In a mixing bowl, whisk the flour with the baking soda and salt until the baking soda is evenly distributed. Set aside for later.
Beat the wet ingredients. Next, cream the shortening or vegan butter with the sugars until the mixture is light and fluffy. Then, beat in the eggs and vanilla extract until the eggs are incorporated.
Combine everything. Slowly add the flour mixture to the wet ingredients, about 1/2 – 3/4 cup at a time. Mix each addition until it’s fully mixed in. Be sure to scrape the sides as needed.
Next add the mix-ins into the dough and stir to combine. Be gentle when adding the chips so that they don’t break up too much.
The cookies will be set on top, but still wobbly. Remove and let the cookies cool for about 5 minutes on the cookie sheet before transferring to a cooling rack.
Sprinkle the sea salt while the cookies are still hot. This is also when you can add any additional toppings for garnish.
FAQS and tips for making the best cookies
They’re called kitchen sink cookies because they have “everything but the kitchen sink” inside. These cookies are loaded with mix-ins like pretzels, chips and butterscotch chips.
Baking time for cookies will vary based on the ingredients, but generally it takes about 8 – 10 minutes for an average sized cookie. If you’re making your cookies a bit larger, like the ones in this recipe, you will need to bake the longer.
More cookie recipes:
More dessert recipes you’ll love:Print
Kitchen Sink Cookies
These fun, kitchen sink cookies have it all – everything but the kitchen sink, that is. They’re are loaded with sweet and salty treats like rice crisps, butterscotch chips, broken pretzels, potato chips and so much more! These everything cookies even better than Panera. Plus, they’re dairy free and easily made vegan with a simple swap.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 dozen 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup vegetable shortening
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup rice krispies cereal
- 1/4 cup butterscotch chips
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup broken pretzels
- 1/4 cup crushed potato chips
- 1/4 cup pecan pieces
- 1 tablespoon flaky sea salt, for garnish
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt together until combined. Set aside.
- In a large bowl with an electric mixer, beat shortening, brown sugar and sugar at a medium speed until light and fluffy.
- Beat in vanilla extract and eggs, one at a time, until combined.
- Add flour mixture, about 1/2 cup at a time, mixing until incorporated. Scrape the sides as needed between additions.
- Stir in remaining ingredients, with the exception of sea salt.
- Using a large cookie scoop, portion the dough in balls about 3 tablespoons in size. Place onto cookie sheet, a few inches apart.
- Bake cookies for 11 – 13 minutes.
- Serving Size: 2
- Calories: 403
- Sugar: 29.3 g
- Sodium: 711.7 mg
- Fat: 21.1 g
- Saturated Fat: 5.5 g
- Carbohydrates: 50.3 g
- Fiber: 1.3 g
- Protein: 4.3 g
- Cholesterol: 31 mg
Keywords: dairy free, chocolate, cookies
Last Updated on October 14, 2021 by Melissa Belanger