Kitchen Sink Cookies Recipe with Chocolate Chips, Nuts & Toffee

These kitchen sink cookies are a delicious mix of salty, sweet, and chewy—truly everything but the kitchen sink. They start with a tender oatmeal base and welcome any mix-ins you have on hand: chocolate, butterscotch, dried fruit, nuts, pretzels, and more. The result is an irresistible cookie with a great balance of flavors and a soft, chewy texture.

AMAZING Kitchen Sink Cookies

We love baking cookies and have dozens of favorites, from chewy oatmeal to almond butter and chocolate chunk. This recipe is our take on classic kitchen sink cookies—a flexible, forgiving cookie that lets you use whatever crunchy or sweet bits you have in the pantry. Make it your own by swapping or omitting add-ins to fit your tastes and what’s on hand.

What are kitchen sink cookies? Think of them as an oatmeal cookie base into which you fold in all your favorite add-ins. There’s no single definition: the “kitchen sink” approach means you can adapt the mix-ins to what you’ve got available.

Ingredients for Kitchen Sink Cookies

For the base cookie dough

• 1/4 cup melted unsalted butter
• 1/3 cup light brown sugar, packed
• 2 tablespoons maple syrup
• 1 large egg
• 1/2 cup drippy, creamy cashew butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups quick-cooking oats (gluten-free if desired)
• 1 teaspoon baking soda

All the Kitchen Sink Add-Ins

• 1/4 cup butterscotch chips
• 1/4 cup dark chocolate, chopped
• 1/4 cup craisins or raisins
• 1/4 cup salted roasted peanuts, roughly chopped
• 1/4 cup salted pretzels, chopped into small pieces

How to Make Kitchen Sink Cookies

Scroll down to the recipe card for a compact ingredient list and step-by-step instructions.

Preheat

Preheat the oven to 350°F (175°C) and lightly grease or line a baking sheet with parchment paper.

Mix Wet Ingredients

Whisk the melted butter and packed brown sugar until smooth. Add the maple syrup, egg, cashew butter, and vanilla, stirring until even and glossy.

Add Dry Ingredients

Stir in the salt, quick oats, and baking soda until fully combined. Fold in the butterscotch chips, chopped dark chocolate, craisins or raisins, peanuts, and chopped pretzels until distributed through the dough.

Chill Dough

Chill the dough in the refrigerator for about 1 hour to firm up—it’s easier to shape when cold.

If you want to roll the cookies in extra toppings, place shredded coconut and chopped pretzels on a plate and set aside.

Make Cookie Dough Balls

Scoop about 2 tablespoons of dough and roll into a ball. If using toppings, roll the dough ball in the toppings and press them firmly into the surface so they stick. Place balls on the prepared sheet and gently flatten each one so the cookies bake evenly. Fit six cookies per baking sheet to allow space for a small spread.

Bake & Cool

Bake at 350°F for 11–14 minutes, until edges are lightly golden but centers remain soft. Let cookies cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool for at least 20 minutes to firm up.

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Top Tips for Kitchen Sink Cookies

• If rolling dough in extra toppings, press them firmly into each ball so they stay on during baking.
• Press dough balls down slightly before baking to avoid dome-shaped cookies—the dough will spread a little.
• Moisten your hands slightly before rolling if the dough is sticky, and wipe them between scoops.

Kitchen Sink Cookies FAQ

Storage

Store finished cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them.

To freeze: Cool the cookies completely, then arrange them in a single layer on a baking sheet and freeze for about 30 minutes. Once firm, transfer to an airtight container or freezer bag and freeze up to 3 months. Thaw at room temperature when ready to enjoy.

Kitchen Sink Cookies

You’ll love these salty, sweet, and chewy kitchen sink cookies—everything but the kitchen sink in one delicious bite.

By: Emily Richter

Prep: 40 mins   Cook: 30 mins   Total: 1 hr 10 mins   Servings: 12

Ingredients

• 1/4 cup melted unsalted butter
• 1/3 cup light brown sugar, packed
• 2 tablespoons maple syrup
• 1 large egg
• 1/2 cup cashew butter (drippy and creamy)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups quick-cooking oats
• 1 teaspoon baking soda
• 1/4 cup butterscotch chips
• 1/4 cup dark chocolate, chopped
• 1/4 cup craisins or raisins
• 1/4 cup salted roasted peanuts, roughly chopped
• 1/4 cup salted pretzels, chopped into small pieces

Optional Toppings

• 1/4 cup shredded unsweetened coconut
• 1/4 cup additional pretzels, roughly chopped

Instructions

1. Preheat oven to 350°F (175°C). Prepare a baking sheet with non-stick spray or parchment paper.
2. In a bowl, combine melted butter and brown sugar until smooth. Stir in maple syrup, egg, cashew butter, and vanilla until well blended.
3. Add salt, quick-cooking oats, and baking soda, mixing until combined. Fold in butterscotch chips, chopped dark chocolate, craisins, chopped peanuts, and pretzel pieces.
4. Refrigerate the dough for 1 hour to chill.
5. If using, place shredded coconut and extra pretzels on a plate. Scoop about 2 tablespoons of dough, shape into a ball, and roll in the toppings, pressing them in to adhere.
6. Arrange dough balls on the prepared sheet, flattening slightly so cookies bake evenly. Bake 11–14 minutes, until edges are lightly golden.
7. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool fully for at least 20 minutes.

Tips & Notes

When rolling cookies in additional toppings, press them firmly into the dough. The cookies spread a little while baking, so flatten dough balls slightly to avoid tall, domed cookies. If the dough is sticky, wet your hands lightly before rolling and wipe them between scoops.

Nutrition (approx.)

Calories: 206 kcal · Carbohydrates: 23 g · Protein: 4 g · Fat: 12 g · Fiber: 2 g · Sugar: 7 g

Nutrition information is an approximation.