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Ultimate Customizable Kitchen Sink Cookies

A stack of four soft, chewy kitchen sink cookies loaded with chocolate chips and caramel pieces on a white plate.

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A versatile recipe for loaded cookies that combines sweet and salty elements using your favorite mix-ins.

Ingredients

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  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • ½ cup chopped pretzels
  • ½ cup chopped toffee bits
  • ½ cup shredded coconut
  • ½ cup chopped nuts (optional)
  • ½ cup any other desired mix-ins (e.g., M&Ms, dried fruit)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in all the mix-ins: chocolate chips, white chocolate chips, pretzels, toffee bits, coconut, nuts, and any other additions.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 12 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a holiday variation, substitute some mix-ins with crushed peppermint candies or festive sprinkles.
  • You can use a single bowl for this recipe if you mix the dry ingredients directly into the wet mixture after creaming the butter and sugars.
  • Adjust baking time based on your desired level of chewiness; bake less time for a softer center.

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