Kitchen Sink Cookies Recipe (2024)

Great cookie recipe! I made dough balls, flattened them and froze them this way. When they were frozen, I popped them into a zip lock bag and pull them out as wanted.

These were a big hit with the family, but next time I procrastibake I will make them as drop cookies with a scoop. Rolling and slicing cuts the mixed-in pieces (like M&Ms) so they don't look as attractive as they would if they were whole.

Very simple,fun cookie recipe. I made the toffee....scrumptious,added milk chocolate chips and chopped pecans that I lightly toasted first.Probably added 3 cups of mix ins to dough.Also cookies did not take 20 minutes to bake in my oven. Baked at 325 and a good thing I started to check at 12 minutes...they were perfectly baked at 13 minutes.

Can this be made as bars?

Is the toffee to be mixed with the dough in *addition to* OR as *part of* the sweet, salty ingredients?

Thank you for noting the metric and US measurements in the recipe. I am baking with Chilean ingredients with metric measures but using both metrics and US measurements in my kitchen means that I am constantly using a calculator. Having both on the recipe speeds up the process.

These are sinfully good! Made them as drop cookies instead, and they worked out perfectly. Next time I’ll reduce the amount of mix-ins—the recipe amount is too much and they were falling off since there was so much. Making the toffee is definitely worth the short extra time!! Next time might just do chocolate chips and toffee for a purely sweet cookie.

These cookies are delicious. The dough was very crumbly when I followed the directions exactly so I added an extra egg white and they came out perfectly. These are very large cookies- I might try making two smaller logs next time.

Used salt-n-vinegar kettle chips, and found the acidity of the chips gave a really nice tang. I did opt for dark brown sugar, and with toffee option the deep caramel flavor may have been a bit too much. Only change would to be go with light brown, or, forego the toffee. Great recipe and easy to execute.

So I added those chocolate covered sunflower seeds they normally use on ice cream, some salted and roasted pepitas, the home made toffee, and I was trying to figure out what to use for something else salty but maybe vaguely sweet so I opted for the bottom crushed original sun chips I had. Kitchen sink cookies they were, but good ones.forgot to say I added a homemade hot fudge sauce swirl into the batter and decreased the sugar from the cookies by 1/4 cup.

It may be counterintuitive, but sugar is considered a wet ingredient.

Something unclear about the recipe- it says combine dry ingredients, but maybe should say WITHOUT sugars- I messed up and missed the creaming step...

I added caramel popcorn, almonds, dried cranberries, and a touch of cinnamon in mine. They were just okay. I'm sure difference mix-ins yield different results. Also, I'm not a big fan of hard, crunchy cookies so I took the last batch out 5 minutes early--much better.

They don't get soggy and they add a wonderful unexpected crunch without screaming POTATO CHIPS There's another cookie recipe with potato chips I make every year, found in Mary Sue Miliken's and Susan Feniger's Mesa Mexicana called Border Sugar Cookies...they're really addictive.

These really satisfied a quarantine baking fix with our very random assortment of snacks. Used wavy kettle chips, semi sweet and dark chocolate, oats, pretzel sticks and pecans as well as swirled in some peanut butter before adding flour. Next time I will probably break up the toffee into very small pieces as they seeped out of the cookie making very hard caramel pieces once the cookies cooled after baking.

What’s “extra candy?”

When is toffee added?

This is terrific and needs some re-writing: 1, when the recipe says “sift the dry ingredients” it means just the flour, salt, and baking soda, not sugar2, as written, the dough is much too crumbly to form a roll—I added an extra egg3, the dough has so many add-ins that you have to slice it very carefully

Whoa… 20 minutes burnt these to a crisp. Double, triple checked oven temp was accurate to 325. Second batch was done in 11 minutes.

Really great, made them massive (4 inches instead of 2) and cooked for 25 minutes - gave the perfect crunchy edge to soft middle ratio.

Wow. I altered the mix-ins to suit the holiday (no salty, just crushed peppermints, m&ms, milk chocolate chips) but everything else stayed the same. Wow. Best cookie ever. I used my usual method of scooping, freezing for 15 min, then baking. I'll put this on repeat.

Didn't make the toffee, used Kettle chips and snickers left over from Halloween handouts. Stick to the 3/4 cup, not the grams. It needs two eggs, or at least one and a half. Scooped and froze the pucks. Baked for 13 minutes to perfection. Didn't toss the mix-ins with salt, so I sprinkled fleur de sel on just after baking. I am in love with the salty/sweet combo, and the texture is perfect.

break up heath bars!

For the salty mix-ins, I chopped up peanut butter filled pretzels. Definitely recommend!

It tastes good, with a good balance of salty and sweet. When I made the Toffee I re-melted the sugar and mixed it again to prevent splitting. I used Bolder Canyon chips and Sprouts pretzels and It came out so good. I also added both semi-sweet and dark chocolate chips. 10/10 would make this again.

Great cookie base recipe. Made as per recipe and first time used a lot of leftover Halloween candy which was excellent. Also have done half toffee with cashews and half chocolate chips. Also excellent!

Made the dough and found 3/4 cup of mix ins did not match 170 grams at all. Anyone have suggestions on which is correct? They were amazing with closer to 3/4 cup, than 170 grams. Used Fritos and pretzels. Were pretty hard to cut through log when log was cold and it broke into pieces, but easy to squish back together. Rave reviews from the masses, though.

Yummy. My mix included pistachios in the brittle and those thin, flat pretzels and half a bag of semi-sweet chocolate chips. Did not add extra salt, and was plenty salty. Chopped the brittle into small pieces. Just dropped them on cookie sheet.

Add a teaspoon of coffee grinds for a bit of bitter/coffee flavour to balance.

Note: it might be necessary to do the final mixing by hand, after adding the mix-ins. I found that the consistency at the bottom of my bowl was dryer than the rest of the dough.These were great: I added potato chips, toasted pecans, chopped Joe's O's cookies, and semi-sweet chocolate chips.