Kitchen Sink Cookies

These Kitchen Sink Cookies are exactly what they sound like — festive, cozy cookies loaded with a little bit of everything. They’re soft and chewy with crisp edges, packed with sweet and salty mix-ins, and finished with browned butter for that extra layer of richness that makes people ask, “What did you put in these?”

These kitchen sink cookies, also known as everything but the kitchen sink cookies, are perfect for holiday baking when you don’t want to choose just one mix-in. Between the M&Ms, pretzels, potato chips, and chocolate chips, every bite is crunchy, melty, sweet, and salty. They’re ideal for Christmas cookie swaps, gifting, or when you want one standout cookie on your holiday dessert table.

Why You’ll Love These Kitchen Sink Cookies

Perfect for holiday baking, gifting, and cookie swaps

Loaded with sweet + salty mix-ins for the perfect balance

Made with brown butter for rich, bakery-style flavor

Soft and chewy centers with lightly crisp edges

Easy to customize with whatever you have on hand

Ingredients You’ll Need

Unsalted butter: Browning the butter adds a deep, nutty flavor that gives these cookies their bakery-style taste.

Coconut sugar: Adds warmth and depth with a subtle caramel-like flavor that pairs beautifully with browned butter.

Monk fruit sweetener: Balances the coconut sugar and provides sweetness without refined white sugar.

Egg: Binds the dough and provides structure.

Vanilla extract: Adds warmth and rounds out all the flavors.

All-purpose flour: Creates the structure of the cookie dough.

Baking powder: Helps the cookies rise slightly so they stay thick and soft.

Red and green M&Ms: Add crunch, sweetness, and festive Christmas color.

Crushed pretzels: Bring salt and crunch that balance the sweetness perfectly.

Crushed potato chips: An unexpected ingredient that adds light, crispy texture and salty contrast.

Mini chocolate chips: Melt into the dough and add rich chocolate flavor throughout.

Optional toppings: Mini Reese’s peanut butter cups, Maltesers, extra crushed pretzels, or additional chocolate chips for a bakery-style finish.

Ingredient Swaps & Variations

No potato chips -> Use extra pretzels or crushed crackers.
Different candy -> Swap M&Ms for white chocolate chips or holiday sprinkles.
Extra indulgent -> Add chopped mini Reese’s or toffee bits.
Less sweet -> Reduce candy mix-ins and lean heavier on salty additions.

How to Make Kitchen Sink Cookies (Step-by-Step)

Step 1: Brown the butter

Add the butter to a saucepan and cook over medium-low heat until it turns golden brown and smells nutty. Pour into a large mixing bowl and allow it to cool slightly before continuing.

Step 2: Make the cookie dough

Add the coconut sugar, monk fruit sweetener, egg, and vanilla extract to the cooled butter. Beat until light and fluffy.

Fold in the flour and baking powder until no dry spots remain. Stir in the M&Ms, crushed pretzels, crushed potato chips, and mini chocolate chips, reserving some chocolate chips for topping.

Step 3: Shape the cookies

Scoop the dough into balls and place on parchment-lined baking sheets, leaving space between each cookie. Gently press each ball into a thick disc and sprinkle reserved chocolate chips on top.

Step 4: Bake and finish

Bake until the edges are set and the centers still look soft. Remove from the oven and immediately add any additional toppings while the cookies are warm.

Allow the cookies to cool completely before serving.

Helpful Tips Before You Bake

Browning the butter is essential for flavor; these cookies won’t taste the same without it. Make sure the butter cools slightly before adding the egg so it doesn’t curdle.

Because coconut sugar and monk fruit behave a little differently than traditional white and brown sugar, these cookies will be slightly softer and less glossy, which is normal and expected.

If you want thicker cookies, chill the dough for about 30 minutes before baking. For picture-perfect cookies, place a large glass over each warm cookie and gently swirl in a circular motion to shape them evenly.

Storage & Make-Ahead Tips

Store baked kitchen sink cookies in an airtight container at room temperature for up to 4 days. Thanks to the coconut sugar and mix-ins, they stay soft and chewy.

You can scoop the dough ahead of time and refrigerate it for up to 24 hours before baking. Baked cookies also freeze well for up to 2 months.

Frequently Asked Questions

Why are they called kitchen sink cookies?

Because they’re made with a little bit of everything — sweet, salty, crunchy, and chocolatey.

Can I use only coconut sugar or only monk fruit?

You can, but the combination gives the best balance of sweetness and texture.

Do I have to brown the butter?

Yes. Brown butter adds depth and richness that makes these cookies stand out.

Can I customize the mix-ins?

Absolutely. This recipe is meant to be flexible.

Can I freeze the dough?

Yes. Scoop the dough into balls and freeze, then bake from frozen with a slightly longer bake time.