Kitchen Sink Cookies

These kitchen sink cookies truly are everything but the kitchen sink! You’ll absolutely love these salty, sweet and chewy cookies.

AMAZING Kitchen Sink Cookies

We have some pretty amazing cookie recipes here on Fit Foodie Finds — everything from our monster cookies to our oatmeal chocolate chip cookies to our chocolate chunk almond butter cookies, but this is our first kitchen sink cookie! We hope you love this amazing cookie recipe as much as we do ?

Ingredients for Kitchen Sink Cookies

For the base cookie dough

• Melted unsalted butter
• Light brown sugar
• Maple syrup
• Egg
• Drippy and creamy cashew butter
• Vanilla extract
• Salt
• Quick-cooking oats
• Baking soda

All the Kitchen Sink Add-Ins

• Butterscotch chips
• Chopped dark chocolate
• Craisins or raisins
• Salted and roasted peanuts
• Salted pretzels

Don’t have all the add-ins this recipe calls for on hand? Feel free to sub the ingredient 1:1 for other crushed kitchen sink cookie ingredients, such as:

• potato chips
• white chocolate chips
• almonds
• pecans
• milk chocolate chips

How to Make Kitchen Sink Cookies

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.

Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, cashew butter, and vanilla and mix again.

Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in butterscotch chips, dark chocolate chunks, craisins, peanuts, and pretzel chunks and mix.

Refrigerate for 1 hour to chill.

Scoop 2 tablespoons of batter into your hands and form it into a ball. Roll the cookie dough into the toppings, if desired. Press the extra toppings into the cookie dough ball.

Place it onto the cookie sheet and slightly press down to form a cookie shape. Repeat the process above until you’ve fit 6 cookies on your baking sheet.

Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.

Let cookies cool for a couple of minutes on the baking sheet before carefully transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.

Top Tips for Kitchen Sink Cookies

Why are they called kitchen sink cookies?

These cookies get their name from the phrase “everything but the kitchen sink” because they contain any sweet or salty ingredient you have on hand in your pantry to mix into the cookie dough before baking.

Do kitchen sink cookies have nuts?

Typically, yes! Our kitchen sink cookies call for salted roasted peanuts, but feel free to sub for your favorite salty nut.

These kitchen sink cookies will last in an air-tight container on your countertop for up to 5 days, however, we highly recommend storing in your freezer for the freshest cookie any time.

More of our Favorite…

Cookie Recipes

• Maple Sugar Cookies
• Chewy Ginger Cookies
• Monster Cookies
• Ricotta Cookies
• Cream Cheese Sugar Cookies

Print Pin

• 1/4 cup melted unsalted butter
• 1/3 cup light brown sugar packed
• 2 tablespoons maple syrup
• 1 large egg
• 1/2 cup drippy and creamy cashew butter
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups quick-cooking oats gluten-free if desired
• 1 teaspoon baking soda
• ¼ cup butterscotch chips
• ¼ cup dark chocolate chopped
• ¼ cup craisins or raisins
• ¼ cup salted and roasted peanuts roughly chopped
• ¼ cup salted pretzels chopped into small pieces

Optional Toppings

• ¼ cup shredded unsweetened coconut
• ¼ cup pretzels roughly chopped

• First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
• Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, cashew butter, and vanilla and mix again.
• Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in butterscotch chips, dark chocolate chunks, craisins, peanuts, and pretzel shucks. Mix to combine.
• Refrigerate for 1 hour to chill.
• If you would like to roll your cookie dough in extra toppings, place the shredded coconut and pretzels on a plate. Set aside.
• Scoop 2 tablespoons of batter into your hands and form it into a ball. Roll the cookie dough into the toppings, if desired. Press the extra toppings into the cookie dough ball.
• Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter may feel a bit wet, but they will be so soft and chewy when done baking!*
• Repeat the process above until you’ve fit 6 cookies on your baking sheet.
• Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
• Let cookies cool for a couple of minutes on the baking sheet before carefully transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.

If you are rolling the cookie dough in additional toppings, don’t be afraid to really press the toppings in with your hands.
Cookie dough – the cookies will spread just a little bit when baking. If you don’t press them down, you will get dome-shaped cookies.
It might help to slightly moisten your hands before rolling the cookie dough and washing your hands in-between balls because the dough is pretty sticky. Calories: 206kcal Carbohydrates: 23g Protein: 4g Fat: 12g Fiber: 2g Sugar: 7gOriginal Article