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Kitchen Sink Cookies

These Kitchen Sink Cookies are sweet, salty, and chewy. They're packed with semi-sweet chocolate, milk chocolate, chopped pretzels, and toffee!
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate, pretzels, sweet and salty, toffee
Servings: 32 cookies
Calories: 266kcal
Author: Jennifer Debth


  • 1 cup unsalted butter cold and cut into cubes
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs cold
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all purpose flour spoon and leveled
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 cups mix-ins I used equal parts semi-sweet chocolate chunks, milk chocolate chips, chopped pretzels, and toffee bits
  • Maldon sea salt for garnish


  • Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
  • Beat until light and fluffy, this takes a while, because the butter is cold.
  • Scrape down the sides, then beat in eggs and vanilla until combined.
  • Again, scrape down the sides, then add in flour, instant pudding, salt, baking powder, and baking soda, and beat until incorporated.
  • Gently beat in mix-ins.
  • Line 4 baking sheets with silicone baking mats.
  • Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
  • Chill in the fridge for 30 minutes. 
Preheat oven to 350 degrees F.
  • Bake the chilled dough balls for 15 minutes.
  • Sprinkle with Maldon sea salt, then cool slightly before transferring to a wire cooling rack.
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Nutrition information will vary depending on the mix-ins you use.


Serving: 1cookie | Calories: 266kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 146mg | Potassium: 165mg | Fiber: 2g | Sugar: 19g | Vitamin A: 205IU | Calcium: 29mg | Iron: 2mg