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a cookie with a bite taken out of it on a surface

Kitchen Sink Cookies

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These easy Kitchen Sink Cookies are soft, chewy and crunchy all at the same time! They have the perfect combination of salty-sweet and textures. This cookie requires no chilling before baking, so you can have cookies in under 30 minutes!


Units Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups packed dark or light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups corn flake cereal (not the frosted kind), plus more for topping (optional)
  • 1 cup white chocolate chips
  • 1 (4 oz) semisweet chocolate baking bar, coarsely chopped
  • 1 cup coarsely chopped mini pretzels, plus more for topping (optional)
  • 1/2 cup toffee bits (such as Heath)


  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat butter, both sugars, baking powder, baking soda and salt on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract until just combined. Add flour; stir on low speed or with a spatula to combine. Stir in cereal, chocolate chips, chopped chocolate, pretzels and toffee bits until just combined.
  3. Scoop approximate 1/4-cup balls of dough; roll into a ball, then place on parchment paper-lined baking sheets, spaced at least 2 inches apart (you will only be able to fit 6-8 cookies on each baking sheet, so you’ll be baking in batches). Press down each dough ball slightly, then top with extra cereal and pretzels, as desired.
  4. Bake for 8 minutes, then briefly remove cookies from the oven and bang the baking sheet on a counter or stovetop. Return the cookies to the oven and bake another 7 to 9 minutes or until the cookies are just set in the centers and golden-brown along the edges. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.


  • Recipe adapted from Martha Stewart Living magazine.
  • Store cookies in an airtight container at room temperature for up to 3 days; freeze in a resealable food storage bag for up to 1 month.
  • If you can’t find toffee bits in the baking aisle, you can finely chop a couple of Heath candy bars and use those instead.