Kitchen sink cookies are made with toffee, pretzels and white chocolate chips. They are perfectly crunchy and delightfully chewy, sweet and salty.
White chocolate chips, chunks of salty pretzels and toffee bits are combined to create toffee chocolate chip cookies that are the ULTIMATE indulgence.
These crunchy and chewy Kitchen Sink Cookies are everything you’ve ever craved wrapped into one delicious cookie!
You’re familiar with that old phrase, “everything but the kitchen sink” right? Well, these cookies are basically defined in the same manner!
While I intentionally combined the flavors of white chocolate chips, toffee bits and broken pretzel chunks to mimic one of our favorite local flavor combinations, the basic concept of these cookies remains the same.
Throw a wide variety of add-ins into this cookie recipe and you’ll still come up with something delicious! Hence, everything but the kitchen sink.
Kitchen Sink Cookies
Annie Gunns, one of our favorite restaurants (that we frequent all-too-often) here in St. Louis, is the inspiration behind this particular cookie. It’s a crunchy, crispy and yet chewy, sweet and salty combination of flavors with the perfect pretzel topper.
Why You’ll Love Them
Seriously- don’t skip this recipe. Looking for the ultimate cookie exchange cookie? You’ve found it! Are you ready?
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Butter- Learn how to soften butter quickly. I use unsalted butter for these cookies.
- Light Brown Sugar- The molasses in brown sugar keeps your cookies moist and chewy. Learn about the Best Brown Sugar Substitutes here.
- Granulated Sugar- Traditional white sugar is necessary for caramelizing and also adding a crisp finish.
- Egg- these act as a binder in your cookie recipes.
- Vanilla Extract– It’s so easy to make your own- but if you’re grabbing some from the store, make sure it’s pure vanilla extract and not imitation. The flavor is worth it!
- All-Purpose Flour- no need to sift.
- Baking Soda- the ticket to getting your cookies to rise.
- White Chocolate Chips- White chocolate is defined quite simply by the lack of cocoa solids. It’s made of cocoa butter, milk and sugar- which means the flavor is a little sweeter, a little less complex. (In fact, it’s not really chocolate at all- with more of a vanilla flavor!) They are the perfect sweet vanilla bite of texture. You can also sub with your favorite semi sweet, dark or milk chocolate chips.
- Toffee Bits- Caramelized bites of delicious chewy texture.
- Crushed Pretzels- these create the best added salty crunch!
For the Topping
- Sparkling Sugar– Any white sprinkles or sparkling baking sugar will do- it adds another layer of crunch and sweetness to these cookies.
- Sea Salt- This is one of my best baking secrets. I honestly think a little crunch of sea salt on the top of cookies is one of the best surprises! It’s a sweet and salty extravaganza!
- Whole Pretzels- You’ll need just one, or perhaps a couple more broken pieces, just to add to the top of your batter before popping into the oven.
Variations
Let’s mix up your mix-ins!
- Of course, as I mentioned before, you can switch the white chocolate chips out for semi-sweet, milk chocolate or even bittersweet chocolate chips. It’s your call- experiment!
- I like using the toffee bits that come pre-packaged, but you can also substitute with caramel or any other candy bits you’ll enjoy.
- Brown your butter before adding it to your cookie dough. You’ll never regret this extra step that adds an incredible layer of nutty flavor.
- Kitchen sink cookies can handle a little of everything! Feel free to add any random additions you have in your pantry- chocolate chunks, dried fruit, nuts, etc.
How to Make
- Prep – Preheat oven and prep to baking sheets.
- Make Dough – Combine ingredients as indicated.
- Add Texture – Stir in white chocolate, toffee bits, and pretzels.
- Roll your dough into balls. Roll the balls into the sparkling sugar, then place on cookie sheets.
- Add Toppings – Add toppings as indicated.
- Bake – As directed. Serve and enjoy!
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- Parchment Paper
- Cookie Sheets
- Wire Cooling Rack
Tips
- These are a uniquely crunchy cookie that still have a touch of chew to them because of the toffee. If you like them a little softer, eat just after they come out of the oven. SO GOOD.
- A little underbaked is better than overbaked- they will continue to harden after you’ve pulled them from the oven.
- Don’t pack them into super tight, hard scoops of dough. Just lightly form and roll.
- Only mix half of your pretzels into the dough- keep the rest back for adding to the top of the cookie before baking.
How to Store
- Room Temperature – Store in an airtight container or plastic bag up to three days.
- Refrigerate – Allow cookies to cool. Cover or store in an airtight container and refrigerate up to five days.
- Freeze – Allow to cool. Freeze up to three months. Bring cookies to room temperature to thaw.
Kitchen Sink Cookies
Ingredients
- ½ cup butter unsalted, softened
- ½ cup light brown sugar packed
- ½ cup white granulated sugar granulated
- 2 teaspoon vanilla extract
- 1 egg large
- 1½ cup all-purpose flour all-purpose
- ½ teaspoon baking soda
- ½ cup white chocolate chips
- ½ cup toffee bits
- ½ cup pretzels reserve half for topping
After rolling into balls, you'll finish with the following:
- 2 tablespoons white sparkling sugar
- ½ teaspoon sea salt
- ¼ cup pretzels
Instructions
- Preheat oven to 350℉.
- Line two baking sheets with parchment paper.
- Cream butter and sugars together until light and fluffy.
- Beat in egg and vanilla just until incorporated.
- Stir in flour and baking soda.
- Stir in white chocolate, toffee bits, and pretzels.
- Roll your dough into balls.
- Roll the balls into the sparkling sugar, then place on cookie sheets.
- Add a crack of sea salt and top with another pretzel or pretzel pieces.
- Bake for 10-12 minutes.
Julie’s Tips
- These are a uniquely crunchy cookie that still have a touch of chew to them because of the toffee. If you like them a little softer, eat just after they come out of the oven. SO GOOD.
- A little underbaked is better than overbaked- they will continue to harden after you’ve pulled them from the oven.
- Don’t pack them into super tight, hard scoops of dough. Just lightly form and roll.
- Only mix half of your pretzels into the dough- keep the rest back for adding to the top of the cookie before baking.
- These will keep for up to three days in an airtight container.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How much vanilla? It is in the directions, but not part of the recipe.
My apologies Debbie! It’s 2 teaspoons and the recipe has been updated.
Everyone at my house loved these! Really perfect treats!
These cookies are so delicious! I love the presentation too!
The sweet and salty together is my absolute favorite. I can’t wait to make these again!
I have everything to make these except the white chocolate chips! Off to the store!