These kitchen sink cookies are filled with chocolate, pretzels, and toffee for a uniquely delicious treat! Crispy edges and a chewy center make these cookies irresistible!

kitchen sink cookies
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These cookies were inspired by the Kitchen Sink cookie at Panera Bread. They contain “everything but the kitchen sink” including salty pretzels, sticky toffee bits, and plenty of chocolate chips. I used my Pretzel Cookies as the base and then played around with toffee bits and two different types of chocolate for even more flavor!

These would definitely be a hit at a party and I love how they’re a little bit more unique than a standard chocolate chip cookie. If you love sweet and salty desserts, these kitchen sink cookies are for you!

kitchen sink cookie ingredients

Ingredients and Substitution Tips

  • Toffee Bits– I used Heath toffee bits which you can usually find near the chocolate chips. You can also order them on Amazon!
  • Chocolate chips– I used a mix of semi-sweet and dark chocolate chunks. I like to use chocolate chunks that are larger than standard chocolate chips so you get big bites of chocolate. I also chop up a few of the chunks so you get little flecks of chocolate in every bite. You can substitute with any type of chocolate, even white chocolate if you like!
  • Pretzels– I used small pretzel twists and roughly chopped them. Pretzel sticks are fine, too!

How to Make Kitchen Sink Cookies

Using a stand mixer or a hand mixer, beat butter, granulated sugar, and brown sugar on medium speed until creamy.
Add eggs and vanilla, beating until blended.
Stir in flour, baking soda, and salt.
Add chopped chocolate, crushed pretzels, and toffee.
Scoop tablespoons of dough onto the prepared baking sheet.
Bake for 9-11 minutes or until brown on the edges.

Frequently Asked Questions

Can I freeze the dough? Yes! I recommend scooping the dough into rounded tablespoons and freezing it on a baking tray. Once the cookie dough balls are frozen, transfer them to a freezer bag. That makes it easier to bake the cookies from frozen dough. You’ll need to add a few extra minutes of baking time when making the cookies from frozen dough.

How should I store leftovers? Store cookies in an airtight container at room temperature. While the cookies will last 5-6 days, they’re best enjoyed within the first 2 days. This recipe makes a pretty large batch of cookies so if you don’t want to make them all at once, you can freeze the cookie dough, as noted above.

Tips & Tricks

Allow the baking sheet to cool completely between batches, or use more than one baking sheet. If you put cookie dough on a hot pan, it will brown the bottoms too quickly.

If the dough seems too soft, here’s how to thicken cookie dough.

If you like salty treats, add a little pinch of flaky sea salt as soon as the cookies come out of the oven. Cut the salt in the recipe in half to avoid cookies that are too salty.

Let the cookies cool slightly to ensure they don’t fall apart, then transfer to a wire rack to finish cooling.

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Kitchen Sink Cookies

Kitchen Sink Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 31 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These kitchen sink cookies are filled with chocolate, pretzels, and toffee for a uniquely delicious treat! Crispy edges and a chewy center make these cookies irresistible!

Ingredients

Units Scale
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped dark chocolate chunks
  • 1/2 cup toffee pieces
  • 3/4 cup crushed pretzels

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper and set it aside.
  3. Using a stand mixer or a hand mixer, beat butter, granulated sugar, and brown sugar on medium speed until creamy.
  4. Add eggs and vanilla, beating until blended.
  5. Stir in flour, baking soda, salt, chopped chocolate, crushed pretzels, and toffee.
  6. Scoop tablespoons of dough onto the prepared baking sheet.
  7. Bake for 9-11 minutes or until brown on the edges.
  8. Let cool slightly then transfer to a wire rack to finish cooling.