You’ll love these Amazing Kitchen Sink Cookies. Filled with M&M’s, pecans, pretzels and chocolate, they really do have everything but the kitchen sink in them.
To be honest, I don’t know what a traditional ‘kitchen sink’ cookie is.
But I assume it’s one that’s overflowing with ALL the good things. And that’s EXACTLY what these Amazing Kitchen Sink Cookies are all about.
They’re big. They’re bold. And they’re filled to the brim with pecans, pretzels, M&M’s and two different types of chocolate. PHEW!
These thick and chewy cookies are the perfect ‘clean out the pantry’ bake. You could really throw anything in them, but I love the sweet and salty combo we have going on here.
We’ve added pecans for crunch, pretzels for salt, mini M&M’s for colour and both white and milk chocolate. I usually add both choc chips and chunks of chocolate.
While chocolate chips are designed to hold their shape when baked, hand cut pieces of chocolate will melt and create molten pockets. Hello!
If you’re a fan of thick, chunky cookies like me, you will love these. Adapted from my M&M Cookies, they really have the x-factor. They’re a little fatter than my regular Chocolate Chip Cookies, thanks to a little more flour and an extra egg yolk, which helps to hold all the mix-ins.
Because, boy oh boy, are there mix-ins. In just one batch of cookie dough, there’s 2.5 cups of candy, nuts and chocolate.
Two and a half cups of deliciousness! ❤️
How to make Kitchen Sink Cookies
- These cookies are quick and easy to make. You don’t need to chill the dough so they’re ready in minutes.
- Start with room temperature butter. Your butter should be soft to the touch but not melty by any means.
- Add brown sugar and caster sugar. If you don’t have access to caster sugar, you can use granulated sugar instead. Read more about caster sugar here.
- Add a dash of vanilla extract. Then add one egg and an egg yolk. We use an extra egg yolk in this recipe to make sure the cookies are soft and chewy.
- Next, add plain flour and baking soda. I highly recommend weighing out your flour using a baking scale rather than using cup measurements. Over measuring your flour can cause your cookies to not spread correctly in the oven.
- Finally, add your mix-in’s. I use a mix of pecans, pretzels, M&M’s, chocolate chips and chunks of white chocolate. You can use whatever mix-ins you prefer but try to stick to the ratio of 2.5 cups per batch. Other options include, nuts (almonds, macadamias, pistachios etc.), toffee bits, peanut butter chips, dried fruit, chopped candy bars etc.
- You don’t need to chill the cookie dough so you can bake them straight away. If you do chill the cookie dough to bake at a later time, bring the cookie dough back to room temperature before baking.
Why are my cookies flat?
- However, there are many reasons your cookies can spread too much when baked. One of the most common is using butter at the incorrect temperature. If your butter is too soft or melty, your cookies will immediately spread when heated in the oven.
- If you often have problems with cookies spreading too much, read my post on how to stop cookies spreading in the oven.
More cookie recipes to try
- Double Chocolate Cookies
- Levain Bakery Cookies
- Peanut Butter Oatmeal Cookies
- Lemon Cookies
- Brownie Cookies
Kitchen Sink Cookies filled to the brim with chocolate, pretzels, pecans and M&M candy.
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 75 grams (1/2 cup) chocolate chips
- 75 grams (1/2 cup) white chocolate, roughly chopped
- 55 grams (1/2 cup) pecans, roughly chopped
- 100 grams (1/2 cup) mini M&M’s
- 30 grams (1/2 cup) pretzels, roughly chopped
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer for 2-3 minutes until creamy. Add vanilla, egg and egg yolk and beat briefly to combine, scraping down the sides of the bowl as needed.
- Sift in flour, baking soda and salt and mix briefly until a soft cookie dough forms. Add chocolate, pecans, M&M’s and pretzels and beat briefly just to incorporate all the mix-ins into the cookie dough.
- Roll the dough into balls, roughly 1.5 tablespoons each, using your hands and pop onto the prepared trays, leaving room for the cookies to spread out.
- Bake for approximately 11-12 minutes or until golden on the edges. Carefully transfer to a wire rack to cool completely.