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?
- This recipe has been designed to create thick cookies. We use more brown sugar, not just for flavour, but because white sugar can cause cookies to spread in the oven. A little extra flour and plenty of mix-in’s will also help your cookies stay plump.
- 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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Amazing Kitchen Sink Cookies
Kitchen Sink Cookies filled to the brim with chocolate, pretzels, pecans and M&M candy.
Ingredients
- 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
Instructions
- 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.
Marie says
Hi I’m making these for Super Bowl Sunday. Fabulous recipe. Thanks!
Jessica Holmes says
Yay! I hope everyone loves them!
Julie Cole says
Grandchildren absolutely loved these( so did their mummy and daddy) having to bake again this week!!! A firm favourite
Jessica Holmes says
Aw love hearing that Julie!
Shane says
Oh my goodness these look outrageous, thanks Jessica! I’m firmly in the camp of there being no such thing as too many add-ins 🙂
I think I may have to throw in a few mini reeses
Jessica Holmes says
Yes! Great idea. Hope you love them as much as I do!
Jeanette McCormack says
Yuuuuuum!
Jessica Holmes says
Glad you like them Jeanette!
Mariam says
These look great! I’d like to make them for this weekend ahead of time, just wondering if they can be frozen or stored in a way to stay fresh? Thanks!
Jessica Holmes says
Hi Mariam, excited you are going to make these! You can make the cookie dough and store it in the fridge for a few days and then bring the cookie dough to room temperature before baking. Or you can make the cookies ahead of time and store them in an airtight container.
Mariam says
Thank you! Excited for these babies.
Diana Rogers says
Wow, These cookies look glorious and so delicious! I always try to make something new for my family. I will try for sure hope so my family members like it. Thanks for the sharing this yummy recipe.
Jessica Holmes says
I hope you enjoy them Diana!
Josh says
These are the best cookies!
Jessica Holmes says
So glad you enjoyed them Josh!
Natalie says
Oh my the chocolate made my heart skip a beat! These cookies look glorious and so delicious!
Jessica Holmes says
Thanks Natalie! 🙂