Let's Bake

Amazing Kitchen Sink Cookies

Yield Makes 12-14 cookies 1x
Prep: 20 minutesCook: 12 minutesTotal: 30 minutes

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


  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for approximately 11-12 minutes or until golden on the edges. Carefully transfer to a wire rack to cool completely.

Nutrition Information

Serving Size: 1 cookie Calories: 270 Sugar: 18.5 g Sodium: 128.7 mg Fat: 14.3 g Carbohydrates: 32.8 g Protein: 3.7 g Cholesterol: 45.7 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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