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+ servings
kitchen sink chocolate chip cookie with a bite taken out

Kitchen Sink Cookies

Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
cool time: 10 minutes
Total Time: 42 minutes
Servings: 18 3" cookies
Calories: 243kcal
Author: Emily
These Kitchen Sink Cookies have a little bit of everything and make the perfect snack or reason to clean out your pantry!
Print Recipe

Equipment

  • silicone mat or parchment paper
  • cookie scoop or large spoon

Ingredients

  • cups all-purpose flour
  • 1 teaspoon kosher salt (optional, depends on how salty your add-ins are)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ cup brown sugar
  • ¾ cup sugar
  • ¼ cup butter, room temp
  • cup applesauce
  • 2 large eggs, beaten
  • ½ cup semi-sweet chocolate chips (or milk chocolate)
  • ½ cup white chocolate chips
  • ½ cup trail mix (or chopped nuts)
  • ½ cup pretzles, chopped
  • flaked salt for the top after baking (optional)

Instructions

  • Preheat your oven to 375°F and prepare cookie sheets with parchment paper or a silicone mat.
  • Combine the flour, salt, baking soda and cinnamon in a bowl and stir to combine. Set aside.
  • In a separate bowl add the sugars, butter, and applesauce and stir together. Then add the beaten eggs and continue to combine the wet ingredients.
  • Add the dry ingredients to the wet ingredients and fully combine. Then, add the rest of the goodies and stir to mix in.
  • Use a cookie scoop or spoon and place the dough on your cookie sheet. Make sure you leave room for them to spread. I was able to fit 6 balls/sheet. Bake for 10-12 minutes until the cookies start to brown around the edges.
  • Remove the cookies from the oven and place them on a cooling rack. If you are adding flaked salt to the top, add it right after they come out of the oven so that the salt sticks to the top of the cookie.

Notes

  • Don't overmix the dough! This will ensure the cookies are nice and fluffy and soft. Unless you like crispy, flat cookies stick to mixing by hand just until everything is combined.
  • Take the cookies out of the oven when the middle is just a little soft. Don't worry, the middle will bake completely when the cookies are cooling but this will also ensure your cookies are nice and soft.
  • If you are adding really salty things like pretzels or potato chips, you may want to skip the addition of salt to the dough.
  • I also used a little bit of the dough to make a cast-iron skillet cookie for 2! It bakes for about 20-22 minutes using a 6" pan. Delicious!
 

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 40.5g | Protein: 4.4g | Fat: 7.6g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 351mg | Potassium: 107mg | Fiber: 1g | Sugar: 20.1g | Calcium: 35mg | Iron: 2mg