• Barth Bakery

Kitchen Sink Cookies

Updated: Mar 18

These cookies are loaded with everything except the kitchen sink! Using whatever sweet and salty snack foods you like or have laying around, these cookies have a diverse texture and a surprise in every bite. Regardless of which ingredients you choose to use, these cookies are guaranteed to taste amazing.

Makes about 2½ dozen cookies


Kitchen Sink Cookies

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp kosher salt

  • 1 Tbsp coffee grounds

  • 12 Tbsp unsalted butter, softened

  • ¾ cup granulated sugar

  • ½ cup light brown sugar, packed

  • 2 large eggs

  • 1 tsp pure vanilla extract

  • 1 ½ cups sweet add-ins (semisweet chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, M&Ms, chocolate covered raisins, or a combination)

  • ⅓ cup old-fashioned rolled oats (or coconut)

  • 2 cups salty add-ins (potato chips, pretzels, Chex, Rice Krispies, corn flakes, peanuts, goldfish, or Fritos)


Kitchen Sink Cookies

  1. Preheat oven to 325°F. Line baking sheets with parchment paper or a baking mat.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and coffee grounds.

  3. In a large bowl, use an electric mixer to cream together the butter and sugars. Then add the eggs and vanilla and beat until incorporated.

  4. Slowly add the flour mixture into the wet ingredients, scraping down the sides of the bowl as needed, until well combined.

  5. Gently stir in the remaining ingredients until just incorporated being careful not to overmix or break up too many of the snack foods.

  6. Drop the cookie dough by 1½ tablespoon mounds onto the prepared baking sheets spacing the cookies 2 inches apart.

  7. Bake the cookies for 14-18 minutes, or until browned on the edges. Cool the cookies on the baking sheets for about 5 minutes, and then remove the cookies to wire racks to cool completely.