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If you’re craving a cookie that’s sweet, salty, chewy, and a little crunchy all at once, these Kitchen Sink Cookies are the answer. They’re loaded with browned butter, melty chocolate chips, salted caramel chips, pretzel bits, and shredded coconut, then finished with a pinch of flaky salt for that “just one more” bite.
The reason this recipe works is simple: browned butter + powdered milk builds a deep, toasty flavor base, bread flour + cornstarch keeps the centers soft and chewy, and extra egg yolks + a touch of corn syrup give you that bakery-style richness while helping the cookies stay tender for days. The dough chills just long enough to control spread so you get crisp edges and thick, gooey middles—the same kind of big-cookie satisfaction you get in my Rockstar Cookie, with that classic comfort you love in Toll House Cookies. And if you’re in the mood for a different kind of indulgence, don’t miss Chocolate Crinkle Cookies for a fudgy, brownie-like bite or Cinnamon Roll Cookies when you want something cozy and swirly that isn’t chocolate-forward.
Alright friend—grab the biggest mixing bowl you’ve got… because we’re going “everything but the kitchen sink,” and it’s going to be so worth it. 💗
✨ Before You Start
✨ Brown the butter first and allow it to cool until warm, not hot—this prevents scrambled eggs and greasy dough.
✨ Use a kitchen scale if possible; precise measurements make a noticeable difference in texture and consistency.
✨ Scoop the dough before chilling so it’s easy to portion once the dough firms up.
✨ Plan ahead if you can—an overnight chill dramatically improves both flavor and thickness.
✨ Always bake on parchment-lined, cool baking sheets to control spread.
Kitchen Sink Cookies Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Unsalted Butter (browned): Browning the butter creates deep, toasty, caramel-like flavor that pairs beautifully with coconut and caramel. Let it cool until warm before mixing in the eggs.
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Powdered Milk: Adds extra milk solids that intensify the browned butter flavor and richness. Optional, but highly recommended for bakery-style depth.
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Brown Sugar + Granulated Sugar: Brown sugar adds moisture and chew, while white sugar helps the cookies caramelize and develop crisp edges.
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Eggs + Extra Yolks: Extra yolks add fat and moisture, giving the cookies a richer flavor, softer centers, and a golden color.
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Coconut Emulsion or Vanilla: Coconut emulsion holds its flavor through baking for a stronger coconut finish. Vanilla is a delicious alternative for a more classic profile.
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Corn Syrup: A small amount helps the cookies stay soft longer and adds a subtle sheen. Honey or agave can be used, but they will add light flavor.
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All-Purpose Flour + Bread Flour: This blend keeps the cookies sturdy but soft, with the bread flour adding just enough chew.
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Cornstarch: Softens the dough and creates a tender, melt-in-your-mouth texture.
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Baking Soda: Promotes even spread and golden browning.
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Kosher Salt: Balances sweetness and enhances the caramel and chocolate flavors. Reduce the amount if using fine table salt.
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Sweetened Shredded Coconut: Adds sweetness and chew. Optional to toast for a warmer, nuttier flavor—cool completely before using.
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Chocolate Chips: A balanced semi-sweet chocolate complements the caramel and coconut without overpowering them.
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Salted Caramel Chips: Bring buttery sweetness and a salty edge. Caramel bits can be substituted but will melt more.
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Pretzels: Add crunch and a salty pop. Crush into chunks, not dust, so the texture stays distinct.
🥣 How to Make Kitchen Sink Cookies
Brown the butter + cool. Brown butter until the milk solids are deep golden and fragrant, then cool until warm—not hot. Mix the wet ingredients. Stir in the sugars, then add the eggs, extra yolks, coconut emulsion (or vanilla), and corn syrup, mixing until glossy. Add the dry ingredients. Combine flours, cornstarch, baking soda, powdered milk (if using), and salt, then mix just until the flour disappears.
Fold in the mix-ins (order matters). Fold in chocolate chips, salted caramel chips, and coconut first, then gently fold in pretzels last so they stay chunky and crunchy. Scoop + chill. Scoop dough balls onto a parchment-lined baking sheet and chill at least 2 hours, preferably overnight. Bake. Bake on a cool, parchment-lined sheet until edges are set and lightly golden while centers still look slightly soft. Let cookies cool on the pan a few minutes to finish setting. Optional bakery finish. While warm, use a round cutter to gently “scoot” cookies into perfect circles.
⭐ Pro Tips
⭐ Cool the browned butter on purpose
Butter that’s too hot can scramble eggs and create greasy dough, leading to excessive spread.
⭐ Mix just until combined
Once the dry ingredients go in, stop mixing as soon as the flour disappears—overmixing can toughen cookies.
⭐ Add pretzels last
Fold pretzels in gently at the end so you keep chunky, crunchy pieces instead of salty “dust.”
⭐ Scoop before chilling
Portioning is easier while the dough is soft. Chilled dough firms up fast and becomes harder to scoop cleanly.
⭐ Chill for thickness and flavor
Chilling firms butter and hydrates flour, preventing thin cookies and deepening flavor—overnight is best.
⭐ Use a cool baking sheet every batch
Warm pans melt dough immediately and cause overspread. Rotate pans or let pans cool completely.
⭐ Trust the look, not the clock
Pull cookies when edges are set and centers look slightly underdone—they finish setting as they cool.
⭐ Round them while warm
A quick swirl with a cutter gives that thick, bakery-style shape.
🔬 Science
Browning butter creates toasted milk solids that add deep, nutty caramel flavor. Extra egg yolks increase fat content, producing softer, chewier centers, while a small amount of corn syrup helps retain moisture so cookies stay soft for days. Bread flour adds structure and chew, while cornstarch tenderizes the dough. Chilling allows the flour to fully hydrate and the butter to firm up, resulting in thicker cookies with controlled spread and improved flavor.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Once the cookies are completely cool, store them in an airtight container at room temperature for up to 3 days. These are thick, bakery-style cookies, so keeping them tightly sealed helps the centers stay soft and chewy (and keeps the pretzels from going stale too fast).
Reheating
- If you want that just-baked vibe, warm a cookie in the microwave for 8–12 seconds. For a slightly crisp edge, pop them in a 300°F oven for 3–5 minutes, then let them sit for a minute before digging in.
Freezing (Baked Cookies)
- Let cookies cool completely, then freeze in a single layer until firm. Transfer to a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temp, then rewarm if you like.
Freezing (Cookie Dough)
- Scoop and roll the dough balls, then chill until firm. Freeze the dough balls on a parchment-lined sheet until solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen—just add 1–2 minutes to the bake time and keep an eye on the edges.
Make-Ahead
- This dough is a dream for making ahead. You can chill the portioned dough balls in the fridge for up to 48 hours before baking, which deepens the brown butter flavor and helps the cookies bake up thick. If you’re planning to bake later than that, freeze the dough balls instead.
Food Safety
- If you’d like more info on food safety, check out this link.
✦ FAQs
✦ Why did my cookies spread too much?
The butter may have been too warm, the dough wasn’t chilled long enough, or the baking sheet was warm. Chill longer and always bake on a cool pan.
✦ How do I know when they’re done?
Edges should look set and lightly golden while centers remain soft. They finish setting as they cool.
✦ Can I use only all-purpose flour instead of bread flour?
Yes. The cookies will be slightly less chewy but still thick and delicious.
✦ Can I freeze baked cookies?
Yes. Freeze fully cooled cookies in an airtight container for 2–3 months and thaw at room temperature.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
🍪 More Cookie Recipes You’ll Love
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Italian Christmas Cookies – bakery-style cookies with nostalgic flavor that readers love year-round.
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Brownie Cookies with Cookie Dough Filling – an over-the-top, indulgent cookie for when you want something extra special.
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Banana Pudding Cookies – soft, nostalgic cookies inspired by classic banana pudding flavors.
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Almond Joy Cookies – chocolatey cookies with coconut and almond flavor, inspired by the classic candy bar.
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Peanut Butter Cookies – a timeless classic with rich peanut butter flavor and soft centers.
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Oatmeal Raisin Cookies – chewy, old-fashioned cookies with hearty oats and cozy flavor.
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No Chill Sugar Cookies – an easy, no-wait cookie when you want something sweet fast.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Kitchen Sink Cookies
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 3/4 cup (90g) bread flour
- 1 teaspoon cornstarch
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup + 3 tablespoons (268g) unsalted butter
- 2 tablespoons powdered milk
- 3/4 cup (165g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs room temperature
- 2 egg yolks room temperature
- 1 tablespoon coconut emulsion or vanilla
- 2 teaspoons corn syrup
- 1/2 cup sweetened coconut shredded
- 3/4 cup (127.5g) Guittard 46% chocolate chips
- 3/4 cup (127.5g) Trader Joe's salted caramel chips or caramel bits
- 1/2 cup pretzels chopped
- Plus extra chocolate chips and caramel chips for cookie tops after baking
- flake salt
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking soda, and kosher salt. Set aside.
- Brown the butter: Melt the butter in a medium saucepan over medium-high heat. When entirely melted, sprinkle in the powdered milk and stir until evenly coated. Use the spatula to break up the large pieces of powdered milk solids. Keep stirring as the milk solids toast, scraping the bottom and sides often. Once they’re a pecan brown color, remove from the heat right away and pour everything (butter and browned bits) into a heatproof bowl. Set aside to cool slightly.
- Add the sugars and wet ingredients: Stir the brown sugar and granulated sugar into the hot butter until smooth. Let it cool until only slightly warm, then add the eggs, egg yolks, coconut emulsion, and corn syrup. Stir vigorously until the mixture thickens slightly and is thoroughly blended.
- Combine wet and dry mixtures: Add the flour mixture, coconut, chocolate chips, salted caramel chips, and pretzels to the wet ingredients all at once. Fold with a spatula just until you no longer see dry flour. Stop mixing early—overworking the dough will toughen it.
- Shape and chill the dough: Scoop dough into 40–41g portions (#40 cookie scoop) and roll into balls. (See FAQ for making bakery-sized cookies.) The dough may feel soft and slightly greasy; the butter needs to chill. Chill the dough for at least 2 hours, up to 48 hours, before baking to firm up and develop flavor.
- Bake: Preheat the oven to 370°F (188ºC) and line baking sheets with parchment or a silicone baking mat. Place the dough balls several inches apart (6-8 per baking sheet) and bake for about 7-8 minutes, until the tops look dry (yet domed and uncooked centers) and the edges are lightly browned. Immediately after removing the cookies from the oven, use a round cookie cutter or a spatula to round them. Add chocolate chips and caramel chips to the top of the cookies as needed. Sprinkle with flake salt.
- Let the cookies cool completely on the baking sheet as they finish baking.
Notes
- Cool the browned butter on purpose. Butter that’s too hot can scramble eggs and create greasy dough, leading to excessive spread.
- Mix just until combined. Once the dry ingredients go in, stop mixing as soon as the flour disappears—overmixing can toughen cookies.
- Add pretzels last. Fold pretzels in gently at the end so you keep chunky, crunchy pieces instead of salty “dust.”
- Scoop before chilling. Portioning is easier while the dough is soft. Chilled dough firms up fast and becomes harder to scoop cleanly.
- Chill for thickness and flavor. Chilling firms butter and hydrates flour, preventing thin cookies and deepening flavor—overnight is best.
- Use a cool baking sheet every batch. Warm pans melt dough immediately and cause overspread. Rotate pans or let pans cool completely.
- Trust the look, not the clock. Pull cookies when edges are set and centers look slightly underdone—they finish setting as they cool.
- Round them while warm. A quick swirl with a cutter gives that thick, bakery-style shape.
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