The Kitchen Sink Cookie: The Internal Conflict

Let’s flash back to the day after Christmas, a few months ago. Feeling overstuffed and eternally bloated, I entered into an internal battle like no other. It went something like this…

Bloated Erin: “Woohoo! It’s time to clean house! Truffles? See yah! Half eaten box of chocolate Santas? Adios! Raisinets floating around in my bed after a recent holiday stress-induced midnight snack? Gotta go!”

Hoarder Erin: “WAIT! What do you think you’re doing? Do you know how many recipes those half-eaten chocolate Santas can be used in? Lint covered Raisinets are like freaking gold!”

Full Erin: “Okay…fine….”

Well, it started out as heated, I guess. But, really, the conflict left the bloated me with a pantry full of quarter cups of odd ingredients, here and there. Not enough to make a full recipe from, but enough for my inner saver to want to keep forever. 

All of this, leads to today’s creation: The Kitchen Sink Cookie. Yes, I know, the concept is far from new. There are many a recipe out there that instructs bakers to make their favorite base cookie, and throw in whatever is in their pantry. I did the same thing…but I jumbo sized them. Would you expect anything less?

Now, because I had SO many things to throw in, I tried to strategically include ingredients that contributed to all of the necessary components of a high quality cookie. I present to you, the sink:

Semi-sweet chocolate, white chocolate, shredded coconut, dried cranberries, and….the secret ingredient: rice cereal. Guys, just a bit of this stuff adds such a crunch to your cookie. Think about it! We all love a cookie that is crispy on the outside and chewy on the inside. This cookie has just that texture, but, the inside is chewy AND crunchy. That texture paired with the mix of sweet chocolates and tart fruit, makes this an unbeatable cookie.

Let’s get started! You’ll notice that the base of this recipe is very similar to that of my Caramel Stuffed Pretzel Chocolate Chip Cookies. There’s just a bit more salt in this one, as there are no pretzels to add any salt in another way. It all begins by mixing together your dry ingredients. You’ll mix together the flour, salt, cornstarch, and baking soda, then set aside.

Then, we’ll be using the creaming method for our wet ingredients. This allows for a fluffier cookie texture that holds it’s puffy shape in the oven, as opposed to spreading out like a pancake. Using either a stand mixer, or handheld mixer, cream together your butter and sugars. Then, once those are combined and fluffy, add in the eggs, one at a time. With the last egg, include your vanilla.

Then, the dry ingredients and wet ingredients will become friends, little by little.

Remove your bowl from the stand mixer, and dump in all of the sink ingredients. I’ll be honest with you here. Really, just use your hands. There’s a lot of stuff in here. In order to make sure every cookie has some of everything, the dough will need to be more thoroughly mixed than normal. Your hands are the best tool you have to do this. 

Yes, here comes the painful part. The chilling. The mandatory chilling. Without chilling for at least two hours, the dough will spread out pretty far in the oven when you bake it. By putting it in the refrigerator, you’ll be hardening up the butter inside the dough, which will make it keep it’s shape during the baking process.

Once your dough has chilled, form your cookies. I went with 3 ounce cookies here. They’re pretty hefty. But, if normal, human-sized cookies are more your style, go for those instead! They’ll just bake for a bit less time later on. 

Bake your cookies in a 325 degree oven for 16-18 minutes, or until the edges are golden brown, but the centers look a bit undone still. The cookies will continue to cook outside of the oven. 

And, there you have it folks! A cookie that you will clearly need to eat in it’s entirety, in order to get a taste of each ingredient, of course. And, then, just to make sure you appreciated each ingredient as much as you should have, you’ll probably need to eat another. Like I did. To be safe. 


Next week, we’re preparing for Valentine’s Day and getting fancy as… you know. That’s right, it’s time to try another fancy favorite. Until then, stay tuned, and stay hungry!


The Kitchen Sink Cookie
Yields 14
A jumbo sized cookie with all of the good stuff: two kinds of chocolate, fruit, coconut, and cereal!
Write a review
  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 1/3 cup granulated sugar
  4. 2 eggs
  5. 2 2/3 teaspoons vanilla
  6. 2 2/3 cup flour
  7. 2 2/3 teaspoons cornstarch
  8. 1 ½ teaspoons baking soda
  9. 1 teaspoon salt
  10. ½ cup chocolate chips
  11. ½ cup white chocolate chips
  12. ½ cup Rice Krispies
  13. ½ cup shredded coconut
  14. ½ cup dried cranberries
  1. Cream butter and sugars on medium until smooth, about 3 minutes.
  2. Add eggs, one at a time. When adding the last egg, add the vanilla as well. Mix until combined.
  3. In a separate bowl, mix together dry ingredients.
  4. Slowly add dry ingredients to wet ingredients.
  5. Mix in kitchen sink ingredients, using your hands for a thorough distribution.
  6. Refrigerate the dough for at least 2 hours.
  7. Roll cookies into balls, weighing about 3 ounces each.
  8. Bake at 325 degree for 14-16 minutes, or until the edges are slightly brown and the center looks just undone.
The Bread and Breakfast
%d bloggers like this: