Kitchen sink cookies are the perfect cookie recipe for those of us who can never decide on a cookie flavour because they’re packed with everything but the kitchen sink! With an irresistible mix of chocolate, caramel, and crunchy pretzels, these cookies are easy to whip up and even easier to devour.
Kitchen sink cookies are loaded with a variety of ingredients, hence the name—it seems like “everything but the kitchen sink” has been thrown into them! They’re sweet and salty, chewy and crispy, and all-around delicious.
While I love Vegan Snickerdoodle Cookies and Oatmeal Chocolate Chip Cookies , sometimes I’m craving a cookie with a combination of flavours and textures in every bite and kitchen sink cookies definitely fit the bill. Think of them as an irresistible mash-up of all your favourite cookie flavours in one easy-to-make treat!
Why You’ll Love This Kitchen Sink Cookie Recipe
- Vegan . Unlike most kitchen sink cookie recipes, this one is completely plant-based because it’s made without eggs and dairy. But you’ll never miss them!
- Customizable . Kitchen sink cookies are incredibly versatile because you can mix and match ingredients to your heart’s content. As long as you keep the dough-to-mix-in proportions the same, the possibilities are endless.
- Easy to make . This recipe is super easy to make and doesn’t require any fancy equipment or techniques. If you can make Vegan Chocolate Chip Cookies , you can make these kitchen sink cookies.
- Perfect for using up leftovers . Have some leftover nuts, chocolate chips, or dried fruit sitting in your kitchen? Use them in these cookies and clean out your pantry at the same time!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Butter – Use your favourite store-bought vegan butter or my homemade vegan butter .
- Sugar
- Brown sugar – You can use either dark or light brown sugar in this recipe.
- Applesauce – Use smooth, unsweetened, and unflavoured applesauce.
- Vanilla extract – I recommend pure vanilla extract for the best flavour.
- Baking soda
- Salt
- All-purpose flour
- Dark chocolate – Any kind you like, but be sure that it’s vegan!
- Semisweet chocolate chips
- Vegan pretzel twists – I love the crunch and salty flavour the pretzels add to these kitchen sink cookies.
- Cocomels candies – These vegan caramels are made with coconut milk.
- Salt flakes – Fleur de sel or Malden salt are both great here.
How Does Applesauce Work for Replacing Eggs?
We use applesauce to replace the eggs in this kitchen sink cookie recipe. The applesauce provides moisture and helps bind the ingredients together. It also adds natural sweetness, which can help reduce the amount of sugar needed in a recipe.
How to Make Kitchen Sink Cookies
- Prepare . Preheat your oven to 350ºF, then line a baking sheet with parchment paper.
- Cream the butter and sugars . In the bowl of a stand mixer, combine the butter with the white and brown sugar, then beat on high speed with the paddle attachment until the mixture is fluffy.
- Add the wet ingredients . Mix in the applesauce and vanilla extract on low speed just until combined.
- Add the dry ingredients . Stir in the sifted flour, baking soda, and sea salt.
- Finish the dough . Fold in the mix-ins, reserving about ½ cup for sticking on top of the cookies. Chill the dough in the refrigerator for 30 minutes.
- Form the cookies . With an ice cream or cookie dough scoop, place balls of dough on the prepared baking sheet, leaving enough space for the cookies to spread while baking. Press the reserved mix-ins into the balls of dough.
- Bake . Place the pan in the oven and bake for 10 to 12 minutes, or until the cookies slightly golden on top and around the edges.
- Finish and cool . Sprinkle the tops of the cookies with salt flakes. Leave them on the baking sheet for 5 minutes, then transfer to the cooling rack with a spatula and let cool completely.
Tips for Success
- Soften the butter . This will help it incorporate evenly into the cookie dough.
- Weigh the flour . Or, if you can’t weigh it, lightly spoon it into the measuring cup. This will prevent you from adding too much flour, which can lead to dry and crumbly cookies.
- Chill the caramels . To make chopping the caramels easier, refrigerate them for 1 hour.
- Don’t overmix the dough . Once you add in the flour, mix until just combined. Overmixing will result in tough kitchen sink cookies.
- Chill the dough . Chilling the dough helps prevent the cookies from spreading too much while baking.
Variations
- Swap the pretzels with nuts . Chopped walnuts or pecans add a delicious crunch to these cookies.
- Add dried fruit . Dried cranberries, raisins, or cherries would make a great addition to these cookies, adding another layer of texture.
- Switch up the chocolate . Use white chocolate or peanut butter chips instead of dark chocolate for a different flavour profile.
- Make them gluten-free . Simply use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free kitchen sink cookies.
How to Store
Store kitchen sink cookies in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
You can freeze both the dough and the baked kitchen sink cookies.
To freeze the dough, scoop it onto a parchment-lined baking sheet and place it in the freezer for about an hour. Then, transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 2 months. Bake them according to the recipe instructions, adding a few extra minutes to the baking time.
To freeze baked cookies, allow them to cool completely and then store them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
More Vegan Cookie Recipes
- Vegan Oatmeal Cookies
- Banana Oatmeal Cookies
- White Chocolate Macadamia Nut Cookies
- S’mores Cookies
- Vegan Sugar Cookies
Ingredients
- 1 cup vegan butter , softened (240g)
- ½ cup sugar , 100g
- ¾ cup brown sugar , 160g
- ½ cup applesauce , 122g
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all-purpose flour , 360g
- ½ cup chopped dark chocolate , 2.8 oz, 80g
- ½ cup semisweet chocolate chips , 80g
- ½ cup chopped vegan pretzel twists , 40g
- 3.5 ounces Cocomels candies , chopped (99g)*
- Salt flakes for sprinkling on top
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Place softened butter in a mixer bowl, add white and brown sugar. Beat on high speed with the paddle attachment until fluffy.
- Add applesauce and vanilla extract, mix on low speed just until combined. Don’t worry if it curdles a little.
- Add sifted flour, baking soda and sea salt and mix with a spoon until combined. Don’t overmix the dough at this point.
- Add mix-ins: chopped chocolate, chocolate chips, pretzel twists, chopped candies, reserving about ½ cup for sticking on top of cookies. Mix again. Refrigerate the dough for 30 minutes.
- With an ice cream or cookie dough scoop, place balls of dough on the lined baking sheet, leaving enough space for the cookies to spread while baking.
- Press the reserved mix-ins onto the tops of the cookie dough balls, making sure the mix-ins are evenly distributed among them.
- Bake for 10-12 minutes until slightly golden on top and around the edges. Remove from the oven and sprinkle with salt flakes. You can slightly push the uneven edges with a spatula if you want a perfectly shaped cookie.
- Leave the cookies on the baking sheet for 5 minutes then transfer to the cooling rack with a spatula and let cool completely. Hot cookies will be very soft and crumbly so be careful not to break them.
Notes
- To make the chopping of candies easier refrigerate them for 1 hour.
- To store : Store kitchen sink cookies in an airtight container at room temperature for up to 3 days.
- To freeze the dough : Scoop the dough onto a parchment-lined baking sheet and place it in the freezer for about an hour. Then, transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 2 months. Bake them according to the recipe instructions, adding a few extra minutes to the baking time.
- To freeze baked cookies : Allow the cookies to cool completely and then store them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Kitchen Sink Cookies
Ingredients
- 1 cup vegan butter softened (240g)
- ½ cup sugar 100g
- ¾ cup brown sugar 160g
- ½ cup applesauce 122g
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all-purpose flour 360g
- ½ cup chopped dark chocolate 2.8 oz, 80g
- ½ cup semisweet chocolate chips 80g
- ½ cup chopped vegan pretzel twists 40g
- 3.5 ounces Cocomels candies chopped (99g)*
- Salt flakes for sprinkling on top
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Place softened butter in a mixer bowl, add white and brown sugar. Beat on high speed with the paddle attachment until fluffy.
- Add applesauce and vanilla extract, mix on low speed just until combined. Don’t worry if it curdles a little.
- Add sifted flour, baking soda and sea salt and mix with a spoon until combined. Don’t overmix the dough at this point.
- Add mix-ins: chopped chocolate, chocolate chips, pretzel twists, chopped candies, reserving about ½ cup for sticking on top of cookies. Mix again. Refrigerate the dough for 30 minutes.
- With an ice cream or cookie dough scoop, place balls of dough on the lined baking sheet, leaving enough space for the cookies to spread while baking.
- Press the reserved mix-ins onto the tops of the cookie dough balls, making sure the mix-ins are evenly distributed among them.
- Bake for 10-12 minutes until slightly golden on top and around the edges. Remove from the oven and sprinkle with salt flakes. You can slightly push the uneven edges with a spatula if you want a perfectly shaped cookie.
- Leave the cookies on the baking sheet for 5 minutes then transfer to the cooling rack with a spatula and let cool completely. Hot cookies will be very soft and crumbly so be careful not to break them.
Notes
- To make the chopping of candies easier refrigerate them for 1 hour.
- To store : Store kitchen sink cookies in an airtight container at room temperature for up to 3 days.
- To freeze the dough : Scoop the dough onto a parchment-lined baking sheet and place it in the freezer for about an hour. Then, transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 2 months. Bake them according to the recipe instructions, adding a few extra minutes to the baking time.
- To freeze baked cookies : Allow the cookies to cool completely and then store them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Nutrition
Kitchen Sink Cookies https://jessicainthekitchen.com/kitchen-sink-cookies/ December 8, 2023
Aquafaba meringue is light, airy, and impossible to resist! Who knew you could use the liquid from a can of chickpeas instead of egg whites to make this magical treat?!
Aquafaba has been a game-changer in the vegan food world. The same liquid you usually pour down the drain from canned chickpeas can be used to make aquafaba meringues and as an egg substitute in recipes from Vegan Marshmallows to Sweet Potato Soufflé !
If you’re ready to dive in and start experimenting with aquafaba, vegan aquafaba meringues are the perfect place to begin. This 4-ingredient recipe will help you familiarize yourself with how to whip aquafaba and how it performs in comparison to traditional egg whites.
Why You’ll Love This Aquafaba Meringue Recipe
- Just like the traditional recipe . These vegan meringues are as light and airy as the original—you will never guess they were made with chickpea water!
- Easy to make . You only need 4 ingredients to make aquafaba meringue and it’s a great recipe to get you started working with aquafaba. Once you get the hang of it, you can use this base recipe as a topping for pies, tarts, and more.
- Vegan and allergy-friendly . This aquafaba meringue recipe is gluten-free, dairy-free, nut-free, and soy-free, making it the perfect treat for those with dietary restrictions.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Aquafaba – Pour this off of a can of chickpeas. (Use the chickpeas to make Perfect Homemade Hummus .)
- Cream of tartar – Cream of tartar is a stabilizer that helps create the fluffy texture of meringues.
- Sugar – In this recipe, we use regular granulated white sugar to give the aquafaba meringues their sweet taste.
- Vanilla extract – Use pure vanilla extract.
What Is Aquafaba?
How to Make Aquafaba Meringues
- Prepare . Preheat your oven to 210°F and line 3 baking sheets with parchment paper.
- Whip the aquafaba . In the bowl of a stand mixer fitted with a whisk attachment, whip the aquafaba and cream of tartar on medium speed until it forms soft peaks.
- Add the sugar . Gradually add the sugar while continuing to whip the aquafaba. Increase the speed to high and continue whipping until stiff peaks form and the meringue is glossy. Add vanilla extract into the meringue and beat until just mixed.
- Pipe . Transfer the meringue into a pastry bag and pipe small meringues onto the prepared baking sheets.
- Bake . Place the pans in the oven and bake for about 1 hour and 30 minutes, or until the meringues are crisp on the outside. Turn off the oven and leave the meringues inside for another hour or until they cool completely.
Tips for Success
- Know when it reaches a stiff peak . Stiff peaks are when the meringue holds its shape and doesn’t droop when you lift the beaters or whisk.
- Take your time . Whipping aquafaba requires patience, so be prepared to spend a bit of time whipping it until it reaches the desired consistency. It’s worth the wait!
- Don’t overbeat . Keep an eye on your aquafaba as you whip it, as overbeating can cause it to deflate and become runny.
Variations
- Use another extract . Almond extract or peppermint extract would both make delicious flavored meringues. Just use the same amount as you would for vanilla extract.
- Get creative with food colo u ring . Use gel food coloring to add pretty hues to your aquafaba meringue.
- Add a mix-in . Fold in crushed peppermint candies or mini chocolate chips.
How to Store
Vegan meringues are best stored in an airtight container at room temperature. They will stay fresh for 2 to 3 days.
Can I Freeze This Recipe?
Yes, you can freeze aquafaba meringues! Store them in an airtight container for up to 2 months and thaw them at room temperature. They may lose some of their crisp texture after thawing, but they will still taste delicious.
More Vegan Sweets
- S’mores Cookies
- Vegan Peanut Butter Cups
- Protein Cookie Dough
- Vegan Red Velvet Cupcakes
- Vegan Sugar Cookies
Ingredients
- ½ cup aquafaba , 120 grams
- ¼ teaspoon cream of tartar , 1 gram
- ½ cup sugar , 100 grams
- 1 teaspoon vanilla extract , 6 grams
Instructions
- Preheat your oven to 210°F (100°C). Line 3 baking sheets with parchment paper.
- In a clean, dry bowl of a stand mixer fitted with a whisk attachment, add the aquafaba and cream of tartar. Begin whipping the aquafaba on medium speed until it forms soft peaks.
- Gradually add the sugar, a spoonful at a time, while continuing to whip the aquafaba. Increase the speed to high and continue whipping. This should take about 8-10 minutes. Whip until you reach stiff peaks, and the meringue is glossy and holds its shape when you lift the beaters. Add vanilla extract into the meringue and beat until just mixed.
- Transfer meringue mixture into pastry piping bag fitted with desired tip and pipe small meringues on prepared baking sheets.
- Bake in the preheated oven for about 1 hour and 30 minutes (periodically changing position of the trays for even cooking), or until the meringues are crisp on the outside. It’s important to bake them at a low temperature to avoid browning.
- Once they are done baking, turn off the oven and leave the meringues in the oven for another hour or until they cool completely. This helps to further dry them out.
