What’s a baker to do with half a bag of crushed Fritos, half a bag of crushed pretzels, and the whole slew of other forlorn snack foods cluttering the pantry? Bake them into a delicious and totally rule-breaking cookie, of course!

If you’ve ever tasted Momofuku Milk Bar’s famous Compost Cookie, you’ve had one version of a kitchen sink cookie — a cookie that contains virtually everything in the kitchen except the sink. Kitchen sink cookies are magical: they’re utilitarian (a delicious way to clean out a stuffed, messy pantry), wholly appealing (allowing you to squash all your cravings in one fell swoop), influential (just try to give one away and not make a friend, I dare you) and really, just plain fun. With a toss of rainbow sprinkles, they become colorful, psychedelic morsels of salty-sweet happiness.

When it comes to texture, these can’t be beat. They’re chock-full yet still soft and chewy, with just the right light crunch and balance of seemingly off-the-wall flavors.

But the best thing about kitchen sink cookies is that they let you get in touch with your wild side. You can get seriously creative with your ingredients — just toss in whatever suits your fancy or whatever you need to get rid of — and as long as you use a pinch of discretion, they’ll probably still come out amazing.


Prep time: 20 mins
Cooking time: 9-12 mins
Total time: 29-32 mins

Servings: about 18 cookies

1 1/2 sticks unsalted butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed Fritos
1/4 cup dark chocolate chips
1/2 cup crushed salted pretzels
1/3 cup sweetened coconut flakes
1/3 cup Heath Bar toffee bits
1/3 cup peanut butter chips
1/3 cup rainbow sprinkles
1/2 Tablespoon hazelnut coffee grounds
1/4 cup Craisins

1. Preheat oven to 325°F.
2. Mix flour, baking soda and salt in a medium bowl and set aside.
3. Whisk cooled butter and sugars together in a large bowl.
4. Add the egg, egg yolk and vanilla and stir until well-combined and smooth.
5. Gradually mix in dry mixture with a wooden spoon until dough forms.
6. Mix in your add-ins, using a spoon and your hands if necessary.
7. Roll dough into 1 1/2-inch balls, pulling apart each ball to form two equal halves. Place one half atop the other, torn-side up, and press together lightly. Place dough balls on greased baking sheet, about 2 inches apart.
8. Bake for 9 to 12 minutes, or until cookies are just set – be sure not to over-bake, we want chewiness! Let cool and enjoy.