Easter Kitchen Sink Cookie Recipe
Bake the ultimate Easter treat with this Easter kitchen sink cookie recipe! Packed with chocolate, candy and chips, it’s a delightful surprise in every bite.
Using my grandmas classic recipe as a base is a great way to mix things up in the kitchen. Today I’m sharing how to make Easter kitchen sink cookies with micro mini eggs, salty potato chips and white chocolate chunks.
I am so excited to share today’s cookie recipe with you! It has been a time honored, family favorite for as long as I can remember and brings back all of the nostalgia of visiting my grandparents in the Kootneys as a kid.
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These Easter chocolate chip oatmeal cookies are absolutely delicious, perfectly chewy and the best way to use up the baking supplies in your pantry or cupboard!
What is a kitchen sink cookie?
So, basically, a kitchen sink cookie is one that is full of a wide variety of ingredients. The term “kitchen sink” is used to imply that everything but the kitchen sink is used in this recipe.
I have spent years trying to recreate my grandmas signature chewy kitchen sink cookies and have finally nailed them! This is the perfect cookie when you want to use up a bunch of baking leftovers in the pantry.
We love this kitchen sink cookies recipe for Easter. I remember my grandma always having a jar full of kitchen sink cookies for the grand kids whenever we would go to her place.
It was always a surprise as to what would be in them. So today I’ve taken things from our Easter pantry to enjoy.
We also love these oatmeal raisin cookies, these pumpkin chocolate chip cookies and these classic chocolate chip cookies too.
Favorite mix-ins
You can find the full recipe and ingredient list in the recipe card below.
- Chopped nuts
- Butterscotch chips
- Semi-sweet chocolate chips
- Pretzel pieces
- Toffee bits
- White chocolate chips
- Dried cranberries or raisins
- Caramel bits
- Semi-sweet chocolate chips – Grandma also used white chocolate, dark chocolate and milk chocolate chips.
Easter Kitchen Sink Cookies
Servings: 18
Prep time: 10 minutes
Cook time: 12-14 minutes
Total time: 22 minutes
Ingredients
- Salted butter – room temperature.
- Brown sugar – key in making chewy cookies.
- White sugar – a pantry staple.
- Large eggs – farm fresh is always a treat!
- Vanilla extract – I like to use pure extract but artificial works just as well.
- All purpose flour – you can sift and level the measuring cup but I honestly never do.
- Baking soda – helps the cookies bake evenly.
- Quaker instant oatmeal – you can use other brands but this was my Grandmas go-to.
- White baking chocolate – cut into chunks.
- Cadbury mini eggs – chopped. The colorful chocolate chunks are a must for Easter!
- Ripple potato chips – crushed up into pieces.
Instructions
1. Preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, cream together butter and sugars with an electric mixer.
Tip: the bowl of a stand mixer with the paddle attachment works too.
4. Add the remaining wet ingredients and mix well.
5. Next, combine the dry ingredients and add them to the bowl.
6. Mix at low speed until a soft dough forms.
7. Add your favorite mix-ins and combine well.
8. Use a large cookie scoop to form dough balls the size of golf balls.
9. Place the cookie dough ball on the lined baking sheet at least 1″ apart.
10. Bake cookies at 350 for 12-14 minutes or until the edges of the cookies start to turn golden brown.
11. Move to a wire rack to cool.
Tips & tricks
- Store leftover cookies in an airtight container for up to a week. They can also go into a large freezer bag and into the freezer for up to three months.
- Don’t be afraid to mix it up and next time add a little bit of a different flavor with more salty mix-ins. Or go for a peanut butter twist with chopped up peanut butter cups or peanut butter chips.
- The key to the perfect chewy cookie is in slightly under baking them, so be sure to watch your oven temperature and timing.
- These cookies are meant to be a hand full – don’t scrimp on the cookie dough ball size when forming the cookies. Bigger is better!
If you’re looking for a deliciously festive cookie this season, try this one! Easter kitchen sink cookies make a great addition to your seasonal baking.
If you love this Easter kitchen sink cookie recipe, please give it a five star review and help me share it on Facebook or Pinterest.
Easter Kitchen Sink Cookie
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 Tbsp water
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 3/4 tsp baking soda
- 2 1/2 cups Quaker instant oatmeal
- 1/2 cup mini eggs chopped
- 1/2 cup plain ripple potato chips crushed
- 4 oz white bakers chocolate chopped
Instructions
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a large bowl, cream together butter and sugars with an electric mixer.
- Add the remaining wet ingredients and mix well.
- Next, combine the dry ingredients and add them to the bowl.
- Mix at low speed until a soft dough forms.
- Add your favorite mix-ins and combine well.
- Use a large cookie scoop to form dough balls the size of golf balls.9. Place the cookie dough ball on the lined baking sheet at least 1" apart.
- Bake cookies at 350 for 12-14 minutes or until the edges of the cookies start to turn golden brown.
- Move to a wire rack to cool.
Nutrition
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