Welcome to a cookie adventure that's both indulgent and imaginative! If you're on the hunt for a cookie that's a rollercoaster of flavors, you've landed in the right kitchen. Brace yourself for the tastiest ride your taste buds will ever experience - Vegan Kitchen Sink Cookies!
❤️ What's Special About These Cookies
- They're vegan and perfectly chewy cookies!
- The recipe super versatile and customizable, allowing you to mix and match toppings based on your personal preference for a unique cookie experience every time.
- A perfect balance of sweet and salty flavors in every bite, thanks to the combination of ingredients like chocolate chips, pretzels, nuts, and more.
- Experience a medley of textures - chewy, crunchy, and crispy - all in one cookie, offering a delightful mouthfeel with each bite.
- Perfect for baking with family or friends. It's a fun activity where everyone can get creative and add their favorite toppings to the mix.
- These cookies make fantastic gifts or treats for special occasions. Share them with loved ones or bring them to parties for a crowd-pleasing dessert.
- Their vibrant and colorful appearance, thanks to various toppings, makes these cookies super eye-catching and Instagrammable!
- Whether craving something sweet, salty, or both, these cookies hit the spot and perfectly satisfy your cravings!
Imagine a chewy, buttery base swirled with vegan chocolate chips and a whirlwind of toppings—Skittles, pretzels, nuts, and more! These cookies are rebels, celebrating the art of mixing sweet, salty, and everything in between.
But here's the fun part: the recipe is your playground! Raid your pantry, unleash your creativity, and craft your unique batch every time.
Ready to embark on a taste adventure? Let's dive into making these sensational cookies!
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Vegan Butter - Make the butter is at room temperature. I used Violife.
- Sugar - This recipe uses a mix of light brown sugar and caster sugar to create the perfect moist and fudgy cookie texture with crisp cookie edges. Alternatively, you can replace the caster sugar with white sugar.
- Plant Milk - Use unsweetened plant milk, such as oat milk, soya milk or almond milk.
- Vanilla Extract - For best results use a great a high-quality extract, such as pure vanilla extract.
- Baking Powder - To give the cookies the perfect rise and a softer texture.
- Flour - All-purpose flour is the base for the cookie dough.
- Salt - To balance and enhance the flavors of the cookies without making them too salty.
- Chocolate Chips - For best results, use high-quality chocolate chips suitable for baking. Make sure they're vegan-friendly, e.g. dark chocolate chips.
- Toppings - I used salty mini pretzel, skittles (which are vegan friendly!), and pecans. Find some more ideas for topping these Vegan Kitchen Sink Cookies below!
Toppings for Kitchen Sink Cookies
These Kitchen Sink Cookies are a great recipe to get creative! You can add as little or as many different, sweet and salty toppings to the cookies, making them fantastic to adjust the recipe to your own preference.
Here are some alternative toppings to try:
- Potato Chips
- Toffee Bits
- Caramel Bits
- Peanut Butter Chips
- White Chocolate Chips
- Chocolate Eggs
- Flaky Sea Salt
- Butterscotch Chips
- Dried Fruits: dried apricots, cranberries, raisins or chopped dates
- Nuts & Seeds: chopped almonds, walnuts, pistachios or sunflower seeds
- Candied Ginger
- Coconut Flakes
- Colorful Sprinkles
- Cacao Nibs
- Crushed Cookies or Biscuits
- Mini Marshmallows
Here is all the equipment you need to make this recipe:
- 1 large bowl
- 2 baking trays lined with a baking sheet or cookie sheet
- 1 electric hand mixer or electric mixer with paddle attachment
- 1 spatula
- 1 cookie scoop (optional)
- 1 wire rack for cooling the cookies (optional)
🧑🍳 Instructions (Step-by-Step)
With the following steps, you can easily make this kitchen sink cookie recipe at home:
Step 1 - Cream butter and sugars, add milk and vanilla.
Step 2 - Sift in flour, baking powder, and salt; mix.
Step 3 - Fold in chocolate chips and half of toppings. Refrigerate dough for 30 minutes.
Step 4 - Scoop dough onto lined tray to create dough balls; press remaining ingredients on top of the Vegan Kitchen Sink Cookies.
Step 5 - Bake cookies for 12-15 minutes or until golden brown. While still warm, shape them with a round cookie cutter. Cool for 30 minutes before removing the cookies.
Enjoy the freshly baked cookies alongside a hot cup of coffee, tea or cocoa, or share them with family, friends and neighbours!
Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness.
If you want to extend the cookies' shelf life, especially in warmer climates, you can refrigerate them in an airtight container. They'll stay fresh for up to a week in the refrigerator.
Freezing the cookies
These cookies can be frozen for longer-term storage. Place them in an airtight container or freezer bag with layers separated by parchment paper to prevent sticking. They should stay good in the freezer for up to 2-3 months. To thaw, transfer them to the refrigerator overnight or let them sit at room temperature for a few hours.
The Sweetest Season & Cookies for Kids' Cancer
This recipe is part of The Sweetest Season, an annual holiday cookie swap hosted by Erin from The Speckled Palate and Susannah from Feast + West. Every year food bloggers unite to share their new and delightful holiday cookie creations to help raise funds for good causes.
This year, we're teaming up to support Cookies 4 Kids' Cancer, a fantastic 501(c)3 non-profit. They're all about funding research for innovative and safer treatments for childhood cancer. Let's make a difference together!
Since 2008, Cookies for Kids’ Cancer has been on a mission, granting nearly $18 million to fuel groundbreaking pediatric cancer research. That's over 100 research grants to top-notch pediatric cancer centers nationwide. And here's the inspiring part: these grants have led to more than 35 treatments available to brave kids fighting cancer today.
But here's where you come in! We're asking for your help to raise funds for this incredibly important cause. Your donation, big or small, makes a huge impact. Let's join hands to make a difference in these kids' lives.
Simply donate through our fundraising page - it's a simple step toward a brighter future.
Here's the cherry on top: Cookies for Kids’ Cancer and OXO are teaming up too! OXO is generously matching every dollar we raise until the end of 2023, up to $100,000. That means whatever you give will automatically double on our fundraising page!
Let's double the impact and spread some joy this holiday season!
📌 If you love Pinterest you can pin any of the images to your boards!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Kitchen Sink Cookies
- 1 large bowl
- 2 lined baking trays
- 1 electric hand mixer
- 1 spatula
- 1 cookie scoop optional
- 1/3 cup unsalted vegan butter (70 g) at room temperature
- 1/3 cup light brown sugar (70 g)
- 2 tbsp caster sugar (30g)
- 2 tbsp plant milk e.g. oat, soya, almond
- 1 tsp vanilla extract
- 1 cup all-purpose flour (120 g)
- 1/2 tsp baking powder
- 1 pinch salt
For the toppings:
- 1 cup vegan chocolate chips (150 g)
- 1 cup assorted toppings e.g. Skittles, vegan M&M's, salty mini pretzels broken into pretzel pieces, potato chips, peanuts, pecans, etc.
- Using an electric hand mixer, cream together the butter and brown sugar in a medium mixing bowl. Add the milk and vanilla extract, continuing to mix until well combined.
- Carefully sift in the flour, baking powder, and a pinch of salt into the mixing bowl with the wet ingredients. On low speed, mix until the ingredients are thoroughly combined.
- Fold in the vegan chocolate chips and half of your chosen toppings using a spatula. Refrigerate the cookie dough for at least 30 minutes to firm it up.
- Use a cookie scoop to portion out the dough onto a lined baking tray. Gently press the remaining assorted toppings onto each cookie. Place the tray in the fridge for a minimum of 1 hour. In the meantime, preheat your oven to 350°F (180°C).
- Once chilled, transfer the cookie tray to the preheated oven. Bake for 12-15 minutes or until the cookies turn lightly golden.
- Remove the tray from the oven and, while the cookies are still warm, use a round cookie cutter larger than the cookies to create perfectly round shapes.
- Allow the cookies to cool on the tray for at least 30 minutes before removing them. Move the baked cookies onto a wire rack to cool down entirely.
- For best results, use a kitchen scale for precise ingredient measurements. It is the most accurate way to measure ingredients, especially when it comes to baking, and will help make this cookie recipe a success!
- Customize Your Mix: Feel free to personalize the toppings! From candies to nuts and pretzels, the sky's the limit. Get creative and make each batch unique.
- Chill for Perfect Cookies: Refrigerating the dough is crucial! It helps the cookies hold their shape and prevents them from spreading too much while baking.
- Warm Cookie Cutter Trick: Using a round cookie cutter while the cookies are warm helps create perfect shapes. Wiggle the cutter gently to get smooth edges.
- Storage and Shelf Life: Store in an airtight container for up to 3-4 days at room temperature. Refrigerate for longer freshness or freeze for extended storage.
- Share the Joy: These cookies make fantastic gifts! Package them in pretty boxes or jars to spread holiday cheer or share with friends and family.
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