Kitchen Sink Cookie Bars Recipe

When I first discovered this Kitchen Sink Cookie Bars Recipe, it instantly became my go-to dessert for any gathering or cozy night in. What I love about this recipe is how it throws in a little bit of everything—chocolate, pretzels, caramel—all those delicious “extras” you’d find in your kitchen sink! If you enjoy a cookie bar that’s thick, gooey, and loaded with mix-ins, you’re going to adore this. Trust me, once you try it, you’ll see why these bars are an absolute crowd-pleaser.

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Ingredients You’ll Need

The magic of this Kitchen Sink Cookie Bars Recipe is in the ingredients that come together perfectly without fuss. The key is using real unsalted butter for the best flavor, and mixing in a variety of sweet and salty goodies that add that special “kitchen sink” fun.

• Unsalted butter: I always use real butter, and melt it gently; this adds richness and the right texture.
• Light brown sugar: Gives the bars moisture and a slight caramel flavor.
• Granulated sugar: Balances sweetness and helps create that slight crispness on top.
• Large egg + extra yolk: Makes the bars chewy and tender—don’t skip the extra yolk!
• Vanilla extract: Enhances the flavors and adds warmth.
• Baking soda and baking powder: Give just a little lift so the bars aren’t dense.
• Salt: Balances all the sweetness—especially important with all those mix-ins.
• All-purpose flour: The base—watch the dough’s consistency and add a bit more if it seems too wet.
• Semi-sweet chocolate chips: Classic chocolate flavor everyone loves.
• Milk chocolate chips: Adds a sweeter, creamier chocolate note.
• Pretzels: Broken pieces add a salty crunch that offsets the sweetness beautifully.
• Chewy caramels: I like Kraft or Werther’s brand for their perfect chew and melt-in-your-mouth gooeyness.

Variations

One of the best things about this Kitchen Sink Cookie Bars Recipe is how easy it is to make it your own. I love swapping in seasonal mix-ins or dietary tweaks, and it always turns out great—so don’t be shy about customizing!

• Holiday twist: I swap the milk chocolate chips for colorful M&M’s, then add a couple extra tablespoons of candy inside the dough for festive fun.
• Nutty version: Toss in chopped walnuts or pecans for an extra crunch; my family enjoys this variation especially at Thanksgiving.
• Gluten-free option: Use a cup of your favorite gluten-free flour blend instead of part or all of the all-purpose flour, just watch the dough moisture and adjust with a little extra flour if needed.
• Salted caramel: Drizzle some caramel sauce on top after baking and sprinkle flaky sea salt for a fancy dessert vibe without extra work.

How to Make Kitchen Sink Cookie Bars Recipe

Step 1: Melt the butter the right way

Start by melting the unsalted butter gently in the microwave for about 20-30 seconds. You want it just melted—not hot or bubbling—because too much heat will make your bars greasy or cook the eggs later on. Let it cool a bit if it’s steaming, then stir in your sugars by hand until everything is combined but not whipped.

Step 2: Mix in eggs and vanilla

Add the whole egg plus the extra yolk and vanilla extract straight into your butter and sugar mixture. I always mix this gently with a spatula—remember, no electric mixers—and watch the batter come together. It should be slightly glossy and smooth but not super runny.

Step 3: Add leavening, salt, and flour

Sprinkle in the baking soda, baking powder, and salt. Then add the all-purpose flour all at once. Stir slowly and carefully until the flour vanishes into the dough. If your dough feels too wet and runs off the spatula, don’t worry—adding an extra 1/4 cup of flour will help it firm up just right.

Step 4: Fold in the mix-ins

This is the fun part—toss in your semi-sweet and milk chocolate chips, broken pretzels, and chewy caramel pieces. Fold them evenly through the dough, making sure each bite will have a little bit of everything. If you want the bars to look extra festive, press a few extra pieces on top before baking.

Step 5: Bake to perfection

Transfer your dough to a greased or parchment-lined 9×13-inch metal pan, spreading it out until smooth. Pop it into your preheated oven at 350°F. Bake the bars for 16-18 minutes; keep an eye on them—they should be golden brown on the edges and top, with the center no longer looking wet but still soft and gooey. Some ovens might need a couple extra minutes.

Step 6: Cool and slice

Here’s something I learned the hard way: don’t try to cut into these bars while they’re warm! Let them cool completely in the pan on a wire rack. Once cooled, slice into 24 squares and get ready for some serious snacking joy.

How to Serve Kitchen Sink Cookie Bars Recipe

Garnishes

I love sprinkling a pinch of flaky sea salt on top of freshly cut bars—it elevates the sweet and salty mix brilliantly. Sometimes I add a drizzle of melted caramel or a quick dusting of powdered sugar if I’m feeling fancy.

Side Dishes

These bars are rich and filling on their own, but if you’re serving at a party, pairing them with a scoop of vanilla ice cream or a simple glass of cold milk really takes them over the edge.

Creative Ways to Present

For birthdays or holidays, I arrange these cookie bars on a pretty platter, then add some mini colorful candies or edible flowers around for a festive look. You can also cut them into fun shapes using cookie cutters if you want to get creative with presentation.

Make Ahead and Storage

Storing Leftovers

After cooling, I cover the pan tightly with plastic wrap or transfer the bars to an airtight container. They stay soft and fresh for about three days at room temperature, which is usually just enough time in my house before they vanish!

Freezing

If you want to prepare ahead or save some for later, these bars freeze beautifully. I wrap individual bars in parchment paper and then place them in a freezer-safe bag. They keep well for up to two months.

Reheating

To enjoy frozen bars later, I let them thaw at room temperature or reheat briefly in the microwave for about 15-20 seconds to get that soft, gooey texture back without drying them out.

FAQs

Final Thoughts

This Kitchen Sink Cookie Bars Recipe holds a special place in my heart because it’s the kind of treat that turns any moment into something memorable. I’m always amazed at how a simple mixing bowl and a handful of ingredients from the pantry can turn into gooey, chewy bars that everyone raves about. If you’re looking to impress your family or friends with a delightful, fuss-free dessert, I wholeheartedly recommend giving this recipe a try—you might just end up making it as often as I do!

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