Sourdough Kitchen Sink Cookies
When your pantry’s a bit of a treasure hunt and your sourdough jar is full of discard, these Kitchen Sink Cookies come to the rescue. Packed with a little bit of everything—think chocolate chips, chopped nuts, and crushed pretzels—these chewy, salty-sweet cookies are soft in the middle, crisp at the edges, and just a little tangy thanks to the sourdough starter.
These are the kind of cookies you make when you want a no-stress bake that still feels like a treat. They’re perfect for lunchbox snacks, after-school cookie cravings, or weekend baking with kids. You can get creative with the mix-ins (hello, pantry clean-out!), and thanks to the discard, the cookies bake up ultra-soft with a deep, developed flavor that only sourdough can bring.
Why you’ll love this recipe
- Flexible & forgiving – Use whatever mix-ins you have on hand!
- Perfect use for sourdough discard – Adds flavor and an irresistibly soft texture.
- Great for families – Kids can help choose (and sneak!) the mix-ins.
If you loved these chewy, mix-it-up Kitchen Sink Cookies, don’t miss some of my other classic sourdough cookie recipes. From buttery oatmeal raisin cookies to crisp-edged cowboy cookies loaded with oats and chocolate, there’s something for every kind of cookie craving. You can also keep things cozy with my sourdough cowboy cookies, or go for the ultimate classic with my sourdough chocolate chip cookies—sweet, chewy, and perfect with a cold glass of milk. Sourdough snickerdoodle cookies are soft and chewy with the right amount of cinnamon sugar. These are the tried-and-true bakes you’ll reach for again and again, all made better with a little sourdough magic.
How to make sourdough kitchen sink cookies
This is just an overview—be sure to scroll to the recipe card below for full directions and measurements.
Step One: Make the dough:
In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy (about 3–5 minutes). Mix in your sourdough discard, eggs, and vanilla until smooth. Stir in the flour, baking soda, and salt until just combined. Don’t overmix! Fold in chocolate chips, chopped nuts, pretzels—whatever you’ve got! You’ll want about 1½ cups total.
Step Two: Chill the dough.
Let the dough chill in the fridge for 1 hour. This helps keep the cookies from spreading too much.
Step Three: Scoop & bake.
Scoop into 2-Tablespoon balls, place on a parchment-lined baking sheet, and bake at 325°F for 10–13 minutes, or until the edges are golden and the centers are just set.
Step Four: Cool & enjoy.
Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tip: Make Them Look Bakery-Style
Want those mix-ins to pop? Press a few extra chocolate chips, pretzels, or nuts on top of each dough ball before baking for that bakery-style look.
Ingredient Swaps & Variations
This recipe is endlessly customizable. Try mix-ins like:
- White chocolate + dried cranberries
- Toffee bits + chopped pecans
- Butterscotch chips + potato chips
- Raisins + walnuts
Just keep the total to about 1½ cups of mix-ins so the dough stays balanced.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Kitchen Sink Cookies
Ingredients
Method
- In the bowl of an electric mixer, cream the butter and sugar together until fluffy, 3-5 minutes.
- Add in the starter, eggs and vanilla extract. Combine until mixed well.
- Add in the flour, salt, and baking soda and mix until just combined.
- Stir in the chocolate chips, pecans, and pretzel pieces.
- Chill the dough for 1 hour.
- Preheat oven to 325 F.
- Line a rimmed baking sheet with parchment paper.
- Scoop into 2 Tablespoon sized balls and place on the baking sheets.
- Bake for 10-13 minutes, or until starting to turn golden brown around the edges.
- Cool on the pan 5 minutes and then move to a wire rack to cool completely.