Kitchen Sink Cookies

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 15 min
  • Yield: 36 cookies
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One 15.25-ounce box white cake mix, such as Pillsbury Moist Supreme Classic White

8 ounces (1 cup) unsalted butter, at room temperature

2 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/2 cup packed sweetened shredded coconut

1/2 cup milk chocolate chips

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

1/2 cup toasted chopped pecans

1 cup broken pretzel sticks

3/4 cup M&M's


  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, combine the cake mix, butter, eggs, vanilla extract and salt, and mix until smooth, scraping down the sides of the bowl with a rubber spatula as you go. Add the coconut, milk chocolate chips, semisweet chocolate chips and white chocolate chips, and mix until well incorporated; add the pecans, pretzel sticks and candy, and mix just until incorporated. You'll have big chunks of the add-ins sticking out of the dough, and that is okay.
  3. Working in batches, use a large (2-tablespoon) cookie scoop to measure out 4 balls of dough onto each of the prepared baking sheets. Press down on the balls of dough slightly with dampened fingers. Bake for 12 to 14 minutes. Let the cookies stand on the baking sheets for 2 minutes, and then remove them to wire racks to cool completely. Repeat with the remaining batter. 
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