Kitchen Sink Cookie Bars Recipe

If you’re hunting for a dessert that feels like it has EVERYTHING delicious crammed into every bite, you’re going to want to stick around for this one. I’m talking about my all-time favorite Kitchen Sink Cookie Bars Recipe—a thick, chewy, gooey bar packed with chocolate chips, pretzels, caramel, and a few surprise goodies. It’s the kind of treat that’ll make your kitchen smell amazing and have everyone begging for seconds. Trust me, once you try these, you’ll be hooked.

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Ingredients You’ll Need

The ingredients here are pretty classic but come together like magic. Using unsalted butter melted gently is key to getting that soft-chewy texture I adore, and the combo of semi-sweet and milk chocolate chips really ups the richness. Feel free to swap or add treats you love to make this your very own kitchen sink creation.

• Unsalted butter: Melting gently helps the bars stay soft—you don’t want hot butter that cooks the eggs.
• Light brown sugar: Adds moisture and just the right amount of caramel flavor.
• Granulated sugar: For balance and that perfect sweetness without overpowering.
• Egg + extra yolk: Gives richness and helps with the chewy texture.
• Vanilla extract: A little magic that pulls all the flavors together.
• Baking soda & baking powder: These leavening agents work in tandem to give the bars just a hint of lift.
• Salt: Essential for balancing the sweetness and enhancing flavors.
• All-purpose flour: Use 2 cups, but I sometimes add a bit more if the dough feels too runny.
• Semi-sweet chocolate chips: Classic crowd-pleaser that melts perfectly into the bars.
• Milk chocolate chips: Adds sweeter chocolate notes; around holidays I swap these for M&M’s for a fun twist.
• Pretzels, broken: The salty crunch contrast is just irresistible.
• Chewy caramels, chopped: I love Kraft or Werther’s Soft—these gooey pockets are to die for.

Variations

I love how forgiving the Kitchen Sink Cookie Bars Recipe is—you can easily swap out mix-ins to suit your pantry or cravings. Play around with different nuts, candies, or even dried fruit to make this dessert totally yours.

• Nutty Upgrade: Adding chopped walnuts or pecans gives a wholesome crunch that my family can’t get enough of.
• Holiday Twist: Swapping milk chocolate chips for colorful M&M’s is a festive upgrade I use every Christmas season.
• Gluten-Free: I’ve had success with a 1:1 gluten-free flour blend—just watch the dough consistency and add a little extra flour if needed.
• Dairy-Free: Using dairy-free butter and chocolate chips works well, just melt butter carefully for best texture.

How to Make Kitchen Sink Cookie Bars Recipe

Step 1: Melt the Butter Carefully

This step matters more than it seems! Melt your ¾ cup of unsalted butter in short bursts (20-30 seconds) in the microwave until JUST melted—not hot and bubbly. When I first tried rushing this, the butter was too hot and my bars turned greasy. Let it cool a bit before stirring in the sugar.

Step 2: Mix Wet Ingredients By Hand

Stir in the light brown sugar and granulated sugar with a spatula—no mixers needed! Then add your egg, extra yolk, and vanilla extract, mixing until everything’s combined. This hand-mixing approach gives you the perfect texture every time and keeps the dough from getting overworked.

Step 3: Add Leaveners and Flour

Sprinkle in the baking soda, baking powder, and salt, then fold in the all-purpose flour. The dough will start to take shape, thick and luscious. If it feels a little too sticky or runny, you can gently fold in an extra ¼ cup flour (I’ve learned this trick after a few batches in humid weather).

Step 4: Fold in the Mix-Ins

This is the fun part—add your semi-sweet and milk chocolate chips, pretzel pieces, and chopped chewy caramel. I love pressing a few extra chips or caramel bits right on top before baking because it makes the bars look seriously inviting.

Step 5: Bake and Cool

Press the dough evenly into a greased or parchment-lined 9×13” pan and bake at 350°F for 16-18 minutes. Keep an eye on the edges and top — you’re looking for a light golden brown and a center that doesn’t look wet anymore. Some ovens need a couple extra minutes, so don’t worry if it’s not perfect at 16 minutes.

Let the bars cool completely in the pan before slicing—this seals in that chewy, gooey goodness and makes cutting cleaner.

How to Serve Kitchen Sink Cookie Bars Recipe

Garnishes

When I serve these, I sometimes sprinkle flaky sea salt flakes on top right after baking to bring out the sweet and salty contrast even more. A few extra caramel bits or mini chocolate chips on each slice also make them look prettier and even more inviting.

Side Dishes

These bars are rich enough to shine solo, but I love pairing them with a scoop of vanilla ice cream or a hot cup of coffee. For gatherings, a fresh fruit platter on the side adds a nice light contrast.

Creative Ways to Present

For parties, I’ve arranged these bars on pretty platters with little flags labeling flavors or mix-ins. You can also use a cookie bar tower as a fun dessert centerpiece—stack them with parchment paper layers for easy serving and a wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature, covered to keep them soft, and they stay fresh for about 3 days. After that, they start drying out, so I usually eat them fast or freeze some for later.

Freezing

Wrap slices individually or in small batches with plastic wrap then place in a freezer-safe bag or container. I’ve frozen these bars successfully for up to 3 months. To thaw, I leave them at room temp for a couple hours or heat briefly.

Reheating

Pop a slice in the microwave for 15-20 seconds or warm briefly in a low oven—this brings back that gooey freshly baked feel, especially with the caramel bits.

FAQs

Final Thoughts

These Kitchen Sink Cookie Bars have become my go-to recipe for when I want something quick, satisfying, and crowd-pleasing. I love that they’re so simple to make, yet feel special with every buttery, chocolatey, salty bite. Give them a try—you’ll find yourself reaching for more than one square (or two), and I promise they’ll become a favorite in your home, just like they did in mine.

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