Kitchen Sink Cookies: These Chewy Fall Cookies Have Everything (Literally)
If autumn had a personality, it would definitely be these cookies—sweet, a little salty, and just chaotic enough to keep things interesting. Imagine every fall candy bowl and snack mix you’ve ever loved, all baked into one gloriously over-the-top cookie. These Fall Kitchen Sink Cookies are stuffed with chocolate chips, M&Ms, candy corn, Reese’s, toffee pieces, and pretzels—because moderation clearly took a holiday. They’re chewy, crunchy, and guaranteed to make your Thanksgiving dessert table the talk of the family group chat. So grab your mixing bowl and embrace the fall spirit—because in this kitchen, too much is just enough!
Why you’ll want to make these kitchen sink cookies:
- Ultimate Fall Flavor Bomb: Every bite is a mix of chocolate, caramel, peanut butter, and sweet candy corn magic.
- Perfect for Thanksgiving: A playful twist on traditional desserts that’ll steal the spotlight from the pumpkin pie.
- Sweet Meets Salty: Pretzels and toffee balance out all that candy goodness for the perfect bite.
- Easy & Fun to Make: A great way to use up leftover Halloween candy or raid the snack drawer.
- Crowd-Pleaser: Kids, adults, and even the “I don’t like sweets” people won’t be able to resist.
- Cozy Fall Vibes: Warm, chewy, and best enjoyed with a sweater, a blanket, and maybe a little leaf-peeping out the window.
These cookies are perfect for:
- Thanksgiving dessert table – the perfect sweet treat after all that turkey and stuffing.
- Halloween parties – a great way to use up leftover candy in the most delicious way.
- Friendsgiving gatherings – because nothing says “I’m thankful for you” like a cookie stuffed with everything.
- Work potlucks – everyone will want you to make them every year!
- Fall movie nights – pair with hot cocoa or apple cider for the ultimate cozy snack.
- Game day get-togethers – sweet, salty, and snackable for halftime munching.
- School bake sales or potlucks – guaranteed to disappear faster than you can say “pumpkin spice.”
- Autumn birthdays or cozy weekend baking days – because any excuse for cookies is a good one!
Fall Kitchen Sink Cookies
Makes 36 cookies
Prep time: 10 minutes / Chill time: 1 hour
Bake time: 14 minutes
Ingredients
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup Reese’s pieces
- 1/2 cup crushed pretzels
- 1/4 cup toffee pieces
- 1/4 cup fall sprinkles
- 1/2 cup candy corn
Instructions
Beat together the butter, brown sugar, and sugar until light and fluffy.
Add the egg and vanilla and beat until smooth.
Add the flour, baking powder, baking soda, and salt. Beat until smooth.
Fold in the chocolate chips, Reese’s pieces, toffee pieces, crushed pretzels, and sprinkles. Do not add the candy corn yet.
Cover and chill for at least one hour.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Use a small cookie scoop or tablespoon to scoop out the dough and roll it into a ball. Place the dough balls on the prepared baking sheet at least one inch apart.
Bake for 12 to 14 minutes, until the edges are golden brown but the centers are still soft.
After removing the pan from the oven, press the candy corn into the tops of each cookie.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
FAQ: Fall Kitchen Sink Cookies
Can I use store-bought cookie dough instead of making it from scratch?
If you want to use a store-bought dough, use a chocolate chip cookie mix instead of a premade, refrigerated dough. Leave out the extra chocolate chips but add the rest of the above mix-in ingredients.
What if I don’t like candy corn?
No problem! Swap it out for more chocolate chips, caramel bits, or even chopped nuts. These cookies are all about making them your own.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days—or freeze them for up to 3 months if you want to enjoy fall flavors later.
Can I make the dough ahead of time?
Yes! The dough can be chilled for up to 48 hours before baking. In fact, a little chill time helps the flavors mingle and makes the cookies extra chewy!
Tips & Tricks for the Best Fall Kitchen Sink Cookies
- Chill the dough for at least 30 minutes before baking—this helps the cookies hold their shape and get that perfect chewy center.
- Save a few mix-ins (like M&Ms or Reese’s pieces) to press on top right before baking for bakery-style looks.
- Don’t overbake! Pull them out when the edges are golden but the centers still look slightly soft—they’ll finish setting as they cool.
- Mix up the add-ins depending on what you have—leftover candy, chopped nuts, or even crushed potato chips all work deliciously.
- Add a sprinkle of flaky sea salt on top for that irresistible sweet-salty combo.
These Fall Kitchen Sink Cookies are everything we love about the season—warm, colorful, and just a little bit extra. Each bite is a sweet-and-salty celebration of fall flavors, from melty chocolate to crunchy pretzels and festive candy bits. They’re the perfect treat to share at Thanksgiving, gift to friends, or enjoy straight from the cooling rack (we won’t tell). So preheat that oven, embrace the cozy chaos, and let these cookies bring a little extra joy to your fall baking lineup!
