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Kitchen Sink Cookies

Last week I made a Grinch cake, and it was nothing short of epic. It was made with a filling inspired by Christina Tosi‘s Milk Bar compost cookie. The creation of that edible cookie dough cake filling led to these kitchen sink cookies!

That’s why this recipe is so unique. It can safely be eaten raw, or baked into cookies. The best of both worlds, right??

Now I didn’t originally plan for this recipe to work out that way. I just had some leftover edible cookie dough, and decided to try baking cookies with it! I fell in love with them, and ate 4 fresh out of the oven.

And then I shared them on social media, and a bunch of you wanted the recipe. So here we are 🙂

What’s In a Compost Cookie??

For those of you who haven’t tried compost cookies before, they are incredible. These cookies have just about everything in them but the kitchen sink! Hence the name of these kitchen sink cookies.

image of kitchen sink cookies on parchment paper

They have all the makings of a normal cookie, plus butterscotch chips, potato chips, graham cracker crumbs, oats, and even pretzels.

It’s a wonderful combination of salty and sweet, that is all but irresistible.

My Additions to the Milk Bar Compost Cookie Recipe

While the normal compost cookie recipe calls for oats, I decided to omit them from my kitchen sink cookie dough.

This recipe was originally created as an edible cookie dough cake filling, and wasn’t going to be baked. I was worried the texture of raw oats in the cake filling might be a bit off putting.

image of baked kitchen sink cookies, stacked on top of each other

In these kitchen sink cookies, I replaced the oats with some rainbow sprinkles for a pop of color. I also swapped the chocolate chips for mini white chocolate chips.

Surprisingly, the butterscotch chips and potato chips are really what make this cookie so irresistible. They’re the first and last flavors to hit your tastebuds, and they leave a lasting impression 🙂

Baking These Kitchen Sink Cookies

This recipe is based off of my tried and true edible cookie dough recipe.

I incorporated all of the salty and sweet mix-ins into my cookie dough, along with a bit of baking powder and pasteurized egg whites.

image of edible kitchen sink cookie dough cake filling

Why, you might ask?? I wanted to be able to bake cookies with any leftover cookie dough filling!

To make cookies with this dough, shape cookie dough balls with 1 Tbsp of batter.

Chill for about 20 minutes in the fridge (or 10 minutes in the freezer) to help them keep their shape.

Bake on parchment paper or a silicone baking mat at 350 degree Fahrenheit for about 7 minutes, or until the edges are golden brown.

Leftover cookie dough can also be kept in the freezer for up to two months in an airtight container.

Edible Cookie Dough: Safe to Eat Raw

If you want to use this a cake or cupcake filling but are creeped out about about eating raw cookie dough, fear not!

Using heat treated flour and pasteurized egg whites (egg whites from a carton) make this cookie dough is safe to eat raw.

If you can’t find heat-treated flour, you can simply heat your flour in the microwave for about 1 minute, or until it reaches and internal temperature of 160 degrees F.

Crispy Edges, Chewy Centers

These cookies definitely have a different texture than the traditional milk bar compost cookie. They’re a bit thinner, and a bit chewier.

stack of kitchen sink cookies, decorated with rainbow sprinkles

They have more butter and brown sugar, which gives them those nicely caramelized edges, and a chewy center (almost like my oatmeal lace cookies!)

It’s super important that you chill your cookie dough balls before baking baking them. If you don’t, they will spread out quite a bit and end up even thinner!

This isn’t necessarily a bad thing, but I found they tasted best when they kept their shape a bit more.

Tips for Making the Best Compost Cookies

  • Be sure you leave a lot of space between each cookie, they spread out a bit when they bake
  • Use a small cookie scoop to make sure your cookies are all the same size
  • Chill the cookie dough before you shape the cookie dough balls, and before you bake the cookies. This will make them easier to roll, and make them soft and chewy once they’re baked.
  • Press a few extra sprinkles and white chocolate chips on top of the cookies once they come out of the oven, to make them even prettier 🙂
  • Place the cookies on a paper towel once they’re cooled, to help absorb any excess grease.
  • Be sure to include all the mixins, especially the butterscotch chips!!
image of milk bar-inspired compost cookies from overhead, with ingredient scattered around them

Let Me Know What You Think!

If you try making these kitchen sink cookies, I’d love to hear what think! Please leave a rating, and let me know your thoughts by sharing a comment.

Or if you share your creations on social media, be sure to tag me @chelsweets!

Yield: 48

Kitchen Sink Cookies

image of milk bar inspired compost cookies

These kitchen sink cookies are inspired by the Milk Bar compost cookies! They are the perfect balance of salty & sweet, and are truly irresistible!!

Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 45 minutes
Total Time 1 hour 8 minutes


Edible Kitchen Sink Cookie Dough

  • 1 1/2 cups unsalted butter, room temperature (339 grams)
  • 2 1/4 cups light brown sugar (495 grams)
  • 1 tsp salt (6 grams)
  • 2/3 tsp baking powder (3 grams)
  • 1/2 tsp instant espresso or instant coffee (dissolved in 2 tsp hot water) (2 grams)
  • 1 tsp vanilla extract (3 grams)
  • 1/4 cup graham cracker crumbs (30 grams)
  • 1/4 cup mini white chocolate chips (43 grams)
  • 1/3 cup crushed potato chips (30 grams)
  • 1/3 cup chopped pretzels (30 grams)
  • 1/4 cup rainbow sprinkles (44 grams)
  • 1/4 cup butterscotch chips (43 grams)
  • 2 3/4 cup all-purpose flour, heat-treated (or heated in the microwave for about 1 minute to reach 160 degrees F) (356 grams)
  • 2 Tbsp pasteurized egg whites (30 grams)


Kitchen Sink Cookies:

  1. If you plan to bake these cookies, preheat the oven to 350 degree F.
  2. Cream together the unsalted butter and light brown sugar in a large bowl.
  3. Add in the salt, baking powder, instant espresso mixture, and vanilla extract. Mix on a low speed until incorporated.
  4. Pour in the graham cracker crumbs, mini white chocolate chips, crushed potato chips, chopped pretzels, rainbow sprinkles, and butterscotch chips. Gently pulse your stand mixer or hand mixer to slowly mix in these ingredients.
  5. Mix in the heat treated flour gradually, on a low speed. Scrape the sides of the bowl with a rubber spatula as needed.
  6. Add in the pasteurized egg whites, and mix on a low speed.
  7. At this point, you can either eat the cookie dough raw, or use it to fill cupcakes or cakes.
  8. If you want to bake it, I recommend chilling the cookie dough for about 15 minutes in the fridge at this point, to make it easier to handle.
  9. Scoop about 1 Tbsp of chilled cookie dough for each cookie. Roll into balls, and chill in the fridge for 20 minutes, or the freezer for 10 minutes.
  10. Spread the cookies out on a silicon mat or parchment lined baking sheet, leaving about 2 inches between each cookie. Gently flatten the cookies down with the back of a spoon, or your fingers.
  11. Bake at 350 degrees F for 7-8 minutes, or until the edges of the cookies are just starting to turn a golden brown.
  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to allow them to finish cooling.


If you can't find heat-treated flour, you can simply heat your flour in the microwave for about 1 minute, or until it reaches and internal temperature of 160 degrees F.

I like to place the cookies on a paper towel once they're cooled, to help absorb any excess grease.

Leftover cookie dough can also be kept in the freezer for up to two months in an airtight container.

Nutrition Information



Serving Size


Amount Per Serving Calories 130Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 70mgCarbohydrates 16gFiber 0gSugar 10gProtein 1g


Monday 23rd of December 2019

I made these and they came out extremely flat ? more like lace cookies, they still taste good


Saturday 21st of December 2019

I just made these and they are insanely good!! Thank you for the recipe!


Thursday 19th of December 2019

Omg I think you might have been loading it while I was typing that because now I see the recipe! Haha.


Thursday 19th of December 2019

I would love to try these but I’m confused about what recipe you used. It sounds like you modified the milk bar recipe, but also used your edible cookie dough recipe, but that doesn’t have the potato chips,etc. Would you be able to post the recipe you made? Also, when I click on the grinch cake, the page won’t open. I’m thinking maybe the recipe is on there? Thanks so much. I love your recipes!

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