Kitchen Sink Cookie Bars Recipe

If you’re on the hunt for a dessert that’s got a little bit of everything — sweet, salty, gooey, and crunchy all rolled into one — this Kitchen Sink Cookie Bars Recipe is exactly what you need. I absolutely love how this recipe lets you toss in your favorite mix-ins (hence the name “kitchen sink”) and still comes out perfectly chewy and delicious every single time. Keep reading because I’ll share all my tips to help you nail these bars on your very first try!

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Ingredients You’ll Need

Each ingredient plays a key role in building that luscious texture and complex flavor. When you choose quality ingredients, especially the butter and chocolates, you’ll notice a big difference in the final bars. Trust me, the little details make a huge impact!

• Unsalted Butter: Use real butter, not margarine; melting it gently is key to that soft chewy bite.
• Light Brown Sugar: Adds moisture and a subtle molasses flavor — essential for chewiness.
• Granulated Sugar: Provides a bit of crispness around the edges.
• Egg + Extra Yolk: Gives you structure and richness while keeping the bars soft inside.
• Vanilla Extract: Enhances all the flavors — never skip it!
• Baking Soda and Baking Powder: These leavening agents help the bars rise just right without becoming cakey.
• Salt: Balances sweetness and enhances the other flavors.
• All-Purpose Flour: The foundation for your dough — and feel free to add a little more if your mix seems too wet.
• Semi-Sweet Chocolate Chips: A classic that melts beautifully inside the bars.
• Milk Chocolate Chips: Adds a touch of creaminess and additional sweetness.
• Pretzels: Broken up for salty crunch that contrasts perfectly with the sweet.
• Chewy Caramels: Chopped so little pockets of caramel melt into every bite.

Variations

One of the things I love most about the Kitchen Sink Cookie Bars Recipe is how flexible it is. You can swap out ingredients based on what’s in your pantry or to suit different moods and occasions — it’s like a blank canvas for cookie goodness.

• Holiday Twist: Around the holidays, I swap the milk chocolate chips for M&M’s and add a couple of tablespoons inside the dough for a fun pop of color and crunch.
• Nuts: Feel free to throw in chopped walnuts, pecans, or almonds if you want an added nutty texture—my family goes crazy for this addition.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make these bars accessible without sacrificing flavor or texture.
• Vegan: Try replacing butter with a plant-based substitute and use a flax egg instead of regular eggs for a vegan-friendly version.

How to Make Kitchen Sink Cookie Bars Recipe

Step 1: Melt and Mix

Start by preheating your oven to 350°F. Then, gently melt your unsalted butter in a microwave-safe bowl for 20 to 30 seconds — just until it’s melted, not hot or bubbling. I discovered this trick because I once melted butter too much, and it resulted in greasy bars. Once the butter cools a bit, stir in the light brown sugar and granulated sugar using a spatula — don’t reach for a mixer here! Then add in the whole egg, extra egg yolk, and vanilla extract, mixing until everything comes together smoothly.

Step 2: Add Your Dry Ingredients

Sprinkle in the baking soda, baking powder, and salt, mixing lightly to combine. Then add the all-purpose flour and stir until the flour is fully incorporated, forming a thick dough. If you find your dough is too runny and not holding shape, I learned that adding another 1/4 cup of flour really helps without making the bars dry.

Step 3: Mix in the Good Stuff

Now it’s time to add those tasty mix-ins! I love using semi-sweet and milk chocolate chips, chopped pretzels, and chewy caramel pieces — it’s the perfect balance of flavors and textures. Fold these gently into the dough so everything is evenly distributed but not smashed up.

Step 4: Bake to Perfection

Spread your dough evenly into a greased or parchment-lined 9×13” metal pan. For a little showmanship, I like to press a few extra chocolate chips and pretzel pieces right on top before baking. Bake at 350°F for 16 to 18 minutes, but keep an eye on the edges and top — you want a light golden color, and the center should no longer look wet. Depending on your oven, it might take up to 20 minutes. Once baked, place the pan on a wire rack and let the bars cool completely in the pan before slicing.

How to Serve Kitchen Sink Cookie Bars Recipe

Garnishes

I personally like to sprinkle a tiny pinch of flaky sea salt on top of the bars just before serving — it really brings out the chocolate and caramel flavors. Sometimes, a drizzle of melted chocolate or a few extra caramel pieces on top makes them look stunning for guests.

Side Dishes

These cookie bars go beautifully alongside a big glass of cold milk, a scoop of vanilla ice cream, or even a warm cup of coffee or tea for an afternoon pick-me-up.

Creative Ways to Present

For parties, I’ve served these in a cute basket lined with parchment paper, then topped with fresh berries for a pop of color. Another fun idea is to cut them into bite-sized squares and serve on a platter with toothpicks for easy snacking.

Make Ahead and Storage

Storing Leftovers

Once completely cool, I store any leftovers in an airtight container at room temperature for up to 3 days. After that, they tend to dry out, which is why I usually don’t keep these sitting around too long — they’re just too good!

Freezing

Freezing works great if you want to prep ahead! I wrap the cooled bars tightly in plastic wrap and then place them in a freezer-safe bag or container. They keep well for up to 2 months and thaw quickly at room temperature.

Reheating

To warm up frozen or refrigerated bars, I pop them in the microwave for 10-15 seconds — just enough for that gooey, melty texture to come back without making them soggy. You’ll find they taste almost freshly baked this way!

FAQs

Final Thoughts

I used to struggle with finding a cookie bar recipe that was both easy and versatile until I found this Kitchen Sink Cookie Bars Recipe. It quickly became a favorite because it’s forgiving, fun to customize, and always a hit wherever I serve it. I really recommend giving this one a try — whether you’re sneaking a treat for yourself or looking to impress friends at your next get-together, these bars won’t disappoint. Plus, once you master the basic version, you’ll have so much fun making it your own. Happy baking!

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