Sourdough Kitchen Sink Cookies
These sourdough cookies are a perfect use for your sourdough discard! Called “Kitchen Sink” cookies because they are packed with all the random things you find in your pantry – chocolate chips, chopped nuts, and crushed pretzels, these soft cookies have a salty sweet taste with a slight sourdough tang.
Kitchen sink cookies are one of those cookies you can make anytime to use up the random assortment of stuff you have in the pantry. Which makes adding discard to them such a brilliant idea!
Like a soft and chewy chocolate chip cookie with extra goodies, these cookies have a salty sweet flavor that is only enhanced by the sourdough tang.
Adding sourdough to your cookies is a great use of discard because it helps deepen the flavors of the cookie and helps improve the texture of the cookie. Because of the yeast in the sourdough, it makes cookies extra soft and gives it an almost cakey texture without being too dense.
Check out my other sourdough cookie recipes for a bunch more inspiration! My favorites are my maple walnut sourdough cookies (seriously SO GOOD!) and my sourdough snickerdoodles!
Here is a brief overview of how to make these cookies. For the full ingredient amounts and directions, please scroll down to the recipe card below.
- Preheat oven to 325 F and line a rimmed baking sheet with parchment paper.
- In the bowl of an electric mixer, cream the butter and sugar together until fluffy, 3-5 minutes.
- Add in the starter, eggs and vanilla extract. Combine until mixed well.
- Add in the dry ingredients and mix until just combined, and then stir in the mix-ins.
- Chill the dough for 1 hour.
- Scoop into 2 Tablespoon sized balls and place on the baking sheets.
- Bake for 10-13 minutes, or until starting to turn golden brown around the edges.
- Cool on the pan 5 minutes and then move to a wire rack to cool completely.
Recipe Note: Sometimes the mix-ins get “lost” in the cookie dough and you don’t see much on the top once they are baked. Feel free to stick extra chips, nuts, and pretzels on the top of each cookie before baking so they really stand out!
Variations: The great thing about this recipe is that you can use whatever ingredients you have on hand in your pantry. Feel free to swap in white chocolate chips, walnuts, dried fruit, toffee or caramel bits, or even rushed potato chips for a great salty-sweet treat! Just keep the mix-in amounts to a total of about 1 1/2 cups of mix ins.
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Kitchen Sink Sourdough Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup Sourdough starter discard
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup chocolate chips
- ½ cup chopped pecans
- ½ cup chopped pretzel sticks
Instructions
- Preheat oven to 325 F.
- Line a rimmed baking sheet with parchment paper.
- In the bowl of an electric mixer, cream the butter and sugar together until fluffy, 3-5 minutes.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add in the starter, eggs and vanilla extract. Combine until mixed well.2 eggs, 1/2 cup Sourdough starter, 2 teaspoons vanilla extract
- Add in the flour, salt, and baking soda and mix until just combined.2 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- Stir in the chocolate chips, pecans, and pretzel pieces.1/2 cup chocolate chips, 1/2 cup chopped pecans, 1/2 cup chopped pretzel sticks
- Chill the dough for 1 hour.
- Scoop into 2 Tablespoon sized balls and place on the baking sheets.
- Bake for 10-13 minutes, or until starting to turn golden brown around the edges.
- Cool on the pan 5 minutes and then move to a wire rack to cool completely.
Notes
Nutrition
This recipe was originally posted November 2011, but was updated with an improved recipe, images, and text in October 2024.
I like the old recipe better, Any way you could send it to me?
These are so fluffy and packed full of great ingredients and everyone that’s had them want more. Good to try variations as well.
Super yummy cookies! Wonderful use of my discard! Thank you for sharing!
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These cookies turned out beautiful and delicious. I love finding recipes for my sourdough discard. Thanks Jennie!
It doesn't matter if they're unhealthy.. they taste good! 🙂
Wow, what a cool idea! I have a sourdough starter in my fridge but had never thought of using it for anything but bread and pancakes. I'll definitely have to try these. 🙂