Kitchen Sink Cookie Bars
Serves 24
10 mins prep
16 mins cook
30 mins total
These easy kitchen sink cookie bars are thick, soft, gooey, and chewy – a true crowd favorite! They are made in one bowl, all mixed up by hand, with no machines required!
Mix-Ins (2 cups total)
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Preheat oven to 350°F.
In a medium-sized microwave-safe bowl, melt ¾ cup unsalted butter (not margarine) for 20-30 seconds until JUST melted. (If your butter is steaming, let it cool down for a few minutes. Butter that is too hot can result in greasy bars and/or will cause the eggs to cook.)
Add in ¾ cup light brown sugar and ½ cup granulated sugar and use a spatula to stir until combined (* do not use a mixer!). Add in 1 large egg + 1 yolk and 2 teaspoons vanilla extract. Mix until combined.
Stir in 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt.
Add in 2 cups all-purpose flour* and mix until all the flour disappears into the dough.
Add mix-ins of choice. I used the following: ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips, ½ cup pretzels, broken, and ½ cup chewy caramels, chopped.
Press dough into a greased or parchment-lined metal 9x13" pan until smooth. If desired, press on a few extra mix-ins to the top for aesthetics.
Bake at 350°F for 16-18 minutes until edges and top are lightly golden brown and center no longer looks wet; some ovens may need up to 20 minutes. Remove from oven and place entire pan on a cooling rack.
Allow the cookie bars to cool completely before removing from pan. Slice into 24 squares, then enjoy! To keep fresh, cover pan with saran wrap or place bars in airtight continer for up to 3 days (after that they start to dry out). See notes below for freezing tips.