Okay, if you've never heard of kitchen sink cookies, buckle up.
They are kind of like the baby of a chocolate chip cookie and a 7 layer magic bar, but saltier and gooier.
They might be one of my favorite cookies ever (besides these cookies ofc)!
Every recipe I found on the internet was for baked kitchen sink cookies or cookie bars, so I decided to switch things up and make my recipe no bake.
And let me tell you, I was shocked at how much more I liked them no bake!
(PSA they're so unbelievably perfect that you'll want to eat the whole batch in one sitting!)
Easy to make: only one large mixing bowl and spatula needed. No stand mixer, hand mixer, or oven required!
No bake: aka you're making an entire pan of edible cookie dough with all the best salty mix-ins and only 30 minutes of chill time. YUM.
No heat treating the flour: the most wonderful thing, in my opinion. You're welcome!
Wholesome ingredients: you can feel good about every bite you eat!
Allergen friendly: no gluten, dairy, or refined sugar!
Easily customizable: use whatever mix ins you have on hand and make this recipe your own!
Note: for a full list of ingredients and measurements, see the recipe card at the bottom of the post.
Line an 8x8 baking dish with parchment paper and set aside.
In a large bowl, melt the butter completely. You can do this in intervals in the microwave or over medium heat on the stove.
After the butter has melted, let cool for 5-10 minutes. It should not be warm to the touch.
Letting the butter cool is very important because if you add the coconut sugar and Stevia to warm melted butter, the sugars will seize and not mix completely.
Finally, add the pretzels and potato chips to a ziploc bag and crush into small pieces. Set aside.
In a separate bowl, sift together the almond flour, coconut flour, and salt.
If you don't have a sieve, whisk very very well until there are no clumps.
Whisk the sugars, milk, and vanilla into the cooled melted butter until thick and completely mixed.
Note: you can use a stand mixer with the paddle attachment but I developed this recipe specifically so you didn't need any big appliances!
Add the flour mixture into the wet ingredients and gently fold until well combined.
Then, gently fold in 1/2 cup of the chocolate chips and 1/3 of the crushed mix ins.
In a small bowl, melt the remaining chocolate chips with the coconut oil until smooth and drippy.
Press the cookie dough firmly into the prepared pan, then drizzle the melted chocolate over the cookie dough.
Sprinkle the remaining chips and pretzels over the melted chocolate, then gently press onto the top of the cookies.
Chill the cookie bars for 30 minutes to set the chocolate and the cookie dough.
Then, using a sharp knife, cut the chilled cookie dough into 16 squares. Enjoy!
Note: if you want ultra chewy cookies, freeze the cookie dough for at least 2 hours, then let thaw in the fridge overnight. These cookie bars taste even better the next day!
If you've got extra bags of halloween candy or salty snacks lying around, you can use those too!
Here are some other sweet mix-ins and ingredients to try:
If you keep them at room temperature, the dough will soften and lose it's shape, so store them in an airtight container for 3-5 days in the fridge.
You can also freeze them in individual cookies for up to 3 months. Thaw in the fridge overnight before eating.
The next time you need a great recipe for a party or baking with your kids, you have to make these easy kitchen sink cookie bars! They're so fun to make and you can change the mix ins every time. PLUS you get my favorite combination of sweet and salty all wrapped into edible cookie dough!
Be sure to leave a star rating and review below if you try the recipe so other readers know how you liked it!
If you've had the kitchen sink cookies from Panera Bread, these no bake Kitchen Sink Bars are even better! They're naturally gluten free, dairy free, low sugar, and they have potato chips, pretzel pieces, and dark chocolate chips mixed in.
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