Valentine's Kitchen Sink Cookies
These Valentine's Kitchen Sink Cookies are a fun and delicious treat, combining sweet chocolate, salty pretzels, and crunchy potato chips for a unique flavor that everyone will enjoy.
Ingredients
For the cookie dough
- 3/4 cups unsalted butter (softened)
- 3/4 cups dark brown sugar
- 1/4 cup white sugar
- 2 egg yolks (room temperature) Use room temperature for better mixing
- 2 tbsp vanilla
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
For the mix-ins
- 1/3 cup potato chips
- 1/3 cup pretzel pieces
- 1/2 cup Valentine's Day M&M's Can substitute with other candies
- 1/4 cup white chocolate chips
- 2 tbsp Valentine's Day sprinkles
Instructions
Preparation
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a large bowl, add the softened butter, dark brown sugar, and white sugar. Use an electric mixer on medium speed to cream them together for about two minutes until the mixture is light and fluffy.
- Add the egg yolks and vanilla into the bowl. Mix on medium speed until the mixture is pale in color and fluffy, which should take about two minutes.
- Toss in the flour, baking soda, baking powder, and salt. Mix until just combined and the flour streaks disappear.
- Add in all the fun ingredients: M&M's, white chocolate chips, pretzel pieces, potato chips, and sprinkles. Use a spatula to gently fold them in until combined.
Baking
- Scoop the dough onto the prepared baking sheets, baking six cookies at a time.
- Bake for 10-12 minutes; you may find that 12 minutes works well.
- If you find that your cookies are flattening too much, gently press down on them with the bottom of a cup after about 10 minutes of baking. Then, put them back in for another 2-3 minutes until the edges turn a light golden brown.
- Optional step: Right out of the oven, take a circular glass and lightly swirl it around each cookie to give them the perfect shape.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Add any extra toppings if you'd like and enjoy!
Notes
Store your cookies in an airtight container at room temperature for about a week. For longer storage, freeze them in a freezer bag for up to three months. Experiment with mix-ins for different flavors.