Description
These Valentine’s Day Kitchen Sink Cookies are chewy, crispy, and packed with all your favorite mix-ins—chocolate chips, M&M’s, pretzels, toffee, and more! A perfect sweet & salty treat for Valentine’s Day, these cookies are fun, festive, and easy to make!
Ingredients
Units
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-Ins:
- 3/4 cup Valentine’s M&M’s (pink, red, and white)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup toffee bits (optional)
- 1/2 cup crushed pretzels
- 1/4 cup Valentine’s sprinkles
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Step 3: Add the Mix-Ins
- Stir in M&M’s, chocolate chips, white chocolate chips, toffee bits, pretzels, and sprinkles until evenly distributed.
Step 4: Scoop & Bake
- Scoop 1 ½-inch balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Press extra M&M’s or pretzels on top for a fun look!
- Bake for 10-12 minutes, until the edges are golden but the centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 5: Serve & Enjoy!
- Serve warm with milk or hot chocolate for the ultimate treat!
Notes
- No pretzels? Use potato chips, popcorn, or chopped nuts instead!
- Want them extra chewy? Add 1 teaspoon cornstarch to the dry ingredients.
- Make ahead: Store in an airtight container for up to 5 days, or freeze the dough for up to 2 months.